【貝の女王】ミル貝のさばき方・刺身の作り方【本ミル・白ミルの違い】

A sushi chef shows how to clean mirugai and make it into sashimi. He also explains the differences between hon-mirugai (giant clam) and shiro-mirugai (Japanese geoduck) [Related Products] ■Shell knife https://amzn.to/3c3zt0T ■Plate used in the video https://ginzawatari.thebase.in/items/... ------------------------------------------------ ■Contents 0:00　How to clean mirugai 0:12　Summary and purpose of this video 0:40　★How to shuck hon-mirugai 1:46　　How to shuck shiro-mirugai 2:55　　Differences between hon-mirugai and shiro-mirugai 3:11　　How to remove liver and gills 4:00　　How to put mirugai in hot water 5:58　　How to peel the skin of siphon 7:25　　Characteristics of mirugai 8:02　★How to clean the liver part 9:05　　Season of mirugai and where they are picked 10:05　　How mirugai’s liver looks 10:57　★How to clean mirugai’s siphon 11:55　　What are the king and the queen of shellfish? 12:44　　Round bump in siphon 13:16　　Cleaning mantle 14:14　★How to cut mirugai 14:49　　When mirugai is slapped…? 15:20　★Taste of mirugai and how to eat it 17:05　　Finished sashimi of hon-mirugai and shiro-mirugai sashimi ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #mirugai #giantclam #shiromirugai #japanesegeoduck #honmirugai [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 ■Chopsticks for Dishing-up https://amzn.to/2NBmFoW ■Fish Scaler https://amzn.to/2YePTMh ■Fish Bone Tweezer https://amzn.to/3c8Wccw [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 16,000 ■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.)