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.
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.
The library is just the prep work
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