原味人文风情：Obviously this is my utensils, right, guys? But I told you guys from the beginning that I was really horrible with using chopsticks. And I see here—I'm just gonna put a little bit of the wasabi because I like spice. And then I put a little bit of sauce... Let's see.
My name is Sungchul Shim, Executive Chef at Neta restaurant. I'm gonna teach you how to eat sashimi properly because you've been doing it wrong. Our restaurant focus on the omakase,which is a chef's tasting. We start with small plate; then you can have the sushi and the sashimi course at the end. We serve sashimi in the simple way. We just slice it and then give to the guest.
What I know about sashimi is that it's fresh raw fish, and that it's cut up, and it's served in a platter.
I love salmon.
Looks like different types of fishes. Um, is that strips of coconut? Oh, no. I don't know, I don't know what they... Looks like it's strips...
Typically, we're serving with sliced of daikon and shiso leaves. And you can eat the sashimi accompanied with our nikiri soy sauce and fresh wasabi.
And I take the chopsticks...which are wrapped very tightly. Okay.
Oh, yeah. I'm not using that. I can't.
Take a little bit of fresh wasabi, and I mix it into the soy sauce, and I'm just gonna taste it. It needs a little more wasabi.
I'm watching this so many times as they mix it with the soy sauce and then wasabi. But it's a better way you can keep it separate. Take this one piece, and a little bit of the wasabi on top of the fish. Then fold it, and you can lightly dip in the soy sauce, then you can eat it. That's it. Very good.
Sometimes, I dip this in here.
Too much soy sauce will ruin your all beautiful flavor of the fish. Very lightly dip in the soy sauce, and then you eat it.
I'll just take a bite and see what is hitting for. I won't even lie to you. It's not bad!
Just eat it in one bite. Slowly and then swallow.And then you can see all the taste of the sea.
Oh! Okay. We're going to try it one more time...one bite. It's good!
Tastes better, right? Mm-hmm.
Yeah, I usually save the salmon until last, but this fish is delicious.
It's a better...uh, start with the light fish to the dark fish. So we have a snapper, salmon, and then tuna—very lean and then very...
Fat? Okay. Yeah, just go to this way.
I see what you're talking about.
Yeah, right? It's really good.
So, I have a little help for you. So, this is for the kid or beginner. So you can put this finger on the chopstick here. And you use it this way.
Boom! There we go! You should have gave this to me earlier! It would have been good—first take.