How Sea Urchin (Uni) Is Processed Commercially — How to Make It

How Sea Urchin (Uni) Is Processed Commercially — How to Make It

(chopping sounds) – This is really therapeutic. (laughs) (upbeat techno music) I’ve used uni all throughout my career. It’s basically umami that’s already created for you. It’s also called fish butter, butter of the sea. Nowadays, you don’t see it just plopped on sushi. The possibilities are endless. I receive it in a very expensive little wooden tray and we

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Dishwashers: “The craziest are always going to be in the dish pit” | Dish Pigs

Dishwashers: “The craziest are always going to be in the dish pit” | Dish Pigs

[bell dings] Danny: I love that whole world of the kitchen; it’s like no other. It’s like this community of rejects, and uh, the craziest are always going to be in the dish pit. ♪♪ A kitchen is all about timing. A dishwasher needs to be on top of his game. It’s crucial; we can’t cook food if the plates

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Hawaii Rooted: Home Grown Cuisine

Hawaii Rooted: Home Grown Cuisine

Sheldon: The first thing that my auntie always says is, “Go eat,” and then, “What’s your name again?” If you look at the recipes here in Hawaii that we’re doing, it’s recipes that are based off of tradition 100-plus years ago, but in its own style. Basically, mimicking, like, rice, right? Try taste that. Man 2: Try taste, yeah. Sheldon:

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Day with the Dealer: Truffles

Day with the Dealer: Truffles » Read more

Eating Tokyo’s Blue Ramen ★ ONLY in JAPAN

Eating Tokyo’s Blue Ramen ★ ONLY in JAPAN

Welcome to Shibuya Tokyo! We’ve come here to eat some ramen in this series we traveled the entire country to come and eat ramen. We’ve been up to Asahikawa where we had some delicious SHIO and SHOYU ramen we went to Sapporo ramen alley where we had some butter corn miso ramen. We also went down to Fukuoka had some

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Chef Ahmed Obo Is Bringing Kenyan Island Food to New Mexico — Cooking in America

– So here we are at Jambo Cafe, and we’re going to be meeting Ahmed who comes from an island in Kenya. Here in Santa Fe, he found his true passion for cooking. Now he’s serving up food from his island to the people of this city. – Hey, Sheldon. – Hey, what’s up man? – Not much, jambo. –

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How Master Sushi Chef Derek Wilcox Brought His Japanese Training to New York — Omakase

How Master Sushi Chef Derek Wilcox Brought His Japanese Training to New York — Omakase

– What I would say to my mentors back in Japan, (speaking in Japanese) Good evening, welcome, how are you? I grew up in Virginia, northern Virginia, suburban Washington D.C. I grew up eating pretty much what everybody else eats, SpaghettiOs and macaroni and cheese. Being a foreigner living and working in Japan, especially in a traditional industry like that,

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The 10,000 Calorie Sumo Wrestler Diet

The 10,000 Calorie Sumo Wrestler Diet » Read more

Persian Meatballs, Traditional Teahouses, and the Perfect Kebab: MUNCHIES Guide to Tehran (Part 2/3)

Persian Meatballs, Traditional Teahouses, and the Perfect Kebab: MUNCHIES Guide to Tehran (Part 2/3) » Read more

Why Chicken Adobo Is the Most ‘Authentic’ Filipino Dish — Halo Halo

Why Chicken Adobo Is the Most ‘Authentic’ Filipino Dish — Halo Halo

(upbeat music) – Hi everyone, my name is Francesca, I’m on the Eater video team, usually I’m behind the camera, but today you get to hang out with me. This is something that I’ve wanted to do for a really long time, Welcome to Halo Halo. Filipinos make up the third largest Asian population in the United States, and for

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