Chef / channel
SAMUKICHI -Japan food studio- demystifies professional Japanese techniques, offering chefs and home cooks practical kitchen skills to lift everyday global ingredients.
SAMUKICHI -Japan food studio- brings the meticulous precision of professional Japanese culinary philosophy to everyday kitchen staples. Rather than focusing solely on complex, hard-to-source recipes, this channel demystifies the fundamental techniques that lift simple, globally accessible ingredients—from mastering the humble egg to perfecting poultry and stocks.
For the working chef or keen culinary enthusiast, SAMUKICHI serves as an invaluable masterclass in efficiency and technique. The channel excels at breaking down professional Japanese knife skills and kitchen tool mastery into clear, actionable lessons. Through precise visual comparisons highlighting common mistakes versus correct execution, viewers can instantly identify areas to refine their own workflow.
While the core focus remains on versatile, everyday dishes, the channel also offers occasional deep dives into authentic Japanese methods curated by professional chefs. By integrating these structured, high-calibre techniques into your daily routine, you will cultivate greater confidence, speed, and consistency at the pass. Whether you want to sharpen your prep work or instil Japanese-style discipline into your kitchen, SAMUKICHI provides the ultimate educational blueprint.
8:02Master the art of cooking perfect Japanese short-grain rice on the stovetop. This professional guide breaks down the essential 3:4 weight ratio, precise rinsing, and crucial steaming times to achieve fluffy, glossy results without a rice cooker.
5:28Stop drowning your mushrooms in oil at the start. Japanese chef Samukichi demonstrates a counterintuitive water-first method that prevents sogginess and guarantees a deeply browned, plump finish.
7:00Master a precise, five-step Japanese low-temperature cooking technique to guarantee juicy, tender chicken breast every time, featuring sweet brining and 50°C deodorising.
8:09Master the art of perfectly crispy skin and juicy, tender salmon. This professional overview reveals the secrets of Japanese heat control and meticulous prep to stop salmon from sticking and overcooking.
8:05Master the art of traditional Japanese knife work with this guide to precision vegetable shredding. Learn how to execute Katsuramuki on carrots, slice red onions with the grain, and prep peppers to eliminate bitterness and maximise crunch.
10:43Discover the secret to achieving shatteringly crispy chicken skin and succulent, juicy meat using the professional Japanese cold-pan rendering technique.
Questions from the pass
SAMUKICHI -Japan food studio- is a YouTube channel run by a Japanese chef. The channel focuses on demystifying professional Japanese culinary techniques. It is designed to teach both professional chefs and home cooks practical kitchen skills that help lift everyday, global ingredients using traditional Japanese methods.
The channel covers practical techniques for preparing everyday global ingredients using Japanese methods. Recent video guides focus on proteins and prep work, showing viewers how to cook juicy chicken breasts, achieve incredibly crispy skin on chicken thighs, cook salmon perfectly, and master Japanese-style vegetable shredding for ingredients like carrots and red onions.
According to the channel's professional Japanese techniques, you must stop putting chicken thighs into a hot pan. Instead, their specific method involves starting the chicken thighs in a cold pan. This technique allows the fat to render properly, which makes the skin incredibly crispy every time you cook.
The channel teaches practical, professional Japanese prep skills that you can apply to everyday ingredients in your kitchen. For example, they offer step-by-step tutorials on how to shred vegetables Japanese style, focusing on common ingredients such as carrots, red onions, and other produce to improve your prep efficiency.
Yes. While the channel is accessible to home cooks, it demystifies professional Japanese techniques specifically to help working chefs lift everyday global ingredients. By sharing practical kitchen skills—like keeping chicken breast juicy and cooking salmon perfectly—the channel provides reliable methods that can be integrated into professional kitchen prep.
The library is just the prep work
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