All videos
43 course videos by chapter

Chapter 1: Hygiene management

Chapter 2: About Japanese Knife

2-1. About Japanese Knife 7 min
2-2. About whetstone 2 min
2-3. How to sharpen Usuba knife 11 min
2-4. How to sharpen Deba knife 6 min
2-5. How to sharpen Yanagiba knife 6 min

Chapter 3: Sushi Basic

3-1. About sushi rice, before washing the rice 5 min
3-2. How to wash and cook Japanese rice 8 min
3-3. Tools for making sushi rice and sushi vinegar 6 min
3-4. How to make sushi rice 12 min
3-5. How to make Nigiri sushi Part 1 13 min

Chapter 4: Salmon to Sushi

4-1. How to descale salmon 6 min
4-2. How to cut off head and collar from whole salmon 4 min
4-3. How to fillet salmon 11 min
4-4. How to clean up and debone salmon fillet 8 min
4-5. How to de-skin salmon and cut into block (saku) 15 min

Chapter 5: How to Fillet Different Type of Fish

5-1. 2 pieces filleting with sardine (iwashi) 12 min
5-2. 2 pieces filleting with horse mackerel (aji) 16 min
5-3. 2 pieces filleting with gizzard shad (kohada) 14 min
5-4. 3 pieces filleting with young yellowtail (inada) 20 min
5-5. 3 pieces filleting with sea bream (tai) 13 min

Chapter 6: How to Cut Slices for Sushi, Kiritsuke

Chapter 7: Sashimi Basic

7-1. How to Make Tsuma 1 9 min
7-2. How to Make Tsuma 2 10 min
7-3. How to Make Hira Zukuri with Salmon 7 min
7-4. How to Make Kaku Zukuri with Tuna 4 min
7-5. How to Make Sogi Zukuri with Amberjack 4 min

Chapter 8: Additional Lecture

Chapter 9: Bonus Chapter (more videos to be updated time to time)

9-1. Nanban Pickled Salmon 7 min
9-2. How to Make Konbu Kelp and Bonito Flake Dashi 7 min
9-3. How to Cook Shiitake for Sushi 3 min
9-4. California Roll 6 min
9-5. Surf clam (hokkigai) 11 min
9-6. Scallop 9 min
9-7. Argentina Red Shrimp 4 min

Basic Japanese Cuisine