Under construction
This section is being built. The lesson series will be available soon.
A 12-video series · Shot in black and white · Coming soon
Sushi a l'ancienne
The edomae method, taught by chef Yamamoto. Red vinegar, cooking the rice, aging the fish. Just like Tsukiji in 1965.
Preview · 22 min
Lesson 03 · 22 min
Aging the fish · neta
Fish laid on blotting paper, aged at 2°C. Enzymes transform the proteins and umami intensifies.