The JAPANESE Sashimi........Very Impressive Technique
The JAPANESE Sashimi........Very Impressive Technique
Live Lobster Sashimi
Greg gets cut in half: the lower part is filleted into a buttery sashimi while the flesh is still alive; the upper part is blanched and then sauteed with ginger, green onions, and oyster sauce - yummy! the sequel is too big to be on here and is only on facebook
Sashimi --Tunng
Sashimi by Tunng (Album: "...And Then We Saw Land") www.tunng.co.uk Art, as usual: www.vanessadasilva.com
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How to Make Sashimi
Sashimi is a classic dish in Japanese cuisine. Find out how to prepare sashimi, raw fish.
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Fish on a Volvo - a look at the Sashimi Tabernacle Choir
As Featured on www.geeksaresexy.net Remember the Big Mouth Billy Bass? You'd press a button (or trigger a proximity sensor for a surprise) and the fish would start singing either Al Greens Take Me To The River, or Bobby McFerrins Don't Worry, Be Happy. Jeff Foxworthy once quipped that if you had more than three singing fish, you might be a redneck. Texan Richard Carter took a Volvo, 5 miles of wire, five 6-volt golf cart batteries, a screw drive mechanism using 12v DC reversible motor, a lifting frame he made from scratch, a Linux server and approximately two hundred synchronized singing fish, and created what can only be described as an awesomely effective assault on good taste. From www.geeksaresexy.net
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Juan Son - Mermaid Sashimi with Lyrics
Spending time with octopus where nothing come alone Every morning when I see you You could be my lovely love See my tongue , see my tongue again Don´t get alarmed If you ask me to be honest I think we should really work With your obnoxious depression And communication skills It´s ok it´s ok Don´t get alarmed Don´t get alarmed And of course if we work hard enough We could go to the places we have Always dream Like that cocktail we saw on We saw on the televisión Even thou you are so artsy But still you like to watch And I know it cause I know I like 'em too I know it´s not so cool I like 'em too You are what you believe you are A human ocean traveler But don´t trip My leg turned into tentacles so Black and pink It´s hard for me I´m not so frightened No one other thinks No one other thinks No one other thinks Oxygen at least Someone in the deep Ocean understands That life down here Depedns on someone That doesn´t suppose to make Mermaid Sashimi My propeller hits like Even though the right don´t Come to feeling As son as I need ox I need oxygen Spending time with octopus Even those not common Stealing fishes from the pet shop Cause my friend still pick fish See my tongue , see my tongue again Don´t get alarmed What a bopely experience We can have from time to time Even tough we´re really Friendly You can be the swimming one See my tongue , see my tongue again Don´t get alarmed Fieldtrip to the chocolate factory Fieldtrip to the slaughter house Fieldtrip to darkness places <b>...</b>
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How to Make Kaisendon 海鮮丼の作り方 (Japanese Sashimi Rice Bowl)
Ingredients for Kaisendon (serves 2) 360cc Rice (1 1/2 us cup) 400ml Water (1 2/3 us cup) 1/2 Cucumber 1 Myoga Ginger 6 Shiso Leaves Newly Harvested Ginger White Radish Sprouts 1 Long Green Onion 50g Newly Harvested Onion (1 3/4 oz) 150g Maguro - Tuna (5 1/4 oz) 2 Scallops Wasabi 1 tbsp Soy Sauce 1 sheet of Toasted Nori Toasted White Sesame Seeds About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org
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Sashimi Tuna Steak Recipe - Mad Love Cooking
Quick, easy and awesome - sashimi tuna steak done on the flat top Chef Joe style. If you are looking for a nice appetizer to share with your loved ones or friends, this tuna steak recipe from Mad Love Cooking's Chef Joe Arvin is sure to please. Throw a little salsa verde in the mix and you have a nice kick to remember! Full recipe at MadLoveCooking.TV
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Slicing Salmon Sashimi
This is the sushi chef at Tokkuri Tei in Honolulu making a plate of salmon sashimi. Tokkuri Tei is a fantastic restaurant where you can get the freshest fish and tastiest Japanese morsels. Read the full review of the restaurant on chezannies.blogspot.com
Andrew Zimmern Eats Frog Sashimi
Andrew Zimmern in the Asia Episode from his show "Bizarre Foods"
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Kabocha (Japanese Squash) Sashimi (Recipe) 豆乳のカボ刺し (レシピ)
I used Kanten (agar agar powder) to firm up the Kabocha (Japanese Squash). Kanten contains a lot of fiber, so it's really healthy! It cleanses your digestive tract and cures constipation ;) This summer, cold foods that cool from inside of your body are popular in Japan. One of my favorite cold dish is Kabocha (Japanese Squash) Sashimi! It's my original recipe, so you may think it's weird, but I love it. Some people asked me how it tastes like, it's just like eating avocado with soy sauce :D hehe Kanten or agar agar powder, is a coagulant extracted from a seaweed called tengusa. It's different from gelatin that you have to boil it until the boiling point, or it won't firm up! I hope you try it out!!! --------------------------------- Kabocha (Japanese Squash) Sashimi Difficulty: Easy Time: 20min + 60min refrigeration time Number of servings: 4 Necessary Equipment: mesh strainer Ingredients: 400g (0.8lb.) Kabocha (Japanese Squash) 200cc soy milk (you can use milk) 4g (0.15oz.) kanten powder (agar agar powder) soy sauce wasabi Directions: 1. Scoop out the seeds and microwave on medium (500W) for 3 minutes to make it easier to cut. 2. Cut the Kabocha (Japanese Squash) into large chunks and remove the skin. Place the chunks in a microwave-safe dish, cover with plastic wrap, and microwave on medium (500w) for 5 minutes until tender. 3. Mash the Kabocha (Japanese Squash) using a fork. Then push through the mesh strainer to strain. 4. Put soy milk in a pan and dissolve kanten <b>...</b>
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Sashimi-san Massive Attack! (English subtitle) soezimax
I don't know why a cat attacked me.But she's very serious.She's very angry.I feel the cat's got kill me.A cat name is Sashimi-san.Please tell me why she's got a anger... ★Who's SOEZIMAX? 2ND CHANNEL→ www.youtube.com Twitter→ twitter.com Google+→ plus.google.com FaceBook→ www.facebook.com WEB→ soezimax.com BLOG→ http
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Huge Sashimi Bowl Challenge (record set)
So basically this was my first stop on my trip down to LA to meet up with Naader Reda to indulge on some food challenges, the previous record was just under 8 minutes. This was easily the most beautiful food challenge ive ever done, Japanese food just always looks so amazing!!!!!!!! (AP) enjoy ------------Facebook--------------- www.facebook.com -----------Twitter------------- twitter.com
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eating whale sashimi (raw whale meat) (クジラ刺身)
raw whale meat for dinner.we're at a nice izakaya next to our apartment in japan. check out my blog youjapanme.wordpress.com
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Antony Waldhorn - Sashimi (Mark Sixma & Klauss Goulart Remix)
Blue Soho Recordings Presents ' SOHOLAND ' Release Date : TBA Beatport Exclusive : TBA Preview: 3. Antony Waldhorn - Sashimi (Mark Sixma & Klauss Goulart Remix) [CD1] ------------------------------------------------------------------------------------------------ Blue Soho Recordings : www.bluesohorecordings.com Follow us on facebook : www.facebook.com
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Okuyama-shacho preparing fish for sashimi
Okuyama-shacho, owner of Okuyama Market and known by us as the "Mayor of Shikinejima", shows us how to cut, gut, and prepare the fish he most graciously gave us for both sashimi and grilling. There's nothing like learning from the master himself. The fish he's cutting are akasaba, takabe, isaki.
Shikinejima Okuyama fish sashimi 式根島 奥山 魚 刺身 赤サバ たかべ いさき akasaba takabe isaki
Sushi すし Sashimi さしみ
From swimming in the tank to being served on the plate, still kicking, it was delicious. I will call him Squishy.. "omg it was awesome, we were kind of joking around with him, like, can we eat those fish, hahahah then he killed one and served it it was a little shocking, but GOOD SO GOOD not so warm either good temperature i mean, it moving on the plate while i ate it's flesh was a little weird then he deep fried the carcass and we ate the rest. poor little thing, didnt waste a bite"
Unsui Japanese Sashimi Knife (Yanagi-bocho)
The Unsui Yanagi-bocho is the only tool to prepare your own fresh sashimi. A defining characteristic this famous Japanese knife is that the blade has an edge on one side only, allowing for a greater pitch that ultimately translates to finer slices of fresh fish (or meat). The unique hammertone pattern on our Unsui collection was designed to serve the purpose of allowing food being cut to slide easily off the knifes surface. The exquisite beauty of Echizen Japanese washi paper also inspired the pattern. In addition, at a micro level, the mix of molecules becomes more compact after the hammering process giving the knife its strength, sharpness and longevity. The completely handcrafted construction of this knife follows similar techniques when forging a traditional Japanese samurai katana sword. Furthermore, the traditional wooden handle is also very comfortable to hold and work with for a right or left-handed individual. Unsui means flowing clouds and water a term to describe the dedicated spiritual training of Zen Buddhist monks. Each piece is a true work of art, each with its own unique character. The difference in quality and craftsmanship is quite evident. It will bring joy to the kitchen every time you look, feel and use this knife.
Okinawa Fresh Sashimi Pt2
At first I thought this was a tuna, but the color of the fish indicated it to be some other type of fish. Anyway, the quality of the fish was great. It was very sweet and soft (tasty even without soy sauce or wasabi. The fisherman was really showing off some skill when he "dissected" the fish.
Difference Between Sashimi and Sushi
Difference Between Sashimi and Sushi - as part of the expert series by GeoBeats. The difference between sashimi and sushi is sashimi basically means "sliced raw protein." Usually it means "sliced raw fish" like tunas, salmon, but in Japan we use other protein such as horse. The horse sashimi exists and it is basically sliced horse meat served with soy sauce and wasabi. On the other hand, sushi, right here, is a combination of rice and sashimi. So this one is tuna, or maguro sushi, and it has tuna sashimi on top and rice on the bottom. So that is the difference.
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