大将にショウサイフグの料理の極意を聞いてみた！｜やっぱり水洗いが大事｜身皮を美味しく食べるポイント｜テンパネと逆引きについて｜揚げ物でも美味しい下拵えの仕方｜骨酒のタネの作り方徹底解説

This time, we'll be introducing the essentials of cooking pufferfish, summarizing key points that we weren't able to cover in the previous video. The video goes into detail about things you need to be careful of when handling pufferfish, as well as the process known as "tempane" and "reverse lookup," which are necessary to enjoy delicious chewing. The chef will teach you how to cook inexpensive pufferfish that are just as good as tiger pufferfish. Even if you don't have a pufferfish license, you can still get your hands on peeled pufferfish, so be sure to try it at home. This is valuable, paid content that is a must-see for anyone involved in Japanese cuisine. Please take a look! ■Interview Support: Suppon Taichi Minami-Shinjuku Branch https://tabelog.com/tokyo/A1304/A1304... ■Fugu-related Playlist    • 大将とふぐ   ■About Comments I generally read all comments! I press the heart icon when I've read them. The heart icon is a sign that I've read a comment, and it doesn't necessarily mean that I agree with the statement or ideology (Asami). ■We also have an official X account! We provide useful cooking-related information, so please follow us! https://x.com/Taisho_washoku ~We'll talk about all things related to the food and beverage industry, cooking, food culture, human relationships, the entertainment world, and the dark side~ A chef with 50 years of culinary experience who has survived the turbulent Showa, Heisei, and Reiwa eras with just one knife. This video features Toru Wada, also known as Taisho, who has honed his skills as a Japanese chef for over 50 years. #JapaneseCuisine #Fugu #ShōsaiFugu #AskTheChef #Fugu #FuguRecipe #HiddenLiver #Gourmet