寿司シリーズ Part.1 刷毛とネタケース｜これは闇！？高級寿司店でありがちな刷毛の問題！｜魚の体液がついたタレを使い続けて平気と思っていませんか？｜濁ったタレを塗り続ける理由は何？

A new series has begun in which chefs talk about sushi, one of the most popular Japanese dishes. The first theme is the brushes used by sushi chefs. The chef spoke at length from his perspective about how to use these brushes, which are often seen in high-end sushi restaurants. When he was still active, the chef also used brushes, but it seems that his use was a little different from the way it is used in many sushi restaurants today. He loves sushi and has actually served sushi, so he can talk about the "essence of brushes" and the "strangeness" that only a chef who loves sushi and has actually served sushi can talk about. In addition, he gives his unique, sharp opinion about the "neta case" that is also often seen in high-end sushi restaurants. "If you think about it, isn't this strange?" The content is full of such realizations. Please take a look! ■About comments Basically, I read all comments! If I have read them, I press the heart mark. The heart mark is a sign that I have read them, and it does not necessarily mean that I agree with the statement or idea (Azami). ■Related videos    • 魚の下処理【水洗い】について聞いてみた！|YouTubeにあふれる無茶苦茶な魚仕事｜...   ■We also have an official X! Please follow us as we provide useful information on cooking! https://x.com/Taisho_washoku ~We will talk about all sorts of topics in the food and beverage industry, cooking, food culture, human relationships, and the dark side of the food industry~ A chef with 50 years of experience who has survived the turbulent times of Showa, Heisei, and Reiwa with just a knife This is a video by Toru Wada, also known as the chef, who has been training as a Japanese chef for over 50 years. #Japanese food #Ask ​​the chef #Sushi #High-end sushi #Soy sauce #Food safety #Japanese cuisine