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Sashimi Masterclass
Introduction
Welcome to Sashimi Masterclass!
Knife
Deba-knife: Knife for filleting
Yanagi-ba knife: Knife for slicing
How to keep Japanese knives super sharp
Salmon sashimi
How to fillet Salmon for sashimi (8:10)
How to prepare salmon for sushi and sashimi before slicing (4:16)
Learn two MUST-KNOW slicing techniques: Hira-zukuri & Sogi-zukuri (4:17)
Tuna sashimi
How to dissect a block of tuna into small "saku" blocks for sashimi (6:50)
How to cut a small block of tuna (2:18)
Tai (Red snapper / Sea bream)
How to fillet Seabream for sashimi (17:22)
Variation 01: Kombu-jime (Aged sashimi with kombu) (2:59)
Variation 02: Matsukawa (with skin) (3:48)
Shime-saba (Marinated Mackerel)
Fillet mackerel (6:50)
Marinate, slice & sear technique (7:41)
Q&A: How to avoid food safety risk with Mackerel? (2:47)
Ika (Squid)
Prep & 4 variation of squid sashimi (11:40)
Fish aging methods
How to "age" fish like beef? (1/2) (11:35)
How to "age" fish like beef? (2/2) (2:54)
Plating principles
8 Principles for Sashimi Plating (9:22)
Plating Dos & Don'ts with bad & good examples
Coming soon
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Variation 02: Matsukawa (with skin)
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