Page 4 - Fermented Fish News Today

Hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss. removing every bit of sinew from what would otherwise be a difficult piece of meat. in tow, its well, perfect. and he cures the results, actually cures it. breaking down its molecular structure in a desirable way by freezing it quickly in a medical-grade blast freezer, where it will stay for a week or longer at minus 82 degrees celsius. he pioneered this techni...

Sushi masters. the most noticeable is his hands. theyre huge. look at the knuckles, enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. and when he came to new york, he continued to practice. often, in underground, bare-knuckle matches, where you fight until someone gets beaten to the ground. this style, yasuda practiced, was about beating your opponent as quickly and as aggressively as possible. speed. every se...

>> anthony: wow, thats -- >> yasuda: fish is a second ingredient. the main ingredient is rice. so, my sushi is rice. [ laughter ] >> anthony: yasuda, he still trains, though his fighting days are over. he says he was tired of hurting people. he brings me to kameo dojo in asakusa to try and show me how his sushi technique and kyokushin karate are one in the same. kameo, the master.

Always ready for the next move. most people who dont understand sushi, who go to a sushi bar and say, "oh, i had the best sushi last night. the fish was so fresh. it was right out of the ocean." >> yasuda: uh, the freshest fish, there is no taste. its just chewy, just hard. and, uh, people think, "oh, freshest should be good." but, it, it wasnt. >> anthony: yasudas menu changes constantly with what he finds in the market. and like thousands of other sushi chefs, he heads every day to tsukiji, to...

The taito ward of tokyo, another complicated warren of businesses layer upon layer, where excellent izakayas are well represented. places where a hard-working salary man can have a beer. or some sake or many beers and many sakes. and, salty, savory, pickly delicious snacks that go brilliantly with alcohol. >> bartender: this is beer. >> anthony: please, yes. tomika brings me to one of them, daitoro, to meet some friends. ♪ theres kusaya, grilled, fermented fish. followed up by some skewers of

Instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss. removing every bit of sinew from what would otherwise be a diicult piece of meat. in tow, its well, perfect. and he cures the results, actually cures it. breaking down its molecular structure in a desirable way by freezing it quickly in a medical-grade blast freezer, where it will stay for a week or longer at minus 82 degrees celsius. he pioneered this technique years ago in new york, where, i...

Hands. theyre huge. look at the knuckles, enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. and when he came to new york, he continued to practice. often, in underground, bare-knuckle matches, where you fight until someone gets beaten to the ground. this style, yasuda practiced, was about beating your opponent as quickly and as aggressively as possible. speed. every second is important. rice is getting cold. s...

Seaweed is getting soggy. fish, less than perfect temperature. look at his posture. a fighters stance. distance, knowing the perfect spot to be. moving in and out as needed. never out of position. timing, reacting to his customers pace of eating. their ever-changing desires, always ready for the next move. most people who dont understand sushi, who go to a sushi bar and say, "oh, i had the best sushi last night. the fish was so fresh. it was right out of the ocean." >> yasuda: uh, the freshest f...

Piece of perfect sushi you wer eating was frozen. mm, delicious. >> yasuda: thank you very much. >> anthony: which is more important, the rice or the fish? >> yasuda: rice. >> anthony: or what percentage? >> anthony: rice? more important? >> yasuda: uh, about 90%. >> anthony: wow, thats -- >> yasuda: fish is a second ingredient. the main ingredient is rice. so, my sushi is rice. [ laughter ] >> anthony: yasuda, he still trains, though his fighting days are over. he says he was tired of hurting p...

Tomika brings me to one of them, daitoro, to meet some friends. ♪ theres kusaya, grilled, fermented fish. followed up by some skewers of beef intestine and chicken. this place is well known for motsunabe, or intestine stew with miso. so we order some of that as well. this is naga, invited along to help translate. naga runs a custom service company but he also teaches pole dancing for men. then, theres this man, kinoko hajime. one of the best known and most respected practitioners, a master of ...