寿司シリーズ Part.2 炭｜炭を寿司に押し付ける職人に思う事｜炭は食材に押し付けるものでは無い｜炭の種類による違いと問題点｜備長炭は本当に高くて手が届かないモノなのか？｜オガ炭の危険性とは？

The second installment of the sushi series. These days, you often see grilled sushi. Is that sizzling, fragrant grilled sushi really delicious? A chef with 50 years of experience as a Japanese chef talks about the differences in charcoal types (binchotan and sawdust charcoal), heat levels, and the essential difference between grilled and scorched sushi from a hands-on perspective. In fact, even if it looks delicious, using charcoal incorrectly can make it unhealthy... Sushi lovers, especially those who like grilled sushi, should know about the deep relationship between charcoal and flavor. It's full of information that is worth knowing not only as a chef, but also as a eater! ■About comments I basically read all comments! I press the heart mark when I have read them. The heart mark is a sign that I have read a comment, and does not necessarily mean that I agree with the statement or idea (Azami). ■Related videos    • 第10回　修行時代の事を聞いてみた！／料亭『金田中』編　Part.2　当時の築地市場...      • 第9回　修行時代の事を聞いてみた！／料亭『金田中』編　Part.1　一般人は入れない...   ■The chef and sushi    • 大将とお寿司   ■We also have an official X! We provide useful information about cooking, so please follow us! https://x.com/Taisho_washoku ~We'll talk about all sorts of things in the food and beverage industry, cooking, food culture, human relationships, and the dark side of the food industry~ A chef with 50 years of experience who survived the turbulent times of Showa, Heisei, and Reiwa with just a knife This is a video by Toru Wada, also known as the chef, who has been training as a Japanese chef for over 50 years. #Japanese food #I asked the chef #High-end sushi #Charcoal #Food safety #Japanese cuisine #Oga charcoal #Binchotan charcoal