03. Usuba x Daikon | KAISEKI APPRENTICE JON


Jon Klip KAISEKI APPRENTICE JON

 

In this video I am peeling Daikon radish using a traditional Japanese Usuba knife. There are two different types of Usuba. One is Kanto Style which is mainly used in Tokyo and has a square tip. The one that I am using on the video is Kamagata Style which has a rounded tip, this type is mainly used in Kyoto and surrounding areas.

 

Kamagata Style Usuba

Kanto Style Usuba


Daikon radish is used often in traditional Japanese food and is a really popular vegetable to make garnishes with. In this video, I am making Tsuma which you will usually seeated  under Sashimi to support the fish and also provide freshness.

 

 

Katsurmuki peeling technique is a must-learn skill if you work in a Japanese restaurant. Without strong knife skills it is impossible to move on and learn new things. I find the only way to be better to Katsuramuki is with lots of practice. Like many things in the Japanese kitchen, volume is crucial. Perfect practice makes perfect when it comes to learning Katsuramuki. Please be patient. My knife skills still have a long way to go too.

 

Jon explains about Katsuramuki at end of video

Please enjoy the video!


ABOUT AUTHOR

Jon Klip

Find Jon's full series from here.

Currently a chef at traditional Kaiseki restaurant in Kyoto.
After high school, Jon moved from his hometown Toronto, Canada to attend the Culinary Institute of America in New York.
He has been working in Japanese restaurants for over four years, including Kajitsu and Sushi Ginza Onodera in New York City.
Qualified with the “Gold Medal Certification in Washoku” from the Japanese ministry of agriculture and was recently featured in “ウチの子ニッポンで元気ですか” on TBS a Japanese TV broadcast on a national network.

Contact for any collaboration jklip13@gmail.com or Instagram @jonklip

日本の会席料理店で修行するカナダ人のジョンくんへの番組等の出演及びお仕事の依頼・お問い合わせ等は info@hitohira-japan.com までご連絡ください。


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