貝料理 - Shellfish
32 videos • 9,619 views • by Ginza Watari
1
How to Make Abalone Sashimi【English subtitles】
銀座渡利
Download
2
How to Make Round Clam Sashimi【English subtitles】
銀座渡利
Download
3
How to Make Tsuboyaki of Horned Turban【English subtitles】
銀座渡利
Download
4
How to Make Sautéed Scallop in Butter【English subtitles】
銀座渡利
Download
5
How to Make Horned Turban (Sazae) Sashimi【English subtitles】
銀座渡利
Download
6
How to Make Hard Clam Soup【English subtitles】
銀座渡利
Download
7
How to Make Ark Shell Sashimi【English subtitles】
銀座渡利
Download
8
How to Steam Abalone【English subtitles】
銀座渡利
Download
9
How to Make Whelk Sashimi【English subtitles】
銀座渡利
Download
10
How to Eat Sea Squirt【English subtitles】
銀座渡利
Download
11
How to Make Japanese Geoduck Sashimi【English subtitles】
銀座渡利
Download
12
How to Make Pen Shell Sashimi【English subtitles】
銀座渡利
Download
13
How to Make Giant Clam Sashimi【English subtitles】
銀座渡利
Download
14
How to Prepare Sakhalin Surf Clam - Sashimi & Smoked Clam【English subtitles】
銀座渡利
Download
15
How to Shell Oyster & Wash with Grated Daikon Radish【English subtitles】
銀座渡利
Download
16
How to Prepare Bering Sea Cockle to Make Sashimi【English subtitles】
銀座渡利
Download
17
How to Make Roasted Abalone in Salt Crust【English subtitles】
銀座渡利
Download
18
How to Make Simmered Abalone Without Using Soy Sauce or Mirin【English subtitles】
銀座渡利
Download
19
Why Does Hard Clam Become Firm? – Simmer It and Put Umami Back into It!【English subtitles】
銀座渡利
Download
20
How to Make Abalone Liver Sauce & Steamed Abalone【English subtitles】
銀座渡利
Download
21
[Suimono] How to take clam soup stock and add flavor
銀座渡利
Download
22
Queen of Shellfish – How to Clean Mirugai and Make Sashimi【English subtitles】
銀座渡利
Download
23
How to Make Ark Shell Sushi with 2 Different Ways of Cutting【English subtitles】
銀座渡利
Download
24
How to Clean and Cook Small Shellfish (Bai-gai, Mate-gai, Nagarami and Isotsubu-gai)【English sub】
銀座渡利
Download
25
How to Clean and Cook Pen Shell - Isobeyaki【English subtitles】
銀座渡利
Download
26
【観賞用】サザエの波切り
銀座渡利
Download
27
[Basics of frying] What are the criteria for fried food? [How to make fried oysters]
銀座渡利
Download
28
[Delicacy of real clams] Making appetizers with dried fish and pickled in miso
銀座渡利
Download
29
How to peel and cut sea urchin. Is there a way to determine if the body is clogged?
銀座渡利
Download
30
極上の蒸しアワビをつくります
銀座渡利
Download
31
【詳細解説】赤貝のさばき方・血止め・切りつけ【酢の物】
銀座渡利
Download
32
Mastering Knife Skills: Professional Preparation & Cooking of Shellfish!
銀座渡利
Download