Fun japanese knifework

Discussion in 'Food & Cooking' started by gabs88, Jan 15, 2011.

  1. gabs88

    gabs88

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    Truely found this episode very interesting ;)



    And slicing eel at that kind of a tempo is just unbelieveable!
     
  2. chrislehrer

    chrislehrer

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    I know Chef Tanigawa a bit, and I have a friend who knows him well. I agree, it's a good episode, but did you have something particular in mind here?
     
  3. gabs88

    gabs88

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    Prepwork on the eels, in general there's just several small details i've never seen before there
     
    Last edited: Jan 15, 2011
  4. chrislehrer

    chrislehrer

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    Do you have specific questions you want me to pass on? I mean, killing and splitting the eel is basically normal practice. Him cutting backwards to produce a special texture, well, I asked him about that and he refused to comment in detail. But if you have something particular....
     
  5. indianwells

    indianwells

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    Thanks for that OP. However, you could have told me the clip you linked to had no knifeskills in it whatsoever and thereby saved me wasting 8 minutes of my life....
     
  6. chrislehrer

    chrislehrer

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    Indianwells, if you aren't going to be preparing pike conger eel (Jap. hamo) from live, you aren't going to learn much about knife skills from this anyway. And then you have to have the special hamo knives to do it. But the whole episode is up at YouTube somewhere: search for Tanigawa Yoshimi, the challenger.