Vendor Profile
Hi-Rich, Co., Ltd.
| Address | Iwasaki Building 2F Asakusabashi 1-7-2 Taito-Ku Tokyo, JAPAN ZIP:111-0053 |
|---|---|
| Representative Name | Kenta Tomie |
| Annual Revenue | JPY 200,000,000 |
| No. of Employees | 11 |
| Web Site URL |
Hobby Product
SD item code:9700744
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
110
 Original text before translation
110
(27000600)
JAN:4.57E+12
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(27000600)
JAN:4.57E+12
Wholesale Price: Members Only
1 pc /set
In Stock
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Country of manufacture: Japan
Material / component: Disc type: DVD Duration: 40 min. x 2 discs Layer: Single-sided single layer Color: Color Sound: Stereo Image: 4:3 Region: 2
Product tag: None
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Description
| Includes typical fish from the seas around Japan. You can handle any kind of fish depending on your application. A professional instructs you directly on how to cook fish. Even beginners can learn how to cook fish well. From the type of knife to how to make sashimi, the professionals explain it all in detail. You can enjoy the real pleasure of fishing by yourself without leaving it to others. Fresh fish caught and prepared by yourself has a very special taste. Cooking your own fish is one of the pleasures of being an angler. However, haven't you ever had a problem with fish? In such cases, it is best to learn from a professional chef who cooks fish every day. In this DVD, a professional chef will explain how to use a knife, how to handle fish, and even how to make sashimi and tsuzuma. Why don't you learn the skills of a professional and show off your knife skills at home? Your family and friends will praise and thank you for your delicious cooking! Included Titles [Volume 1] *Kinds of knives *How to use kitchen knives *How to sharpen kitchen knives *Cleaning of kitchen knives *Skinning and blood removal *How to cut fish/(1)Sillago(cut open on the back)(2)Skinning(cut into three pieces)(3)Sardine(cut open by hand)(4)Aji(cut open on the belly)(5)Mackerel(cut into three pieces)(6)Tai(cut into three pieces)(7)Bonito(cut into three pieces)(8)Mabachi(cut into three pieces)(9) (9)Hirame (grated into 5 pieces) [bottom roll] *How to make sashimi/(1)sashimi sashimi (horse mackerel)(2)thin sashimi sashimi (peeled)(3)sashimi sashimi (flatfish, bonito, sea bream, mahi)(4)fisherman's sashimi (octopus, squid, conger eel) Supervisor*Commentary: Principal of Japan Sushi Cooking School. He opened the Japan Sushi Cooking School with the aim of training professional chefs and improving their skills. The school is open not only to those who want to become professionals in the future and those who want to make use of their skills at home, but also to active professionals. In addition to teaching techniques and human resource education, he is currently giving lectures on sushi restaurant management and customer service throughout Japan. He also manages "Sushi Restaurant Minato" in Yokohama. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From May.30th to Aug.2nd |
| Air Mail | From May.14th to May.16th |
| EMS | From May.13th to May.16th |
| Pantos Express | From May.15th to May.20th |
| DHL | From May.13th to May.15th |
| UPS | From May.13th to May.15th |
| FedEx | From May.13th to May.15th |
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Some trading conditions may be applicable only in Japan. |
Other items from this category:
A professional instructs you directly on how to cook fish. Even beginners can learn how to cook fish well.
From the type of knife to how to make sashimi, the professionals explain it all in detail.
You can enjoy the real pleasure of fishing by yourself without leaving it to others.
Fresh fish caught and prepared by yourself has a very special taste.
Cooking your own fish is one of the pleasures of being an angler. However, haven't you ever had a problem with fish? In such cases, it is best to learn from a professional chef who cooks fish every day. In this DVD, a professional chef will explain how to use a knife, how to handle fish, and even how to make sashimi and tsuzuma. Why don't you learn the skills of a professional and show off your knife skills at home? Your family and friends will praise and thank you for your delicious cooking!
Included Titles
[Volume 1]
*Kinds of knives *How to use kitchen knives *How to sharpen kitchen knives *Cleaning of kitchen knives *Skinning and blood removal *How to cut fish/(1)Sillago(cut open on the back)(2)Skinning(cut into three pieces)(3)Sardine(cut open by hand)(4)Aji(cut open on the belly)(5)Mackerel(cut into three pieces)(6)Tai(cut into three pieces)(7)Bonito(cut into three pieces)(8)Mabachi(cut into three pieces)(9) (9)Hirame (grated into 5 pieces)
[bottom roll]
*How to make sashimi/(1)sashimi sashimi (horse mackerel)(2)thin sashimi sashimi (peeled)(3)sashimi sashimi (flatfish, bonito, sea bream, mahi)(4)fisherman's sashimi (octopus, squid, conger eel)
Supervisor*Commentary: Principal of Japan Sushi Cooking School. He opened the Japan Sushi Cooking School with the aim of training professional chefs and improving their skills. The school is open not only to those who want to become professionals in the future and those who want to make use of their skills at home, but also to active professionals. In addition to teaching techniques and human resource education, he is currently giving lectures on sushi restaurant management and customer service throughout Japan. He also manages "Sushi Restaurant Minato" in Yokohama.
魚のさばき方をプロが直伝。初めての方でも上手にさばけます。
包丁の種類から刺身の作り方までプロが丁寧に解説しています。
人に任せず釣り上げた魚を自分でさばく醍醐味が味わえます。
自分で釣ってさばいた新鮮な魚は格別な味わいがあります。
釣り上げた魚を自分で料理するのは釣り人の楽しみのひとつでもあります。けれども上手くさばけなくて困った経験をお持ちではないですか？そんな時は毎日魚を料理しているプロの料理人から教わるのが一番です。このDVDでは料理のプロが包丁の解説から魚のさばき方、さらに刺身やつまの作り方まで懇切丁寧に指導していきます。あなたもプロの技を身につけて、ご家庭で包丁さばきを披露してはいかがでしょうか。美味しい料理にご家族や友人からほめられ、感謝されることうけあいです
収録タイトル
[上巻]
○包丁の種類 ○包丁の使い方 ○包丁の研ぎ方 ○包丁の手入れ ○生きじめ（野じめ）と血ぬき○魚のさばき方／(1)鱚（背開き）(2)皮剥（三枚おろし）(3)鰯（手開き）(4)鯵（腹開き）(5)鯖（三枚おろし）(6)鯛（三枚おろし）(7)鰹（三枚におろし）(8)間八（三枚におろし）(9)平目（五枚おろし）
[下巻]
○刺身の作り方／(1)姿つくり（鯵）(2)薄つくり（皮剥）(3)そぎつくり（平目、鰹、鯛、間八）(4)漁師つくり（蛸、烏賊、穴子）○つまの作り方
監修・解説：日本すし料理学校校長。プロの板前育成ならびに技術の向上を目指し、すし料理学校を開校。将来プロになる人や家庭で役立てたい人だけではなく、現役のプロにも「すし理論」伝授の門戸を開いている。現在は技術指導や人材教育のほかに、すし店の経営や接客法について全国各地で講講演中。横浜で「すし処美奈登」を経営。