Скачать с ютуб Shinko (baby gizzard shad) sushi [How to fillet Shinko and make sushi] в хорошем качестве

Shinko (baby gizzard shad) sushi [How to fillet Shinko and make sushi]

[How to make vinegared rice for sushi]    • 【板前が教える】すし飯（酢飯）の作り方！寿司用「酢」の種類・違いやシャリの...   #sushi #sashimi #ASMR [How to make Shinko Sushi] Shinko are baby gizzard shads. First, you need to remove the dorsal fin and then scale it. Then, cut off the head, tail and stomach. Finish this process for all shinko that you're going to use before going on to the next step. Gizzard shads lay eggs in early spring and shinko become available around the end of rainy season of Japan. And their season finishes around the end of August because gizzard shards grow pretty quickly. Gizzard shads are called by different names in Japan as they grow larger, which are shinko (5 - 8 cm), kohada (8 - 10 cm), nakazumi (11 - 15 cm) and konoshiro (16 cm or larger). So, by September shinko become large enough to be called kohada. If they were kohada, I would just salt them on a strainer.But for shinko, because their meat is thin, I'm going to soak them in salt water. I put salt as much as I feel it's a bit saltier than seawater. Take them out to a strainer and drain them to some extent Next, I'm going to pickle them in vinegar. We usually use just vinegar for kohada, but it would be too strong for shinko, so you need to add water to vinegar. Most of Shinko are shipped to markets in Tokyo because shinko is one of the staples of Edomae (Tokyo) sushi in summer. So, sushi restaurants in Tokyo get shinko every summer. Shinko is mainly made into sushi. If you need some condiments, you can add something summery and enjoy Shinko to your heart's content. #sushi ■動画内で使用している包丁・器 https://bit.ly/3uaVcdm