I found the chef’s hand technique similar to the coordination required for pencil spinning, just in slower motion as he rotates the sushi with a mechanical precision before swiping it with nikiri.
Like this: Like Loading...
Categories: Nigiri , Sushi Styles , Video
Tagged as: Almadraba , Anago , arc shell , டோக்கியோவின் சிறந்த சூஷி செஃப் , bedste sushi kok i Tokyo , best sushi in Tokyo , Carboxymyoglobin , Chūtoro , Clippers boats , лучшие суши повара в Токио , 도쿄 최고의 스시 요리사 , fan shell , FDA , fish discoloring , geiso , hand roll , Hon Maguro , how to eat sushi , how to enjoy sushi , http://mesubim.com/2015/04/05/jiro-joke/ , Jiro , Jiro sushi , katsuo , Katsuobushi , Kizushi , Life Cycles akami , metmyglobin , Michelin sushi , mirugai , Mr. T , Nejlepší sushi kuchař v Tokiu , new restaurants in Tokyo sushi , nigiri , Nikiri , Nori , Otoro , Լավագույն Sushi Chef Տոկիոյում , Ponzu , Saba , shies , skipjack , Sushi , Tairagai , Takahashi Ginza sushi , temaki , the best sushi chefs , Tokyo best sushi , Tokyo sushi , tonnarotti , torigai , Tuna Chocolate , Tuna Chocolate Blocks , why fish discolour , X sushiX JiroX Michelin sushiX Tokyo sushiX the best sushi chefsX 在東京最好的壽司廚師X лучшие суши повара в ТокиоX Լավագույն Sushi Chef ՏոկիոյումX be , 在東京最好的壽司廚師 , 在东京最好的寿司师傅
