カニはまず洗う｜活きていても死んでいても水洗いが味を左右する理由を大将が語る｜カニの奥深い話 Part.1

Asami interviewed a master chef with 50 years of experience in Japanese cuisine about the intricacies of crab. This is Part 1, focusing on the preparation of live crabs. Even with the same crab, if you misunderstand how to view and handle it, you won't be able to fully appreciate its qualities. This video will change the way you view crab, which you usually eat without much thought. ■Regarding Comments I basically read all comments! I press the heart icon when I've read them. The heart icon is a sign that I've read it, and does not necessarily mean I agree with the statement or opinion (Asami). ■Related Videos    • 葉物野菜の事、調理について聞いてみた！ Part.2｜野菜を美味しく食べる技法「陸上...      • 甲殻類シリーズ   ■We also have an official X account! Please follow us for useful information about cooking! https://x.com/Taisho_washoku ~Discussing all sorts of things in the food and beverage industry, cooking, food culture, human drama, the dark side of the culinary world, and more~ A master chef with 50 years of experience who has survived the turbulent times of Showa, Heisei, and Reiwa with just a knife. This is a video by Taisho, also known as Wada Toru, who has honed his skills as a Japanese cuisine chef for over 50 years. #SnowCrab #Crab #CrabDishes #CrabPreparation #Washing #JapaneseFood #JapaneseCuisine #Chef #CookingBasics #AskTheChef #PR --------------- This channel is an Amazon Associate, and "YouTube Channel Ask the Chef!" earns revenue through qualified sales.