Kobujime Sashimi Technique | How Japanese Chefs Cure and Slice Sea Bream (Tai)
Автор: Sashimi knife skills
Загружено: 2025-11-12
Просмотров: 158
Описание:
Learn the art of Kobujime — a traditional Japanese sashimi technique where fish is cured between sheets of kombu kelp to enhance umami and texture.
In this video, a Japanese chef demonstrates each step using sea bream (tai): from kombu curing to precise slicing and elegant plating.
✔️ Why kombu deepens the umami flavor
✔️ How long to rest the fish for the best texture
✔️ Pro slicing and plating tips for sashimi
✔️ Kombu reuse technique (up to three times!)
This method is part of the “Advanced Sashimi Techniques” series — exploring how Japanese chefs refine raw fish through aging, curing, and preparation.
#SashimiTechniques
#JapaneseChefSkills
#Kobujime
#SeaBreamSashimi
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