How to cook a natural live Japanese flounder sashimi with burning volcano sauce! Japanese carpaccio!
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In this video, I take a close look at Kobe Shunzen "K's kitchen", where he lavishly process high quality natural live flounder from Minami Awaji in Hyogo, Japan, in a state of outstanding freshness, and serve it with a new kind of Italian-style sauce.
This time, Chef Kawamoto used techniques such as "Ikejime(live-tightening)," "Shinkeijime(nerve-tightening)," and "sukibiki(scale stripping)" to handle a superb 2 kilogram flounder that was too fresh to eat.
The technique introduced in the video, "lkejime," originated in Japan, where the fish is immediately killed (brain-dead) and bled to prevent decomposition of the flesh and keep it fresh longer.
"Shinkeijime" is a technique that has recently been gaining attention in Japan, where a special wire-like device (piano wire in this case) is used to destroy the nerve bundles (spinal cord) that run along the upper middle bone of the fish.
This is said to prevent the fish from becoming violent or stressed, to prevent the loss of ATP (the source of energy and flavor in fish), and to prolong the time when rigor mortis begins.
From a religious point of view (Islam, veganism, etc.), people from overseas may think that such a method is cruel and inhumane, but it is a necessary technology to make raw fish such as sushi and sashimi, which the Japanese love, more delicious, and this technology for handling fish meat is unique to Japan and is still evolving.
The volcano sauce (or more accurately, the ripe red bell pepper vinaigrette sauce) that I named on my own, and the sashimi of natural flounder from Minami Awaji were so good that I can honestly say it was better than soy sauce.
"K's kitchen" offers a course starting at 8,800 yen (tax included), which includes an appetizer, the seasonal live fish carpaccio introduced here, Kobe beef rump steak with Kishu-binchotan charcoal, salad, the world's best pepperoncino, and dolce!
I think this is a very reasonable price, so if you are interested, please visit the restaurant.
Chef Kawamoto has been praised for having a original taste and I highly recommend his gourmet atelier!
Thank you very much for the meal.
"DELI BALI"
Movie shooting cooperation: Kobe Shunzen "K's kitchen"
https://www.kobe-ks-kitchen.jp/
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#flounder
#how to prepare flounder
#sashimi
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