A sushi chef shows how to make tazukuri (teriyaki dried anchovy) as well as talks about differences between niboshi, chirimenjako and shirasu, the origin of the name tazukuri.
[Related Products]
■Tazukuri
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■Soy Sauce (Inoue Koshiki Joyu)
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■Contents
0:00 How to make tazukuri
0:12 ★What is tazukuri?
0:39 Differences between chirimenjako and shirasu
1:39 Differences between tazukuri and niboshi
2:43 How to distinguish tazukuri from niboshi
3:28 ★How to make tazukuri
3:47 How to dry roast tazukuri
4:22 Heat level for dry roasting
4:52 Origin of the name of tazukuri
6:12 7 – 8 minutes in of dry roasting
6:30 How to take tazukuri out to a sieve
6:58 ★How to flavor tazukuri
7:05 Flavorings to use
7:31 Ratio of flavorings
8:04 Tips on flavoring tazukuri
8:53 How to boil down the sauce
9:15 What is gomame?
9:36 How to toss tazukuri with the sauce
10:35 How to cool down tazukuri
11:40 ★How to eat tazukuri
12:25 Finished tazukuri
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#restaurantopenedoctober2020 #bookonlineapp #tazukuri #gomame
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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Salt with seaweed flavor
[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
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■Fish Scaler
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■Fish Bone Tweezer
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[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm – 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm – 10 pm)
Seasonal fish course with drink: From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)
銀座渡利