In this video, the narrator discusses the process of preparing authentic sushi and sashimi. They emphasize the meticulous steps involved, from selecting fresh fish, preparing the rice with vinegar, to assembling various sushi rolls. The narrator underscores the hidden value in their work and the importance of attention to detail in the preparation process.
1. The speaker is in Querétaro and is going to prepare authentic Tokyo style sushi and ramen with the help of a chef. [Source: Document(page_content="00:00:00.32: but authentic since more now as they are\n00:00:03.54: all I am I am in Querétaro\n00:00:06.44: now we are going to take an excursion and\n00:00:09.18: also help me and in that the state and my\n00:00:12.39: dear chef is going to teach me how to\n00:00:13.80: prepare our gay ramen how to prepare\n00:00:18.21: authentic Tokyo style sushi let's see")]
2. The speaker has previously worked at a sushi bar and is now sharing his knowledge to prepare sushi. [Source: Document(page_content="00:00:53.00: because they make good sushi, yes, that's true, but\n00:00:56.15: at some point in my life I have worked\n00:00:58.55: at a sushi bar and I worked making\n00:01:01.61: a switch and I think that in my life they\n00:01:03.95: won't come back from heres or sushi and I have to\n00:01:06.47: save it.")]
3. The speaker is teaching how to prepare sushi in a step-by-step manner, starting with preparing the fish. [Source: Document(page_content="00:01:52.51: It's four fingers but I'm going\n00:01:55.07: to remove that haram and the four\n00:01:58.55: fingers\n00:02:00.29: so different flavors\n00:02:03.05: yes here it has less fat\n00:02:06.62: yes where it has more fat is here that\n00:02:09.14: part but here then we are going to make\n00:02:12.35: a cut for it has\n00:02:14.77: happened like this, reaching the bottom\n00:02:17.62: for a fishy knife, like this,\n00:02:20.27: a little bit higher,\n00:02:22.91: and first we are going to put the foot like this,\n00:02:25.69: but much, much, much easier as you can\n00:02:28.48: hardly see the foot,\n00:02:31.57: it is to extract\n00:02:34.27: floating excess humidity if that humidity\n00:02:37.11: contains a lot of\n00:02:39.20: strong fish aroma and also due to\n00:02:42.25: loss of humidity water will concentrate\n00:02:45.51: more flavor it will not be very salty because\n00:02:48.36: in subsequent processes\n00:02:51.12: all the excess salt will be eliminated and with that support\n00:02:54.27: If the surface is here, no microorganisms will grow\n00:02:57.03: if it is placed in\n00:03:00.38: humidity that has microorganisms and it is\n00:03:02.63: killed or inhibited so nothing happens\n00:03:06.02: but it must be left at\n00:03:08.16: room temperature if that summer like us\