寿司シリーズ Part.6｜生きてる酢と死んでる酢の違いとは何か？｜寿司の赤酢ブームで大将が思う事｜有名店 久兵衛の職人が語った「賄いでは食えない不味いシャリ」の真意｜大将の布巾の使い方実演！

This time in the sushi series Part 6, we will focus on "vinegar"! Based on the knowledge that the chef has cultivated in the field for half a century, he will easily compare "living vinegar" and "dead vinegar" and explain the benefits of acetic acid bacteria on rice and sushi rice with concrete examples. Hearing the difference between matured vinegar, which produces a rounded flavor, and vinegar that is produced mechanically in a short period of time will surely change the way you choose vinegar from tomorrow. In addition, he will examine from both theoretical and experiential perspectives why he says that red vinegar, which has become popular in the sushi industry in recent years, is "strong in sweetness and easily ruins the original flavor of the toppings." He will also look into the craftsman's philosophy of "no sugar, rice vinegar + salt" hidden in the shocking remark made by a chef at the famous sushi restaurant Kyubey, "Our rice is so bad that I can't eat it as a staff meal." In the final bonus corner, he will demonstrate the "chef's cloth work" that instantly resets the cutting board and knife. It's packed with must-see information that will be useful not only for professional chefs, but also for those who want to know how to use vinegar and those who want to learn about food safety. ■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 the comment, and does not necessarily mean that I agree with the statement or idea (Asami). ■Related videos    • 大将とお寿司      • 【酢締めシリーズ Part.1】和食料理人歴50年の大将が実演！青魚の酢締めは塩が主...      • 【酢締めシリーズ Part.2】和食料理人歴50年の大将が伝授！しめ鯖を美味しくする...      • スズキの水洗いと捌きを実演して貰ってみた！ Part.3｜理にかなった潮汁の作り方教...   ■Official X is also on! Please follow us as we provide useful information about cooking! https://x.com/Taisho_washoku ~I'll tell you all about 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 Showa, Heisei, and Reiwa eras with just one knife This is a video by chef Wada Toru, who has been training as a Japanese chef for over 50 years. #Japanese cuisine #Ask ​​the chef #Sushi #Red vinegar #Japanese chef #Sushi chef #Sushi vinegar #How to use a cloth #Japanese cuisine wisdom #PR #Vinegar