How To Process Tuna Block For Sushi: Part 1 | How To Make Sushi Series
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- เผยแพร่เมื่อ 23 มี.ค. 2018
- How To Cut Tuna From A Block: Part 1 from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on TH-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com - แนวปฏิบัติและการใช้ชีวิต
Everything he does is with so much precision and his meticulousness is absolutely mesmerizing! Thank you for these videos!!!
Watching Hiro-san cutting the tuna so smoothly and easily, reminds me of the old saying 'like a hot knife through butter'!
You definitely know a thing or two about butter lol
Wow love how you utilize all parts...i’m addicted watching you
Could we get like a story time of hiro's life that would be really interesting to hear where he's from and how he got into making sushi
"Hiro Dreams of Sushi"?
He cuts it so precisely. Amazing!
Great tutorial video! This takes the scariness out of ruining an expensive cut of tuna! Thanks Chef Hiro!!!
always so professional you are very pleasing to watch I enjoy your videos full of joy
That tuna looks great! Thanks for the video Hiro & Charles!
"You sharpened your knife, right?"
"Yes, I sharpened it."
(proceeds to effortlessly split atoms...)
Good afternoon
Good afternoon
😁
Good... AFTERNOON
Best comment
That was beautiful! That knife and the cuts were so smooth, like butter.
That looks soooo good. I haven't had good sushi in so long. Great job.
the patience real master sushi chef has are incredible, I wish I could be this patient
Part 2 i need you !
Thank you for the video guys !
Absolutely love the content! enjoying old and new videos as I can watch some of the older stuff!
Exactly what I needed. Thank you, chef!
Damn that’s the most beautiful piece of fish
your good at teaching chef A + very soothing always clean and very hygienic
That's really cool. Thanx for the video and for sharing
Great demonstration of the scraping work
Hiro taught me everything I needed to know about sushi , enuff said
I learnt a lot about Tuna this video. Thanks!
Lovely as always this channel never disappoints me!
Tuna looks so perfect
I know, I never see cuts that have such perfect coloration and look so fresh.
I can only imagine what the belly portion of this fish would be like.
You can use the skin as a mousepad.
Waste not, want not
I appreciate you mentioning it being about 1 in width.
I was trying to figure that out.
Thank you!
Very Cool demostration, thanks you guys! From Hawaii
Amazing video!!
It’s very helpful!!!
*Good afternoon everyone!!! Excellent video tutor master Terada. Congratulations.*
👍👍👍
its so Satisfying to watch those cuts...!
Excellent video!!
Hiroyuki is the king sushi chef on TH-cam, hands down
thanks chef!
What a great video, Chef Hiro. Very informative. Hope you and your cameraman have a good afternoon.
Hiroyuki Terada - Diaries of a Master Sushi Chef You are very welcome, Chef Hiro. The next time I visit the Japanese restaurant in my city, I will order more of the crispy salmon skin. When we have our Heritage Days festival in August, I will go again to the Japanese pavilion, to get more Japanese food and watch the Japanese drumming. So much great food, art, dancing and music from different countries in the world.
Wow that was a big wedge of meat! Awesome knife skills and planning every masterful cut. Doing a great job as usual guys, keep it up!!!
Sooo satisfying and beautiful
wonderfull!!!! Master!!!
Awesome job! thanks for all
knowledge
I really enjoyed the video 👍🏼
That is one sharp knife, O'Sensi. Excellent information. Best
Thank you chef!
Awesome video guys. That fish looks amazing and sushi is on the menu for tonight. My mouth started watering as soon as you began to break that piece of tuna down.
That looks really good.
This is why Hiro is a Master Sushi Chef!
Hiroyuki you are fantastic I will be a chef like you!
I made a good life choice subbing to this channel!
At first it was for the gore and graphics but now I love the sushi making stuff and all.
Almost 1 Million subs, way to go Hiro and Mr.Cameraman
Thank you for doing a tuna one!!
Great video from a real Master!
Awesome video!
Domo arigato for this video Sushi Chef Hiro, Greetings from Denmark
Love these guys
I'm a simple man, I see chef Terada with blocks of tuna, I press like.
perfect..perfect..👏 ,clap👏
A very good video sir Tereda.
You amaze me. You make me feel like I could do this after I watch you. Thank you for
challenging the inner me!!
I make sushi at home for myself. I normally use tuna or shrimp. My favorite is the dragon roll, especially the eel and shrimp. Where do you suggest finding eel? Thank you!! I love your videos. I watch them over and over.
Good afternoon, Hiro san,
What a beautiful piece of tuna. It was interesting to watch the way you cut it up into nice pieces. Thank you for sharing your technique.
Why is it so satisfying to watch someone cut tuna?
Looks awesome, Hiro!! Can’t wait for more videos
Hiroyuki Terada - Diaries of a Master Sushi Chef I love your videos, Hiro (and cameraman!) I’ve been very, very sick and your videos make me smile. Thank you so much for the videos and your replies make my day 💜
+ 10 ! very good !
This fish looks sooo fresh. Amazing! Ingredients are 90% of deliciousness.
Good job!!
Perfect!!!!
I never leave comments.. But this is artwork.
Nice, learned a lot from this video
cameraman breathing
Beautiful cut of fish!
Ótimo vídeo, obrigado por compartilhar seus conhecimentos.
Me entró hambre!!!
So close to 1 million subscribers congratulations
Wow chef ..it helps a lots for my job,thank you for such a helpful vedio ..thank you ❤️❤️big fan of you
Wow watchin Hiro-san cuttin the tuna is so satisfyin
Hiro's knife skills are incredible
Very good this video!!!!
I larned how to cut tuna with you Hiro! Today, I Will buy a tuna and to make to my mother. Thank you!!
Good afternoon to the tuna, Hiro San and the camera guy
Great Hiro
love you video all of them
The sharpest knives there is😍
Omg thank you!
Great video brother 🔥🔥🔥🙏🙏❤️❤️❤️!!!
That tuna is perfect in coloration and looks so fresh...remarkable cut of fish! I'd love to be able to get my hands on such quality ingredients where I live! I'd give anything to eat Hiroyuki Terada's preparations, even though I'm picky about what sushi I'll eat tuna is definitely one of the easiest to get started with and my personal favorite. It's what I'd tell anyone to start with.
Yes I will be sure to check it out, I'm subscribed so I know when you put up new videos. And salmon is also a favorite! It's the mildest experience for a beginner alongside tuna for me.
Professional chef Terada 😍
Hiroyuki Terada - Diaries of a Master Sushi Chef you the best chef with chef Gordon 😍😍👍
Thanks chef
Thank you for sharing
Yeah I just got super hungry yummy
Typical honest people who likes to serve others 👍🏻😊 instead of taking advantage of others
Work honestly with your hands to serve others instead of manipulating others for selfish gains
Yeah yesssssssss I ❤️ 🍣 so much 😋
I'm so amaze
Good afternoon hiro and everyone
Great videos as always
This really was a great video. Most people waste so much when breaking down any type of protein. The "spoon" meat as we call it in Hawaii is something old timer fisherman do. Many just toss it away. The older generation does not waste even the smallest of things. The younger generation only does this now if they're taught to do so by their makua or tutu. Japanese masters like Terada San have always respected the animal enough to know this. It is very refreshing to see this shared so others understand the importance of tradition. Thank you for sharing 🙏
Good afternoon! Thats a nice fresh tuna you got there. 👍👍
I am impressed by the way he scraped the fibrous parts.
im sooooo hungry rn
Literally After every video of hiro
I love how you use a very short yanagiba compared to a traditional 270-300mm but your so efficient with the length of the blade!
interesting to see how it's done. especially love that knife. i do think i might save the skin for stock later.....cool music
Very good 👍
I catch a lot of tuna and will definitely be using after my next trip!
Thank you for the cool video information ~ **
I'll come to see another cool video
That's why he's a master! Ive been served that fibourous piece at asupposedly high end restaurant as sushi.
Yay finally i wanted to know how to cut the tuna