{"id":1365,"date":"2026-04-04T21:35:45","date_gmt":"2026-04-04T21:35:45","guid":{"rendered":"https:\/\/insmoothwaters.com\/?p=1365"},"modified":"2026-04-04T21:35:45","modified_gmt":"2026-04-04T21:35:45","slug":"best-fish-for-sushi-and-sashimi","status":"publish","type":"post","link":"https:\/\/insmoothwaters.com\/fr\/meilleur-poisson-pour-sushi-et-sashimi\/","title":{"rendered":"Meilleur poisson pour sushi et sashimi"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La cl\u00e9 pour pr\u00e9parer les meilleurs sushis ou sashimis \u00e0 la maison est de savoir quels types de poisson utiliser. S&#039;il va sans dire que vous souhaitez utiliser les coupes de poisson les plus fra\u00eeches et de la plus haute qualit\u00e9 possible, la fabrication de sushis ou de sashimis est un art qui s&#039;est raffin\u00e9 au cours de plusieurs si\u00e8cles.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si vous \u00eates pr\u00eat \u00e0 essayer de faire cette cuisine distinctive \u00e0 la maison, lisez la suite pour d\u00e9couvrir le meilleur poisson pour les sushis et les sashimis.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Notre tour d&#039;horizon des dix meilleurs poissons pour sushi et sashimi&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Allons-y et commen\u00e7ons \u00e0 parler des dix meilleurs poissons \u00e0 utiliser si vous voulez faire des sushis et des sashimis \u00e0 la maison.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Saba&nbsp;<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Shime Saba - Recette traditionnelle japonaise de sushi\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_WVhQxQ2Iq1Q\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FWVhQxQ2Iq1Q%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/WVhQxQ2Iq1Q\" \/><meta itemprop=\"duration\" content=\"PT18M41S\" \/><meta itemprop=\"uploadDate\" content=\"2017-05-24T16:07:57Z\" \/><\/div><div id=\"lyte_WVhQxQ2Iq1Q\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FWVhQxQ2Iq1Q%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Shime Saba - Recette traditionnelle japonaise de sushi<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/WVhQxQ2Iq1Q\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FWVhQxQ2Iq1Q%2F0.jpg\" alt=\"Shime Saba - Recette traditionnelle japonaise de sushi\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Saba, Japanese for Mackerel is quite popular in traditional sushi in Japan. Here in the states, you can buy this fish all done up and ready to use since most people making sushi have no idea how to make prepare this fish from beginning to end. In this episode, Master Sushi Chef Hiroyuki Terada shows you the basic ingredients and steps on how to do this process the way he was taught in Japan. Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/www.instagram.com\/diariesofamastersushichef\/ Twitter: https:\/\/twitter.com\/RealSushiChef Hiro&#039;s Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman&#039;s Channel: https:\/\/www.youtube.com\/charlespreston Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@gmail.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef&#039;s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef &amp; can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro&#039;s custom specked knife. For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com Music by: Andrew Applepie - &quot;Antartica&quot; http:\/\/www.andrewapplepie.com https:\/\/soundcloud.com\/andrewapplepie www.andrewapplepie.bandcamp.com www.patreon.com\/andrewapplepie\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">&quot;Saba&quot; est le terme japonais d\u00e9signant le maquereau du Pacifique. En plus d&#039;\u00eatre riche en prot\u00e9ines, ce poisson est \u00e9galement riche en vitamines, min\u00e9raux et acides gras om\u00e9ga-3. Lorsqu&#039;il appara\u00eet au menu de nombreux restaurants de sushis am\u00e9ricains, de nombreux convives n&#039;appr\u00e9cient pas son odeur forte et extr\u00eamement poissonneuse.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La v\u00e9rit\u00e9 est que m\u00eame lorsqu&#039;il n&#039;est pas cuit, le saba a une saveur intense et huileuse qui ne sera pas noy\u00e9e par d&#039;autres ingr\u00e9dients \u00e9pic\u00e9s ou condiments tels que le wasabi, la sauce soja, le gingembre ou les oignons verts.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vous pouvez pr\u00e9parer le saba de plusieurs fa\u00e7ons. Au Japon, ils peuvent souvent le vendre avec du thon. Lorsqu&#039;ils sont en conserve, les os deviennent g\u00e9latineux et vous pouvez les manger directement de la bo\u00eete. Au Japon, le saba est un aliment de base utilis\u00e9 non seulement dans les sushis ou les sashimis, mais \u00e9galement dans plusieurs soupes et currys.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Universit\u00e9<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Cuisine de rue japonaise - OURSIN G\u00c9ANT Uni Sashimi Japan Seafood\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_sDsHkUumpYY\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FsDsHkUumpYY%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/sDsHkUumpYY\" \/><meta itemprop=\"duration\" content=\"PT15M5S\" \/><meta itemprop=\"uploadDate\" content=\"2017-08-18T12:00:05Z\" \/><\/div><div id=\"lyte_sDsHkUumpYY\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FsDsHkUumpYY%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Cuisine de rue japonaise - OURSIN G\u00c9ANT Uni Sashimi Japan Seafood<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/sDsHkUumpYY\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FsDsHkUumpYY%2F0.jpg\" alt=\"Cuisine de rue japonaise - OURSIN G\u00c9ANT Uni Sashimi Japan Seafood\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Japanese Street Food - GIANT SEA URCHIN Uni Sashimi Japan Seafood\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">&quot;Uni&quot; est le mot japonais pour oursin. Bien que diverses esp\u00e8ces d&#039;oursins puissent \u00eatre trouv\u00e9es dans les oc\u00e9ans du monde entier, elles sont difficiles \u00e0 attraper \u00e0 l&#039;\u00e9tat sauvage.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans le corps d&#039;un oursin, il y a cinq &quot;langues&quot; distinctes, dont la couleur varie du jaune \u00e0 l&#039;orange et correspond au pudding \u00e0 la banane. Lorsque vous commandez un uni dans un restaurant, vous mangez une de ces langues.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uni est consid\u00e9r\u00e9 comme un mets d\u00e9licat au Japon, o\u00f9 il est souvent r\u00e9colt\u00e9 \u00e0 la main par des plongeurs sp\u00e9cialement form\u00e9s. Uni a une saveur \u00e9paisse, cr\u00e9meuse et riche qui est \u00e9galement saum\u00e2tre et rappelle la mer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bien que l&#039;uni ne soit pas tr\u00e8s difficile \u00e0 pr\u00e9parer en tant que sushi, il peut \u00eatre co\u00fbteux et quelque peu difficile \u00e0 obtenir selon l&#039;endroit o\u00f9 vous vivez. Vous ne le trouverez g\u00e9n\u00e9ralement pas dans les \u00e9piceries ordinaires, vous devrez donc trouver un grossiste en fruits de mer ou un \u00e9picier asiatique.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Kampachi<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Le plus d\u00e9taill\u00e9 comment faire des Nigiri Sushi \u00e0 partir de poisson entier\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_ZOZYhTMTvbs\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FZOZYhTMTvbs%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/ZOZYhTMTvbs\" \/><meta itemprop=\"duration\" content=\"PT17M19S\" \/><meta itemprop=\"uploadDate\" content=\"2020-03-31T22:30:00Z\" \/><\/div><div id=\"lyte_ZOZYhTMTvbs\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FZOZYhTMTvbs%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Le plus d\u00e9taill\u00e9 comment faire des Nigiri Sushi \u00e0 partir de poisson entier<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/ZOZYhTMTvbs\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FZOZYhTMTvbs%2F0.jpg\" alt=\"Le plus d\u00e9taill\u00e9 comment faire des Nigiri Sushi \u00e0 partir de poisson entier\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"This video is sponsored by Bespoke Post! https:\/\/bspk.me\/outdoorchef Use code CHEF20 to get 20% off your first box!! Get fresh fish delivered from Riviera Seafood Club https:\/\/rivieraseafoodclub.com\/ Riviera Seafood Club is currently having a promo on King Kampachi. Same exact fish I used in this video. Get 1lb Kampachi fillet for free! Use code FREEKAMPACHIFORALL. Only delivers to CA, NV, and AZ to ensure quality! Support me on Patreon: https:\/\/www.patreon.com\/outdoorcheflife IG@OutdoorChefLife Buy Outdoor Chef Life Merch http:\/\/www.Outdoorcheflife.com Music from Epidemicsound: http:\/\/share.epidemicsound.com\/outdoorcheflife Music@11:52 Kirkwood&#039;s Passage by Sweeps https:\/\/www.youtube.com\/c\/SweepsBeats Cutting Board https:\/\/amzn.to\/36BwNSr Slate plate https:\/\/amzn.to\/2PDehDg CampChef Table https:\/\/amzn.to\/32oLN5v Owl Tea set https:\/\/amzn.to\/33XWz3B\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">&quot;Kampachi&quot; est le mot japonais pour s\u00e9riole. Bien que vous puissiez toujours vous procurer de la s\u00e9riole sauvage, la majorit\u00e9 des poissons vendus sur le march\u00e9 proviennent de piscicultures du monde entier. Le kampachi d&#039;\u00e9levage a une teneur extr\u00eamement \u00e9lev\u00e9e en mati\u00e8res grasses, avec des niveaux de mercure n\u00e9gligeables et beaucoup moins de parasites que les autres poissons.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#039;autre avantage notable du kampachi d&#039;\u00e9levage est que la vari\u00e9t\u00e9 d&#039;\u00e9levage ne contient pas non plus d&#039;OGM ni d&#039;antibiotiques. Si vous finissez par acheter du kampachi d&#039;\u00e9levage, confirmez qu&#039;ils ont \u00e9lev\u00e9 votre poisson de mani\u00e8re durable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bien qu&#039;il s&#039;agisse d&#039;un aliment de base dans de nombreux restaurants de sushis, la limande \u00e0 queue jaune a explos\u00e9 en popularit\u00e9 au cours des derni\u00e8res ann\u00e9es car c&#039;est aussi un ingr\u00e9dient recherch\u00e9 dans le ceviche et de nombreuses autres cuisines.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Que vous finissiez par pr\u00e9parer des sushis avec du kampachi sauvage ou d&#039;\u00e9levage, sa teneur extr\u00eamement \u00e9lev\u00e9e en mati\u00e8res grasses lui conf\u00e8re une saveur subtile et riche, m\u00eame sans \u00e9pices ni condiments.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Iwashi<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"\u30a4\u30ef\u30b7\u306e\u3055\u3070\u304d\u65b9\uff5ecomment fileter une sardine et faire des sushis et des sashimis\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_OQEDDZtg6kQ\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FOQEDDZtg6kQ%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/OQEDDZtg6kQ\" \/><meta itemprop=\"duration\" content=\"PT10M2S\" \/><meta itemprop=\"uploadDate\" content=\"2018-09-20T11:29:27Z\" \/><\/div><div id=\"lyte_OQEDDZtg6kQ\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FOQEDDZtg6kQ%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">\u30a4\u30ef\u30b7\u306e\u3055\u3070\u304d\u65b9\uff5ecomment fileter une sardine et faire des sushis et des sashimis<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/OQEDDZtg6kQ\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FOQEDDZtg6kQ%2F0.jpg\" alt=\"\u30a4\u30ef\u30b7\u306e\u3055\u3070\u304d\u65b9\uff5ecomment fileter une sardine et faire des sushis et des sashimis\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"\u5bff\u53f8\u5c4b\u306e\u4ed5\u8fbc\u307f\u306e\u4e00\u90e8\u59cb\u7d42\u3092\u52d5\u753b\u3067\u7d39\u4ecb\u3057\u3066\u3044\u307e\u3059 \u3088\u308d\u3057\u3051\u308c\u3070\u30c1\u30e3\u30f3\u30cd\u30eb\u767b\u9332\u304a\u9858\u3044\u3057\u307e\u3059\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">&quot;Iwashi&quot; est le mot japonais pour la sardine. De nos jours, l&#039;Iwashi est devenu une vari\u00e9t\u00e9 de poisson populaire dans de nombreux restaurants de sushis, mais il n&#039;en a pas toujours \u00e9t\u00e9 ainsi. Traditionnellement, l&#039;iwashi n&#039;\u00e9tait jamais servi avec des sushis ou des sashimis car il se g\u00e2tait tr\u00e8s rapidement. En raison de sa d\u00e9t\u00e9rioration rapide, l&#039;iwashi \u00e9tait souvent servi cuit ou grill\u00e9.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette m\u00e9thode a chang\u00e9 apr\u00e8s la Seconde Guerre mondiale, lorsque de nombreux restaurants japonais ont finalement eu acc\u00e8s \u00e0 la r\u00e9frig\u00e9ration commerciale, ce qui a permis de commencer \u00e0 servir l&#039;Iwashi en sushi ou en nigiri en toute s\u00e9curit\u00e9.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cependant, l&#039;iwashi se g\u00e2tera toujours rapidement, de sorte que les chefs le servent rarement frais. Au lieu de cela, ils salent l&#039;iwashi puis le conservent dans du vinaigre de riz de mani\u00e8re \u00e0 ce qu&#039;il ressorte avec un go\u00fbt aigre-doux distinct. C&#039;est un autre type de poisson gras et super riche qui n&#039;a pas besoin de beaucoup d&#039;embellissement.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Engawa<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Comment faire du fl\u00e9tan Engawa Sushi &quot;nigiri&quot;. Aka aileron de fl\u00e9tan\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_GWPodPBgH4Q\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGWPodPBgH4Q%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/GWPodPBgH4Q\" \/><meta itemprop=\"duration\" content=\"PT8M26S\" \/><meta itemprop=\"uploadDate\" content=\"2019-08-08T05:33:53Z\" \/><\/div><div id=\"lyte_GWPodPBgH4Q\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGWPodPBgH4Q%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Comment faire du fl\u00e9tan Engawa Sushi &quot;nigiri&quot;. Aka aileron de fl\u00e9tan<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/GWPodPBgH4Q\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGWPodPBgH4Q%2F0.jpg\" alt=\"Comment faire du fl\u00e9tan Engawa Sushi &quot;nigiri&quot;. Aka aileron de fl\u00e9tan\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Engawa is a Japanese name for halibut fin. Most sushi chef reserve it for their regular customer who ask for it. It\u2019s not on most menu, if you ask the chef, he might have it. I prefer it seared with my house nigiri sauce but some regular do prefer it not seared. This is on some omakase menu.\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">&quot;Engawa&quot; est le mot japonais pour le fl\u00e9tan. Lorsqu&#039;il est pr\u00e9par\u00e9 sous forme de sushi ou de sashimi, l&#039;engawa est un poisson blanc doux et dense coup\u00e9 de la zone pr\u00e8s de la nageoire caudale muscl\u00e9e. Pour cette raison, les portions d&#039;engawa dans les restaurants de sushis ne donneront g\u00e9n\u00e9ralement que trois ou quatre morceaux de viande.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alors que le terme \u00abengawa\u00bb fait techniquement r\u00e9f\u00e9rence au fl\u00e9tan, vous le trouverez \u00e9galement vendu dans les restaurants de sushis am\u00e9ricains sous le nom de flet ou de douve. Contrairement \u00e0 la plupart des autres coupes de poisson utilis\u00e9es dans les sushis ou les sashimis, l&#039;engawa est une viande musculaire mature pr\u00e9lev\u00e9e autour de la nageoire, ce qui lui donne une saveur extr\u00eamement savoureuse et intense.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Engawa est naturellement croquant et moelleux, avec une teneur \u00e9lev\u00e9e en prot\u00e9ines, en huile et en acides gras om\u00e9ga-3 qui aident <a href=\"https:\/\/www.healthline.com\/health\/omega-3-depression\" target=\"_blank\" rel=\"noopener\">r\u00e9duire la d\u00e9pression<\/a> et <a href=\"https:\/\/www.mayoclinic.org\/drugs-supplements-fish-oil\/art-20364810#:~:text=There&#039;s%20strong%20evidence%20that%20omega,%22)%20cholesterol%20also%20was%20observed.\" target=\"_blank\" rel=\"noopener\">r\u00e9duire le cholest\u00e9rol<\/a>. Il a \u00e9galement \u00e9t\u00e9 prouv\u00e9 qu&#039;ils aident \u00e0 pr\u00e9venir le cancer et le diab\u00e8te.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les coupes authentiques d&#039;engawa sont co\u00fbteuses et tr\u00e8s recherch\u00e9es par les amateurs de sushi. Si vous \u00eates d\u00e9cid\u00e9 \u00e0 en acheter pour votre d\u00eener de sushis, vous devrez appeler un grossiste en fruits de mer ou un \u00e9picier asiatique.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Ica<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"\u3010Comment faire des sushis de calamars app\u00e9tissants\u3011\u00c9tape par \u00e9tape sur la pr\u00e9paration de Sumi Ika \u3010Du filetage au Nigiri\u3011\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_rE-eaKp0zZU\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FrE-eaKp0zZU%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/rE-eaKp0zZU\" \/><meta itemprop=\"duration\" content=\"PT5M41S\" \/><meta itemprop=\"uploadDate\" content=\"2021-02-17T17:21:43Z\" \/><\/div><div id=\"lyte_rE-eaKp0zZU\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FrE-eaKp0zZU%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">\u3010Comment faire des sushis de calamars app\u00e9tissants\u3011\u00c9tape par \u00e9tape sur la pr\u00e9paration de Sumi Ika \u3010Du filetage au Nigiri\u3011<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/rE-eaKp0zZU\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FrE-eaKp0zZU%2F0.jpg\" alt=\"\u3010Comment faire des sushis de calamars app\u00e9tissants\u3011\u00c9tape par \u00e9tape sur la pr\u00e9paration de Sumi Ika \u3010Du filetage au Nigiri\u3011\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Hello everyone, welcome to another episode of Akira&#039;s Sushi At Home! Today we are showing you how prepare SQUID from the scratch, up until it turns into a gorgeous, mouth-drooling sushi. Today we used CUTTLEFISH (Sumiika, \u58a8\u30a4\u30ab) as this is the most popular (and loved!) Squid amongst Sushi masters. It is known for its cripsy texture, and it doesnt get tough even if you cook it. Also goes perfectly well with Shari rice :) Enjoy the video...make sure to like and subscribe!! \u2605\u2605Akira&#039;s Sushi At Home\u2605\u2605 https:\/\/www.youtube.com\/channel\/UCwvVcJfj-NTM9S9_HWswqJQ \u3010Suggestions for Supermarkets around the world with Japanese foods\u3011 \u304a\u3059\u3059\u3081\u6d77\u5916\u65e5\u672c\u98df\u30b9\u30fc\u30d1\u30fc Let us know in the comment sections if there are more suggestions!! \u25cfHong Kong Don Don Donki (Tsim Sha Tsui, Causeway Bay, New Territory, Central, Tseung Kwan O, Siu Sai Wan) https:\/\/www.dondondonki.com\/hk\/ \u25cfU.S.A. Mitsuwa Market Place (New Jersey, Chicago, Santa Monica, Torrance Del Amo, San Diego, Irvine, Texas Plano &amp; more) https:\/\/mitsuwa.com\/ Tokyo Central (Costa Mesa, Gardena, Torrance, West Covina, Yorba Linda, Pacific, &amp; San Diego) https:\/\/tokyocentral.com\/ \u25cfCanada Fujiya (Vancouver, Downtown, Victoria &amp; Richmond) https:\/\/www.fujiya.ca\/index.asp \u25cfMalaysia Aeon Style Taman Maluri (KL) http:\/\/www.aeonretail.com.my\/AeonStyleTM\/supermarket.php \u25cfFrance ACE MART MALL(Paris) https:\/\/acemartmall.com\/ \u25cfUnited Kingdom Japan Centre Online Store https:\/\/www.japancentre.com\/en Ichiba Westfield (London) https:\/\/www.ichibalondon.com\/ \u25cfThailand UFM Fuji Super (Bangkok) http:\/\/www.ufmfujisuper.com\/\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">&quot;Ika&quot; est le mot japonais pour calmar. Dans la culture am\u00e9ricaine, le calmar est un plat hors champ que beaucoup de gens refusent de manger. C&#039;est vraiment dommage car le calmar est un plat \u00e0 la saveur complexe et subtile.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans la culture japonaise, les c\u00e9phalopodes tels que le poulpe ou le calmar sont consid\u00e9r\u00e9s comme ayant des go\u00fbts si distinctifs qu&#039;ils ont re\u00e7u leur propre cat\u00e9gorie de saveur, &quot;umami&quot;, qui d\u00e9signe un plat au go\u00fbt sal\u00e9 et charnu distinct. Pr\u00e9parer des calmars sous forme de sushi ou de sashimi est un peu un d\u00e9fi car m\u00eame ses calmars les plus frais sont caoutchouteux et difficiles \u00e0 couper et \u00e0 servir sans une formation sp\u00e9cialis\u00e9e appropri\u00e9e.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#039;autre d\u00e9fi li\u00e9 \u00e0 la pr\u00e9paration de calmars dans des plats de sushi est que m\u00eame s&#039;il a un go\u00fbt merveilleux, il peut \u00eatre difficile pour les cuisiniers novices de le pr\u00e9parer correctement. Sa texture caoutchouteuse signifie qu&#039;il ne s&#039;assi\u00e9ra pas facilement sur le riz comme les autres coupes de poisson.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si vous vivez sur la c\u00f4te ouest, trouver des calmars ou des poulpes n&#039;est pas tr\u00e8s difficile. Cependant, si vous vivez ailleurs aux \u00c9tats-Unis, trouver des calmars n\u00e9cessitera un voyage chez un grossiste en fruits de mer.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(Vous pourriez \u00e9galement \u00eatre int\u00e9ress\u00e9 \u00e0 lire sur le <a class=\"rank-math-link\" href=\"https:\/\/insmoothwaters.com\/fr\/cher-sushi-poisson-et-sushi-plats\/\">Poisson \u00e0 sushi le plus cher<\/a>)<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7. Tako<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Comment Faire Tako (Octopus) Nigiri | Recette de base\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_jnqfqzftvtQ\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FjnqfqzftvtQ%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/jnqfqzftvtQ\" \/><meta itemprop=\"duration\" content=\"PT9M54S\" \/><meta itemprop=\"uploadDate\" content=\"2019-05-19T15:00:06Z\" \/><\/div><div id=\"lyte_jnqfqzftvtQ\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FjnqfqzftvtQ%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Comment Faire Tako (Octopus) Nigiri | Recette de base<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/jnqfqzftvtQ\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FjnqfqzftvtQ%2F0.jpg\" alt=\"Comment Faire Tako (Octopus) Nigiri | Recette de base\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission. https:\/\/amazon.com\/shop\/hiroyukiterada-diariesofamastersushichef New Merch: https:\/\/shop.studio71us.com\/collections\/hiroyuki-terada How To Make Tako Nigiri from Master Sushi Chef Hiroyuki Terada Subscribe:\u00a0http:\/\/bit.ly\/2wHjb9m Watch more: (popular video\/playlist) \u00a0 Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/instagram.com\/chefhiroterada\/?hl=en Twitter: https:\/\/twitter.com\/RealSushiChef Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman Channel: https:\/\/youtube.com\/charlespreston \u00a0 Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@gmail.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef&#039;s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef &amp; can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro&#039;s custom specked knife. For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Tako est le mot japonais pour le poulpe, qui est un aliment de base de la cuisine japonaise. Lorsque le poulpe est pr\u00e9par\u00e9 en sushi ou en sashimi, il est g\u00e9n\u00e9ralement coup\u00e9 en morceaux fins dans le <em>julienne <\/em>style. Que vous serviez le poulpe cru ou cuit, il a une saveur douce et d\u00e9licate lorsqu&#039;il est pr\u00e9par\u00e9 correctement.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bien qu&#039;il soit un peu plus rare et donc plus difficile \u00e0 trouver dans certaines r\u00e9gions des \u00c9tats-Unis, le poulpe ajoute une touche inattendue et exotique \u00e0 n&#039;importe quel repas lorsqu&#039;il est pr\u00e9par\u00e9 correctement. Cela peut avoir un go\u00fbt un peu \u00e9trange si vous n&#039;en avez jamais mang\u00e9 auparavant, mais la pieuvre est une excellente source d&#039;acides gras om\u00e9ga-3 et de vitamine B12.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">8. Thon Ahi&nbsp;<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Sashimi de vivaneau rouge \u00e0 gros yeux | Nettoyer, Trancher, Assiette\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_4DuM4ozb1Ek\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F4DuM4ozb1Ek%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/4DuM4ozb1Ek\" \/><meta itemprop=\"duration\" content=\"PT22M25S\" \/><meta itemprop=\"uploadDate\" content=\"2018-10-03T17:07:32Z\" \/><\/div><div id=\"lyte_4DuM4ozb1Ek\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F4DuM4ozb1Ek%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Sashimi de vivaneau rouge \u00e0 gros yeux | Nettoyer, Trancher, Assiette<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/4DuM4ozb1Ek\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F4DuM4ozb1Ek%2F0.jpg\" alt=\"Sashimi de vivaneau rouge \u00e0 gros yeux | Nettoyer, Trancher, Assiette\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"New Merch: https:\/\/shop.studio71us.com\/collections\/hiroyuki-terada Red Big Eye Snapper from Master Sushi Chef Hiroyuki Terada Subscribe:\u00a0http:\/\/bit.ly\/2wHjb9m Watch more: (popular video\/playlist) \u00a0 Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/instagram.com\/chefhiroterada\/?hl=en Twitter: https:\/\/twitter.com\/RealSushiChef Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman Channel: https:\/\/youtube.com\/charlespreston \u00a0 Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@gmail.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef&#039;s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef &amp; can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro&#039;s custom specked knife. For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Il existe deux principales vari\u00e9t\u00e9s de thon ahi : le thon ob\u00e8se et la limande \u00e0 queue jaune. Le thon ob\u00e8se est gras, avec une saveur riche et beurr\u00e9e. Comme Iwashi ou Kampuchi, le thon ob\u00e8se est naturellement savoureux et ne n\u00e9cessite pas beaucoup d&#039;\u00e9pices ou de condiments. Le thon \u00e0 queue jaune est plus maigre et plus ferme mais aussi naturellement savoureux.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les chefs de sushi professionnels utilisent le thon ahi depuis des centaines d&#039;ann\u00e9es, mais le thon ahi n&#039;est devenu populaire en dehors du Japon qu&#039;au cours de la derni\u00e8re d\u00e9cennie. Le thon Ahi est un ingr\u00e9dient populaire dans les sushis, mais il est \u00e9galement devenu un ingr\u00e9dient populaire dans les hamburgers et les tacos.&nbsp;&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">9. Saumon<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Saumon congel\u00e9 en sushi et sashimi | S\u00e9rie Sushi \u00e0 la maison\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_GeXzz20POOY\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGeXzz20POOY%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/GeXzz20POOY\" \/><meta itemprop=\"duration\" content=\"PT23M23S\" \/><meta itemprop=\"uploadDate\" content=\"2020-10-19T18:34:00Z\" \/><\/div><div id=\"lyte_GeXzz20POOY\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGeXzz20POOY%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Saumon congel\u00e9 en sushi et sashimi | S\u00e9rie Sushi \u00e0 la maison<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/GeXzz20POOY\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGeXzz20POOY%2F0.jpg\" alt=\"Saumon congel\u00e9 en sushi et sashimi | S\u00e9rie Sushi \u00e0 la maison\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"We have been using Bakkafrost Salmon over 6 years ago at NoVe, and now you too an enjoy the best, highest grade farmed salmon in the world. Visit bakkafrostshop.com and use word &quot;bakkafrost&quot; at checkout to get 20% your entire order. Enjoy this amazing product as we have for so many years. Music we use...try it for free: http:\/\/email.getambassador.com\/wf\/click?upn=plt-2FGoapKktRmRAIjC75rX8v-2Bu0Vbx3btWO5v6OXg61-2Byl2Bi7s-2FssQ6OjjVQ2d7_5AQt-2FCMyoG0FmMK0asO9sUOhWcNNvJg9Wf5ROrk6AUmv-2B3QdRmf7pcRuR7cvmJPX-2FXnkWGFf20f8zXtW6EaxO-2FUu5HDG5-2FXQ24QYyUVB7HIyB1Mg8EofmBfoCIPv7AgmMU6DRp4g5agHEYBkb7CbfosfxmZpKATx5DBw8GkG47RIno8uvtrQnLZzlTZoVjx-2FBpaUizKo8OBNymbVhXuP8dmkapHR-2B9T0BQIqFxtOOrzpSrSa4w3ATqqRc7-2BoNe3SU45jWymLAx1BIjNOSQ43P5ubO38F-2FBBGAMCIMIdmXyo9L0FzchwHCNU-2FbLAlcs1O To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission. https:\/\/amazon.com\/shop\/hiroyukiterada-diariesofamastersushichef Munchies Sushi Roll from Master Sushi Chef Hiroyuki Terada Subscribe:\u00a0http:\/\/bit.ly\/2wHjb9m Watch more: (popular video\/playlist) \u00a0 Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/www.instagram.com\/diariesofamastersushichef\/ Twitter: https:\/\/twitter.com\/RealSushiChef Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman Channel: https:\/\/youtube.com\/charlespreston \u00a0 Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@gmail.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef&#039;s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef &amp; can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro&#039;s custom specked knife. For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">D\u00e9sign\u00e9 en japonais par <em>Sak\u00e9, <\/em>le saumon est un poisson populaire dans le monde entier, il n&#039;est donc pas surprenant qu&#039;il soit un ingr\u00e9dient courant dans les sushis et les sashimis. Il est peut-\u00eatre un peu plus commun que beaucoup d&#039;autres poissons de notre liste, mais avec sa saveur riche et sa couleur rose distinctive, c&#039;est un compagnon savoureux et visuellement attrayant du riz.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beaucoup de gens trouvent que le saumon est tout aussi savoureux lorsqu&#039;il est utilis\u00e9 dans les sushis, qu&#039;ils le servent crus ou cuits. Les bienfaits du saumon pour la sant\u00e9 sont presque trop nombreux pour \u00eatre mentionn\u00e9s. C&#039;est une riche source de s\u00e9l\u00e9nium, de potassium, de vitamines B et d&#039;acides gras om\u00e9ga-3.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">10. Thon germon<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Tataki de thon de SCRATCH WHOLE FISH\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_5hEKL09ueOo\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F5hEKL09ueOo%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/5hEKL09ueOo\" \/><meta itemprop=\"duration\" content=\"PT7M1S\" \/><meta itemprop=\"uploadDate\" content=\"2021-01-23T19:00:01Z\" \/><\/div><div id=\"lyte_5hEKL09ueOo\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F5hEKL09ueOo%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Tataki de thon de SCRATCH WHOLE FISH<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/5hEKL09ueOo\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F5hEKL09ueOo%2F0.jpg\" alt=\"Tataki de thon de SCRATCH WHOLE FISH\" width=\"420\" height=\"216\" title=\"\"><br \/>Lire cette vid\u00e9o sur YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Hello everyone! Today I breakdown an Albacore Tuna and make tuna tataki and sushi. Hope you Enjoy! Momiji Oroshi: Ingredients: 200ml Grated Daikon 30ml Red Pepper Powder 10ml Paprika Method: 1)Combine All Ingredients Music Used: E&#039;s Jimmy Jams - Peacefully Silent Partner - Chances Instagram: https:\/\/www.instagram.com\/yt.hunterk\/\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Proche parent du thon rouge, le thon germon est une coupe d\u00e9licate de poisson qui est un ingr\u00e9dient tr\u00e8s recherch\u00e9 pour les sushis. Il a une texture \u00e9tonnamment lisse car il est originaire des r\u00e9gions tropicales les plus chaudes des oc\u00e9ans du monde.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lorsque les chefs de sushis thon germon dans les sushis, ils utilisent ce qu&#039;on appelle le <em>m\u00e9thode tataki, <\/em>o\u00f9 ils grillent l\u00e9g\u00e8rement l'ext\u00e9rieur et l'immergent bri\u00e8vement dans l'eau. <a href=\"https:\/\/insmoothwaters.com\/fr\/glacieres-et-glacieres-flottantes\/\">glace<\/a> l'eau. Ce processus de cuisson permet d'amplifier le go\u00fbt riche et caract\u00e9ristique de ce poisson.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nous avons \u00e9galement d&#039;autres articles connexes sp\u00e9cialement pour les mangeurs de poisson\u00a0:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/insmoothwaters.com\/fr\/meilleur-poisson-pour-griller\/\">Meilleur poisson pour griller<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/insmoothwaters.com\/fr\/meilleur-poisson-pour-poisson-tacos\/\">Meilleur poisson pour les tacos au poisson<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/insmoothwaters.com\/fr\/poisson-au-meilleur-gout\/\">Meilleur poisson de d\u00e9gustation<\/a><\/li>\n\n\n\n<li><a class=\"rank-math-link\" href=\"https:\/\/insmoothwaters.com\/fr\/meilleur-poisson-pour-fumer\/\">Meilleur poisson pour fumer<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusion<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Nous esp\u00e9rons que ce petit article r\u00e9capitulatif vous a donn\u00e9 une id\u00e9e des types de poissons qui fonctionnent le mieux pour les sushis et les sashimis.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prenez le temps de demander \u00e0 votre boucher ou grossiste d&#039;o\u00f9 vient son poisson et quelles sont les proc\u00e9dures qu&#039;il utilise pour le stocker de mani\u00e8re s\u00fbre et hygi\u00e9nique. Si vous finissez par acheter du poisson d&#039;\u00e9levage, assurez-vous que le poisson a \u00e9t\u00e9 \u00e9lev\u00e9 et nourri de mani\u00e8re durable avec un r\u00e9gime sans antibiotiques ni st\u00e9ro\u00efdes.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Et, bien s\u00fbr, d\u00e9gustez votre d\u00e9licieux plat de sushis ou de sashimis !<\/p>","protected":false},"excerpt":{"rendered":"<p>The key to making the best sushi or sashimi at home is knowing what kinds of fish to use. While it goes without saying that you want to use the freshest and most high-quality fish cuts possible, making sushi or sashimi is an art that has been refined over several centuries.&nbsp; If you\u2019re ready to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3364,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-top-10"],"_links":{"self":[{"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/posts\/1365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/comments?post=1365"}],"version-history":[{"count":1,"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/posts\/1365\/revisions"}],"predecessor-version":[{"id":7056,"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/posts\/1365\/revisions\/7056"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/media\/3364"}],"wp:attachment":[{"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/media?parent=1365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/categories?post=1365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/insmoothwaters.com\/fr\/wp-json\/wp\/v2\/tags?post=1365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}