How To Make Traditional Sushi【English Subtitles】

[LeeAndro]

Last updated 6/2021MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 742.42 MB | Duration: 0h 34m

Let's Learning How to Make Sushi from Professional Sushi Chef【Japanese spoken with English subtitles】

What you'll learn
How to Cut Sushi Toppings
How to Shape Sushi with 3 Different Techniques
Two Different Sushi Shapes
Requirements
No
Description
A sushi chef shows you how to make sushi in three videos: how to cut sushi toppings in part 1, how to shape sushi in part 2 and sushi shapes in part 3.​

In this lecture, Japanese is spoken with subtitles such as English. We hope that you will learn the basics of how to make sushi through this course and serve sushi at home to your friends and family. Contents（1st video）0:00　How to make sushi0:12　Why water with vinegar is needed1:02　Are women not suited to be sushi chefs1:36　Structure of this video1:59　Differences between 'hanmi,' 'fushi,' 'saku' and 'maru'3:06　How to cut sushi toppings3:40　Where to start cutting4:22　Basic cutting technique4:53　Cutting technique to give a sharp edge6:36　Length and width of sushi toppings6:40　How long should sushi toppings be7:16　How does different width of sushi toppings make sushi look8:58　What is the right length and width for sushi toppings9:51　How sushi look different with different length and width of sushi toppings10:53　Preview of the next videoContents（2nd video）0:00　How to shape sushi0:12　Basics of shaping sushi1:40　How to make a hole in sushi rice and why you need to do it2:15　Differences between kote-gaeshi, honte-gaeshi and tate-gaeshi3:13　How to become a sushi chef3:41　Kote-gaeshi shaping technique6:43　Honte-gaeshi shaping technique9:44　Tate-gaeshi shaping technique10:51　How is tate-gaeshi different from kote-gaeshi11:53　When should you use tate-gaeshi12:10　How to decide which technique you should use & summary13:31　Preview of the next videoContents（3rd video）0:00　How to make sushi (sushi shapes)0:12　How to cut sushi toppings & how to shape sushi0:38　Why sushi is often served in 2 pieces1:03　Origin of Edomae (Tokyo) sushi2:03　Size of 1 kan (piece) of sushi in Edo period2:50　1 kan or 2 kan in current sushi restaurants3:40　2 different shapes of sushi4:28　What's the difference between the 2 shapes4:56　Ship bottom shape5:16　Rice bag shape5:34　Comparing ship bottom shape & rice bag shape6:12　How to make ship bottom shape & rice bag shape7:11　Summary of trilogy of how to make sushi

Overview

Section 1: Course outline

Lecture 1 Course outline

Section 2: How to Cut Sushi Toppings

Lecture 2 How to Cut Sushi Toppings

Section 3: How to Shape Sushi with 3 Different Techniques

Lecture 3 How to Shape Sushi with 3 Different Techniques

Section 4: Two Different Sushi Shapes

Lecture 4 Two Different Sushi Shapes

Section 5: Summary

Lecture 5 Summary

Everyone who wants to know how to make sushi

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