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Sushi Masterclass -Advanced-
Maguro variation
Zuke-Maguro (1/2): Soy sauce-Marinated Tuna Akami (9:39)
Zuke-Maguro (2/2): Nigiri technique (1:43)
What is "Nikiri"? And how to make it? (1:29)
Searing & Curing Methods for Sushi & Sashimi
Aburi salmon (2:27)
Yaki-shimo (Skin-searing) method with sea bream (6:46)
Shime-saba (Vinegar-cured mackerel) (1/2): How to make shime-saba
Shime-saba (Vinegar-cured mackerel) (2/2): How to prepare it for Nigiri (4:58)
More variations
Ika (Squid/cuttlefish) (1/4): Preparation for nigiri (5:05)
Ika (Squid/cuttlefish) (2/4):Which types good for sushi & sashimi?
Ika (Squid/cuttlefis) (3/4): Slicing variation for nigiri (3:37)
Ika (Squid/cuttlefish) (4/4): Nigiri technique (Back-flipping method) (3:40)
Gunkan (nori wrapped-shaped sushi) (3:33)
Ebi (Boiled Shrimp) (1/2): How to prepare before boiling (4:48)
Ebi (Boiled Shrimp) (2/2): How to boil without getting dry (7:18)
Tai (Red snapper/sea bream) (8:00)
Tamago-yaki (Egg-omelet) (1/3): Make it with a copper pan (11:33)
Tamago-yaki (Egg-omelet) (2/3): Make it with a non-stick pan (5:10)
Tamago-yaki (Egg-omelet) (3/3): Nigiri & Side Dish Variation (4:17)
Aji (Horse Mackerel) (1/3): How to store & clean (7:53)
Aji (Horse Mackerel) (2/3): How to filet for nigiri (10:36)
Aji (Horse Mackerel) (3/3): How to slice for nigiri (6:15)
Iwashi (Sardine) (1/2): How to clean & filet for nigiri (6:47)
Iwashi (Sardine) (2/2): How to prep & slice for nigiri (6:02)
Hotate (Scallop) nigiri with 3 tasty sauce variations! (7:44)
Dry Aging
How to "age" fish like beef? (1/2) (11:35)
How to "age" fish like beef? (2/2) (2:54)
Presentation
Special sauces (1/2) How to make Nikiri, ponzu, and more... (7:02)
Special sauces (2/2) How to match the sauces with fish (3:55)
How to minimize the waste from precious fish resource!
Tasty fish soup stock (1/2) (7:46)
New! Tasty fish soup stock (2/2) (3:18)
Teach online with
Tasty fish soup stock (1/2)
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