Ask a sushi chef anything

Ask a sushi chef anything

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why are you faggot?

because dicks are delicious

Are you a weeb?

Where is the princess

why there are fucking grey fish skin on this fillet? Why there are ugly tendon on this fucking fish?

This looks disgusting.

No. I think 99% of all anime is annoying as hell, and 95% of asian women are ugly snaggletoothed squealmachines

Where are you from ? Have you ever made/taste fugu sashimi ?

Any protips related to Gravlax? I'ts fucking delicious.

It's Aji, one of my favorites. The skin is very thin and breaks without any extra effort, so it's not chewy . The tendon is not a tendon, but it is soft tender connective tissue.

Whick one is the best roll in your opinion. Mr expert

Do you like sushi?
Are you gona die from stomach cancer?
do fish eggs taste good?
have you eaten raw fish from some girl pussy?

What's the dumbest gaijin bullshit you've ever had a customer do?

I've had sushi at cheap places and I've had it at really expensive restaurants and it all tastes the same... What, if anything, makes the more expensive stuff objectively better?

Here in the US even cheap restaurants have access to really fresh fish...

I'm a whiteboy from California. I have never made or tasted Fugu, but I've heard it has a bland flavor and makes your mouth tingly then numb. Guess it's more of a novelty.

I haven't made gravlax in years. I know we took a salmon loin and rubbed it with salt, sugar, dill, peppercorns, and lemon zest. I may be forgetting something, and I don't remember how much of everything we used. We let it cure for a few days, switching out the salt mix, then on the last one we took the dill, peppercorns, and lemon zest and let it sit with those to kind of press them into the flesh for a day.

wish i could be more help but i haven't done that in years

Does cooking sushi give as much profit as other types of food?.
Also why is the rice so sticky , how they do it ?

Are you a sushi chef?

Do you think the Soviet Union could've existed even after the Riots of the late '80s in Eastern Europe? Would the stagnation and economic crisis of the eastern bloc stop or would the Soviet Union ultimately break apart eventually?

>cooking sushi

depends on the restaurant. a roll is just like any other dish: order chicken parm from restaurant A and then chicken parm from restaurant B, and they will be different. basically the same, but different. something like a caterpillar roll, philadelphia roll, or california roll will all be basically the same with some differences between restaurants. but if you come into where i work and ask me to make you a golden dragon roll or some stupid shit im not gonna have a fucking clue what youre talking about.

there is no big book of 60,000 sushi rolls with different names that every chef knows, thats retarded.

My favorite roll is an ume-shiso with real plum and yamagobo. fucking delicious.

yes.

yes.

depends what kind. masago is like salty sand. tobiko has a more fishy flavor. ikura is those huge orange eggs, and if it's prepared right, it's one of the most delicious things on the planet.

unknowingly, yes.

"what's the difference between niggery and shasheemee"

"do u hav fork"

"can i buy your wasabi recipe its literally the best"

"do you have (insert obscure and extremely rare fish name here)? no? ok ill have a california roll"

more expensive places can afford a wider variety of specialty fish/seafood, and can get more expensive, higher quality fish. also they can afford to pay someone who really knows what theyre doing to prepare it. if you like rolls and arent big on nigiri or sashimi (or maybe just stick to tuna, salmon, hamachi), cheap places will be fine.

How has Noone come up with a more suiting name than "chef" for your profession? You dont cook anything.

>have you eaten raw fish from some girl pussy?
>unknowingly, yes.
Can you elaborate?

I'm not sure about the profit, I've never owned a sushi bar before. Though I used to work for a very popular local japanese food/sushi chain (i think 8 locations at the time) and the owner told me they made 36 million that year so far, and that was in october. there's no way that's all profit, but the dude is LOADED. so i guess so if you run your business right.

we season the rice with sushi zu, which is basically just rice vinegar + sugar + salt, then we let it sit with some kombu (kelp) for a couple weeks. the stickiness comes from the sugar mostly.

yes

eventually in that so forth

I like to eat at a pretty popular sushi restaurant, it taste great, very fresh.
They have a 20$ all you can eat special daily. I indulge myself naturally, but sometimes I cant finish it.

You have to pay an extra few if you have left overs...so i sneak them into the bathroom and flush them...

How do you think that would make the su chef feel?

have you ever made a roll for the sole purpose of fucking it?

a chef prepares food. cooking is a very common means of preparing food. plus we cook shit too, like ankimo, tamago, katsuo, etc

no because it didnt happen thats fucked up man whats wrong with you

How often do you wash your hands when making the sushi?

should i use hand or chopsticks to pick up sushi/sashimi

Is the fish with rice also considered as a sashimi? Or is it just the fish?

lol i used to do the same thing when id go to lunch with friends and they picked a sushi place with all you can eat, charge for extras and everything. if i were a chef there, and i walked into the bathroom to see you doing that, i wouldnt even blink an eye.

no roll is beg enough for my girth

OP was a faggot

Is the fish fresh at all or is it just frozen for days and thawed? Also your favorite roll?

Why don't you cook your fish, you fucking caveman?

is the penis or tongue of the animal good to eat?

Is there a special way of cooking shit like salmon? Or can i just eat it once I've bought it from the shop raw.. I'm lazy af

Where did you earn your "sushi chef" title? I'm not a specialist in this field, but at least I know that you dont get a license within some years. Except for the gaijin express training or the "just hang a sushi sign outside".

I also wonder why a sushi chef never heard of the new fugu breed that has no poison in it. Fugu nowadays is simple as fuck and you're allowed to serve this new type without a fugu license. New .. it has been out for years already.

Ok, I'm just a normal sushi customer, but I'm just not eating at some made up sushi restaurant, run by some funny vietnamese, who put mayonnaise in their rolls and make it taste like a fishburger.

One question: How do you do the Unagi types? Using a grill? Prepare them beforehand during offtimes?

Maguro is almost always frozen - thats why so many people say 'It takests like a Gummy worm icecube with no sugar'

how old are you, how long have you been a sushi chef, how did you learn?

every 10 minutes. if its really fucking busy, 30ish, but ill rinse them off in-between washes. if you have a seafood allergy, ill wash my hands and arms, sanitize my board and knives, dump my water, and use new/untouched everything. i wont kill anyone again

hands are fine for nigiri, or a roll with no sauce. you might get looks, but its cool in japan so fuck em. sashimi should be eaten with chopsticks, your fingers will warm up the fish and it won't taste as good. sashimi is supposed to be untouched by hands because of the heat transfer, which is why you might see some chefs plating sashimi with fancy chopsticks. Also the reason we put it on daikon, it prevents heat transfer from the plate.

fish over rice, like in the OP pic is nigiri. fish with no rice is sashimi.

heres a pic, top is sashimi, middle is nigiri, bottom is a roll or maki

>Ask a sushi chef anything

What kind of knives do you use? Where did you find them?

Britfag detected

>again

depends on the place and the fish. salmon needs to be frozen because it may have parasites that can be harmful to humans, and freezing it at about -20 for a week kills them. if you ever get tuna that is pale and pink, its frozen saku block tuna. sometimes saba comes packaged and frozen. most unagi is frozen unless you go to a really high end place. all fish can be frozen, and the cheaper it is, the more frozen shit theyll have.

ume-shiso with real plum and yamagobo is my favorite.

because its my job not to

depends what country youre in. i dont fucking know. ive never heard of fish penis or tongue being a thing, thats more of a cow thing. the only beef ive used in sushi was wagyu

you gotta salt it for an hour first to firm it up a little. like literally a fuckton of salt. cake that shit on there. let it sit for an hour refrigerated. wash off the salt, pat dry, cut it into smaller loins if you need to, and freeze it. in a home freezer at +20F it should be safe to eat after 2-3 weeks. when you thaw it, dont put it in water, thaw it in the fridge overnight, itll be ready by the afternoon. not so bad.

there are culinary schools around that have sushi programs. but usually you have to just have years of experience, and lots of knowledge and skills. I was hired by the head chef at my first job (as a busser) because he really needed staff and he saw me working my ass off as a busser. so he trained me (as a "sushi apprentice") and taught me traditional style sushi. ive had quite a few sushi jobs since then, and every head chef has taught me tons of new information. i earned my title because of my knowledge, ability, and experience in the field.

I've never actually prepared eel myself, most places will get it pre-cooked (usually broiled) and frozen. One place I worked got Anago, which is a type of eel, and they were raw. the head chef always cooked them up in secret because it was his secret method and recipe.

› won't kill anyone again

Was someone with a deadly fish allergy really retarded enough to go into a sushi restaurant?

>Sushi expert
>has not even eaten sushi from the naked body of a woman

29
13 years
was bussing tables, head chef needed staff, hired me as sushi apprentice, been learning as i go since then.

depends what for. I use different knives for different things. yanagiba for slicing fish for orders, deba for breaking down bigger fish, gyuto for rolls and generally anything else i need to cut during service, then i have some globals for general prep. there are knives for everything, they have knives specifically made for cutting octopus even.

i get most of my knives online, search google for "japanese chef knives", ive used more than half of those websites for various things.

nope, murican

i mean who the fuck eats at a sushi bar with a shellfish allergy, iodine allergy (or intolerance, whatever), a sesame allergy AND a soy allergy. she had it coming

Did you really keel somebody?

i never actually killed anyone, but yes it happens like twice a week. people are really fucking stupid. a coworker of mine got fired because he sent a customer to the hospital because of a stray sesame seed on her food, and she posted the whole thing on facebook, tagging the restaurant's page, as well as the owner in the post.

I once had a customer tell me he has a shellfish allergy, and he forgot his epi pen so if i fuck up he will die. i refused to serve him because i would rather not risk his life, and he posted a bad yelp review about me. some people...

Do you really need cold hands to be a sushi chef?

Me and my girlfriend go eat sushi once a week but get the same thing. You got any suggestions on what's good we could try?

yes, that's why women are traditionally not allowed to be sushi chefs, i guess they have a slightly higher body temperature or something. dunno if its true, something one of my old bosses told me.

we have to dip our hands in water to prevent rice from sticking to out hands, and i put ice in my water cause it makes for better sushi. also i like the cold.

hahahaahaahah the niggery thing always kills me.

Do you recommend becoming a sushi chef for a job as a Uni student?

Op respond to this I wanna try new things but have no idea what's good

Not op but are you willing to try most things?

depends on where you go. sit at the bar, and ask them if they have any specialty fish. try to go on a friday for lunch, since that is when most places get a big fish delivery with all the special shit (to stock up for a busy weekend).

Some of my favorites are

aji (the OP pic, its a mackerel so its a bit oily but very tender and delicious.)

kamasu (barracuda, similar to aji but not as tender. more intense flavor.)

umimasu (ocean trout, tasmanian ocean trout is very good)

ankimo (monkfish liver, if you like liver youll like ankimo)

ikura (salmon roe. it can either be delicious or disgusting, depending on how they prepare it)

uni (ocean butter. if it looks bright and moist, it will be delicious. if it looks dark, dry, spotted, or like its melting into a wet sloppy mess, it won't be as good.

tai (snapper, mild, good with ponzu)

chu-toro (medium-fatty tuna. out of this fucking world. ask for any kind of tuna belly. if it's bluefin tuna belly, it will be your favorite thing on earth)

tamago (ONLY if its made in-house. its sweet egg, tastes like if you get some maple syrup on your eggs at breakfast. store-bought tastes like shit.)

if youre not sure about all that exotic stuff, ask for hamachi. its delicious as nigiri or sashimi. universally loved by all, cant go wrong with hamachi. unless its old. if its brown its old. if its bright pinkish its fresh as fuck and will be delicious.

Yeah I'll try literally anything
Thanks op I'll save that list

i have to stifle my laughter when that shit comes out, but when people say "shasheemee" i have to stifle my rage. WHERE ARE YOU GETTING THE SH FROM ITS SA-SHI-MI

How much bank do you make? are you comfortable with your economy?

you'll likely make a little over minimum wage until maybe 6 months in, and you'll need to buy your own knife (or knives) which can be expensive. for starters, you can get a MAC chef knife for like 70 bucks, should do everything you need it to for a good while. when you get to the point of being allowed to make nigiri or sashimi, youll need a yanagi, which can be anywhere from $200 to $750 for a low-mid quality one.

if youre okay with that, and restaurant hours arent a problem for you, then sure go for it.

also remember that if you sit at the sushi bar and ask if they have anything special, they'll tell you about the good shit, cause that stuff doesn't sell very well since people are afraid to try new things, so they gotta sell it to anyone who shows interest. go on friday for lunch (or even dinner, doesnt matter) and it should all be fresh as fuck.

live scallops are fucking out of this world by the way, forgot about that one.

$41k/year. i think its below average, but its more than enough for me right now. plus my current job is a fucking cakewalk

i should mention that it took me a long time to get that $41k

i was moving from job to job about once every year or two for the first several years, and making anywhere from $10/hr to $16/hr

I settled down at the place I'm at now, and ive been there about 6 years. was bumped from $16/hr to 41k/year, which is actually not much of a raise believe it or not.

I've been told the sushi we have in america isn't the same as actual sushi in japan

Care to explain?

Is white tuna butterfish?

Murricans like mostly rolls, which is maki, and think that's all sushi really is
Sushi is fish on rice not rolled
Sashimi is just straight up raw fish

Murricans (like me) like mayo, avocado, teriyaki sauce, fried shit, fruit, and other stuff in their rolls.

it can be the same, but generally it's not.

sushi in america usually has a focus on complexity and flashy plating techniques. it usually involves lots of rolls, lots of mayo-based sauces, deep fried stuff. it's tasty, but its more like a fish and rice sandwich than actual traditional sushi.

japanese sushi has more of a focus on simplicity. the fish is infinitely better quality since japan buys up all the best fish, and since they eat so much of it and are so close to the source of most sushi-type seafood, it's always going to be extremely fresh. the focus is more tailored to bringing the fish/seafood's flavor out without covering it up, and pairing it with garnishes (grated ginger, negi, sesame, whatever) or special sauces (house-made ponzu, shoyu) to make a perfectly crafted bite of seafood.

you can get great traditional-style sushi in america, but its mostly in high-end expennsive bars. there are some hidden gems around that aren't too expensive though.

Sorry, I fucked up, the rice and fish is nigiri, sushi is the overall cuisine

no, white tuna (shiro maguro) is albacore. it is a pale pinkish beige color.

butterfish is thrown around as a term for at least two different kinds of fish, but usually it's escolar. i cant remember the other. it's an opaque white color with a fatty and delicious flavor. but eat too much of it and youll shit your pants. never eat more than one order of sashimi escolar.

almost right. sushi can be a roll too. all sushi means is that it's food prepared with sushi rice (white rice seasoned with rice vinegar, sugar, salt, kombu).

but if you order "maguro sushi" youll get maguro nigiri (tuna over rice).

other than that youre spot on, you know your shit yo

correct, but sashimi is technically not sushi since there is no sushi rice. but in the modern definition of sushi, sashimi is in the same category.

That heat transfer to Sashimi factoid was really interesting. Is there any other cool facts like that you can share that a Sushi lover like me might not know?

WHAT IS BEST IN LIFE?!

Where have you had the best Sushi? Have you eaten at Nobu? What think?

Shouldn't you be serving lunch right about now???

>sushi chef
>asks how to cook fish

Only thing coming to mind is that salmon was only recently (as in since the late 70's early 80's) used for sushi because Japan was over-fishing and still needed more fish, so Norway made a trade deal with them and sold them fucktons of salmon with a campaign to popularize it and everything. now it's a staple fish in sushi.

hmm lets see

a yanagiba (sushi knife for slicing fish) is flat on one side because it makes a super clean cut without disturbing the muscle fibers of the thin slice, creating a perfect bite. ive even heard that this makes for a more psychologically pleasing eating experience, because the slight sensation of muscle tissue breaking under our teeth pleases a primal part of our brain since it reminds us instinctively of tearing flesh and releases endorphins. but i dont know how true that last part is, just something someone told me once

My wife won't eat "raw fish cus she might get worms" What can I tell her to get her over that, and if she still won't, what "cooked" options can I give her?

why should he know that :^)

Is this you OP?
youtube.com/watch?v=J4jJRhHJYlg

What should the ratio of fish/rice be in maki how big are your nori to make a nice looking roll in which the rice doesn't hide the flavour of the fish? Also do you cut into 6 or 8 pieces?

What's your favorite thing to make? What's the most dumbass special request you where asked to do?

Its not bland. You have to be specially licensed to prepare fugu. Its native to Nagasaki (go figure!). I had some twice when I was in Osaka, it was nice tasting.

dicks

never ate at Nobu, or any high-end sushi bar really. too expensive for me, and i rarely go out to eat anyway, and even more rarely go out for sushi. the best sushi ive had was a this tiny little sushi bar in a shitty neighborhood near (or maybe in) Sacramento. near-perfect sushi. If anyone in that area wants to know where, just say so.

fuck no its my day off nigga its monday let the trainees work the slow days at $11/hr

So what do you usually eat everyday? Do you end up eating a lot of sushi? More than once a week maybe?

fuck you

Wtf why can I buy ready to eat fresh sashimi grade salmon off the boat here.
Also I don't like how some chiefs have secret prep and cooking. Wtf you going to do when they don't show up to work or die. Just take a popular item off the menu?

What do you do to ensure that your seafood is coming from sustianible sources?
Do you serve the following things?
Bluefin
Bigeye
Eel

Do you totally snub store bought sushi? I've had it and sometimes it's not too bad.

Anago is delicious

What do you think about mixing soya sauce and wasabi

People with extreme allergies should just eat at home or prepare to pay good money for someone else cooking.

are y gay?

i made these for the first time a couple weeks ago?? how they look? and what about mirin? what kind and how much??

What do you consider cake walk

Guy who shared laughter about niggery earlier. I'm a 916 fag. YUI MARLU maybe the place you're talking about?

When I was younger, I used to go around vandalizing sushi restaurants.
Fuck you for propagating an industry that is emptying my beloved oceans.

in all my years making sushi, i have never even heard of anyone getting worms or parasites from eating raw fish. tell her that. also tell her that the fish that is served raw needs to be the absolute best quality possible in order to prevent even the minuscule chance that there could be anything in the fish. shit, we freeze our salmon for a week at -20 degrees to get rid of any possible parasites, and those parasites die after being frozen at 0 degrees for a day. we are extremely careful with our fish to prevent this nearly non-existent problem.

tamago is cooked, inari, california rolls are generally never raw, smoked salmon, surf clam, tempura shrimp... there are tons of sushi items you can order that are cooked. sit at the bar and ask what they have that isn't raw, they'll be straight with you. maybe ease her to seared tuna, which is raw in the middle and delicious, to break the barrier on raw fish.

holy shit what a revolting and infinitely unfortunate human being no that is not me thank god

3oz-3.5oz sushi rice on a half-sheet of nori (the long one) and about 5oz rice on a full-sheet of nori (the almost square one). i just fill it with fish until it looks like it's full and roll it up, can't really say a ratio as it's hard to gauge.

i cut my rolls depending on the style of roll. hosomaki (like a kappa or tekka) i cut in 6. uramaki (like a california) I cut in 8. tatemaki (seaweed on the outside) depends on if i use a vertically rolled half sheet (6pc) or a full sheet (10-12pc).

it doesnt really matter how many pieces you cut, whatever works. I used to work at a place that cut most everything in 9, another that cut most everything in 10. most places ive been are 6 or 8 though.

favorite thing to make has got to be aji nigiri. It's just such a beautiful looking fish, and it tastes so fucking good. plus, it's very easy to shape over the rice.

roll with unagi and lemon, deep fried, then torched. gross charred mess

Why are you such a nigger?

when will you learn how to cut nice thin garnish Negi correctly?

real sushi chef here now

make your own rice vinegar or it tastes like shit
also those rolls look okay. try to fux wit rolling them inside out. then you can top it with fish

store bought can be okay, rarely. the fuckers who prepare it often know nothing about how to break down a fish correctly / use the right cut for the right purpose.

Who poop rast?