Youtor
【鮨の握り方】小手返し・本手返し・たて返しの握り方や違いを解説【寿司】
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=pxZYTC-Zb8g
A sushi chef shows you how to make sushi in three videos: how to cut sushi toppings in part 1, how to shape sushi in part 2 and sushi shapes in part 3. • In this part 2, he shares 3 techniques to use when shaping sushi. In the parts 1 and 3, he shows how to cut sushi toppings and different shapes of sushi. • ■How to Cut Sushi Toppings • • 【鮨ネタの切りつけ】マグロの柵を使って切りつけの種類・やり方を紹介【寿司の... • ■How to Make Vinegared Rice for Sushi • • 【板前が教える】すし飯（酢飯）の作り方！寿司用「酢」の種類・違いやシャリの... • ■How to Make 5 Different Maki-Zushi (Sushi Roll) • • 巻き寿司の作り方！全5種類（細巻き・飾り巻き・中巻き・太巻き・裏巻き）の違... • ------------------------------------------------ • ■Contents • 0:00 How to shape sushi • 0:12 ★Basics of shaping sushi • 1:40 How to make a hole in sushi rice and why you need to do it • 2:15 Differences between kote-gaeshi, honte-gaeshi and tate-gaeshi • 3:13 How to become a sushi chef • 3:41 ★Kote-gaeshi shaping technique • 6:43 ★Honte-gaeshi shaping technique • 9:44 ★Tate-gaeshi shaping technique • 10:51 How is tate-gaeshi different from kote-gaeshi? • 11:53 When should you use tate-gaeshi? • 12:10 How to decide which technique you should use summary • 13:31 Preview of the next video • ------------------------------------------------ • #sushi • [Recommended Seasonings by Watari] • ■Chidorisu 1.8 L • https://amzn.to/2GbzKSu • Rice vinegar with refreshing flavor • ■Mitsuban Yamabuki 900 ml • https://amzn.to/3igyY3B • Red vinegar with rich flavor • ■Sanshu Mikawa Mirin 700 ml • https://amzn.to/36j7iZn • Aromatic mirin (sweet sake) made from sticky rice • ■Inoue Koshiki Joyu 900 ml • https://amzn.to/36jydob • Soy sauce with strong flavor • ■Amabito-no-moshio 100 g • https://amzn.to/3cQKhys • Salt with seaweed flavor • [Recommended Kitchen Utensils by Watari] • If you would like more details, feel free to DM me on Line (link below). • ■Knife (by Suisin) • http://ginzawatari.suisin-shop.com/ec/ • The knife I actually use • ■Chopping board (by Miyoshino Kitchen) • https://ginzawatarim.theshop.jp/ • The chopping board I actually use • ■Dishes • https://ginzawatari.thebase.in/ • The dishes I actually use • ■Chopsticks for Dishing-up • https://amzn.to/2NBmFoW • ■Fish Scaler • https://amzn.to/2YePTMh • ■Fish Bone Tweezer • https://amzn.to/3c8Wccw • [Watari's Sushi Restaurant] • I have opened my own sushi restaurant Sushi Watari in Shibuya, Tokyo, on October 1, 2020. • I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested. • (1) Restaurant • *Courses only *Reservation required • *Only private room available (7 counter seats) • ■Lunch (1 pm – 5 pm) • Seasonal sushi and appetizer course: From JPY 10,000 • ■Dinner (5 pm – 10 pm) • Seasonal fish course with drink: From JPY 20,000 • (2) Delivery • ■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000 • ■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000 • *Delivery fee: Not included • (3) Catering • ■Appetizer and sushi course: JPY 10,000 per serving • *Minimum order: 4 servings • *Travel fee: Not included • Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.) • ■Address • 1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan • ■Watari’s Line link • https://line.me/R/ti/p/%40182vttln • (To make a reservation, send me your name, date and time, and the number of people.)
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