Ciao, Chef! Grazie mille per la bella dimostrazione! 😀 It looks like you have a very, very sharp knife from Global. Could you please make a video on how you sharpen your knife or maybe suggest something to watching how a yanagiba should be sharpened?😌
@@millerramos25 in this case I'm looking forward for your new video! 😄 Also I'll try to find your old video as well and watch it. Thank you for your response 🤝
@@millerramos25 thanks chef. Do I buy it frozen say, from Costco, allow to thaw, thereafter prepare by slicing. I do not need to rub with salt, wrap in tin foil and refrigerate for 24 hours before slicing the salmon in order to remove the worms ?
Thanks for sharing. Impressive work with raw salmon. I prefere to eat salmon, best sashimi and nigiri. Salmon has worms. How do I get the worms out before preparing and eating the salmon raw ?
Bravissimo, finalmente un professionista serio che spiega in modo perfetto... grazie!!
Grazie a voi arrivano tanti video ancora 😉
Excelente vídeo, mostrando padrão no corte e explicando o padrão da fibra do peixe.
perfect teaching technique chef..
Thank you bro
Salamat sa mga pag upload mu chef
Madami ako natutunan sayo
Baguhan lng ako sushiman
Welcome na welcome ka po dito Salamat 🙏
I still remember back in 1999 when I started in sushi until today 🫰!! I'm not a chef I'm still learning every day!!
You are right learning is no end
Thank you for your kind guidance❤❤❤
You are so welcome
Sushi chef din ako pero lupit mo gumalaw idol
Thank you 😊
Wacthing from New Jersey USA 🇺🇸
Hello 👋
👏👏👏👏👏👏 classe e precisione.
Grande differenza.
Grazie , come sempre Chef!
😉🤜🤛👍👍👍🥰
Very nice cutting chef world class
Thanks you 🙏
Thank you for sharing Chef
Amazing technique 👍
Thank you 🙏
Sarap nyan
Thank you chef 🇸🇳🇸🇳🇸🇳
Welcome 🙏
The best chef in the world 👏👏👏👏👏🍣🥑🍣
🥰🥰🥰 salute all Morocco 🇲🇦
It was fantastic
I’ve learnt a lot
Thanks Chef
Thanks 🙏
Tecnica perfetta chef 😍😍
Grazie 🙏
Ciao, Chef! Grazie mille per la bella dimostrazione!
😀
It looks like you have a very, very sharp knife from Global. Could you please make a video on how you sharpen your knife or maybe suggest something to watching how a yanagiba should be sharpened?😌
Thank you 🙏 i have already a video on how to sharpen but that’s was old strategy now i want to make another video on how to sharpen yanagiba 👍
@@millerramos25 in this case I'm looking forward for your new video! 😄
Also I'll try to find your old video as well and watch it.
Thank you for your response 🤝
Thanks 😊
Hello man , which knife you use ?
Globalist Yanagiba 24cm
Merci cheffe, c'est très gentil pour m'apprendre
Thank you
Hi Chef! Gusto ko maging sushi chef. Where do I start?
Thax
Thank you maestro ❤
Thanks po
È lo stesso taglio del video del carpaccio?
Si riesce a fare più sottile in questo modo quello é carpaccio anche
Very nicely explained
Thank You 🙏
Si può usare pesce surgelato per fare il sushi? Ovviamente fatto scongelare in frigo
Certo 👌
great video!
Thanks!
Good information
Thanks 🙏
Thank you chef. How do I get the worms out of the raw salmon before preparing it ?
Freezing it
@@millerramos25 thanks chef. Do I buy it frozen say, from Costco, allow to thaw, thereafter prepare by slicing. I do not need to rub with salt, wrap in tin foil and refrigerate for 24 hours before slicing the salmon in order to remove the worms ?
Frozen salmon don’t need to freeze again after thawed, just eat it and don’t worry i am a fisherman i ate always raw fish
@@millerramos25 thank you chef. I will do that. Your skills with the knife preparing sushi is very impressive.
Grazie chef!
Welcome lods
What the knife you use? Global what?
Global - ist exclusively in Japan yanagiba 24cm
Hướng dẫn rất chi tiết cảm ơn bạn 🙏
My pleasure 😇
Hello Chef, do you cut it raw or is this cured/salted?
It’s Raw po 👍
Thanks for sharing. Impressive work with raw salmon. I prefere to eat salmon, best sashimi and nigiri. Salmon has worms. How do I get the worms out before preparing and eating the salmon raw ?
@@nigelwillson6096freeze it
He is right freeze it first before cured or salted
saan b yang restaurant mo at baka pede makapamasyal dyan at maka order
Rome Italy po 🥰
grazie mille chef
Prego
New subscriber …. you are great SENSEI
Thank you 🙏
Grazie a te 👏
Thanks 😊
Apprezzo molto bravissimo
Grazie Fra 🙏
how do you keep the salmon ? In a freezer?
With absorbent paper and plastic using vacuum sealing
Anong kutsilyo magandang gamitin sir?
Dpende kung saan mo gagamitin madami magaganda na knife
Top!
🥰🥰🥰
Perfezione..spettacolare.
Grazie 🙏
name of that sushi knife please?
Globa ist yanagiba 24cm
Sensacional!!!
Thank you 🙏
Bakit yellow chopping board
It’s Japanese Cuisine bro
即使看了這麼棒的影片 我的技巧依然糟糕
Thank you practice makes perfect
🎉🎉🎉🎉
👍
❤️❤️❤️❤️❤️
Pwede mo daw po bang maging apprentice ung partner ko?.
Sa ngayon kumpleto pa kami
do you salt your salmon?
No
You can if you want put a little
@@millerramos25 we salt the salmon for 30 - to make it a bit more firm, flavor and pull some of the moisture out....then wash it off.
Good for last longer yes I’m doing it also
Hello
7'30 not cutting right
Chef could explain in English sometimes you speak tagaluk
Oki oki 😉😬
一塌糊涂,这也算教学,
🤌🤌🤌
Thank you for sharing Chef
Welcome