No, this is not how to make your own stinky-fish treats at home. Although, you could probably make a decent start after watching this video. Previously at Tokyofoodcast, Et-chan described the amazing dishes we had at Kitashina and briefly how Okami-san gave a demonstration of her fish preparation technique.
So, I’d like to introduce my new YouTube channel and share an eight-minute video of the work involved in getting Lake Biwa carp ready to ferment into delectable funazushi. Besides, when’s the last time you went out for for dinner at a four-century-old restaurant and the owner came out to show you how to gut fish on the dining room floor?
In Japanese with a few titles, but the action and responses speak for themselves, I think. Enjoy!
Update: I finally got around to signing up with dotSUB, a site for multilingual video subtitling. Right now we have Japanese and English, maybe more languages someday. Thanks for the nudge Nadege!
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Te-chan, Thanks for editing this video. Now, I am going to write how to make the stinky fish.
It is a pretty amazing process. Too bad I don’t speak Japanese.
@Nadege Thanks for the comment. You finally pushed me to make an account at dotSUB. I’ve started transcribing the Japanese (and Et-chan is helping). Once that is done, we’ll title the viseo in English too.
http://dotsub.com/view/d9d11528-136b-4a4b-8589-42376a4fc387