MIRACLE WASABI? The Freshest Wasabi Is Grown In The United States!
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- เผยแพร่เมื่อ 7 พ.ย. 2021
- For more information on Half Moon Bay Wasabi, visit: hmbwasabi.com/
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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
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I worked in a high-end Japanese sushi restaurant in Las Vegas. When I asked a table if they would like to try "real" wasabi, almost everyone thought their life was a lie.
wait until they try the cake XD
Pretty much what happened when I told my dad that.
The look on his face was like that of telling a kid Santa isn't real.
Do you know if the restaurant you worked at was looking for local sources to buy in Vegas? I ask because I'm trying a crop indoors, I have a climate controlled grow room.
@@toasternfriends3329 They bought from two places, Oregon and Japan.
"Grate it frozen and never let it thaw out," the most important line in the whole piece coming from owner Jeff. Brilliant
so we have to freeze it before we grind it?
@@orangepeel1073 Right. When bought fresh and before it spoils, up to 6-weeks for me, freeze any leftover rhizomes and then grind er, grate it then on. Grind what you need and put the rest of the stalk back in the freezer. And I keep my fresh rhizomes underwater in the fridge and exchange the water every 2 or 3 days.
@@madmex6526 oh that's interestng. someone told me on another video that i need to fry it or boil it and then blend it.
Jeff's humility is so refreshing!
just like the wasabi
Love Jeff's Story at the Beginning. Never gave up.
Liked his comment " Us Wasabi Farmers aren't getting Rich
Jeff gave up like 4 or 5 times. His friend was the one who held the business together.
Jeff is a true American hero, he has the spirit of a great American, never give up . Make it work. This was a great video, thanks.
it makes me sad some conglomerate probably will buy his process out, i would rather buy stuff from people like him than some narcissistic socipath CEO doing everything he can to make him and the companies board money
@@ab2tract I'm with you on that one, buy local!
I think this is exactly a true pioneering American spirit which is something that is no more like it used to be where people work extremely hard smart and they are not in the habits complaining about the government or politics just try to do what's right to make America as a great country making it walk for all without without any political ideology but a true patriotic mentality.
@@haf2567 god shut up. You rejects can't go 5 min without going all snowflake. And you want to talk about complaining?
No surprise a ganj expert knows how to grow sabi 🤷♂️🤷♂️🤣🤣🍻👍
Beautiful wasabi. I can't wait to see what incredible dishes Hirosan will make. Jeff is so humble and seems an all around great person.
This is great! Just looking at Hiro's smile from ear to ear... he hit the jackpot! Hiro San's sushi....!!!!! Can only imagine how awesome his creations will be. With his creativity the dishes he will think of using this wasabi other than sushi.... Will all be saikou!!! Piro Piro 100. Look Dat awesome bag of wasabi!
Idk, could be expensive long term. We need more of these operations across the country. Horseradish Wasabi is crap when you've had the real deal. And I'm the kind of guy who eats pickled horseradish straight lol. It's just not the same taste. But as it is that's some pretty expensive garnish lol. Not a lot of American sushi uses Wasabi in their dishes. The American palate is just too weak for it.
I’m always learning something new in this channel. Thanks Hiro and co.
Wow, I didn't know that there was a real wasabi farm was actually so nearby me. Thank you for showing me what is close by near me and I wouldn't have been able to find this gem near me until i saw this video! Please do more videos like this while you guys are still in the bay!! I would love to learn whats more around me. I might just go visit Jeff's farm if he ever allows me the oppurtunity haha
“Not as profitable as the other green stuff you
Can grow” seemed super laid back and just content with what he’s accomplished. Cool video. Thanks for sharing guys.
Lettuce is the most profitable produce. It grows fast and consumers are willing to pay more for it.
@@violetviolet888 yeah lettuce. Totally what I meant
Where I am the “other” green stuff is legal. A friend has 10 acres and rents out 5 to a farmer for his crops at about $500/yr. Another guy rents a 20 X 80 foot patch for the “other” green stuff and gets $2500.
@@davidnaydo the devil variety of lettuce
around 22:10 the 'interviewer' says the wasabi is more profitable in price per pound than the other green stuff. what the hell is he talking about? The interviewer seems so arrogant to me, he has to put himself in the middle, add his two cents instead of listening and being informed.
Hiro had big smile as he cuddle big bag of fresh real wasabi!!!!😊
Good afternoon yes good afternoon.
👍
Thank you for sharing your hard work and trials Jeff! Appreciate you bringing this video to us!
So much good information here and such an amazing setup! Thank you, Hirosan!
I love this kind of videos , content is always amazing guys!! To make it more enjoyable , imo please buy a small wireless microphone you can connect to your camera and the speaker(s) t shirt/jacket whatever. With the outdoor environment it's not always clear what is being said.. Keep them coming, Hiro your are the best chef ‼️🚀
great story... really like Jeff's manner. they are laid back but determined
1.5 lbs. of wasabi, that’s $210.00 plus a $20.00 T-shirt that’s awesome. What a great guy. Check out their website shipping is free for any order over 1/2 pound.
Great video. So much great info about wasabi and how it’s grown.
Jeff is so budd honest...Great guy!
Jeff a gorgeous tour.
Thank you.
This was informative and really neat... Jeff seems like a really down to earth guy, it's wonderful when people find what they are good at and have passion for it.
Very informative and joyful. Thanks.
This was really cool! Great job guys!
Very informative and thanks for showing us how wasabi is grown.
Wow!!! Very interesting and informative this video is. I really enjoyed watching the whole process of what wasabi really is and how it’s harvested. Super cool! Thank you for this!
Wow thanks for information
Thank you for the video. It's very educational. Glad to hear his business survived the pandemic and thriving.
Wow! I never thought about it. Now I know. Thank you
This is incredible. LOVE it.
Great content. As someone who has grown Asian vegetables all my life, much appreciated.
@Karl Hall Most Asian greens like "choy" will grow for you. (cabbage family) as cool weather crops.
That was awesome! So fresh I am curious to taste it like that! 👍
Wow, Jeff seems like a great guy. Good post guys...
Great stuff ! Thx
That's beautiful. Thank you! Wasabi Rules!
Thank you! I sure learned a lot.
Thanks for video. Good to know how the real Wasabi growth goes
Great video great info
So good and organic.
Thanks, learnt alot
Thank you. I learned something new today
Awesome learned bunches from this video about wasabi
This was awesome!! Jeff is a American success story!!
Excellent looking farm! Nice tour ♥
Amazing video as always! Love it the wasabi!!! 🦇
Pretty nice of Jeff to give a tour of his farm, no wonder real Wasabi is so expensive
Good to hear you can actually grow this stuff here in North America
Great job is all about perseverance and passion 👍👍👍
Thanks to Hiro, Charles & The Half Moon Bay Wasabi Farm for the tour. This was a very educational video I learned a couple of new things👏🏻👏🏻👏🏻
you got like the best camera available ? great quality!
Had their stuff at Sushi Bar Montecito in SoCal. Michelin Star sushi spot and boy… does that real wasabi HIT SO DIFFERENT!!! not so much a nasal-y fume type thing, it’s not even spicy tbh it just REALLY makes the fish taste so much better, it’s more of a taste enhancer than a spice which was a big shocker. Them THANGS are EXPENSIVE though so only expect it to be served at high end spots
Grind on shark skin right in front of you cause the grind activates stuff in them that gives them their flavor which only lasts about 5-10 minutes after you grind it
amazing , awesome job
Thank you, i haven't heard of this farm.
I love halfmoon so much
Amazing. I grew up in that town!
From d Philippines, I luv ds video. I use washabi for my sashimi nd salad dressing.
Love love the Wasabi they grow! I first learned from Outdoor Chef Life about them. And since I live in San Francisco they are a stones throw away! On pare with Japan for sure!
Is it on par?
This is amazing.
That's really awesome!
What a good and hardworking person this farmer is, pleasure to watch.
That was amazing!!!
I bought some Wasabi starter plants from Half Moon Bay Wasabi and will try to grow them under my Mikan tree in Los Angeles. I spoke with Half Moon Bay Wasabi and they said that it will grow but not produce a stem. I like growing Japanese fruits and vegetables and see if Wasabi will grow in Los Angeles. I thank you for producing the Wasabi v
Great video. Hard working people.
Jeff is one Honest dude.
Thumbs up for Jeff and his team!
Good to see he is making at least enough to keep doing it. If Jeff ever finds some other place where it can be done his profit will go way up. I am quite a ways from San Francisco many people moving from bay area to where I live since work from home has taken off home prices doubled in like 2 years now must be crazy costs there now.
Great Vid can't believe Hiro dint prepare them some sushi. And thanks again.
Jeff is an amazing human
Love it! It would be nice to try it someday. Probably more than my bank account can handle!!
G88D AFTERN88N Chef Hiro and Charles, Very cool video. Enjoyed this very much. Thanks so much!
Great video
That was awesome.
Jeff's business is blowing up. 🙌
Amazing 👍
I want to grow wasabi look video thanks for sharing
Don’t give up!!! You are going to make it!!
wasabi fresh is realy good taste fresh and little sweet, tried only once.... but never forget the taste 😋😋
I always thought it was a root. Haha. Never to old to learn something new. Thanks.
Jeff - such a down-to-earth guy! Never knew there is a Wasabi farm in No Calif, awesome!
That's awesome now could or does the leave taste like the wasabi itself probably could use it for the same thing
Good for them. I hope things go well for them.
New subscriber awesome to watch. Dinosaur Colorado USA saying hello and thank you for sharing your love and talents with everyone brother.
Great guy
Gosho captivating , excellence !
Great video farmer to Chef
Wasabi Plant: Such nice weather today.
Hiro San: Good Afternoon
Learn something new every day.👍
I used to pick up wasabi from him for my company a few years back, he’s a very nice guy!
Gee Jeff you’re so generous. And speaking of the other green crop, I’m sure you grow that one too.
What a cool place to work. Cool people as well.
Jeff is a great guy
Nice. Man I Wish I had some of that real, fresh wasabi. So good I'm sure.
HIRO, Hello, that’s the MOST WASABI I ever saw at one time, , yes is SLOW GROWING glad it does not have to be imported now ! Cheers 🇯🇵🇯🇵🇺🇸🇺🇸
I’d be awesome to tour his facility for sure I’m sure it smells amazing in there I’m very jealous of your enormous greenhouses someday I hope to have a small one to grow all my own food someday.
Very nice opinel knife
17:23 Traditionally shark skin was used to grind wasabi. Nowadays ray skin is used as a more sustainable alternative, since many species of sharks have become endangered and protected.
Opinel Carbone knife ? From France. Love the video
Very good afternoon
fresh watanabe? wow! cool!
I know where to go to for Wasabi now :)
Wow, cool guys 👍😇😇
Such an awesome story! So glad they didn’t give up on the wasabi