Sashimi Masterclass

  Introduction

Available in days

days after you enroll

• Welcome to Sashimi Masterclass! Start

  Knife

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days after you enroll

• Deba-knife: Knife for filleting Start
• Yanagi-ba knife: Knife for slicing Start
• How to keep Japanese knives super sharp Start

  Salmon sashimi

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days after you enroll

• How to fillet Salmon for sashimi (8:10) Start
• How to prepare salmon for sushi and sashimi before slicing (4:16) Start
• Learn two MUST-KNOW slicing techniques: Hira-zukuri & Sogi-zukuri (4:17) Start

  Tuna sashimi

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days after you enroll

• How to dissect a block of tuna into small "saku" blocks for sashimi (6:50) Start
• How to cut a small block of tuna (2:18) Start

  Tai (Red snapper / Sea bream)

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days after you enroll

• How to fillet Seabream for sashimi (17:22) Start
• Variation 01: Kombu-jime (Aged sashimi with kombu) (2:59) Start
• Variation 02: Matsukawa (with skin) (3:48) Start

  Shime-saba (Marinated Mackerel)

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days after you enroll

• Fillet mackerel (6:50) Start
• Marinate, slice & sear technique (7:41) Start
• Q&A: How to avoid food safety risk with Mackerel? (2:47) Start

  Ika (Squid)

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days after you enroll

• Prep & 4 variation of squid sashimi (11:40) Start

  Fish aging methods

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days after you enroll

• How to "age" fish like beef? (1/2) (11:35) Start
• How to "age" fish like beef? (2/2) (2:54) Start

  Plating principles

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days after you enroll

• 8 Principles for Sashimi Plating (9:22) Start

  Plating Dos & Don'ts with bad & good examples

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days after you enroll

• Coming soon Start