A sushi chef shows how to prepare matsutake mushrooms and grill them in foil. In this part 1, he also explains how to clean matsutake and to get rid of bugs from them.

■Part 2 (Seasoned Rice with Matsutake and Deep-fried Matsutake)
   • 【松茸の食べ方】炊き込みご飯とフライの作り方（天ぷらよりもフライがおすすめ？）  

■Contents
0:00　How to prepare and grill matsutake
0:37　3 words to describe states of matsutake (koro, tsubomi and hiraki)
1:10　Relationship between how much matsutake cap is open and its aroma
2:06　★How to prepare matsutake
2:18　How to remove the hard end of matsutake stem
3:17　Where matsutake are from (Japanese and imported)
3:37　Why Japanese matsutake are pricier
4:27　Which is tastier, the Japanese or the imported?
4:50　How to clean the dirt on matsutake stem
5:26　How to clean the dirt on hiraki matsutake cap
5:43　What is matsutake essence?
6:39　Hinoki leaves
7:10　★How to make grilled matsutake in foil
8:10　Bug holes in matsutake?
9:10　How to get rid of bugs from matsutake
10:20　Matsutake after bugs were got rid of
10:43　How to grill matsutake in foil
11:50　How to wrap matsutake in foil
12:36　How long matsutake should be grilled in foil
13:03　How to open the foil
13:30　How to dish up grilled matsutake in foil
14:13　Finished grilled matsutake in foil

#matsutake #matsutakemushroom #grillinginfoil #preparation #getridofbug #howtogrill

[Recommended Seasonings by Watari]

■Chidorisu 1.8 L
https://amzn.to/2GbzKSu
Rice vinegar with refreshing flavor

■Mitsuban Yamabuki 900 ml
https://amzn.to/3igyY3B
Red vinegar with rich flavor

■Sanshu Mikawa Mirin 700 ml
https://amzn.to/36j7iZn
Aromatic mirin (sweet sake) made from sticky rice

■Inoue Koshiki Joyu 900 ml
https://amzn.to/36jydob
Soy sauce with strong flavor

■Amabito-no-moshio 100 g
https://amzn.to/3cQKhys
Salt with seaweed flavor

[Recommended kitchen utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).

■Knife (by Suisin)
http://ginzawatari.suisin-shop.com/ec/
The knife I actually use

■Chopping board (by Miyoshino Kitchen)
https://ginzawatarim.theshop.jp/
The chopping board I actually use

■Dishes
https://ginzawatari.thebase.in/
The dishes I actually use

[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.

I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.

(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)

■Lunch (1 pm – 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000

■Dinner (5 pm – 10 pm)
Seasonal fish course with drink : From JPY 20,000

(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 15,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included

(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included

Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)

■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan

■Watari’s Line link
https://line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)

Thank you very much for all your support and please keep your eyes out for future videos!