Hikarimono is our favourite too James Fish san😊👍 Takes time to prep but all the hard work are well worth it!! So glad you enjoyed the episode,arigato!!
Thank you for making this video , here in Florida it seems that so many people don’t eat certain fish because it’s used as bait such as blue runner , and thread fin herring , this video is not only educational , but also gives inspiration to try something different, again thank you for what you do 👍
Thank you Akira San, very nice tutorial. Do you keep the fish in the fridge after taking it out the vinegar solution? Or they mature at room temperature?
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![[Sushi] How to Make Nigiri Sushi of Gizzard Shad](/img/tr.png)
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Nice to learn pickled Kohala for a home dish, thank you for details of cutting skills...!
Thanks so much Bruce san😊💕
Kohada takes time to prepare but its amaaazing!!
Thank you Akira sensei and narrator! I love hikarimono - your preparation is beautiful!
Hikarimono is our favourite too James Fish san😊👍 Takes time to prep but all the hard work are well worth it!! So glad you enjoyed the episode,arigato!!
Just found your channel and I love your content! Keep up the good work!
Thank you so much for taking time to check out our channel Anthony Wang san! Your comment means so much to us :D
love your videos!!!.. =)
Arigatogozaimasu Sandro Mk san!! Means a lot!😍
Thank you for making this video , here in Florida it seems that so many people don’t eat certain fish because it’s used as bait such as blue runner , and thread fin herring , this video is not only educational , but also gives inspiration to try something different, again thank you for what you do 👍
Dave Scheer san thank you for checking out this video! Yuri was so touched by your comment she was crying! Arigato for your kind words...love!
Have been loving Kohada since Akira San recommended it a few years ago . one of his favourites too ?
absolutely keung76 san!!
Akira san LOVES Kohada..so much that whenever we go to sushi restaurant he gets extra piece!😂
Excellent preparation and detailed close up!Can I use the same process for sardines?
Shaithis 6542 san thank you so much for the compliment! Of course you can apply this technique to sardine as well :D (Its one of my favourite!!)
💕💕💕👍👍👍✨✨
最高です🥂🍶🍸✨✨
お疲れ樣でございます🥂
Hanaさんいつも一番乗りでこめんとありがとうございます🙇♂️🙇♀️💕🥂
Is the chef been working at kyubey?
Thank you Akira San, very nice tutorial. Do you keep the fish in the fridge after taking it out the vinegar solution? Or they mature at room temperature?
Hello Dylan san!!
To answer your question, best to keep kohada in the fridge☺️👍
What about parasites? Is this fish from a farm or if it's wild caught then was it frozen before?