Maguro variation
Searing & Curing Methods for Sushi & Sashimi
More variations
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Ika (Squid/cuttlefish) (1/4): Preparation for nigiri (5:05)
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Ika (Squid/cuttlefish) (2/4):Which types good for sushi & sashimi?
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Ika (Squid/cuttlefis) (3/4): Slicing variation for nigiri (3:37)
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Ika (Squid/cuttlefish) (4/4): Nigiri technique (Back-flipping method) (3:40)
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Gunkan (nori wrapped-shaped sushi) (3:33)
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Ebi (Boiled Shrimp) (1/2): How to prepare before boiling (4:48)
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Ebi (Boiled Shrimp) (2/2): How to boil without getting dry (7:18)
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Tai (Red snapper/sea bream) (8:00)
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Tamago-yaki (Egg-omelet) (1/3): Make it with a copper pan (11:33)
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Tamago-yaki (Egg-omelet) (2/3): Make it with a non-stick pan (5:10)
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Tamago-yaki (Egg-omelet) (3/3): Nigiri & Side Dish Variation (4:17)
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Aji (Horse Mackerel) (1/3): How to store & clean (7:53)
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Aji (Horse Mackerel) (2/3): How to filet for nigiri (10:36)
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Aji (Horse Mackerel) (3/3): How to slice for nigiri (6:15)
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Iwashi (Sardine) (1/2): How to clean & filet for nigiri (6:47)
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Iwashi (Sardine) (2/2): How to prep & slice for nigiri (6:02)
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Hotate (Scallop) nigiri with 3 tasty sauce variations! (7:44)
Presentation
How to minimize the waste from precious fish resource!
