Japanese Street Food - Seared Bonito and Sushi

When I was a kid in the 1950's and the 1960's i lived in the California South Bay area. I grew up pier fishing and Bonita ran rampant there, So much that it was considered a "trash fish." No one would eat it. I saw a Japanese man catch one and he ate it raw right there on the pier. It totally grossed me out! Now that I am older and much more experienced in many ways, eating and loving sushi is among them. Unfortunately the South Bay of my youth is not the same. Hardly any bonito is caught there anymore and it saddens me that I will probably never be able to sample a fresh caught bonito that was caught by myself. Many things have changed since my youth, many good and many not so very good.

Obviously not street food. It is prepared in an Izakaya of higher level or a restaurant. The chef has great knife skills - wonderful to see how he preps the fish and cuts the Shiso leaves. A delicious treat without any doubt at all. Oishiisou!!

i have watched many fish videos and I have NEVER seen the prep area kept this clean. This chef is taking a lot of care with his preparations.

Forget space, invent the food replicator already, I'm longing for sushi now at 1:00 in the morning for crying out loud! Such incredible skills and so fresh!

Wow! Everything is so beautiful, from the process to the result! Great professionals!

The title says street food, hard to connect the amazing thing you do to what’s is typically considered street food, keep up the good work and thanks for the video!!!!

10:53 The best parts of the fish. Take out the gills and intestines, wash and season with salt and pepper, arrange on a banana leaf, top with a generous amount of diced onions, tomatoes, and minced ginger. Close up the banana leaf carefully and cook in the microwave for 10 minutes or over charcoal for 15 minutes and forget about your worries.

Cutting that skin off with such perfection - unbelievable! Practically no remaining meat........!!!! A true master! And the grilled thuna - so very harmonic, perfect in colour, evenly done, must be an absolute delicacy! Dedication to what you do must be visible - and it is here!

I love eating Bonito. It was my go to fish when I lived in the Philippines and they didn't have any fresh Yellowfin Tuna at the local fish market. Grilled Yellowfin Tuna shoulders must be one of my favorite fish dishes. I highly recommend people trying that if they get the chance.

Sir, you have my full respect and admiration! Your work is immaculate!

THIS is one of the best presentations I have ever seen on Japanese cuisine!

We love Bonito here in Croatia too,here we call it Palamida.It is usually cut in pieces and grilled.

Beautiful!!!! Looks tempting, to say the least. :D

鰹漁の盛んな漁師家系で育ったけど、皮引きの時点で脂の乗った良い鰹なのが分かる。 いい素材を最大限活かすのはやっぱり日本の料理人が1番かと思いました。

As we trolled for billfish off the pacific coast of Mexico, a second mate made Ceviche using Bonito, lime, onions, peppers, etc. served on corn chips. I’ve been a Bonito fan since.

Wow! So impressed with the transformation from a caught whole fish to sashimi. Searing the fish with straw seems time consuming until you watch the final results. The condiments applied looked great, but I thought too much on the scallions. The final sauce looked wonderful. Great performance madame chef!

I love Bonito! We call it Aku in Hawaiian. We also love to grill the eggs! They are so good!

Me: I will sleep early Also me at 12 am:

Beautiful work & an amazing cameraman

The Japanese' attention to detail is insane. Gives "food is a work of art" a whole new meaning!🤙🏼