he pioneered this technique years ago in new york, where if you bothered to ask, he would have proudly told you that the absolutely unbelievably sublime piece of perfect sushi you were eating was frozen. delicious. thank you very much. which is more important, the rice or the fish? rice. more important? what percentage? about 90%. wow. fish is the second ingredient. the main ingredient is rice. so my sushi is rice. yasuda, he still trains, though his fighting days are over. he says he was tired of hurting people. he brings me to try and show me how his sushi technique and kilkusheen karate are one in the same.
otherwise be a difficult piece of meat. in total, it s, 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 in minus 82 degrees celsius. he pioneered this technique years ago in new york, where if you bothered to ask, he would have proudly told you that the absolutely unbelievably sublime piece of perfect sushi you were eating was frozen. delicious. thank you very much. which is more important, the rice or the fish? rice. more important? what percentage? about 90%. wow. fish is the second ingredient. the main ingredient is rice. so my sushi is rice. yasuda, he still trains, though his fighting days are over. he says he was tired of hurting people. he brings me to try and show me how his sushi technique and
how his sushi technique and kilkusheen karate are one in the same. yuki kamio, the master. nice. people ask me, what s the point between the karate and the sushi? but this moment is so much good for when i make my sushi because of the stance. the other kind of karate, the stance is a little bit more upper. so this karate is a little bit different.
how his sushi technique and karate are one in the same. yuki kamio, the master. nice. people ask me, what s the point between the karate and the sushi? but this moment is so much good for when i make my sushi. because of the stance. the other kind of karate, the stance is a little bit more upper. so this karate stance is more deep.
will stay for a week or longer in minus 82 degrees celsius. he pioneered this technique years ago in new york, where if you bothered to ask, he would have proudly told you that the absolutely unbelievably sublime piece of perfect sushi you were eating was frozen. delicious. thank you very much. which is more important, the rice or the fish? rice. more important? what percentage? about 90%. wow. fish is the second ingredient. the main ingredient is rice. so my sushi is rice. yasuda, he still trains, though his fighting days are over. he says he was tired of hurting people. he brings me to try and show me how his sushi technique and karate are one in the same.