How to clean and prepare a Cherry Salmon (Sakura Masu) for Sushi | Omakase | 恵比寿えんどうEbisu Endo
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How to clean and prepare a Cherry Salmon (Sakura Masu) for Sushi | Omakase | 恵比寿えんどうEbisu Endo

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How to clean and prepare a Cherry Salmon (Sakura Masu) for Sushi | Omakase | 恵比寿えんどうEbisu Endo

EP12 - How to make Salmon Sushi https://www.youtube.com/watch?v=ieN8Qod_iPY E11 - How to make cured and smoked Salmon for Sushi https://www.youtube.com/watch?v=G_RH5KWRy-o EP10 - How to cut Salmon (Sakura Masu) for Sushi https://www.youtube.com/watch?v=9BICEVbZCK8 Ebisu Endo Official Site: https://bit.ly/3qPv0XF In this episode I will share with you How to choose a good Salmon(Unagi) I hope you enjoy the video. It would be great if you could give this video a thumb up if you like it. :) 0:00 Episode 12 - Cherry Salmon (Sakura Masu) Descaling 0:11 How to choose a good Salmon (Masu) 1:16 Salmon Buying Tips 1 - Wild-caught salmon have parasites 2:32 Salmon Buying Tips 2 - Premature salmon caught out from the coast taste better 3:06 Salmon Buying Tips 3 - Cherry Salmon are in season in the winter 3:47 Salmon Descaling Tips - Remove the scales with a descaler or a knife We look forward to seeing you in Tokyo. Followings are the details of our shop. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Ebisu Endo Tokyo https://bit.ly/3qPv0XF ■ Shop Info: TEL   :  +81 3630 31152 Table   :  8 of table Opening :  12:00~, 17:30~, 20:30〜 Address :  Ebisu Minami1-17-2 4F, Shibuya ward, Ebisu, Tokyo Instagram https://www.instagram.com/ebisu_endo/ Facebook https://www.facebook.com/norihito.endo My Japanese Channel : NORIHITO TV https://www.youtube.com/channel/UCeVNMvd7VAPN7t5R6jSjW-w ■ Norihito Endo 遠藤記人 Born in 1986.Studied soccer in England. While spending time in Europe, he found a renewed passion for Japanese food culture and entered the world of sushi. Established Ebisu Endo in 2019. His goal is to create sushi that pushes the bounds and improves upon traditional conventions. ■ Ebisu Endo Philosophy : Updating tradition Continuing the current existing method will not bring progress The past and the future must be two points on the same axis By questioning history,We keep challenging existing methods We want to put a new coordinate on this axis for the future of sushi ■ Recommended Videos How Ebisu Endo Quickly Became One of Japan’s Top Sushi Restaurants — Omakase https://www.youtube.com/watch?v=jnhFiejo4RU Saito: The Sushi God of Tokyo (My Sushi sensei : Sushi Saito 鮨さいと) https://www.youtube.com/watch?v=JkeRhKnROds =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Keywords for this video: ebisu endo, ebisu endou, sushi recipe, sushi recipe japanese, sushi recipe easy, sushi cooking, omakase sushi, omakase sushi tokyo,sashimi recipe, how to sashimi, sea bream sashimi, how to fillet a fish, how to fillet a fish sea bream, sushi saito,saito sushi,恵比寿えんどう, 遠藤記人,Norihito Endo, how to grill eel unagi #EbisuEndo #恵比寿えんどう #SalmonRecipe #tokyo #JapaneseFood #Sashimi #sushirecipe #omakase #howtocook #japanvlog #japantravel #SalmonSushi #SalmonSashimi
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