How Ebisu Endo Quickly Became One of Japan s Top Sushi Restaurants Omakase
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Date: 2020-05-20
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Comments and reviews: 3
Cubas
The discovery and usage of the shinkeijime or nerve paralysing technique is one of the reasons why the Japanese are regarded as the world's best fish butchers. Fish that are prepared this way and properly bled out can be kept for days to allow some water content to evaporate out, concentrating umami, and all without degradation of the quality of the flesh so that it can still be consumed as sashimi. The Japanese also take a similarly meticulous approach to growing luxury fruits and it's all quite impressive how far they are willing to go for quality.
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The discovery and usage of the shinkeijime or nerve paralysing technique is one of the reasons why the Japanese are regarded as the world's best fish butchers. Fish that are prepared this way and properly bled out can be kept for days to allow some water content to evaporate out, concentrating umami, and all without degradation of the quality of the flesh so that it can still be consumed as sashimi. The Japanese also take a similarly meticulous approach to growing luxury fruits and it's all quite impressive how far they are willing to go for quality.
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Erika
A lot of the videos in this series get feedback regarding the subtitles but it hasn't changed. It's too small and plain white which makes it hard to read in light-colored backgrounds such the clothes the chef's usually wear. It's positioned quite high, too, which distracts from the actual video.
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A lot of the videos in this series get feedback regarding the subtitles but it hasn't changed. It's too small and plain white which makes it hard to read in light-colored backgrounds such the clothes the chef's usually wear. It's positioned quite high, too, which distracts from the actual video.
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Guest
I don't understand why there are master sushi chefs. It's raw fish that is cut thin and wrapped with rice, vegetables and seaweed and dipped into soy sauce. Big deal.
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I don't understand why there are master sushi chefs. It's raw fish that is cut thin and wrapped with rice, vegetables and seaweed and dipped into soy sauce. Big deal.
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