![]() It really cleans you out.Guilty pleasures?Nando's and fresh pies.What dish would you never try to master?Fugu sashimi - puffer fish sashimi that can be deadly if not prepared correctly.Who would you love to cook for and what would you cook him/her?Legendary Spanish chef Albert Adria. What is currently in your fridge?Fresh spotted grunter.The most annoying eaters?Garlic-intolerant and "allergic"-to-onion, the two basic ingredients I enjoy using in my sauces, purees and reductions.Dumbest thing you have ever done in a kitchen?Burning a 36-hour beef reduction.Worst diet you've ever tried?Master cleanse diet: lemon juice, cayenne pepper and maple syrup mixed with water, for four days. His food philosophy is "flavour, texture, balance, consistency, finesse and originality". In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.Steven Kruger has returned to KwaZulu-Natal as executive head chef at Beluga in Durban. I’m also into Tech so you’ll see a few videos about my drone and other cool toys I discover. ![]() I’ll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I’m from TOKYO JAPAN, I’ve been living here for a long time. Want me to feature your business in my to send me stuff? _ Help with Subtitles / Closed Captioning _ – Bitcoin: 1AUZW1Emio4qtRiBir3EUDey1zi3ssoRsw – Venmo: PaolofromTokyo (/paolofromtokyo) Want to help SUPPORT my channel, buy me a BEER or Maiko and I DINNER? Thank you in advance! Questions about Japan or Japan Travel? Get answers and chat with my Discord Community Get my Tokyo & Japan Merch and show your support! Watch more Japan Behind the Counter videos here A very unique and elegant Japanese dining experience when prepared by a skilled chef. It’s best eaten as fresh as possible as it quickly loses taste as time passes. Fugu itself is a white fish, which is a densely textured when raw so its cut transparently thin, but its soft and airy when cooked. Yamada san’s grandson is finally scheduled to take the test this year, to help continue on the family business. To get the Fugu license, you must pass the written and hand’s on test after going through a lecture course held at the poison removal facility, with 2 year working experience prerequisite. Apparently, there are around 350 different kinds of Fugu but only 22 of them are permitted by the government for consumption and the shop prefer to serve live, Tiger Pufferfish, known as the king of fugu. When he first started 45 years ago, the shop was much smaller, but became quite a popular spot for locals. Yamada san has been running his fugu restaurant for 45 years now, and at the age of 75, he’s slowly handing over the reins to his children and grandchildren. Today, I’m taking you behind the counter to show you how this deadly fish is served in Japan. Fugu also called puffer fish or blowfish is a luxury Japanese food dish most famously known for its poisonous organs that if eaten can easily lead to death, and why only licensed chefs are able to prepare and serve it in Japan. This local Tokyo hidden gem is located at Sumiyoshi Ginza Shopping Street, just 3 minutes from Sumiyoshi station, you’ll find a family owned live fugu speciality restaurant Koshiji. Get 10% off with my link on Squarespace – īehind the counter at a family owned Japanese Fugu Puffer fish blowfish restaurant in Tokyo.
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