Edo and Kansai Sushi | Tokyo
Information | History | View | Sightseeing | Video
Yousuki Imada is one of Tokyo's sushi chefs and the proprietor of Sushi Kyubei restaurant. Chef Imada has been making Tokyo-style sushi for over 47 years. Shirou Komaki is the chef at Sushiman restaurant in Osaka, where he makes Oshi Zushi. A type of sushi that's pressed in a wooden block. Watch these master chefs create sushi. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Download recipes from the DVD at: http://www.ciaprochef.com/WCA5/index.html
Comments
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Ive watched this video like 5 times. Never gets old watching a true master at work.
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Very professional way
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Beautiful .
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fake wasabi is common in Japan as well
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Real Edomae sushi doesn't use sugar in the vinegar.
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jiro ono
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I have had real wasabi, it is way better. I generally have to order all of my stuff online.
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Watching the technique, the speed and the precision of a good sushi chef never gets old. His presentation was impecable.
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amazing talent
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this is delicacy and mastership combine to form perfecion
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Narrator must be German cuz he always says ZUSHI
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Kabuto in Las Vegas :)
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What's the west coast got to do with getting good fish? I sorry but many Jap. rest. get their fish from company called "true world". And True world gets most of their fishes from all over the world and many fishes are from Shinjuku market in JAPAN. Doesn't really matter where you're it just matter for the Rest. to willing to paid higher shipping fees. Most likely most of the fresh salmon you get is Scottish farm raised. Because Scottish farm raised salmon tastes best.
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ah yes, the 'oroshi-ita' used to grate wasabi, the name which means, literally, 'grating board'. I don't see why that was not translated
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but first, fix your english
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Don´t sell us the message! Japanese eat the fish raw... If its alive, the better,, They consume the 25% of the fish of the world, because whe prefer beef. Nobody gives a damm on the price of seafood... We are already paying the price thansk to japan. We dont eat tuna or se urchins, WHAT ME WORRY?
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Well im sure the quality of.the fish or rice itself can vary, and the preparation. I know there are higher end sushi places that import wasabi, unless youre on the west coast i bet its hard to get fish. And in some states its illegal to serve sushi that hasnt been frozen.
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My bad. I should have type with an exception to some. Is there any sashimi or nigiri that's pure Japanese? Ingredient wise I mean.
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Not all. When i get sushi, 90% of the time it's either nigiri or sashimi. None of those rolls, and definately nothing with cream cheese. That's disgusting.
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Not only that. The sushi in North America has all been Americanized. I would love to try traditional edo style sushi. I guess that can only be found in Japan.