一流シェフのスペシャリテを徹底分析！日髙 良実シェフのアクアパッツァの美味しさの秘密を究明せよ！【スペシャリテ解体新書】| リストランテ アクアパッツァ | 【料理王国】【イタリアン】【樋口 直哉】

[New project] Why are chefs' specialties so delicious?! A thorough analysis from a scientific point of view! The first installment of our Specialty Dissections series will reveal the secret behind the deliciousness of Chef Hidaka's specialty, "Aquapazza" of "Ristorante Acquapazza." We asked author and chef Higuchi Naoya to explain from a scientific point of view! [About the difference in word usage] Umami refers to umami substances (glutamic acid, inosinic acid, guanylic acid) Umami refers to the sensory deliciousness. [Check out the YouTube channels of the featured chefs here! 】 ★Ristorante Acqua Pazza Owner and chef: Yoshimi Hidaka    / @acquapazza4863   ★Writer/Cook: Naoya Higuchi    / @naoya-cooking   A cooking channel run by Cooking Kingdom where you can learn the knowledge and tips to make delicious food from professional chefs ★Chapters 0:00 Opening 0:22 What is Specialty Kaitai Shinsho? 1:04 Introduction of ingredients 2:30 Making dried tomatoes 7:45 Preparing the fish 11:45 Add olive oil to the frying pan and prepare for cooking 12:11 Cook from the surface 13:46 Flip 18:09 Add water 23:30 Add clams 25:37 Completed 25:52 Tasting Ingredients 1 sea bream (about 1kg) Salt, to taste EV olive oil, 30g (for grilling) 300g clams 16 cherry tomatoes EV olive oil, 100g (for finishing) Water, 1L Parsley, to taste ■Recommended videos for those who watched this video ★Recommended videos on the channel ・Acquapazza Chef Hidaka's Salmon Cream Pasta    • アクアパッツァ 日髙シェフのサーモンクリームパスタ｜【ウイスキー】【スパゲッティ】【...   ・Simple pasta [only garlic, anchovies, and chili peppers]    • 【ニンニク・アンチョビ・鷹の爪のみ】シンプルパスタ｜焚き火イタリアン ファロ｜【ミシ...   ・Golden Milanese Risotto | Piatto Suzuki x Chef Ropia    • 黄金のミラノ風リゾット｜ピアット・スズキ×Chef Ropia｜【鈴木シェフ】【シェ...   ・The ultimate coffee shop style Neapolitan with noodles boiled in salt and sugar    • 【170万PV突破】塩と砂糖で麺茹でる究極の「喫茶店風ナポリタン」をプロが簡単自宅で...   ◇Ristorante Acqua Pazza https://acqua-pazza.jp/ 2-27-18 Minamiaoyama, Minato-ku, Tokyo AOYAMA M’s TOWER Passage Aoyama 2F Weekdays Lunch 11:30-14:00 (LO) 15:00 (CL) Dinner 17:00-20:30 (LO) 23:00 (CL) Weekends and holidays 11:30-20:00 (LO) 22:30 (CL) ※Lunch is 15:00 (LO) ↓Google Map↓ https://goo.gl/maps/5xQEAjiSVwG8RN2U7 ◇Cooking Kingdom Cooking Studio FOOVER https://foover.jp/ ◇Cooking Kingdom website https://cuisine-kingdom.com/ ◇Click here to apply for a Cooking Kingdom annual subscription (¥5,500 per year) https://cuisine-kingdom.shop/products... ◇Online store for ingredients recommended by Cooking Kingdom https://foover.shop/ ★For business or interview requests, please contact us here. [email protected] ■Instagram   / gourmetstudio.foover   ■Facebook   / fooverofficial   ■Pinterest https://www.pinterest.jp/foover0034/ #Acquapazza #ChefHidaka #Italian