Скачать или смотреть Must-Try Edo-Mae Sushi

Welcome to Jikko Travel! Today, we have a captivating look inside a traditional Japanese sushi bar, showcasing the incredible precision and technique required to prepare one of the most elegant sushi ingredients: Sayori (サヨリ), or Halfbeak (sometimes called Needlefish).

Sayori is a classic example of a Hikarimono (silver-skinned fish) in traditional Edo-mae sushi. It is prized for its long, beautiful silver skin and its clear, delicate flavor.

Watch as the master chef carefully:

0:03 - Fillets the long, slender silver fish with incredible speed and skill.

0:08 - Pin-bones and meticulously removes the thin skin from the fillet (known as Hagashi).

0:15 - Lays out the gorgeous, translucent fillet—this is the Neta (topping) ready for the final cut and placement on the Nigiri rice.

The preparation of Sayori is a hallmark of an expert sushi chef, as the fish is delicate and requires precise handling to ensure the perfect texture and flavor.

If you love watching high-level cooking, Japanese cuisine, and the art of sushi, this video is for you!

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