How to Process Fish Loins into Three Different Styles 【Sushi Chef Eye View】 | How To Sushi

Each fish reflects the seasonal difference in its taste and texture, and its processing methods also vary to bring out the most of its flavor, not only because of its versatility that it can be sushi, sashimi, carpaccio and so on. This tutorial introduces some of the popular processing ideas.

0:30 Introduction
0:57 Tataki
4:17 Gin-gawa Zukuri
6:29 Kombu Jime

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References:
■A SUSHI HANDBOOK, Imada Yosuke, Natsume-sha, 2013
■A Visual Guide to Sushi-Making at Home, Sone Hiro & Doumani Lissa, Chronicle Books, 2014
■Sushi no Kyokasho, Takarajima-sha, 2015
■カツオのタタキをつくろう (2) 炙り方編 https://abukamo.exblog.jp/8721556/
■魚料理と簡単レシピ http://dt125kazuo.blog22.fc2.com/blog-entry-3419.html

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