Umezushi has closed its physical door and Umezushi is now officially Dabbling Deba. Terry will be sharing his food adventures and beyond on Dabbling Deba’s YouTube channel. You can find out more about Dabbling Deba from the links below and do consider joining Terry’s Patreon page to help us create fun and useful content!
1b.) How to sharpen your sushi knives like a pro 🔪
2.) A 101 Guide to Parasites; Deliciously SAFE Sushi
3.) Learn the No 1. Restaurant Secret ; Safely Freezing + Defrosting ❄️
4.) Umezushi does Ikejime… Again!
5.) Umezushi answers your HOTTEST Sushi Questions 🧐🤓
6.) Water; which one wins?!
7.) How to Fillet Seabream for Sushi
7b.) Seabream; Extras
8.) How to Fillet Salmon for Sushi
8b.) Salmon; The Extras
9.) TASTY Scallop Marinade Recipe; how to make Scallops for Sushi 🐟
9b.) Scallops; The Extras
10.) How to Fillet Hamachi Yellow Tail for Sushi
10b.) Hamachi; The Extras