Thank you for showing us, this beautiful simplicity video. I love it, looking forward to see many more Japanese dishes ,methods of cooking and preparation.
It is a beautiful video. Look at the fish in his eye. You can tell he has regrets, he knew he would die, he probably had a family. Maybe his last visions were of being captured in the net as his son and wife escaped. That is the life of being a fish. Thank you fish for your contributions to our health and beauty, it is the circle of life.
Thank you for the comment. Yeah, I think over their life, too sometimes. Gratitude and mindful eating without any waste is the only way for us to appreciate not only captured fish but also animals and any other lives even plants.
I love this video, immediately subscribing to your channel!! Would this work well for fish destined for cooking as well or is the flavor too subtle for something like tempura? I can't wait to watch your other videos, thank you for such great content.
Thank you for the comment! I'm glad you enjoyed it! I wanna upload more video like this! This method works well for sashimi of white fish which needs some aging time for pulling out of the umami, but it would be good to make Tempura with it!
Thank you very much for this gorgeous video. Though I have a question: After done with aging step, how long can you keep the fish in the refrigerator? Is there any better way to maintain the flavor/the freshness of the fish?
Sorry for the late reply! It depends on the condition of the fish and the aging environment. So it's difficult to tell you how long it can be in the fridge. 2 or 3 days would be fine for the most of the fish. I don't know any better way to keep the flavor and the freshness of the fish if you use them raw.
Can you make a video on how to age Salmon? In Spain we have access to very fish, but frozen salmon loins are cheap and are everywhere. I think a video explaining differents techniques, no only kombujime, on how to age cure the salmon could be great.
I explained all about a short term curing technique in this video, so you can apply this technique to salmon, too:) Or do you wanna know a long term curing method?
@@TakoshihoCooksJapan Yes I think a long term method would be great, I've seen dry aging techinques with tuna and salmon that are stored for weeks or months.
How to you ensure the safety of the fish in removing parasites at deep fast freeze temp at -20C ? And then do the aging at -5 to -7C? or is it mostly eaten cooked after aging?
Great video! Thanks for sharing your knowledge. One question... What do you do with the other side of the fish? Is it good for aging even without bones protection?
Thank you! Sorry for the late reply! I think you can get the scaler at a Japanese tool store. You can always take scales off with a cap of a plastic bottle, too!
It’s better to use salt water if you deal with blue-backed fish like mackerel, sardine, and saucy for sterilizing, but it’s okay to rinse with freshwater for other kinds of fish like this. This is what I learned, but it’s almost always good to use salt water, so please follow the way you think it’s better🙏
this is calming to watch. do you know how long should I age tuna belly for it to reach peak flavour. I tried aging it once for a couple of days, the whole belly which was about one kilo i think but only the outer parts had increased umami, the center of the belly didn't have much flavour. Should I cut it up first into tuna saku before aging it??
Sorry for the late reply! I cannot tell the exact time for aging tuna because it depends on the conditions, but I recommend to age it about a week. You don't need to cut it into saku, but I recommend you to cut it up first into smaller pieces like 300 to 400 grams to age nicely. When we age tuna until the color of surface changes, we slice the surface a bit. Let me know how it goes!
Thank you for your comment and sorry for the late reply! I don' think mackerel and sprats kind of fish are not good to age in general because they are easy to go bad. Tuna and white fish can be aged in this method to get umami out. I apologize for your confusion!
Thak you very much for your reply! I will follow your advice and try with some white fish instead. Hake fish could do better? You look so pretty so there is no need for apology. Best wishes!
@@radoslavradoslavov3528 Thank you for your reply! There are no Hake fish in Japan, but they would be better, I think. Hope you will enjoy your own fish aging!!!
@@radoslavradoslavov3528 Thanks for the reply! I mean... it’s your choice! From my perspective as a sushi learner, it is very difficult to determine the aging of blue fish like mackerel which goes bad quickly. If the preparation is not treated right, germs will grow on the remaining blood and guts while aging. In the worst case, it can cause Histamine toxicity. From a safety point of view, I just do not recommend to do this aging with sprat at home. And I just like to eat blue fish as fresh as possible. haha But again, it is your choice. You can always try new thing that you wanna do! Let me know if you succeed it!
Thanks for watching!! Under the skin of sea bream has a lot of umami and fat, so pouring the boiling water to maximize them. It also makes the sashimi beautiful. We call this method Yushimo-dukuri. You can also sear the surface using a torch. Actually the skin of sea bream is usually chewy, so if you don't like the texture, you can just remove it.
Thanks for the comment! Actually, aging days are always depending on the size of the fish, the how fresh and clean the fillet is and the circumstance you put the fish. It totally different if it's summer or winter. I still check the condition every day to see how it goes. Yeah, you can salt the fish to enhance the flavor and texture, but I prefer not to do it because I want to extract the simple and delicate flavor of the fish it self!
This is how to cure tuna with kombu! czcams.com/video/IVhJRl32Wco/video.html I used tuna, but kombu sured sashimi suit for white fish like snapper! Hope you can try it!
Oh! It's for cooling the sashimi down after pouring hot water. The reason why I pour hot water is to soften the skin of sea bream. As you know, there are a lot of umami and fat just under the skin, so I wanted to remain the skin. It's not always right way to do it. It depends on the kind of fish you use. Sea bream is appropriate for this method!
@@TakoshihoCooksJapan also, do you know if its possible to age freshwater fish? I'm trying to get more information on that but it seems people age only salt water fish. Many thanks! 🙏🏽
@@namochanethomvong9785 I personally never tried aging freshwater fish, but people do it same as salt water fish. You need to remove it’s blood a d excess water carefully and do the same process!
Oh, that's too bad. I usually use the cheapest one in Japan like the link in below. It's made from 100% pulp which is embossed. I think you can try to find the one is embossed for not getting stick. Good luck! www.amazon.co.jp/Elleair-Peach-Paper-Towels-Sheets/dp/B00Z5XALQA/ref=sr_1_1_sspa?crid=1R5QAABIWYBDV&dchild=1&keywords=%E3%82%A8%E3%83%AA%E3%82%A8%E3%83%BC%E3%83%AB+%E3%82%AD%E3%83%83%E3%83%81%E3%83%B3%E3%83%9A%E3%83%BC%E3%83%91%E3%83%BC&qid=1618357992&s=pantry&sprefix=%E3%82%A8%E3%83%AA%E3%82%A8%E3%83%BC%E3%83%AB%E3%80%80%E3%82%AD%E3%83%83%E3%83%81%E3%83%B3%2Caps%2C257&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzUkZBNjA5OTAyTUEmZW5jcnlwdGVkSWQ9QTA0NTc2MDQxQ0JOQjMzUE1ZM1dGJmVuY3J5cHRlZEFkSWQ9QTNSWUs4SEpQUUMxTUQmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl
Thank you for watching! I do Shinkeijime which is a kind of Ikejime when I kill the fish by myself. But I usually buy fish which is already killed, so I often ask to the seller which one is killed by Shinkeijime or at least ikejime. www.q.turi.ne.jp/shinkei_jime/index.html
Are you washing with fresh water... if you are you are undoing your entire process... as fresh water will start to break the fish down really fast. Wash with salt water
I definitely wash with salt water when I do it to blue fish like sardines and macherel, but my master who has worked at a seafood wholesale told me it's okay to use fresh water if I use it in a short time and wipe off well. I just want to presice the amount of salt I put when I cook, too. If you want to use salt water, that's of course good too!
Your videos are trully valuable. In fact your are sharing the true knowledge and secrets of Japanese cusine, sharing that with us is a big prividlege.
My pleasure 😊 I'll do my best! Feel fee to give me a comment sometimes if you wanna know some specific techniques;)
Just AMAZING your video. Thanks for sharing your skills. Regards from Amazonas, Brazil ❤
Thank you for the comment!
Thank you for showing us, this beautiful simplicity video. I love it, looking forward to see many more Japanese dishes ,methods of cooking and preparation.
Thank you for giving me a comment! I'll try to upload more about Japanese dishes for you!
I love the use of ziplock bag and straw. My fish aging always end up oxidated, so I'm going to try this out
I'm glad you found this video and wanna try this method! Hope your aging will come out nicer!
Just watched this again. Beautiful video. Well done. Professional.
It is a beautiful video. Look at the fish in his eye. You can tell he has regrets, he knew he would die, he probably had a family. Maybe his last visions were of being captured in the net as his son and wife escaped. That is the life of being a fish. Thank you fish for your contributions to our health and beauty, it is the circle of life.
Thank you for the comment. Yeah, I think over their life, too sometimes. Gratitude and mindful eating without any waste is the only way for us to appreciate not only captured fish but also animals and any other lives even plants.
you have great videos.. subscribed 😍
Thanks!!!!😍😍😍
I love this video, immediately subscribing to your channel!! Would this work well for fish destined for cooking as well or is the flavor too subtle for something like tempura? I can't wait to watch your other videos, thank you for such great content.
Thank you for the comment! I'm glad you enjoyed it! I wanna upload more video like this! This method works well for sashimi of white fish which needs some aging time for pulling out of the umami, but it would be good to make Tempura with it!
Just Amazing I love your Videos and your technique and skills are undeniable
Thank you! I’ll make more videos like this!
great video! hope to see a long term or more aging videos. hidden arts behind sushi and other dishes
I'm gonna try to make more videos for you! Thank you!!
"I saw... sea breams glitter in the dark,...at Tannhauser gate."
That looks so good.
Thanks!!
Thank you very much for this gorgeous video. Though I have a question: After done with aging step, how long can you keep the fish in the refrigerator? Is there any better way to maintain the flavor/the freshness of the fish?
Sorry for the late reply! It depends on the condition of the fish and the aging environment. So it's difficult to tell you how long it can be in the fridge. 2 or 3 days would be fine for the most of the fish. I don't know any better way to keep the flavor and the freshness of the fish if you use them raw.
I'm really appreciate this, thank you so much ☺️
Love your videos.if possible pls. try to make more traditional and modern way of cooking techniques. Thank you so much.
Thank you so much for your comment! I'll do my best for you as much as I can :)
Can you make a video on how to age Salmon? In Spain we have access to very fish, but frozen salmon loins are cheap and are everywhere. I think a video explaining differents techniques, no only kombujime, on how to age cure the salmon could be great.
I explained all about a short term curing technique in this video, so you can apply this technique to salmon, too:) Or do you wanna know a long term curing method?
@@TakoshihoCooksJapan Yes I think a long term method would be great, I've seen dry aging techinques with tuna and salmon that are stored for weeks or months.
@@Alberto-xw8vx I see. It'll take some time, but I'll try to make one video!
@@TakoshihoCooksJapan Really appreciated. Thanks a lot.
How to you ensure the safety of the fish in removing parasites at deep fast freeze temp at -20C ? And then do the aging at -5 to -7C? or is it mostly eaten cooked after aging?
Great video! Thanks for sharing your knowledge. One question... What do you do with the other side of the fish? Is it good for aging even without bones protection?
Thank you for watching! I cooked the half as sashimi at that time, but it's totally fine if you age fish without bones!
Wow... Excellent production, even better fish prep. Where can I get that scaler?
Thank you! Sorry for the late reply! I think you can get the scaler at a Japanese tool store. You can always take scales off with a cap of a plastic bottle, too!
wow!
Very cool buddy.
Awesome video!! Thank you!!
Thank you!!!!
Subbed! White guy from Washington state 😃
Thank you! You must love fishing as I see your CZcams account name.
Thank you
Thank you!!
Finally! I have the idea now... can you age the Tuna also...
Glad you find this video!
Is it OK to rinse with freshwater?
I have heard so many places to rinse with salt water…
It’s better to use salt water if you deal with blue-backed fish like mackerel, sardine, and saucy for sterilizing, but it’s okay to rinse with freshwater for other kinds of fish like this. This is what I learned, but it’s almost always good to use salt water, so please follow the way you think it’s better🙏
Nice video.
this is calming to watch. do you know how long should I age tuna belly for it to reach peak flavour. I tried aging it once for a couple of days, the whole belly which was about one kilo i think but only the outer parts had increased umami, the center of the belly didn't have much flavour. Should I cut it up first into tuna saku before aging it??
Sorry for the late reply! I cannot tell the exact time for aging tuna because it depends on the conditions, but I recommend to age it about a week. You don't need to cut it into saku, but I recommend you to cut it up first into smaller pieces like 300 to 400 grams to age nicely. When we age tuna until the color of surface changes, we slice the surface a bit. Let me know how it goes!
@@TakoshihoCooksJapan alright. will give that a try next time I buy some tuna belly. thanks Takoshiho!
清潔感！！
haha! It' the way Japanese people do!
Kindly thank you for the knowledge!
I am going to try it with Mackerel fish and Sprats. Hopefully works to be aged!
Thank you for your comment and sorry for the late reply! I don' think mackerel and sprats kind of fish are not good to age in general because they are easy to go bad. Tuna and white fish can be aged in this method to get umami out. I apologize for your confusion!
Thak you very much for your reply!
I will follow your advice and try with some white fish instead. Hake fish could do better?
You look so pretty so there is no need for apology. Best wishes!
@@radoslavradoslavov3528 Thank you for your reply! There are no Hake fish in Japan, but they would be better, I think. Hope you will enjoy your own fish aging!!!
How could i if it not recommended for sprat? BTW i see some californian guy is agening his mackerel for 90 days.
@@radoslavradoslavov3528 Thanks for the reply! I mean... it’s your choice!
From my perspective as a sushi learner, it is very difficult to determine the aging of blue fish like mackerel which goes bad quickly.
If the preparation is not treated right, germs will grow on the remaining blood and guts while aging. In the worst case, it can cause Histamine toxicity. From a safety point of view, I just do not recommend to do this aging with sprat at home. And I just like to eat blue fish as fresh as possible. haha
But again, it is your choice. You can always try new thing that you wanna do! Let me know if you succeed it!
Thank you for this very helpful video. What is the purpose of pouring the boiling water at the end? Would you also use boiling water with tuna?
Thanks for watching!! Under the skin of sea bream has a lot of umami and fat, so pouring the boiling water to maximize them. It also makes the sashimi beautiful. We call this method Yushimo-dukuri. You can also sear the surface using a torch. Actually the skin of sea bream is usually chewy, so if you don't like the texture, you can just remove it.
Thanks for the video. For trout/salmon, how many days should I age ? By the way, does salting enhance the flavour/texture ?
Thanks for the comment! Actually, aging days are always depending on the size of the fish, the how fresh and clean the fillet is and the circumstance you put the fish. It totally different if it's summer or winter. I still check the condition every day to see how it goes. Yeah, you can salt the fish to enhance the flavor and texture, but I prefer not to do it because I want to extract the simple and delicate flavor of the fish it self!
How to pick good sushi grade fish?
Hello Miss Takoshiho😃😃.Would you like to tell us how can we cure a raw fish,so as we can eat it later? Thank you
Hi! Do you wanna know another way to to cure a raw fish?
@@TakoshihoCooksJapan yes please
Can you do a video where you age with konbu please?
This is how to cure tuna with kombu! czcams.com/video/IVhJRl32Wco/video.html I used tuna, but kombu sured sashimi suit for white fish like snapper! Hope you can try it!
can you do this with frozen fish, i know it's worse quality frozen, but it's nearly impossible where i live to get truly fresh fish.
Sorry for the late reply! I don't think it's a good idea using a frozen one for aging...😫
At 4:13 why put fish in ice water? Thank you so much for replying!!!
Oh! It's for cooling the sashimi down after pouring hot water. The reason why I pour hot water is to soften the skin of sea bream. As you know, there are a lot of umami and fat just under the skin, so I wanted to remain the skin. It's not always right way to do it. It depends on the kind of fish you use. Sea bream is appropriate for this method!
@@TakoshihoCooksJapan i just saw your reply, thanks!!
No need for Salt and Rice Vinegar before the ziplock bags?
It's just for aging, so nothing is needed.
Thank you for this video! Do you change the paper towel every day and re do the same process with the ziplock during 4 or 5 days?
Sorry for the late reply! It depends how much the paper towel is wet, but I usually leave it for a few days not changing it.
@@TakoshihoCooksJapan ok thank you so much! 😁
@@TakoshihoCooksJapan also, do you know if its possible to age freshwater fish? I'm trying to get more information on that but it seems people age only salt water fish. Many thanks! 🙏🏽
@@namochanethomvong9785 I personally never tried aging freshwater fish, but people do it same as salt water fish. You need to remove it’s blood a d excess water carefully and do the same process!
@@TakoshihoCooksJapan ok, I'll try it! Thank you!
hello, why do you put aged fish in ice water at the end?
It's because I wanted to vacuum the inside to get rid of all the air to preserve well.
Could you tell me the paper towel brand?Because if I use paper towels that I have, the fish gets dusty.
Oh, that's too bad. I usually use the cheapest one in Japan like the link in below. It's made from 100% pulp which is embossed. I think you can try to find the one is embossed for not getting stick. Good luck!
www.amazon.co.jp/Elleair-Peach-Paper-Towels-Sheets/dp/B00Z5XALQA/ref=sr_1_1_sspa?crid=1R5QAABIWYBDV&dchild=1&keywords=%E3%82%A8%E3%83%AA%E3%82%A8%E3%83%BC%E3%83%AB+%E3%82%AD%E3%83%83%E3%83%81%E3%83%B3%E3%83%9A%E3%83%BC%E3%83%91%E3%83%BC&qid=1618357992&s=pantry&sprefix=%E3%82%A8%E3%83%AA%E3%82%A8%E3%83%BC%E3%83%AB%E3%80%80%E3%82%AD%E3%83%83%E3%83%81%E3%83%B3%2Caps%2C257&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzUkZBNjA5OTAyTUEmZW5jcnlwdGVkSWQ9QTA0NTc2MDQxQ0JOQjMzUE1ZM1dGJmVuY3J5cHRlZEFkSWQ9QTNSWUs4SEpQUUMxTUQmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl
Isn't it better to cure it with some salt and then age it?
There are so many ways to cure fishes. This is for sashimi, so I didn't put salt.
Hi, thank you for your video. Do you have to kill the fish using ikejime to age fish?
Thank you for watching! I do Shinkeijime which is a kind of Ikejime when I kill the fish by myself. But I usually buy fish which is already killed, so I often ask to the seller which one is killed by Shinkeijime or at least ikejime. www.q.turi.ne.jp/shinkei_jime/index.html
Hi, would you mind telling me what's the temperature for aging in refrigerator?
Sorry for the late replay! It depends on the kind of fish, but 5℃～7℃ would be ideal.
Is it ok to follow same steps with salmon belly’s collars and scraps
Definitely!
Hello! Would like to ask, do I put the fish into freezer or just normal chill to age?
If you put it into freezer, they won't be aged, so you need to use fridge for this method.
@@TakoshihoCooksJapan does it also work the same for silver promfet? isit better to age it or can i just use it for sashimi upon filleting?
Why do you wrap the fish in paper and then in foil?
Sorry for the late reply! I wrap the fish in paper and then wrap in a plastic bag(not a foil) because I don't want the fish to oxidized.
@@TakoshihoCooksJapan Can I wrap the fish in paper and vacuum pack it? What kind of paper is it supposed to be? can there be kitchen paper towels
@@KoLuX57 kitchen paper towel should be great!
how much temperature pls
Sorry for the late reply! It should be 5~7℃.
Are you washing with fresh water... if you are you are undoing your entire process... as fresh water will start to break the fish down really fast. Wash with salt water
I definitely wash with salt water when I do it to blue fish like sardines and macherel, but my master who has worked at a seafood wholesale told me it's okay to use fresh water if I use it in a short time and wipe off well. I just want to presice the amount of salt I put when I cook, too. If you want to use salt water, that's of course good too!
Missing spesch.
What is spesch?
takes forever to make.. seconds to eat
haha...! That's so true, but it worths it!
Dont use frshwater and dont cut thru the guts. Im sorry you don't know what you are doing.
I'm sorry. I'm trying to be better. Thanks!