Itamae will introduce how to disassemble Kobako crab and how to eat it.
■ This time's platter
https://bit.ly/3lfPRzP
■ Knife used this time
https://bit.ly/3fD7XrU
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■ Contents
0:00 How to eat Kobako crab
0:15 Aim/Overview of this video
0:53 ★How to wash Kobako crab
1:28 ★ How to steam crab
3:07 Processing after steaming
3:25 How to remove the loincloth
4:19 Seasonal season and production area
4:52 How to reserve the soup stock
5:15 ★How to separate crab legs
6:16 What are Uchiko and Sotoko?
6:46 How to remove the legs
8:17 ★How to remove the body
9:27 How to push out using a rolling pin
11:50 Take out the meat from the claws
12:10 ★ How to take apart the body part
13:32 The difference between the shell side and the loincloth side
15:00 ★How to remove the sotoko
16:32 Notes when removing the inner child
17:37 ★Recommended way to eat
7:30 p.m. Presentation method
20:37 Kobako crab [completed]
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#Original Knife #Reservations for the shop are on LINE
[Watari recommendation]
■ Recommended knives for handling fish
https://bit.ly/3LtItwe
Recommended cutting board for handling fish
https://bit.ly/3GUvDTW
■Recommended container for serving sashimi
https://bit.ly/3qaaUVy
■ Recommended seasonings and cooking utensils
https://bit.ly/3wrFxaT
■ Inquiries (LINE)
https://lin.ee/gppvEmR
*Reservations/knife consultation/distribution of product coupons, etc.