【太刀魚のお刺身基本編】切り付け・盛り付け7種の紹介と解説

刺身の切り方と盛り付けかた/平造り/そぎ切り/薄造り/
▶︎

刺身の切り方と盛り付けかた/平造り/そぎ切り/薄造り/

【包丁の角度・入れ方】身に骨が残りやすいタチウオのさばき方【塩焼き/酒蒸し】
▶︎

【包丁の角度・入れ方】身に骨が残りやすいタチウオのさばき方【塩焼き/酒蒸し】

地延しからたたみまで実演を交えて指導してます
▶︎

地延しからたたみまで実演を交えて指導してます

【太刀魚の捌き方手順】塩焼き用切身・お刺身の切り方4種
▶︎

【太刀魚の捌き方手順】塩焼き用切身・お刺身の切り方4種

[Subtitles] The secret of serving sashimi neatly [How to divide fish fillets]
▶︎

[Subtitles] The secret of serving sashimi neatly [How to divide fish fillets]

Why Japanese Sashimi Looks So Precise
▶︎

Why Japanese Sashimi Looks So Precise

アオリイカのさばき方と刺身の作り方(硬い薄皮の剥ぎ方)
▶︎

アオリイカのさばき方と刺身の作り方(硬い薄皮の剥ぎ方)

How a Japanese Chef Turns a Whole Fish Into 6 Dishes | Handcrafted | Bon Appétit
▶︎

How a Japanese Chef Turns a Whole Fish Into 6 Dishes | Handcrafted | Bon Appétit

[Basics of cutting sushi] Explained using three types of fish ~ How to make sushi
▶︎

[Basics of cutting sushi] Explained using three types of fish ~ How to make sushi

【賛否両論】笠原将弘さん降臨!日本料理界の『マスター』が愛用の包丁で達人技を披露!ご家庭で試せる簡単レシピを野菜の切り方とともにご紹介【関孫六】
▶︎

【賛否両論】笠原将弘さん降臨!日本料理界の『マスター』が愛用の包丁で達人技を披露!ご家庭で試せる簡単レシピを野菜の切り方とともにご紹介【関孫六】

[Introduction to Sashimi] Explaining how to cut sashimi for beginners
▶︎

[Introduction to Sashimi] Explaining how to cut sashimi for beginners

【初心者向け】鯵(アジ)のさばき方 三枚おろし【誰でも簡単わかりやすい】
▶︎

【初心者向け】鯵(アジ)のさばき方 三枚おろし【誰でも簡単わかりやすい】

Japanese master's simple recipe!Professional tecnique to cook a fish. [Naoki Maeda]
▶︎

Japanese master's simple recipe!Professional tecnique to cook a fish. [Naoki Maeda]

カツオ捌き方】プロの料理人が捌き方のコツ教えます!カツオ刺身が基本の捌き方で美味しくなります。
▶︎

カツオ捌き方】プロの料理人が捌き方のコツ教えます!カツオ刺身が基本の捌き方で美味しくなります。

START YOUR TUESDAY WITH FAITH | TODAY GOD IS GIVING YOU UNEXPECTED OPPORTUNITIES | FATHER FREDDY ...
▶︎

START YOUR TUESDAY WITH FAITH | TODAY GOD IS GIVING YOU UNEXPECTED OPPORTUNITIES | FATHER FREDDY ...

【きゅうりの飾り切り】11種類の胡瓜の細工 寿司職人の包丁技 Cucumber decoration
▶︎

【きゅうりの飾り切り】11種類の胡瓜の細工 寿司職人の包丁技 Cucumber decoration

How To Fillet Every Fish | Method Mastery | Epicurious
▶︎

How To Fillet Every Fish | Method Mastery | Epicurious

『てっさ』ふぐ刺しの盛り付け・角の立て方の説明と中心線の重要性についての解説
▶︎

『てっさ』ふぐ刺しの盛り付け・角の立て方の説明と中心線の重要性についての解説

A ridiculous thing came out from the belly of an 12 fingers size Cutlassfish. Can we eat this!?
▶︎

A ridiculous thing came out from the belly of an 12 fingers size Cutlassfish. Can we eat this!?

[Fresh Tuna Cutting] A professional chef will teach you how to cut a 30kg tuna using a household ...
▶︎

[Fresh Tuna Cutting] A professional chef will teach you how to cut a 30kg tuna using a household ...