晩秋のいくらの仕込み方！お湯を使わずに下処理する方法【イクラの握り】

A sushi chef shows how to prepare ikura (salmon caviar) caught in late autumn. [Related Video] How to Make Ikura from Sujiko Salmon Roe    • 筋子からイクラを上手に取りほぐす方法！いくらの醤油漬け【いくら丼】と筋子の味噌漬けの作り方   ------------------------------------------------ ■Contents 0:00　How to prepare ikura 0:12　★How to prepare ikura caught in late autumn 1:00　　Differences from young ikura (1) 1:23　　How to remove ikura pearls from membrane without using water 1:45　　Differences from young ikura (2) 2:33　　Differences between young ikura and mature ikura 3:12　★How to wash ikura with salt water 4:14　　 How to clean ikura after taking out of salt water 4:39　★How to soak ikura in soy sauce 4:58　　What to do after soaking ikura in soy sauce 5:45　　How to kill anisakis in ikura 6:14　★How to freeze ikura 6:56　　Tip on flavoring ikura 7:26　　Thawed ikura 7:50　★How to eat ikura 9:04　　Finished ikura nigiri ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #ikura #salmoncaviar#ikuranigiri [Recommended Seasonings by Watari] ■Chidorisu 1.8 L https://amzn.to/2GbzKSu Rice vinegar with refreshing flavor ■Mitsuban Yamabuki 900 ml https://amzn.to/3igyY3B Red vinegar with rich flavor ■Sanshu Mikawa Mirin 700 ml https://amzn.to/36j7iZn Aromatic mirin (sweet sake) made from sticky rice ■Inoue Koshiki Joyu 900 ml https://amzn.to/36jydob Soy sauce with strong flavor ■Amabito-no-moshio 100 g https://amzn.to/3cQKhys Salt with seaweed flavor [Recommended Kitchen Utensils by Watari] If you would like more details, feel free to DM me on Line (link below). ■Knife (by Suisin) http://ginzawatari.suisin-shop.com/ec/ The knife I actually use ■Chopping board (by Miyoshino Kitchen) https://ginzawatarim.theshop.jp/ The chopping board I actually use ■Dishes https://ginzawatari.thebase.in/ The dishes I actually use ■Chopsticks for Dishing-up https://amzn.to/2NBmFoW ■Fish Scaler https://amzn.to/2YePTMh ■Fish Bone Tweezer https://amzn.to/3c8Wccw [Watari's Sushi Restaurant] I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020. I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested. (1) Restaurant *Courses only *Reservation required *Only private room available (7 counter seats) ■Lunch (1 pm – 5 pm) Seasonal sushi and appetizer course: From JPY 10,000 ■Dinner (5 pm – 10 pm) Seasonal fish course with drink: From JPY 20,000 (2) Delivery ■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000 ■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000 *Delivery fee: Not included (3) Catering ■Appetizer and sushi course: JPY 10,000 per serving *Minimum order: 4 servings *Travel fee: Not included Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.) ■Address 1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan ■Watari’s Line link https://line.me/R/ti/p/%40182vttln (To make a reservation, send me your name, date and time, and the number of people.)