[ENG SUB] How To Fillet and Grill Cutlass Fish | Japanese Culinary Academy
15:57
[ENG SUB] Cutlass Fish Kenchin-mushi and Yawata-maki | Professional Japanese Cuisine by Chef Kurisu
21:12
【包丁の角度・入れ方】身に骨が残りやすいタチウオのさばき方【塩焼き/酒蒸し】
20:52
[ENG SUB] Sake-steamed Tilefish | Japanese Cuisine | Tankumakitamise
18:08
太刀魚釣り師必見！太刀魚のさばき方・３枚おろし・塩焼き加工・お刺身盛まで徹底解説。釣って楽しい、食べて美味しい！太刀魚の魅力を是非味わってください。
19:57
Japanese master's simple recipe!Professional tecnique to cook a fish. [Naoki Maeda]
29:21
[ENG SUB] Simmered Vegetables With Dashi Made From Vegetables
25:50
[ENG SUB] Fluffy Japanese Omelet and Grilled Salmon With Miso | Japanese Culinary Award Winner
9:53