A whole sea bream into 4 dishes. Soup, Rice , Sashimi and Nitsuke.

Hello everyone! I’m Ryusei. Today I demonstrated how to ~ a sea bream and made it into 4 dishes.
In Japan a sea bream is called “Tai” and very popular fish.
This time I made simple Wan mono, Tai meshi, sashimi and nituke. They’re well known dishes. In the future, I’ll introduce about fishes more and study more to make videos which are interesting, enjoyable and easy to follow.
Thank you!
Recipe
~tai Dashi~
Water　　1200 grams
Sake　　100 grams
Dried kelp
~tai meshi~
Rice(rinsed)　　400 grams
Tai Dashi　　400 grams
Soy sauce　　20grams
Sake　　　10 grams
Salt　　a pinch of salt
Shiso　　4 sheets
~Nitsuke~
Tai fillet
Water　　300 grams
Sake　　 100 grams
Soy sauce　　50 grams
Mirin　　　　 50 grams
Sugar　　　　15 grams
Ginger
Burdock
00:00 opening
00:30 how to fillet a fish
05:19 make a sea bream stock
07:28 make a sea bream soup
09:15 make a sea bream rice
10:34 make a sashimi
12:29 make a nitsuke
15:16 ending
#japan #japanesefood #japaneseculture #japanesetraditional #cooking #homemadefood #japaneseknife #seabream #fishcutting #fishrecipe #japanlife #japon #japonais

[@WAFLCHUNK]

Your videos are always wonderful Ryusei! I share with my friends. I hope your day goes wonderfully!

[@kyodokan.japanese.cuisine]

Thank you for eat and sharing! I’m very glad. I wish too. Have a nice day!!

[@cmarnold78]

Thanks! My dad at home in New Zealand catches fresh snapper every couple of days. I will send these recipes to him.

[@kyodokan.japanese.cuisine]

You’re welcome! That’s sounds great!! I’m very happy that you share my video. I hope he will enjoy it. Thank you very much!!

[@Ieatlikeabird-mh7tz]

Very professional Ryusei,you have so many different kinds of knives,cutting the fish is a form of art itself.Sea bream is a beautiful fish I was told. I have made fish soup before,I am going to try all these dishes for sure (maybe not the sashimi,no confidence). Using kombu to enrich the fish stock makes a lot of sense.When we were small,we used to fight for the fish eggs!!!!

[@kyodokan.japanese.cuisine]

Thank you for watching. Yes, I have several knifes and use them. Yes, it’s really beautiful. Sounds good. Please try them! I think Nitsuke is easy to make make. You can add spinach instead of burdock too. When you add it, I recommend to add it at last. Haha, fish eggs are very small portions. We love them too. In my family, “Ikura” is very popular. Thank you for telling your story!!

[@zumpoof]

Thank you for posting. I’ve only been making western sea bream dishes. I’m looking forward to trying your recipe.

[@kyodokan.japanese.cuisine]

Thank you for watching! Western sea bream dishes are great. I love them! Yes, please try them. I hope you enjoy them.

[@lucaschwerdtner1260]

Looking forward to watching the video rn. Will definitely be great!

[@kyodokan.japanese.cuisine]

Thank you for comment again. I hope you enjoy it!
By the way, do you like Japanese comics? I like “kuroko's basketball" too!!

[@zlazypandaz]

Thank for making these videos! They’re very informative and thorough.

[@kyodokan.japanese.cuisine]

Thank you for watching. I’m happy my videos are informative for you!

[@Max-dm8ee]

as always an amazing and super interesting Video Ryusei-San!

[@kyodokan.japanese.cuisine]

Thank you for watching always! Have a good day!!

[@johnNJ4024]

Konichiwa Ryusei-san! The different cooking techniques all with one fish is a very nice demonstration to make multiple recipes. I will definitely have to try them the next time I buy a whole fish, but not the sashimi because I can only get frozen fish that is not sushi grade. I love watching your videos! Domo arigato gozaimashita!

[@kyodokan.japanese.cuisine]

Thanks for your wonderful comment which really encourage me!! Yes, please try them. I’m happy you said that. Arigato gozaimasu!!

[@DGiTPadre]

Here in San Francisco, we can purchase fresh Tai from New Zealand. This is a very helpful video on how to cook the fish to its fullest potential. Next time I buy a Tai, I will use some of the techniques you showed in the video. Thank you!

[@kyodokan.japanese.cuisine]

Thank you for watching and telling information from San Francisco. I’m very glad that these techniques will be useful for you. I hope you’ll enjoy them. Thanks too!!

[@AiraXue]

I really really enjoy your video, Ryusei-san! I am hoping to take a trip to Japan in November since I've been fascinated with Japanese culture and food since I was a teenager (I was born in Canada but now live in the states). Your videos are wonderful because not only does everything you cook look delicious but I love your explanations of japanese culture that you include! So thank you. I am am avid fan of your channel and will look forward to more videos

[@kyodokan.japanese.cuisine]

Thank you for watching. I’m very glad you said that. I hope you will enjoy your trip. In the future, I wish to go to Canada and states too. Yes, I keep making the videos!! Thank you!

[@Vsor]

What does pouring the water on the fillet do, make the skin firmer?

[@kyodokan.japanese.cuisine]

We can’t eat sea bream skin in raw. So we pour it to heat the only skin. In Japan,this technique is called “Yubiki”. Thank you for watching!