Chef Masaki Saitos Fish Aging Techniques Earned Him Two Michelin Stars Omakase Sushi
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Date: 2020-05-20
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Comments and reviews: 10
Dorito
The traditional method may possibly be better for producing umami, but freezing the fish for at least 7 days kills any parasites or worms that may be present in its flesh, and is a practice used by many of the world's top sushi chefs, many of whom would argue that the freezing process actually improves the flavor and texture beyond the traditional methods of preparing the fish fresh from the ocean without freezing. The practice required by FDA regulations for any fish served raw in the US, with very few exceptions, so I'm not sure how Masaki Saito is getting away with it, but it's certainly not necessary in order to earn Michelin stars for sushi.
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The traditional method may possibly be better for producing umami, but freezing the fish for at least 7 days kills any parasites or worms that may be present in its flesh, and is a practice used by many of the world's top sushi chefs, many of whom would argue that the freezing process actually improves the flavor and texture beyond the traditional methods of preparing the fish fresh from the ocean without freezing. The practice required by FDA regulations for any fish served raw in the US, with very few exceptions, so I'm not sure how Masaki Saito is getting away with it, but it's certainly not necessary in order to earn Michelin stars for sushi.
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ehblahbing
Hey, as someone who has seizures the fast paced camera changes are extremely bad. They are making me sick and disoriented (Plus with trying to read subtitles) Maybe try to slow the pacing down a bit? If you zoom in please don't show the zooming in just it already zoomed. And maybe don't change camera angles when the subtitles are up?
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Hey, as someone who has seizures the fast paced camera changes are extremely bad. They are making me sick and disoriented (Plus with trying to read subtitles) Maybe try to slow the pacing down a bit? If you zoom in please don't show the zooming in just it already zoomed. And maybe don't change camera angles when the subtitles are up?
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Guest
Putting say hoisin sauce and sesame oil over raw fish guarantee fine tasting and saving you tons of money! Japanese food is full of chicanery designed to camouflage lack of culinary skills and conning you out of your hard earned cash! Don't be fooled unless you want to!
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Putting say hoisin sauce and sesame oil over raw fish guarantee fine tasting and saving you tons of money! Japanese food is full of chicanery designed to camouflage lack of culinary skills and conning you out of your hard earned cash! Don't be fooled unless you want to!
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Jane
Attended marine biology specialised high school, grew up and became a top sushi chef. Who would've made that connection! I'm just sayin', no intention to offence any marine biologists out there.
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Attended marine biology specialised high school, grew up and became a top sushi chef. Who would've made that connection! I'm just sayin', no intention to offence any marine biologists out there.
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some1rational
4: 13 is that a mistranslation? Kombu/kelp is a type of algae, it doesn't feed on other organisms but instead gets it's energy from photosynthesis like plants as far as I understand.
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4: 13 is that a mistranslation? Kombu/kelp is a type of algae, it doesn't feed on other organisms but instead gets it's energy from photosynthesis like plants as far as I understand.
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User
Curing fish literally takes it out of the realm of fresh. Also, people in the past would have laughed at people in the future for not using technology. So just call it what it is. Tradition.
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Curing fish literally takes it out of the realm of fresh. Also, people in the past would have laughed at people in the future for not using technology. So just call it what it is. Tradition.
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Sakja
I had to watch this twice, which is no problem because I usually watch Omakase Sushi twice, but reading the subtitles while watching the video was difficult for some reason.
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I had to watch this twice, which is no problem because I usually watch Omakase Sushi twice, but reading the subtitles while watching the video was difficult for some reason.
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Nelumbo
I really like this series, but the combination of close ups, shaky cam, and rapid editing make me feel queasy. Maybe it would work better in 60fps. Or maybe it's just me.
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I really like this series, but the combination of close ups, shaky cam, and rapid editing make me feel queasy. Maybe it would work better in 60fps. Or maybe it's just me.
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Goh
Isn't Kombu a type of brown algae? I believe the information presented in the subtitles of the video is wrong. I don't think it feeds on plankton but it photosynthesizes?
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Isn't Kombu a type of brown algae? I believe the information presented in the subtitles of the video is wrong. I don't think it feeds on plankton but it photosynthesizes?
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Richard
Okay I love these videos but the camera work on this one is far too shakey and has made me feel ill wish I could watch to the end but it's too much of a rollercoaster
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Okay I love these videos but the camera work on this one is far too shakey and has made me feel ill wish I could watch to the end but it's too much of a rollercoaster
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