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02. Karasumi; 50 Days Later | KAISEKI APPRENTICE JON

Jon Klip KAISEKI APPRENTICE JON

02. Karasumi; 50 Days Later | KAISEKI APPRENTICE JON

This will be a long post as I go through the step-by-step process for those who were asking.  Note: The first decision is buying the Borako (fresh mullet eggs). Depending on the method of slaughtering, the condition roe sacks can vary quite a bit. The Ikejime/Shinkenuki process will drain a great deal of undesirable blood out of the eggs, making the first few steps much easier.  Step 1: Purging the blood The remaining blood will turn black, bitter and foul smelling during the curing process. Get all the blood out! I use a needle attached to a faucet-hose to flush...

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01. Japanese Knife and Kitchen | KAISEKI APPRENTICE JON

Jon Klip KAISEKI APPRENTICE JON

01. Japanese Knife and Kitchen | KAISEKI APPRENTICE JON

Because of the long history of culture, even Japanese are often forgetting why we need to follow what it has been. Jon Klip is digging and teaching us why these Japanese style postures are existing and how good it is still to follow. 

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SUSHI HANABUSA: TRADITIONAL EDO STYLE SUSHI

Hokuto Aizawa restaurant

SUSHI HANABUSA: TRADITIONAL EDO STYLE SUSHI

Nigiri Sushi was originally made in Edo, so all Sushi restaurants used to make Edo style sushi. After Edo became Tokyo and time has passed, there are now many different styles of Sushi restaurants. Sushi has become so popular but there are only a few people who know how to make true Edo style Sushi nowadays. We want you to know true Edo style Sushi etiquette and taste with Chef Hideki. Please, enjoy.

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00. Prologue | KAISEKI APPRENTICE JON

Jon Klip KAISEKI APPRENTICE JON

00. Prologue | KAISEKI APPRENTICE JON

I and Jon met at a Japanese kitchen knife shop called Tosho Knife Arts located in Toronto, Canada. I met many amazing people there include him. They made me realize that many things from Japan keep making people interest and many people are trying to belong to the Japanese culture. They dreamed to come to Japan to learn some skill and culture, but Jon was the only person actually did it. I start this project not only because he is a humble and nice guy, but I also start to think that we need to explain more about our detail of...

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SHARPENER: KAMBEI

Hokuto Aizawa craftsman

SHARPENER: KAMBEI

Kambei is more than a master sharpener, his work extends the individuality of a blacksmith and increases its value and performance, giving a great experience to the user. In the past, the main focus of the sharpener was just to make an edge sharp, the beauty and function of specific shapes were not as important as today. Kambei took sharpening to the next level, encompassing shape and sharpness, polishing choil and spine nicely whilst maintaining a thin edge and accurate Shinogi line, for both single and double bevel knives. This is a challenging technique as forged steels have many shapes...

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