Master of JP Cuisine Academy
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How to Present Sashimi Like A Pro: 8 Essential Plating Principles
How to minimize fish waste: tasty fish soup stock
Hotate scallop nigiri with 3 tasty sauce variations!
Iwashi (Sardine): How to prep & slice for tasty sushi (2/2)
Iwashi (Sardine): How to store, clean & filet for tasty sushi?! (1/2)
Aji (Horse Mackerel) for Nigiri (3/3) : How master chef slices Aji for Nigiri
Aji (Horse Mackerel) for Nigiri (2/3) : How a master chef filet Aji?
No more soy sauce?! Variety of sauces for sushi
Aji (Horse Mackerel) for Nigiri (1/3): How master chefs store & clean Aji?
Tamago-yaki (Omelet) Variations for Nigiri & Side Dish
How to make Tamago-yaki (Omelet) with a non-stick pan
How the master chef slices Tai (Seabream) for nigiri
![[For restaurant owners] Want to train your kitchen staff? We can make the video series tailored you!](https://ricktube.ru/thumbnail/zp83U_5yLkU/mqdefault.jpg)
[For restaurant owners] Want to train your kitchen staff? We can make the video series tailored you!
Wagyu masterclass
How master chef prepare Ebi (shrimp) for nigiri? -Part 2-
How master chefs prepare Ebi (shrimp) for nigiri? -Part 1-
How to check the condition of aged fish (Fish aging technique part 2)
Can you "age" fish like beef? Yes, of course! (Fish aging technique part 1)
Modern inspiration from tradition: Ruccola vinegar sauce for grilled/sautéed fish
Shio koji-cured TOFU: It is like a plant-based cheese!
Ika (squid & cuttlefish) Nigiri Variations! -Slicing technique-
Ika (squid & cuttlefish) Nigiri Variations! -Preparation-
Shime-saba (vinegar-cured mackerel) Nigiri
Sushi Advanced Masterclass! Zuke-Maguro (Marinated tuna)
Tori-ten: Juicy Chicken Tempura marinated with liquid shio koji
Advanced technique! Yaki-shimo (skin-searing) method for sushi & sashimi
Never dry again! Juiciest "koji-marinated" chicken breast grill