In this video, we explore the deep respect Japanese culture holds for the ocean and the fish we catch. We believe in Zero-Waste cooking, showing you how to honor your catch by using every single part of the fish—from the skin and bones to the juiciest fillets!
🎣 The Process: From Catch to Kitchen
We start by fishing for Red Snapper using the traditional Sabiki rig. Then, we demonstrate the crucial steps Japanese fishermen use to preserve quality:
- Ikejime Method: Learn the humane and scientific process of Ikejime to minimize stress and maximize the flavor and texture of the fish.
- Bones for Stock: Discover how to use the fish head and rib cage bones to create a rich, savory stock for our main dish.
🇯🇵 The Dishes: Traditional Japanese Cuisine
We showcase two iconic dishes that perfectly embody this zero-waste philosophy:
- Ara-Daki (煮付け): The ultimate savory-sweet simmering dish! We take the bony parts (the ara) and simmer them in a rich Teriyaki-style glaze to create a flavorful, tender delicacy.
- Tai-Chazuke (鯛茶漬け): Using the remaining parts, we create a light and refreshing dish of snapper sashimi over rice, topped with hot green tea or dashi.
This is more than just cooking—it’s a demonstration of Japanese tradition, respect, and maximizing flavor!