The Tokyo sushi chef serving "rotten" fish with pride | Remarkable Living
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- čas přidán 5. 09. 2024
- Instead of serving the freshest seafood, chef Koji Kimura of Sushi Kimura ages his fish for an extra dose of umami. And the crowds are loving it. More stories at cnaluxury.chan...
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As a Sushi Chef my self for over 12 yrs, I can say that He is really adventurous and very bold in making some decisions to serve "almost" going bad fish. But turned out it is a brilliant one! Japanese people are very creative and smart. One of my teacher is Japanese Chef too! I learned a lot from him, not just about sushi and fish but also the basic foundation on how you become a discipline person and apply it to your job and enjoy it!!!
im start learning sushi, i only have 4 years experience. could u explain me how to aging fish with out drying?
I love his voice, so calm and relaxing
4:52 fish,fish,fish-buy. This,this, this-I buy.
Confused, as a matter sushi chef he didn't know about aging fish beforehand? Wasnt that what sushi chefs used to do before modern refrigeration?
I think before refrigeration they used salt . What he's doing here is different.
so salt preservation is different than cold temp aging he is doing.
@Rafal Omnom He's using salt but not enough to pickle it or truly preserve it. The amount of salt he's using simply slows down the rotting process. It's a delicate balance... and very unique.
Earlier generation sushi used lactic acid as a means to ferment the the fish for several months before ready to eat. Other types of sushi often deploy enough sugar and salt to last for the day, but it was never meant to survive long term like that without some sort of cooler. If salted any longer, he would've gotten Chinese style salted fish, where everything is just completely dried up.
Aging or Carchuterie is a "cooking method". Available in many cultures and traditions. This method has been lost the last 50 years due to American exportation of rubbish fast food culture as with many rubbish American exports. The decline of aging correspondence to the decline of many world's culinary. It has seen a revival of late through aged beef in America. I am experimenting with different kinds of meat now. Aging process does not necessarily involved salt, though it is a safer option as it kills off most bacterias likewise the same bacteria that breaks down the enzymes in the aging process. Sodium nitrate and potassium nitrate are popular additives to use in replace of salt. For obvious reasons, it doesn't make the aged food salty. I would love to work with this guy as my aging process involves only meat and I have not really thought of aging fish, the reason for that is aging process is usually done to soften the meat and intensify the flavours, something I didn't necessarily apply to seafood. But you keep learning something new each day. Thank you Channel News Asia for featuring that. Sometimes you do get good programs from CNA despite it being a propaganda channel of Singapore Government. LOL!
In the era of fast prototyping and intense competition, it took him an awful long time to find his product differentiation. He is an engineer (chef) running a business, and not a businessman who is also a chef.
jesus christ your username
Imagine trying all the rotten fish before he got it right... 🤢
The comparison of women buying Gucci hahahahah
He became saitama of sushi world
No day off for 14 years !.... and we wonder how come the Asian owning everything in the world now...
@America First ...Well give them few more years,..they will catch up wt china...
Dont't believe everything you read and watch on the internet.
He has not taken a day off in 14 years... Let that sink in
Big heart chef👍👍👍
Damn His works is so cool
Aging or Carchuterie is a "cooking method". Available in many cultures and traditions. This method has been lost the last 50 years due to American exportation of rubbish fast food culture as with many rubbish American exports. The decline of aging correspondence to the decline of many world's culinary. It has seen a revival of late through aged beef in America. I am experimenting with different kinds of meat now. Aging process does not necessarily involved salt, though it is a safer option as it kills off most bacterias likewise the same bacteria that breaks down the enzymes in the aging process. Sodium nitrate and potassium nitrate are popular additives to use in replace of salt. For obvious reasons, it doesn't make the aged food salty. I would love to work with this guy as my aging process involves only meat and I have not really thought of aging fish, the reason for that is aging process is usually done to soften the meat and intensify the flavours, something I didn't necessarily apply to seafood. But you keep learning something new each day. I would love to exchange what I learned with him. Like he mentioned, it is only touching the surface when it comes to the methodology of aging. I take alot of reference to olden times before refrigeration how it was done. Thank you Channel News Asia for featuring that. Sometimes you do get good programs from CNA despite it being a propaganda channel of Singapore Government. LOL!
Really curious as to how it would taste
Hope hes skill would be passed down to the next gen
1 piece is $99.99
He has balls to try aged raw fish
Jeff compared to aged pork, aged fish(even if it stinks) does not seem to carry a lot of risk, unless the preparation itself is contaminated
well people dont normally eat pork or fish raw. So when eating raw food its quite essential to keep it fresh, but aged raw fish seems pretty risky@@gokiburi-chan4255
This style is called Edomae sushi.
The typical way most North American eat sushi is Fuji style.
Edomae style sushi involved preserving the fish. He is aging it, there's a subtle difference
He can get his fish out of the rubbish bin..........
wow u can cut fish , so much chef
Delicious Fish. Full of germs, bacteria, and parasites. Bonapetit.
So basically toying with people's health, I hope his food is being analysed.
iIi
腕があるから宣伝しないんじゃなくてあるからするんじゃない？自慢できるならするでしょ
日本ってそういういらないプライドあるよね
単純にうまくたって人々が知らなきゃ行かないでしょｗｗｗｗ
ガキじゃあるまいし大人が寿司屋に行って寿司を喰うのはヤボだよ！
*Quote: "The process of ageing removes all the unpleasant elements of rotting". What twisted logic is that? If you don't let it rot, then you don't have to undertake the process of ageing. You need fresh fish to make sushi. Now you just let it rot! The Japanese have the weirdest way of eating fish! First raw and now rotten! What next?*
Have you tried the Kyoto fermented (10years) salted carp dish? It exists...
@@JamesJMurata5130 *We are not talking about the traditional age-old method of fish preservation through salting. The video is about deliberately allowing a fish to rot.*
@@lingostarr6635 *All the ageing stuff are nothing but a scam, as are almost everything that come out of the Japanese kitchen!*