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342 видео
Sea urchin, spiny lobster, oysters... How to grill BBQ at a sushi restaurant
【包丁の角度・入れ方】身に骨が残りやすいタチウオのさばき方【塩焼き/酒蒸し】
[Negitoro Donburi at a Sushi Restaurant] Differences from Supermarket Negitoro and How to Choose ...
[Live] How to fillet Matsukawa flounder, fillet it, and remove the nerves
【マグロ】サンカク/赤身/中トロなど部位別の柵取りの仕方【刺身】
[Gizzard shad] Tips for opening the belly and how to marinate it in vinegar [How to prepare]
How to prepare cherry salmon! How is it different from salmon? How fatty is it?
Three sides to look at when cutting tuna and how to cut
【失敗事例あり】細巻きの巻き方
[One of Japan's three great delicacies] How to make miso-marinated dried mullet roe!
[Uncut version] How to make rolled omelet
What is Fatty Sawara? Differences from Sawara, Aging Methods, and How to Prepare It
How to make straw-grilled mackerel [the scent of straw drifts]
How to Shape Sushi with 3 Different Techniques【English subtitles】
How to Clean and Cook Pen Shell - Isobeyaki【English subtitles】
[Understand the Y] How to remove the bones of conger pike
