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  • die scares, you know?

  • No way.

  • Oh, or freshwater eel is one of the most traditional meals in Japanese cooking.

  • But in New York City, the time honored delicacy is just starting to catch on.

  • Today I'm traveling to Ne G Obertan.

  • If it's a toe, learn more about how he'll is butchered, butterflied and barbecued.

  • My guide for the day is chef Pete O'Keefe Oshima, who is steadily converting New Yorkers to the staple of Japanese food culture.

  • Theo Gang.

  • He o T o Rama.

  • We're not going to You know what?

  • Not yet, Jody.

  • Step.

  • They take your skills.

  • I know what you want.

  • I know it was Sunday.

  • No, no, no, no.

  • He got cut up.

  • Stop.

  • So I believe you.

  • Nagi is probably most commonly known and seeing alongside sushi and in a lot of may be complicated looking rules.

  • But in Japan, this is actually the more common way to be consuming Nagy.

  • It is somewhat a symbol of wealth, and there is a lot of cultural significance in eating it together with your family.

  • A lot of these drugs have been around for hundreds of years.

  • You know what?

  • Fine.

  • No.

  • Maybe you're such That's it for the money, Carl.

  • I did it.

  • This first phase is called She die a key, which is the initial process of actually cooking.

  • But she is done skin side first to help insure that the entirety of that Nagi is cooked.

  • This is important to be done on a charcoal grill as opposed to on a gas burner, because cold Russia is a really important concept in Japanese cooking.

  • Cool.

  • But she means it smells very good, but as though it is char, broiled or barbecued, and that concept is extremely important in what you want.

  • I would understand you too small.

  • Now get the competition.

  • Now he's rearranging the coal to accommodate cooking with the sauce so that it doesn't burn.

  • It's going at a much lower temperature now.

  • How do you know?

  • Who knows?

  • I don't know.

  • Sure you hating You gotta wear at the final stage.

  • It is completely different than the Shiia key process.

  • Once it hits the sauce, it just completely changes.

  • The smell looks at everything, and you couldn't tell that it's almost ready.

  • Back in Japan, I have seen this process done as a street food outside, but I've never been able to see it from a professional chef in his kitchen.

  • So this is a really thrilling experience for me personally.

  • Put a bit, you know you don't like what I did was I must.

  • I know I cannot wait to taste this dish.

  • But much like with a lot of Japanese cuisine, there is a lot of process and reason behind each component of the dish, including the container that it comes in.

  • So this style of Maggie is called nausea, and it comes in a lacquer box, and it actually helps to steam.

  • Not you just a little bit more, and it adds a lot more flavor to the rice as well.

  • Like you must, it's glistening.

  • The flavor is so rich and deep, and I think that really comes from dipping the entire Nagi into the target as it is being cooked.

  • Because this Nagy, as yourself, was extremely fatty, and the fatness and the target kind of both get charged together.

  • There's a slight bitterness to it because of the barbecuing effect, but that is completely taken away a moment later.

  • Bye.

  • How rich and sweet the sauces in my hometown of Mishima, Shizuoka.

  • You Nagi is extremely popular.

  • There is one restaurant called Sakura that has been around for over 100 years, and there's always at least a two hour wait.

  • So everyone in my town is very, very picky about Maggie, and I feel like this dish would absolutely delight everybody back in my hometown.

  • And this is just perfection.

  • The analogy is actually in season.

  • During the winter, it's been reported that Japan consumes roughly 50% of its shell.

  • During July and August.

  • The proteins, vitamins and nutrients found a new Nagi are said to give those who eat it the stamina and strength to withstand the hottest weeks of the year.

  • And there's even a holiday, So your emotional or day of the ox that centers around enjoying the dish.

  • One origin story for the tradition dates back to the Edo period.

  • A well known inventor, an artist named Hidaka Again night set out to help a friend whose idea was struggling to stay afloat during the off season.

  • In the summer, as the story goes again, I made a sign that read, Today is the real emotional heat, The day for you.

  • Nagi, in hopes of attracting more customers to the business plan worked.

  • The restaurant became a huge success and helped turn unity into a summertime staple in Japan.

  • If there's one person who knows about being for strength and stamina, it's W W E superstar Oska.

  • Born in Osaka, Oscar Rose to fame on Japan's POTUS A circuit Today she holds the longest undefeated streak in W W E history.

  • I'm meeting the Empress of Tomorrow at Sushi Seki and Hell's Kitchen to continue my deleting journey.

  • Master Sushi Chef Seki Sheet has agreed to utilize gonna go Nagi saltwater cousin in a special omakase menu for the two of us.

  • For Chef Seki, the improvisational art of Omar Casa is like jazz constantly changing and evolving.

  • Hopefully the meal will give Austin and I the strength we're looking for.

  • Dracula does a recording seven and six.

  • She and Mr Unger I did it to keep this car.

  • I know.

  • So, Jeff Owen What?

  • Excuse me.

  • Oh, you're so good to see Oh, more you see.

  • Oh, Oh, my God!

  • It should all by you guys e e o t know.

  • So you think what?

  • You must go.

  • You know we'll be coming.

  • Oh God, no this is We owe more.

  • I know.

  • I know the Oh, wait, Wait.

  • My music.

  • Okay, wait, wait.

  • Why?

  • Wait, Tell me O okay.

  • E o come back any more.

  • What?

  • You don't get it?

  • Dice is a novel, Theo Way.

  • It's diet, you know, Duty.

  • Candy.

  • Candy.

  • Oh, yeah, We owe the sooner you u U U u t o thank you.

  • Wait.

  • Thank you so much for watching go to gig.

  • I so appreciate it, Shawn.

  • Should they like and subscribe like and subscribe Or else Thank you.

die scares, you know?

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B1 中級

WWEスター飛鳥がニホンウナギを食べる|ゴチ団 (WWE Star Asuka Eats Japanese Eel | Gochi Gang)

  • 1 0
    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語