【桂むきの仕方】大根を切らずに・綺麗に剥くコツ／縦けん・横けんの違いや打ち方

A sushi chef shows how to peel daikon radish with Japanese katsuramuki technique as well as tips on how to peel without cutting off daikon radish, how to practice and how to cut it into fine strips after peeling and 2 different ways to do it. ----------------------------------------------------------------------- ■Contents 0:00　How to peel daikon radish with katsuramuki technique 0:12　Knife to be used 0:29　Types of Japanese knives (Kansai & Kanto) 0:47　Characteristics of daikon radish (hardness & taste) 1:11　Tips on how to cut daikon radish before peeling 1:33　Width of daikon radish for katsuramuki 1:51　How to remove daikon radish skin 2:59　★How to peel daikon radish with katsuramuki technique 3:21　Basic tips 3:53　What right hand is doing 4:16　What left hand is doing 4:45　Tips on how to peel daikon radish without cutting it off 5:13　The most common failure and its cause 7:07　How to practice katsuramuki with skewer 7:59　What is 'tsuma' for sashimi? 8:42　Where to stop peeling 9:06　★How to cut daikon radish into fine strips (2 ways) 9:16　'Tateken' & 'yokoken' 10:08　Tips on how to cut daikon radish into fine strips 11:20　Differences between tateken and yokoken 11:31　How to remove the harsh taste of daikon radish 12:00　Dishing up daikon radish fine strips 12:30　Finished daikon radish fine strips ----------------------------------------------------------------------- #katsuramuki #daikon #tsumaforsashimi [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 [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 15,000 ■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.) Thank you very much for all your support and please keep your eyes out for future videos!