A sushi chef shows how to clean and cook bai-gai (Japanese babylon), mate-gai (razor clam), nagarami (sea snail) and isotsubu-gai (small whelk) as well as explains about toxin in salivary gland.
[Related Products]
■Salt (Amabito-no-moshio)
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■Rausu Kelp
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■Pure Rice Sake
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■Contents
0:00　How to cook small shellfish
0:16　Summary and purpose of this video
0:35　　Mate-gai, nagarami, isotsubu-gai and bai-gai
1:16　★How to make sake-steamed shellfish
1:48　　How to remove sand from mate-gai
2:10　　How to clean mate-gai’s shell
2:50　　How to clean nagarami
3:36　　How to make dashi soup
4:22　　Checking whether mate-gai is cooked
4:40　　Origin of the name of mate-gai
5:27　　How to steam shellfish without using steamer
6:22　★How to simmer shellfish
7:17　　Toxin of shellfish (tetramine)
8:15　　How to remove salivary gland
10:15　　How to season shellfish
11:17　　How to eat simmered shellfish
12:42　　Finished simmered isotsubu-gai
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#restaurantopenedoctober2020 #bookonlineapp #baigai #japanesebabylon #mategai #razorclam #nagarami #seasnail #isotsubugai #whelk
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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Salt with seaweed flavor
[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
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The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
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■Fish Scaler
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■Fish Bone Tweezer
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[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm - 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm - 10 pm)
Seasonal fish course with drink: From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)