【女性鮨職人をCNNが！世界が認めた！】古典的な江戸前鮨を父から継承！！『静岡の魚竹寿し』/A restaurant run by a world-renowned female sushi chef
Yes, please – it’s bluefin tuna. Burning Konoshiro (this castle) led to the burning of Edo Castle , so it was hated. Konoshiro’s skin was beautiful, so it was called Kohada because it was the skin of a child or a daughter. I have been doing Edo dialect memorial services and banquets for
50 years since my master’s time, but I thought that I would no longer be able to do that kind of work by myself, so I decided to make it a little more compact and create Edomae sushi, which is said to be particularly classic. I’ve wanted
To work at Edomae Sushi for a long time, so in order to make that dream come true, I made a major renovation, changed the concept of the restaurant, and changed the contents… It’s been about a year since I started, and there’s still a lot to come. I think so, but I
Have a feeling that we can continue as is because we have a lot of customers coming through.Conger eel, please with salt – 122 Kusanagi, Shimizu City, Shizuoka Prefecture Connoisseurship , handling, preparation… We carefully follow the classic Edomae techniques. Conger eel fish and bamboo sushi that continues to maintain the same work and techniques
Shizuoka City Central Wholesale Market A market that is crowded with auctions from early morning. Walking around the market in search of good ingredients. Claming the clams to determine what is good. Returning to the restaurant after purchasing sushi. Yumi Chiba, a professional chef/technician,
Worked at a general company until she was 28 years old, and when she got married at the age of 29, she returned to her parents’ home and entered the world of cooking.In October 2017, CNN’s LEADINGWOMAN JAPAN featured five Japanese people. (Japan’s Leading Women) and
Received offers for overseas programs to promote Japanese culture. Cutting the amberjack’s head. Washing the inside of the amberjack clean. Inserting the knife along the backbone from the belly. Turn the knife half a turn. Insert a knife from the back along the back bone Cut the joint along the back bone and peel
Off the shoulder body Remove the abdominal bone Cut into the back and belly bones Slice off the bloody bones Lay out the body in a vat Sprinkle salt Wash the rice and dry Cover the rice with a wet drizzle and let it drain for about 30 minutes to prevent it from cracking.Pour
The water that has been chilled in the refrigerator into a sickle.When the rice is cooked, it becomes less sticky and has a beautiful texture . Masaru Takeuchi, the chef who spreads a net, covers the rice , and soaks it in water for 40 minutes.Prepare the octopus stewed
In cherry blossoms.Massage the octopus feet thoroughly with salt and thoroughly rinse them with running water to remove the slime.Hiromi Takeuchi, the proprietress, cleans and decorates the inside of the restaurant. In addition to taking care of the hall, he also
Performs behind-the-scenes work in the kitchen, such as serving food, tamagoyaki restaurants, and sushi rolls.Another pot to put the azuki beans in to add color and prevent the skin from peeling off. Blanch the octopus. When the color changes , add the soy sauce to the stew pot and
Put the lid on. Simmer while removing the scum. When the meat becomes soft, remove from the heat and wait for the horse mackerel to soak in . At first, the landlady and the master who cut their heads off and opened their bellies to take out their internal organs
Were worried that the regular customers who were opposed to the renewal would leave, but I was selfish and decided to do something like this in the future rather than now. Since I wanted to continue doing this, I agreed to make some major changes to the menu, so that’s how I did
It.Remove the tail fin.Wash the inside of the belly clean.Remove the back bone.Remove the belly bone.Sprinkle salt in a colander and fry. Sprinkle with salt and let it sit for a while. Remove the eggs from the box. Crack the eggs into the bowl containing the seasonings for making the tamagoyaki.
Mix well until evenly mixed. Turn on the stove. Add plenty of oil and let it blend into the pot. Remove excess oil from the pan. Spread the oil over the entire surface using kitchen paper. Spread the egg thinly in the pan. Peel off the edges of the egg with chopsticks and roll it.
Prepare the tuna. Remove salt. Wash the tuna with vinegar. Use vinegar to cool the tuna. Preparing the toppings box Preparing the tuna Taking the blood from the Oma tuna bones Remove the fence Add the kelp and bring it to a boil Remove the kelp and remove the bitterness Add the bonito flakes
Turn off the heat and turn off the heat. Let it cool.Make the simmered soy sauce.Mirin.Put the red wine over the fire to evaporate the alcohol.Add the soy sauce and bring it to a boil.Strain the stock.Squeeze the bonito flakes.Measure the stock and put it in the pot of simmered soy sauce.I
Used red vinegar. Sprinkle the sushi vinegar around.Mix the rice without crushing it.Fan the rice with a fan to make it glossy.Once the surface has cooled down, turn the sushi back.Fan the rice with the fan again to cool it down.Transfer the sushi to the storage pot.Open for
Lunch at 11 a.m. As soon as the customers arrive, the octopus is boiled with cherry blossoms and the bluefin tuna sashimi is grated with wasabi.The dashi wrapped in egg. Arrange the gari.Make the rice sticks and place them on top.Reshape with the rice roll.Make the shape firm again.Gently sear the surface.Apply
Soy sauce with a brush.Bluefin tuna nigiriBluefin tunaIn the Nara era, tuna was called “sibi”. The people of Edo, who said this , hated tuna because it was written in kanji as “day of death.” Since there were no refrigerators in those days, people in Edo didn’t eat tuna because the tuna part spoiled quickly
. … A sushi restaurant called “Ebisuya” in Bakurocho, Nihonbashi was the first to marinate tuna in soy sauce, and it became possible to preserve it for a while.Thus, lean tuna was marinated in soy sauce (and became edible) (Edo period ) During the mid-1970s, people did not eat tuna, but
In the late Edo period, even samurai samurai started eating sushi.The owner of a famous sushi restaurant in Nihonbashi and a trading company man from Mitsui & Co., Ltd. ate tuna. It was so delicious that we didn’t have a name for it at the time, so
We decided to call it “toro” because it melts in your mouth, and the name “toro” has been very nice recently. It’s delicious.When I say, “Please do this,” they respond to my request.It ‘s fun to do something like that. Susumu Takeuchi, a sushi chef who is the master’s younger brother
And Mr. Chiba’s uncle, opened Uochiku.The skewers are placed under running water to prevent the backs from bending when boiled, then the shrimp are placed in boiling water . Just boil them for a beautiful red color. Boil them for 4 minutes, then take them out of the water and immediately
Cool them in cold water. Keep the inside of the boiled shrimp’s head shells clean to prevent discoloration of the surrounding area, and it will change the beauty of the shrimp when you handle it. The first time I served sushi to a person was when I was 41 years old.Even when
It comes to rolls, the ones I’ve been making up until now have been wrapping them in an oval shape instead of a square shape, or cutting them to make sure the core is in the middle. I really don’t have high hopes that my mindset will change after
I start studying the detailed techniques such as whether the cross section is beautiful or the height is even . It’s just an accumulation, but even if it’s just a little at a time, it’s fine, Mr. Kame.I want to get better at it slowly.I drop the head.Put a knife in the belly and
Take out the internal organs.Use a sasara to clean the inside of the belly.Divide it into three pieces . Line up the clams in a vat Insert a clam knife between the shells to open the shells Remove the clams from the shells Rinse the dirt with water
Pass a bamboo skewer through the water pipe Rinse with running water while turning the bamboo skewer to remove dirt from the water pipe Turn the pot on fire. Cook the clams in water. Gradually heat the ingredients to make them soft. Remove the boiled clams from the pot.
Remove the liver by pressing lightly with your fingers. Filter the broth. Pour the broth into the pot. Sake . Lazy Soy Sauce Clams are placed in a vat and marinated in the cooled sauce. The master, Masaru Takeuchi, originally worked as an office worker, and
His family was involved in the bonito and tuna fishing industry, so he started a fish retail business that he was familiar with. (I was in the retail business) for about three years. It was quite difficult to run a fresh fish specialty store in those days, and there were supermarkets nearby, so
Business became tough, so I thought about a lot of things and decided to go into sushi. At first, I was so young that I didn’t think too hard about it, just made sushi rice, put sashimi on it, and it turned out to be sushi.That’s when I started.At that
Time, take-out sushi and conveyor belt sushi were just starting to open, so that’s where we differentiated ourselves. I read literature and thought about what I needed to do , so I came up with “Edomae sushi”.I read literature about the history and culture of Edomae sushi. The prawn
Nigiri, which is now known as “Uochiku Sushi,” is made by “ Uochiku Sushi .” Peel the shrimp, shave off the head and tail, insert a knife into the abdomen, and remove the wasabi. Originally, a fish samurai called “Konoshiro” performed seppuku. When cooking, the last thing to be grilled and served is this “Konoshiro”,
Which is why it was called belly-kiri fish (so called konoshiro ). The leaves that had been burned were baked on Kononro, but because they were so beautiful, they came to be called Kohada (kohada) because of the child’s skin and the skin of the daughter.In the Edo dialect, a child who died
From the smell of grilling on Kononro during the Obon festival returns home . (Above) Kohada nigiri (replacement for roe) Peel and grate the long length of the shrimp.Peel the shibaba shrimp.Carefully remove the deveining.Chop the fish finely and put it in a blender.Furthermore, knead it in a mortar.Similarly, mix the
Shibaba shrimp as well. Mix the shibaba shrimp, fish paste, and yam. Separate the eggs into egg whites and egg yolks. Strain the egg yolks through a colander. Put the contents of the mixer in a mortar. Mix them with the egg yolks . It is said that the so-called tamagoyaki
(tamagoyaki) came to be called tamagoyaki in sushi restaurants because it was used on the griddle for baking tamagoyaki in sushi restaurants . There are two types of tamago and kerayaki.In Edomae sushi, so-called dashimaki tamago from Kansai, we call “kerayaki.” Pour the batter into the kerayaki pot.Smooth
The batter.Put the lid on and let it air out for 10 minutes . This is a sushi restaurant that uses the old-fashioned Edomae method to remove dirt by inserting a grilling knife to open the shell.Separating the shell from the string and removing the flesh. He often tells stories about the Edo period,
Which the customers really appreciate.As I sit next to him at the counter, the master tells me all sorts of interesting stories about the Edo period, so I’m interested in the culture and history of the Edo period. I think customers will definitely enjoy it when they come to our store.Separating
The gills from the scallops.Removing the liver and opening the flesh.Sprinkling plenty of salt and massaging, then rinsing with water to remove slime.Clean up any remaining pulp and dirt with water. Lightly wipe the pan and place a bat on it so that it is easy to use.Put
A bamboo skewer on the edge of the pot and peel it off.Cover the lid again and bake for 10 minutes on low heat.Then heat slowly in the oven for another 10 minutes.Take out the grilled kerayaki. The Kera pot I use is a custom-made one with a height of about 6 cm.The custom-
Made Kera pot on the left is a regular pot for making egg rolls.The one on the right is a regular pot for making eggs.Depending on the situation, I have successes and failures…no matter how many times I try it, I’m still learning. Prepare hot water in a pot.
Dip the slimy conger eel into hot water and transfer to a pot for simmering. Cover with a lid to remove the scum. Once the boiled conger eel has cooled, remove the bones by hand. The flesh will fall apart . In the olden days, husband and wife would make sushi in a row house.Women
Are hard workers in all eras.If the proprietress is not in good standing, the restaurant cannot survive.I can do anything, but I won’t let you do the nigiri sushi, but Edomae. 10 pieces of nigiri + sushi roll 4,400 yen Make incisions with a knife Marinate in the sauce Wipe off the excess sauce Lightly
Soak the shellfish in the sauce Slice the cucumber into strips Spread the sushi rice on a stick on the seaweed Spread the wasabi on the cucumbers. Put the shell string on it Wrap it with a winder Cut it to the same height Apply oil with a brush
How was fish preserved in the Edo period? There was probably some ice in the winter, but it must have been very difficult at other times of the year.According to one theory . During the Bunka-Bunsei period (1804-1830), fish were wrapped in oiled paper and submerged in well water.
The 11th shogun, Ienari Tokugawa, was a lord who didn’t do much politics, and let his elders handle politics, while he had a lot of concubines…The Tokaido of Jukkasha Ichiku, where Tokugawa Ienari freely accepted various cultures. Hizakurige, humorous books, pictures of beautiful women, pictures of actors, etc. It was a very good time when
Sushi was also created , but it is not only the taste of Edomae sushi that has been passed down from generation to generation that has survived to this day. The tradition and culture, knowledge and skills of the time, and the history and culture of that era.It
Was very difficult, but thanks to the help of many people, we were able to make a comeback.We closed for business for 50 days. So, even after renovating the store (interior), I gained more than that, and in terms of plus and minus, I realized that it was all thanks to all of you.In
2022, Typhoon No. 15 caused Tomoe River and… A part of the tributary, Koshimizu Uotake, suffered damage from flooding above the floor.The water was removed by hand, and the interior of the store was redone immediately after the renovation, and the store reopened on January 10th.To
All of our regulars, friends, and others. I am truly grateful for your support.Today, we will continue to satisfy our customers’ stomachs and hearts at Uochiku Sushi where you can enjoy delicious sushi and interesting stories about the history and culture of Edo .
■魚竹寿し
住所：静岡県静岡市清水区草薙122
電話：054-345-8268
お店の地図：https://maps.app.goo.gl/7bBzWYdrxuKTH4rf9
営業時間：11：00～13：30 17：00～21：00
定休日：毎週火曜日・水曜日
お店のHP: http://www.uotakesushi.com/
お店のInstagram：https://www.instagram.com/anagonouotakesushi/
#静岡寿司 #japanesesushii#일본 스시
46 Comments
This is fascinating and awesome!!!🎉🎉🎉
🍣👍
素敵な女寿司シェフ❤👍🏻素晴らしいグルメ😋
Perché non venite qui in Italia e mettete un ristorante cinese giapponese dalla parte di dietro di un edificio dove potete aprire un grande supermarket alimentare cinese e giapponese dove si vendono prodotti alimentari e verdure e ortaggi che vengono dalla Cina e Giappone ma dovreste conprare questo edificio dalle parti di pescare e chieti in mezzo così almeno si possono conprare da voi i prodotti che servono per cucinare cinese e giapponese, qui non ci sono prodotti buoni cinesi li producono itiani come il tofu qui da schifo e secco non si riesce a cucinare. Vicino vebnezua c'è ne 1 ma qui no, a me piace la cucina cinese e giapponese. ❤
nice.
とにかくこの客は寿司喰う前に歯医者いけ🦷せっかくの動画が台無し😅
仕込みがほんと、丁寧ですね。♪( ´θ｀)
格好良い〜❤🥹
So Good!!
お父さんの話メッチャ聞きたい😳‼️
4:25
女性っていうのを売りにせず、純粋に寿司とお客さんを大事にされて尊敬します。
赤酢は今では高級酢なのですね一度試してみたいです
Me encanta ver con la delicadeza,que trabajan la forma de trocear el pescado.
The amount of work is impressive. How many hours per day ? 😮
お値段も良心的で、とてもいい店ですね。静岡に旅行に行く時は是非食べてみたい。
一部の富裕層だけでなく、地元の方にも愛されるお寿司屋さんですね。
Да! ЭтоЯпония! Удивительная и неповторимая! Во ВСЕМ!❤❤❤❤❤❤❤
オヤっさんの話をつまみに酒を飲みたい
好吃
If the fish is served raw, the chef does not have to cook; seems she only burns the surface of the fish
I eat shrimps and clams but never thought of washing them thorougly as they do…and I was never sick
Our shrimps are not straight like that, they are curly
But, of course whe never eat them raw: they are cooked !
all these sea products, they eat them raw and with the skin, which is so surprising for me; I have never seen that in any restaurant here (Montréal)
I think I have seen enough raw seafood !
CNN it's not reliable…but the chef is .
DIESXHEENUEVEΠ954ᕙ[･√･]ᕗ℅
兄酢って何ですか？
冷たくして〆る前に、臭みなどを取る酢のことですね。失礼いたしました。
美味しんぼの世界ですね。現実にあるのが素晴らしい。
ああ、懐かしい！ 親方、女将さん、お元気なようですね。
静岡市に単身赴任していた2015年頃から何回か通いました。いつ出かけても温かく誠意ある接遇、切れのいい料理で満足していました。静岡赴任前と東京に戻って来てからの期間で、「魚竹」を超える店には出会いません。お店の方針の大転換を敢行したようですが、それも楽しみにして、いつか又至福の時を味わいたいものです。
男だろうと女だろうと、やはり職人はかっこいい。
CNNなのでアメリカに店があるのか期待してしまいました。やはり日本ですね。ロサンゼルスに来てください。応援してます。
美味しんぼの女寿司職人を彷彿とさせるなぁ
すごく、いい腕をしています。ただ、米を研ぐのに、金網ざるを使うのは、やめた方がいいです。
美味しそうなのに、米が壊れます。
しかし、美味しそうですねー！！！！！！
こけとりもうまーい！！！
絶対に行ってみたいと思いました。
今ロサンゼルスから見ています。
海外でビジネスをする事は大変です。私自身もシカゴとロスでビジネスをしてますけど色々な問題が有ります。ここはアメリカ.スタッフの問題が大変です。日本が、一番です‼️
子供の言い分を尊重する両親ってカッコいいですわ、信用される位頑張ったんですね、ホントに食べてみたいですわ。😊
良い親方の元がんばれ😂
최고
十篇者一句? 十返舎一九のことですか?
寿司の先生をしていた亡父は、女性は力が弱いから寿司を握るには向いていると言っていました。
親方の話全集あればぜひ読みたい。
寿司は寿司されど
女性の手は温かくて寿司を握るのには
ネタが温もるから不向きだと言われてるのは
只の迷信、回転寿司なんて機械が握ってる
頑張（我を張）れ！
先代の（先輩）の優しさ、これからの時代かな！
요식업하는 사람은 마스크 쓰고 일하자.