Perfect Nigiri At Home with Taichi Kitamura
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- Опубликовано: 14 окт 2024
- Seattle-based sushi guru Taichi Kitamura of Sushi Kappo Tamura walks you through the time-honored technique of making perfect nigiri. chfstps.co/2lCxwA5
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And then repeat for 17 years to advance to intermediate level sushi maker. That tuna looks gorgeous though.
Must be Otoro. Oh how I miss Tokyo!
It's so damn marbled I thought it was meat!
Bas van der Graaff that was one of the most gorgeous cuts of tuna I've ever seen
Wait till you try it, melt-in-the-mouth texture! Little piece of heaven!
*Salmon
😍 the colours of the tuna and salmon were amazing! 😲
Never thought I'd love sushi till actually ate at a Japanese restaurant, fresh and healthy.
The music is awesome !!!
and guys are back!! Hell Yeah!
Prepare for "No sous vide is this a chef steps video?" jokes
Surprisingly, they made the joke themselves on the mailinglist.
what joke?
Can he make it with a mold, so he doesnt have to mash it repeatedly with his hands?
Worth it for the musical alone!!
weird how no one mention how good the music is before
Wonderful video!
Thanks to you guys very much!
Nice technique, but my question is where can I get sushi-worthy fish when I don't live in a port city?
TheRationalPi fish market
TheRationalPi same, what if you live in a college town in the middle of Pa?
TheRationalPi .
If you live in a major city you can get sushi quality pretty much at any fish monger. I'm from Portland and now live in Denver. I get top grade salmon and tuna all the time. With air shipping the way it is now, most fish can get to a shop within 2-3 days from market.
@tomot456 Wait, seriously? We are.
whats the name of that awesome track?!
those macro Otoro shots have me drooling
Beautiful. This video is the sushi of videos.
You guys should do a sushi chef knife skills video!
Can we also expect a video about how to make the rice?
edit: nvm, a video's already on their website!
the rice's breed,texture, flavor and moisture are also the keys of Sushi.
you guys are awesome!
Looks 🍣absolutely WOW 🙏
Fantastic!! Thanks for the tips :)
tuna does look absolutely banging
*gets geoduck flashbacks* oh god
The music in that video, though!
Roland Konlechner OH MY GOD PLEASE NO
Is the pickled ginger there just for looks or did I miss something?
You eat the pickled ginger when switching between kinds of fish as a pallate cleanser
it's not in the sushi itself more to serve next to it for the purposeses mitt said
awesome track btw. Anyone knows the ID?
Badass video. Beautiful. OG chefsteps: untouchable visuals with sweet music. Need more of these
Awesome vid!
That was great
Yippie I'm happy with my premium account!
was waiting for sous vide sushi.
Wow he makes it look much simpler than ti is haha. Thanks! :)
ok so is that slalom straight up raw? is there any cleaning steps to it or something...? I feel like I'm missing something about the fish.
That music makes me feel like i am standing next to Wesley Snipes in the opening scene from Blade 1...
I'm getting ready to buy a 27cm ginsan Yanagiba. Hopefully I'll be slicing from sashimi to paper-thin carpaccios in not too long. And no more blade marks!
I think the biggest thing that they fail to mention is just the quality of fish you need to make not only good but safe sushi.
This is pretty obvious
Also it's not that hard to get good fish lol go to a fish market
aw man i've missed you guys :/
great technique, nice smile, handsome man
First thought "Animal I Become" played. Same tempo and bass kick
What camera do you guys use?
This is super easy to do...just cradle shape cradle shape cradle shape...KA-BOOM...
That is also fatty Tuna Toro in Japanese, really nice
There are different grades the more fat the more expensive, all nice.
Do you do it the same way for tomago?
geoduck? What kind of pokemon is that?
@ChefSteps how to choose a fish fresh enough to make it into a sushi? any tips?
As your fish monger. They usually have sushi grade fish that's safe to eat raw.
here's some good information about making the fish ready for sushi: www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/. sushi grade fish is a bit of a misnomer. hope this helps.
Gosh!!! That marble
the music remind me of when I was fooling around with re-birth back in the day :D
That Tuna oh my god
Prepare for "Prepare for "No sous vide is this a chef steps video?" jokes" jokes.
If "technique is everything", you should probably mention that that's not a chef's knife. That's a single bevel yanagi, used specially for sashimi.
Vincent Colistro yanagiba in this case if u want to be precise and to be honnest its still a chef knive
very simple
Anyone know the brand of knife he is using?
ok so first i get my joule and set it up to what degrees?
im lost here
sounds like a 303 machine and older 808
Sounds unoriginal like 99% who use the same machines....
What’s the background music called?
omg that toro doe
On the first glance the chef seems to be David Chang from the Momofuku Restaurant. And still I think its him :-)
When do I sous vide?
whats the chefs knife?
the wasabi under salmon its a trap right?
What sauce is that and how to make it pleas3
philip lubduck It's most likely light soy sauce which is why it's not the standard soy sauce colour
The soundtrack pls?!
I do not personally like this music for your videos.
the classic mellow chefstep's music was a perfect fit :)
thank you for the video, hoping for more vodeos including on sushi :)
kind regards from Denmark
ps. hurry up and make joule available in europe!
You forgot to mention that that soy sauce he is dipping his nigiri into is not straight sauce from the bottle. This sauce needs to be watered down and seasoned otherwise it will be too salty...
It's saying something when today's Tasty recipe is more of a culinary challenge than ChefSteps
you can do this with raw chicken too.
why does that guy remind me of david chang?
because you can't tell the difference between asian people?
for your information, i am asian. so if i follow what you've said, i must not be able to tell the difference between chef david chang, taichi kitamura, and my late father.
Music ?
RYAN CAUCHI made in-house
Wow ! Nice
Their music is always great. And yeah, I think it's all made in house.
darude- sandstorm
i think its made sous vide
That music took away the beauty of this video.
i came here for the music
Track id??
Tune
Awesome vid... too much bass in my headphones, could listen to the tunes
I wonder what Jiro would think of this
wowwwwwwwwwwwwwwwwwwwwwwwwwwwww
sushi + 303s = subscribe
I don't have those kind of ingredients
i thought they were going to sous vide the sushi at the end for a finishing touch
Is it just common raw salmon or do I need to marinate or prepare it in any way? Should I trust any salmon I find in the supermarket? This looks like a recipe for salmonella for the average person.
EduardoBrasil10000 please get only sushi grade salmon. It’s more expensive but you’re paying for freshness and quality, run of the mill raw salmon will definitely get you sick, also not give you the desired flavor profile. Sushi grade is mean for raw consumption, while most others are not.
My understanding is that salmon must be flash frozen to kill any parasites which may be present
techno boom boom! (/^_^)/
just for a single bite
I thought this gonna be "sou vide-d"
Salmon!? seriously.. wow..
You go to any traditional Sushi place in Japan, just say salmon and they will give you this look.. haha welcome to Japan..
Lets cook our food through from now on guys
That is definitely more that 25 grams of rice.
Anime Name?
Usheer TOP 10 SADDEST ANIME DEATHS
K. "wasabi"
damn am i the only one who liked the old chef steps better? not whats in the video, they have always crushed it with the content, its just how its being told now its a lot... almost lke you are trying to hard. but hey what do I know, its probably more popular and they are getting more views probably. still doe, love watching your videos okay im done wasting your time resume with your day.
Dont dip the tare in the soy.... 😂😂😂😂
food porn video, personally im not so keen on it, but better than watching a commercial of the Joule, but, guy's what's up with the techno music, it's odd, why not lean up against the culture of Japan and im not referring to JPOP nono.
pretty obvious.
hehe... goodick... (yes yes, very immature)
Great video. Backing audio track is annoying and doesn't fit though.
You torture us with these videos...
couldnt maintain attention. beat was too catchy.
at home ? better i just go out and eat in the restaurant
The "issue" is money. If you want sushi for a family you'll save fortunes by making your own.
The hardest part of making sushi is finding safe, fresh fish without the help of a rarer-than-gold reputable fishmonger or paying through the nose for frozen delivery fish. The part in this video is the easy part.
Step 1. Be a master sushi chef.
Step 2. If you're not a master sushi chef, go sous vide something else and eat that instead.
Nice demonstration. Horrible music! 😀
there's something about those hands I don't want touching my sushi
Then go eat supermarket sushi instead
albhtan ew and get a parasite
musta uses juel to sou vide the sushi rice
Can you spell? Or did you fail 5th grade?
the background music got a sound of a continuous vibrating cell phone, and kept repeating, which makes the video so annoying.
I wouldn't call that a chef's knife...
I can't believe Chefsteps is so racist... Putting a word like "nigiri" in the title like its nothing!
Dillon Green I don't know if you're joking or not, but nigiri isn't even remotely racist. The n-word in Japanese doesn't sound even remotely the same.
what's wrong with the word nigiri? that's the japanese name of the type of sushi that the chef is making
Ashley McMahon haha yeah I was joking
this was clearly a joke gaise :v