I've always been fascinated with non-Western techniques. I've seen a recipe for this dough in a Chinese Dim Sum cookbook but I've never actually seen it happen.
I love these videos from Del Posto in NYC. Granted they dont necessarily teach you techniques, but the videos are put together very well and fun to watch.
There's a Jackie Chan movie where he has to make nooodles that way. The blooper reel at the end of the movie shows him messing up a lot with those. I think it's Mr. Nice Guy, but can't remember for sure.
The identity of the "glaze" you saw depended on the fish; and about 90% of the time it's either straight shoyu (soy sauce) or a shoyu/ponzu mix. Remember, that at many top-end sushi-ya, including Jiro's the customer is strongly discouraged (and sometimes forbidden) from dipping her sushi into soy sauce, and ESPECIALLY from dipping into soy sauce mixed with (fake) wasabi -- as so many people do here in Canada and the U.S.
Apropo of nothing, I actually was taken to eat at Jiro's about twenty years ago. It was great. Best in the world? I don't know. Yes, Jiro has great skills, and while they're better than run of the mill, western food court standards, they're not better than those of a number of top sushi men in the U.S.
I'm ambivalent about treating and serving food as though there's some sort of orthodoxy which comes from on high. While my tastes -- especially for sushi and sashimi -- tend to run towards the traditional, my beliefs are that food -- even sushi and sashimi -- is a party and not a church. That's why -- given the huge numbers of really excellent sushi-ya in SoCal, I tend to gravitate towards Korean "Japanese" restaurants for sashimi.
I saw the movie and many reviews of Jiro´s place. Al i can say is i deeply dislike Jiro's way of presenting and eating food. It's like a military guru move. Eat quick (about 35 minutes), at the pace of Jiros will, pay a fortune ($375!), out. It's the opposite of what i think is good food: friends, drinks, jokes, a lot of conversation and the food on the background. Food is an excuse for gathering with friends and family, not an object of cult in itself. But that's just me.
I agree with you on that point. No one should be subjected to that type of pressure. Imagine having to displace yourself to another table to eat your dessert ? It just doesn't make sense.
After 35 minutes , I'm just starting to wind down and enjoy myself , never mind having to leave. /img/vbsmilies/smilies/lol.gif
When you see the premium that space has when wandering around japan... you begin to understand the need to move things along.
A large part of why the service is fast has to do with one bite leading into another bite, it's not actually that uncommon.
It also sounds much more dramatic than it really is, it's only a single bite every 2-3 minutes.
Honestly most people would find it hella-strange if they were told that they could only take one bite of spaghetti every 160 seconds when out at the local pasta joint.
This is pretty awesome. It reminds me of those things we had as a kid where you had a suspended moving platform and a fixed pen and it created those patterns.
I agree, it's a great technique and he makes it look so effortless. Like Phatch said, it was done with minimal knife work and that is what makes this video great.
Anyone able to explain why the guy in the first video is using a suji/petty rather than a gyuto?
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!