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Tiệm “Sashimi” sẽ chính thức mở cửa đón khách ngay bây giờ 🔥 Download/Stream Official Audio: 🤍 Zing MP3: 🤍 Director: DINH HA UYEN THU Creative Director: HOANG MINH NGUYEN Music Producer & Composer: HUA KIM TUYEN MUSIC PRODUCTION Music Arranger: JASE Recorder: M’ACOUSTIC Mix & Master: MINH DAT NGUYEN PRODUCTION TEAM Director of Photography: DUY VK Assistant Director: NHI TRUONG Script Writers: BR. - HOANG MINH NGUYEN Project Manager: MAI HUYEN Producer: THUY VAN Line Producer: MINH ANH Produced by: GANGA STUDIOS - A DIVISION OF T PRODUCTION Camera Operator: DUY VK Focus Puller: VU TRAN Gaffer: NGUYEN QUOC TRUNG Camera Equipment: ARROW FLYCAM Lighting Equipment: CINELIGHT Production Designer: SANG SANG TEAM Artwork Design: HOANG MINH NGUYEN 3D Set Design: NGO HOANG NAM Post Production: GANGA STUDIOS - PIXELS GARDEN Editor: BR. Colorist - Post: DENNIS VO VFX by: GANGA STUDIOS CGI: FLOW STUDIOS VFX Artist: TIEN TUAN - THINH NGUYEN - HOA THANH - TRONG HIEU - DINH KHOA Online Artist: HOI MAP Post - Producer: CHERRY DEO - PHAN TAM Choreographer: LIT Dancer: BUOC NHAY - REMIX ONE CREW Makeup & Hair for Dancer: HIWON TEAM Makeup & Hair for Extra: TRIEU MINH NHU TEAM Stylist for Dancer: TRINH BAO THINH Photographer: JA HWI Behind The Scene: THINH NGUYEN - BINBEOBEO Casting Manager: NHAT MY Catering: LE LE TEAM Location Manager: MINH ANH GOM ENTERTAINMENT CREW Executive Producer: HUU ANH NGUYEN Head of Artist Strategy: TAI MINH NGUYEN Project Manager: NHU PHAN Makeup Artist: HIWON TEAM Hair Stylist: JIMIN YOUNG - TRUONG MINH HUNG - PHU GIA LY Stylist: KENSHJ Stylist Assistant: NGUYEN TRAN TRUNG Artist Assistant: DINH PHU THANH Fashion Designer: LÊ LONG - ĐẮC THẮNG - TRẦN XÍA - LÊ ĐỨC HIẾU - NGUYỄN ĐẠT Costume: LA LUNE Nail Artist: AYA HELENS NAIL Photographer: HAI NGUYEN Eng sub: DUONG DUA Korean sub: QUIN QUIN Japanese sub: BAO VY MARKETING & COMMUNICATIONS Marketing Agency: DOUBLE U Social Management: BRIAN - MIN - QUEENIE - MINDY - LINH VU PR Manager: MARIA NGUYEN Music Distribution: BELIEVE - ZING MP3 Media Partnership: VIETTEL MEDIA - TIKTOK - DIEN QUAN NETWORK - MAN ENTERTAINMENT - BLUE NETWORK - Mời anh mở cửa bước vào Cửa em thì không khóa đâu Giày anh để ngay ngắn này Ở trên phía này Em mời anh một ly matcha đầy. Phòng em thì hơi khó tìm Phải lên tầng 3 rẽ phải đến 3 lần Mời anh mở cửa bước vào Anh thấy thế nào? Order now I'll make you wow... Ở đây em có rất nhiều loại sushi Anh thích đồ nướng có thể gọi yaki Anh thích đồ hấp có thể gọi mushi Anh thích ăn tươi nuốt sống thì... Ở đây chúng em có sashimi Chúng em có sashimi Ở đây chúng em có sashimi So tươi so yummy Chúng em có sashimi Chúng em có sashimi Ở đây chúng em có sashimi Sashimi - Kimochi~ Đồ ăn phải ngon thì anh mới thèm Phải tươi thật tươi thì anh mới quay lại Cũng như tình yêu phải luôn giữ gìn Cho tươi và ngon cả ngày Thêm rượu Mơ là anh chết ngay... Phải cho anh biết có nhiều loại sushi Phải cho anh thấy có thể gọi yaki Phải cho anh nhớ có thể gọi mushi Nhưng để ăn tươi nuốt sống thì... おいしい これ食べてみて #ChiPu #Sashimi #ChiPu9_9 KEEP IN TOUCH at: Instagram: 🤍 Fanpage: 🤍 TikTok: 🤍 Twitter: 🤍 © 2022 GOM Entertainment
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Esta es una lección gratuita del curso Cocina Japonesa: Las Claves del Sushi y el Sashimi de Scoolinary, impartido por Hideki Matsuhisa. En el curso online aprenderás todo sobre la importancia de los cuchillos y diferentes técnicas de corte según diferentes pescados como el salmón, el jurel, el atún o el calamar. Para cada tipo de pescado (pescado grande, pescado pequeño, cefalopódo,..), aprenderás como limpiarlo, conservarlo y luego cortarlo de distintas maneras para los distintos platos, así como sacarle máximo provecho de la pieza. Aprenderás a identificar y dominar todos los elementos que influyen para conseguir un arroz de sushi perfecto así como aprender a hacer tu propio vinagre de arroz. Realizarás espectaculares elaboraciones japonesas de sashimi, nigiri y maki (tekkamaki, uramaki y temaki) con diferentes pescados y con la mayor calidad posible en el resultado. También profundizarás en la importancia sobre tipos y usos de soja y su conservación, así como todo lo que hay que saber sobre ingredientes como el wasabi y el jengibre. Si te ha gustado esta lección gratuita, puedes ver muchas más en el Curso Cocina Japonesa: Las Claves del Sushi y el Sashimi de Hideki Matsuhisa. Puedes ver toda la información de este curso aquí: 🤍 Si quieres más información, visítanos en Scoolinary, la Escuela de Formación Online para el Sector de la Hostelería: 🤍 Descubre también nuestro modelo de suscripción y accede a TODOS los cursos de Scoolinary: 🤍
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The very mild, but outspoken, taste with its strong fragrance makes it suitable to mix it into a salad. Take a small slice of fresh tuna, dip it in some Kikkoman soy sauce, wrap it into a Shiso Green Leaf and be amazed. A treat to your mouth. Try fresh tuna tartar mixed with fine shallots, some pepper and salt, a touch of soy sauce and some fresh chopped Shiso Green Leaves on top. In Asia it is popular as a Tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt. Shiso Leaves Green in Japan called ‘Oba’. There is no (raw) fish dish without one or more leafs. The main reason, next to its good taste, is the belief that the leaf is an intestine stimulant and protects against (mild) food poisoning. More info? 🤍koppertcress.com
Provided to YouTube by Steezy Shamisen Hunter · Yakuza Yaroku · Satxri · Миникаев Сергей · Миникаев Сергей Harakiri ℗ steezy Released on: 2020-08-03 Auto-generated by YouTube.
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