Le Secret Japonais Qui Transforme Le Poisson Cru

Learn how to slice sea bream (madai) for sashimi using traditional Japanese knife techniques. This video focuses on sogi-giri, a fundamental slicing method for white fish. By pulling the knife in a single direction, you can achieve a clean surface and preserve the natural texture of the fish. You will also see how to prepare the fish block properly before slicing, and how precise cutting affects both appearance and mouthfeel. In the second half, the sashimi is paired with nanohana (Japanese mustard greens) prepared using kombu (seaweed), adding natural umami through a simple curing technique. This is a practical guide to both knife control and plating, based on real Japanese kitchen methods. #FishFillet #JapaneseCooking #KnifeSkills