I thought as a japanese chef, you would’ve paid more attention to hygiene. you put the first box on the cutting board, who knows where the box have been (likely on the floor somewhere that people walked on possibly stepping on some dog shit), and then you cut the raw tuna on the same board. Disgusting!! Hope you didn’t catch any germs
When we started filming in the early days, we showed every single step of what takes place such as your concerns, because we were in the restaurant and because of most people’s thought process. Chef would be filmed washing his hands, he would be filmed washing every vegetable, he would be filmed washing the cutting board in between each vegetable and then we would wrap it up. Nowadays, filming and production time doesn’t allow for this unless you think of making an already long 24 minute video into a 45 minute video which would include these steps would be important. Your original assumption of Chef being Japanese and extremely professional should show when he keeps his cutting board extremely clean even in between cuts an in every video in the past. However, if there was any dog shit on the bottom of the box and transferred to the board, hell thats more protein for us all 😋
@@DiariesofaMasterSushiChef supermarket raw fish is not sushi grade as it is not properly frozen and treated to kill off any parasites, very dangerous for you to show others that this is safe and ok
@@plowking813 You'd be surprised how often your eating non "sushi grade" in restaurants =) There's one place around me where the tuna has that actual dark almost bloody color; rest is all bright pink.
@Hiroyuki Terada - Diaries of a Master Sushi Chef Hope you did wash the board not just a wipe with the towel after putting the first box, coz from the wet stain on the board before during and after the box was placed, it remained the same plus you can see that chef almost put the second box on the board but changed his mind.
One look at the fish and he'll know. Even I know, so there's absolutely no way an "expert" sushi chef with way more experience wont. He even said it himself after one look at it that it's the toro and the most expensive part and even gave some lore on it.
If he didn't keep on repeating what we already knew while the guy was tasting and let him do his thing rather than imply that certain cuts were bad it would've been better. The guy clearly thought the Walmart fish was good, but cameraman would refuse to acknowledge that.
it's because of all the talking and directing the talent how to act. "this is from ___" "this cost____" "now make that face again, but make me believe that even though it was too big of a bite, you still loved it." "and don't forget to tell the audience good bye."
You think Walmart employees catch, freeze or pack the Tuna? I've been eating raw Tuna and Tilapia from Food Lion (Local grocery store chain) for over 15 years now and have never once gotten sick, or contracted any sort of parasite. Of course, my food handling practices are far safer that what was shown in this video, so....
@@eRod30 this guy put all the contaminated boxes and containers right on the cutting board, while the raw fish is on the same board. He wipes but not wash, pretty scary
I can easily explain the difference of these. That tuna from iFresh was simply a smaller fish. You can identify this from a more solid contrast in color and distance between fibers. An older fish will show that distance between fibers plus better oil and fat content. Tuna is a unique fish where it only gets better with age and that defies every other fish besides salmon. Any florida fish for instance has better quality at a younger age. I hate killing small fish but in some cases you really notice it... Especially with snook and kingfish. With age tuna gain beautiful fat and oil content and it's pays off huge to target larger fish.
Camera Man: “Hiro LOoK” Hiro: “no...actually this is not good bec-” Camera Man: “Okay guys, this is AmAZING!!” Hiro: “I.......” 🙂🙃 Hiro rest of the video: 🙂 Camer Man: “So the PrICE on this one ISSSSS”
Really love your video's. My father lives in Islamorada, FL and I caught two Black-fin Tuna's while visiting. Fresh tuna is absolutely mind-blowingly different, and tastier. I wish more people could get the opportunity to see the difference.
Wow this video is perfectly on time i also just brought tuna from Walmart yesterday and was wondering how to prepare it i don't like raw fish but this video shows that even from Walmart you can find great foods thank you Hiro your videos are a true inspiration to us all and GOOD AFTERNOON
Don't worry the day will come where you will finally try a well prepared roll that emphasizes the flavor of the fish and you'll just be like, wow that was great. Then you'll occasionally find yourself dreaming of the sushi and you know you have a problem.
One thing I've found helpful with the cheap frozen tuna is to sit a plate on top of it with a few paper towels folded up, and let them sit for 15-20 min. I keep going until the towels dont soak anymore when I push on them. Helps quite a bit with the flavor (and is necessary if you want to sear the outside at all, just boils the fish if you dont)
When you're doing a taste test, you don't give out the info to the taster until after. The camera man needs to SHUT UP. He definitely talks way to much.
Bruh a real sushi chef should be able to put away bias and know from experience what a good fish tastes like. Also contrary to your point he still rated the Wal Mart fish better than the Asian market tuna so I don't see what the difference in telling him is
Gustav Gurke Would you feel happy knowing someone fed you potentially unsafe food without your knowledge? He HAD to tell him to avoid any liability, also, it was just a good thing to do
I've posted comments asking for a video like this (sushi from Walmart)... Normally mocked... Told I was foolish for asking... But finally it has been made!!!
Watching this imagined myself cooking Tuna Adobo, Tuna sinigang, Sashimi, Grilled endless Tuna Pasta. I eat Tuna almost everyday because I only eat seafood and steak😊😊😊 I love it when Chef Hiro does Hmmm hmmm😊😊😊
Toro is the best of the best. I could eat a whole slab but would need other lean cuts of fish to balance the richness. Crazy how Toro used to be thrown out and wasted but is now a delicacy and expensive.
Tuna is always my top 5 favorite fish to eat raw, from lean to Otoro, which of them are unique and difference in taste. Not sure Walmart up here in Canada have the same quality of tuna as in US, but I definitely have a closer look next time. Thank you~ The best experience I had about having Tuna sashimi was back in Hong Kong when one of the Sushi chain brand invited a famous sushi chef from Japan to perform real time cut and make tuna sushi and dishes. To my surprise, I prefer the Chu Toro from its Kama, it has the best from taste of the meat and the fatty smooth. It was sooooo good~
How do you kill the germs and stuff. I am always fascinated by people that eat raw meat, especially when it's cow meat, etc. What do you like about raw meat. Is it the taste or texture? I am the complete opposite, I like extreme flavours (lots of seasoning), and the meat has to be well done or close.
@@sephiroth4543 Good question! First of all, to lower the risk you get food poisoning or parasite, the source or your food is critical. Open water seafood at sea are far better and less chance to have such issue. Clear water fish? It is a huge no no, What about fish from farm? It depends where and which farm is it, Like Hiro san he uses farmed salmon from Iceland where their product is at top notch quality. For most fish that have been flash freeze, that will kill all gems and parasite. You can usually able to see that info from the label. Raw beef is similar to fish. Source, the way they raise the cow and how they prepare the meat after butchering them. When it is an excellent quality of beef with marble far on it, the texture is smooth and nearly melt in your mouth when heated at certain temperature. But it doesn't carry much favor of meat, it's more on the texture and aroma of the Wagyu. My origin ancestor is from south coast province in mainland China, our cultural food are simple and yet well marinated. I could relate to you on having intense favor from the food, it pleases me as well.
How do you store the leftovers? Let’s say I ordered 2 lbs of the $60 a pound psycho tuna in this vid. I’m the only one in my home that eats sushi. If I only cut enough for a lunch serving, I’d just wrap the rest up and throw it in the freezer. But if it comes at like -71°, how long will it last in my freezer? And does it need to be vacuum sealed or just ziplocked?
Yeah. Telling price per pound. If HE thinks there's too much water content. Where they bought it from. Dude, I respect your videos but let the chefs tell YOU and US. I honestly thought you weren't going to tell them anything so they have to judge for themselves on grade.
Hey Hiro... You told me stay tuned twice... You delivered but there is no detail. Are all fish safe to eat from Walmart? All salmon? Does it have to be frozen? Please Hiro... Details.
It is not safe. You neee to find Sashimi grade in the packaging. Sashimi grade means it was frozen below a certain temp to kill parasites. Sushi freezers are specifically used to flash freeze fish meat so that ice crystals do not have time to form and break the cell wall..this is why when you use a normal freezer you may have noticed the taste and meat texture is not appetizing.
Tuna doesn't (normally) have parasites, but you have to worry about bacterial contamination. Walmart probably processes this fish with the rest of the fish they have, so there's lots of cross contamination possibilities.
I've been getting frozen tuna steaks and leaving em in my freezer an additional 2 weeks for ages before eating. No issues. That last part is probably not even neccessary, these are frozen for months before getting to the grocery store. That walmart one was from indonesia, coming by cargo boat frozen.
GREAT job, thumb'd it. one off ques4u. tryn2make saba, as far as the brine goes, is it ok to sweetin the vinegar where the saba sits in for 30 mins, but use either a little sugar or honey? or best to add the sweetness to the rice by addin some sugar there instead? thank you chef!
Good afternoon - Hiro san, question. When slicing through the different samples, do you or can you feel a difference in the texture, smoothness of the slice?
After watching your videos for years, I've finally made my first sushi rolls! I'm so happy I learned the techniques for cutting and rolling from your early videos, and I even managed to do the cutting technique where you lay the knife close to the table and roll the cucumber to peel it!
I was literally eye balling the tuna at walmart and wondering if I could eat it as sashimi yesterday. Can you do the same with salmon from Walmart? Thanks for the video. 😘😄
You CAN... but as someone who's has bluefin sashimi, there's literally no comparison. I only had 1 piece and paid $14 for it, but it was like being on Cloud 9. Honestly, if there's an Asian supermarket like 99 Ranch or H-mart near you, just get it from there. IDK what the story is behind what they got at this Asian mart, but either of those places would be much better than Wal-mart.
the raw fish you buy from walmart or supermarket is not sushi grade and contains parasites due to not properly frozen to correct temp to kill off parasites
I live in upstate Ny, just set them on your window sill and in 4-7 days they will be perfect. Depending how often you eat avocados, i buy every week and let them ripen for 4-7 days and that way i always have ripe avocados. 👍😃
Good afternoon Chef Terada, and Charles, Nice to see another Suny Binghamton Graduate Mr. Watanabe. As I am from Binghamton, Ny. Wonderful tuna tasting and grading of the different kinds of tuna! Thank you once again for a great video. 😃👍
Pwhatify just because you can get it that cheap doesn't mean everyone can. Even in season, I pay at least 2 bucks for an avacado. They're normally closer to 4 bucks.
They all looked like mush status so walmart probably lowered the price to get rid of them. It might be good for guac and its prolly why he didn't get any. I usually get my avocados from publix or from fam. I have my own tree but its too young. I live in Miami. My neighbors have a mango tree so I get mangoes for free haha. They're the smaller and sweeter variety.
It's fascinating to see where you get your ingredients from, and what you are able to create with them. Hope you and your cameraman have a good afternoon and a great week, Chef Hiro. Cheers!
Ive never trusted getting salmon and tuna from Walmart idc how its packaged it comes from South America and Idk what their food safety is like in Chile
Where does Hiro put the parts he cuts off? I know in some previous video a while ago you say he uses every part, but he always throws it off to the same side where the he throws trash away. I don't recall ever seeing a video of what Hiro does with the leftover and trimmings. That'd be neat
@@nekomancey4149 In his latest video, How I Create A Tuna Omakase Plate Step By Step, we can finally see that there's a trashcan on the side he tosses stuff in. Everytime he cuts off a dark part of the tuna, he throws it in there. You can even hear the plastic bag shaking. I dunno, maybe that's how he stores it, but seems weird to store what you'll use later into a trashcan
I've been following you. I'm questioning the conflict of information. You're videos stated to stay away from wild caught fish due to parasites. ??? So confused!
People still throw the belly away. Look at popular fishing channels like bluegabe or deermeatfordinner. They consistently throw the belly, collar and head meat out. It's actually kinda sad to see people being so wasteful.
If the guy behind the camera would stop saying how much water is in it and how much each costs, maybe the first tester would have scored differently. We get it, it has a lot of water in it.
I’m pretty sure the last time I bought that same type of yellowfin tuna from Walmart it said “not meant for raw consumption” on the label. It’s frustrating because it also said “previously frozen” which most say that’s what makes the tuna safe for raw consumption. So can you, or can you not eat the Walmart yellow fin raw?
Just get it from Asian supermarkets... it should come in a small block under saran wrap. If you don't have an Asian supermarket... then I feel sorry for you, move. LOL.
yes previously frozen, but at the store its no longer frozen to proper temperature. Which is why they label it do not eat raw. Im sure its possible but ya.
As long as it's been kept frozen the entire time, it should be fine to eat raw. Tuna are already not known to have parasites and they also freeze it for an extended period of time during shipping. I think they put that label more for legal reasons.
I have to ask as an avid tuna fisherman how does one add water to the flesh? My understanding is that there are strict cold chain requirements which would prevent any degredation??? Had about 5lbs of fresh toro over the past week! Can't wait until next weeks offshore run!
This video was frustrating to watch. First, they spend $60/lb on toro and then don't even bother to defrost it properly before serving it! Second, they bring in a sushi chef to taste test and rank the four pieces of tuna and then bias the results by telling him which is which before he tastes them!
Yeah I thought I was the only one who didn’t understand why they got a frozen tuna as the most expensive and then just cut into it while it’s still icy 😭shame
Madison Watson it’s just funny this guys a grandmaster sushi chef, been in the industry probably before you was even born, and here you are judging what he does based on a couple videos you’ve seen, stop making yourself look silly😂
@@mw17890 gods of cooking don't respect mortals rules, they do it and for them it's safe because they know the product so much that it's out of your comprehension, if you do that you will end in a hospital by intoxication
I’m in Indiana. I worked for Fuji Chemical Company. I was introduced to Sashimi by my good friends at work. We went to a very nice restaurant in Chicago. I fell in love with Bluefin tuna then. I prefer wasabi to teriyaki. Would you trust tuna this far inland? We are near Indianapolis.
Wish he would’ve let the guy taste it before he spoke his opinion and stated facts about price and place it’s from Once again think the camera speaks to much stick to your specialty video production and trying to over speak over actual chefs 🙄
I thought as a japanese chef, you would’ve paid more attention to hygiene.
you put the first box on the cutting board, who knows where the box have been (likely on the floor somewhere that people walked on possibly stepping on some dog shit), and then you cut the raw tuna on the same board. Disgusting!! Hope you didn’t catch any germs
When we started filming in the early days, we showed every single step of what takes place such as your concerns, because we were in the restaurant and because of most people’s thought process. Chef would be filmed washing his hands, he would be filmed washing every vegetable, he would be filmed washing the cutting board in between each vegetable and then we would wrap it up. Nowadays, filming and production time doesn’t allow for this unless you think of making an already long 24 minute video into a 45 minute video which would include these steps would be important. Your original assumption of Chef being Japanese and extremely professional should show when he keeps his cutting board extremely clean even in between cuts an in every video in the past. However, if there was any dog shit on the bottom of the box and transferred to the board, hell thats more protein for us all 😋
@@DiariesofaMasterSushiChef supermarket raw fish is not sushi grade as it is not properly frozen and treated to kill off any parasites, very dangerous for you to show others that this is safe and ok
It's crazy how many people assume things because it was edited out. Like so many people on every channel don't know what editing is apparently.
@@plowking813 You'd be surprised how often your eating non "sushi grade" in restaurants =) There's one place around me where the tuna has that actual dark almost bloody color; rest is all bright pink.
@Hiroyuki Terada - Diaries of a Master Sushi Chef Hope you did wash the board not just a wipe with the towel after putting the first box, coz from the wet stain on the board before during and after the box was placed, it remained the same plus you can see that chef almost put the second box on the board but changed his mind.
The most impressive thing in this video is 5 for $1 avocados. WOW I’ve never seen that
Right!! Now they’re $1.14 each
Where I’m from, they are like 3.18
Dude you telling him the price and where it came from before trying it totally messes up his judgment. Terrible lol!
How the taste is the taste the guy is a sushi chef, not your grandma.
Exactly, too much talking! Just let the guys taste it!
One look at the fish and he'll know. Even I know, so there's absolutely no way an "expert" sushi chef with way more experience wont.
He even said it himself after one look at it that it's the toro and the most expensive part and even gave some lore on it.
I feel that the camera guy was influencing the tester with all the comments he was making
men it is literally impossible to not recognize supermarket tuna, you need to see more of their videos, they just chill out
Agreed, he needs to s@*& and let it roll. He doesn't stop talking for 2 seconds
If he didn't keep on repeating what we already knew while the guy was tasting and let him do his thing rather than imply that certain cuts were bad it would've been better. The guy clearly thought the Walmart fish was good, but cameraman would refuse to acknowledge that.
The camera guy talks too much prior to tasting and the tasting should be a blind test.
Exactly. The talking totally ruined the taste testing.
How come hero you use the frozen tuna instead of fresh tuna.
Dude it's a casual review / tutorial video. It's not some hardcore tuna challenge for money .
anatolio oclarit u realize u have to freeze it to kill parasites right?
@@anatoliooclarit8142 you have a lot to learn about sushi. Especially sushi in the USA .
*Tuna:* comes to America for opportunities
*Hiro:* Very Very Goodafternoon
*Titanic theme Recorder cover*
President Doge 😂
I feel like the cameraman is an ex bang-bros cameraman for some reason.
it's because of all the talking and directing the talent how to act.
"this is from ___" "this cost____" "now make that face again, but make me believe that even though it was too big of a bite, you still loved it." "and don't forget to tell the audience good bye."
Ong 💯
Casting couch
Haha, so I’m not only one😅😃😄
Sushi hub
It's amazing to see this channel grow over the years. Cheers to the support behind Hiro.
It should have been "Zero to Hiro"
Missed opportunity
Zero two hiro
Oh, you nailed it way before me. I thought I was being so clever and original. Well done.
Don't tell him where it's from before he tasted it and offered his opinion!
Missed oppor-tuna-ty 🤔
Y’all brave for eating raw tuna from Walmart. Bless y’all souls.
You think Walmart employees catch, freeze or pack the Tuna? I've been eating raw Tuna and Tilapia from Food Lion (Local grocery store chain) for over 15 years now and have never once gotten sick, or contracted any sort of parasite. Of course, my food handling practices are far safer that what was shown in this video, so....
Elmojomo how do you handle it? Jw cuz I wanted to try lmao
@@eRod30 this guy put all the contaminated boxes and containers right on the cutting board, while the raw fish is on the same board. He wipes but not wash, pretty scary
@@DamonFong yall are the ones who are going to die from corona because you are so fearful of germs. I bet you get deathly Ill when you get the flu.
@@devoncope3993 😲
Walmart tuna: We can just chill here. No one will ever want to eat us.
Hiro-San: GOOD AFTERNOON
Or “allow me to introduce myself” haha
I can easily explain the difference of these. That tuna from iFresh was simply a smaller fish. You can identify this from a more solid contrast in color and distance between fibers.
An older fish will show that distance between fibers plus better oil and fat content.
Tuna is a unique fish where it only gets better with age and that defies every other fish besides salmon. Any florida fish for instance has better quality at a younger age. I hate killing small fish but in some cases you really notice it... Especially with snook and kingfish.
With age tuna gain beautiful fat and oil content and it's pays off huge to target larger fish.
Those little 28 slots make good sushi, as long as it’s a nice ocean snook. Same with little 12in macs, they make some killer sashimi
Camera Man: “Hiro LOoK”
Hiro: “no...actually this is not good bec-”
Camera Man: “Okay guys, this is AmAZING!!”
Hiro: “I.......” 🙂🙃
Hiro rest of the video: 🙂
Camer Man: “So the PrICE on this one ISSSSS”
As someone from Miami, I’ve wanted to make sushi at home but there is no fresh fish, but this dude showed me and I rlly wanna go now, keep it up hiro!
Go out and fish for it! :) There is a decent amount of fish and sea life in our area that we can catch fresh which taste great.
How's it been???
You're literally right next to the coast. Go catch some fresh sushi
Only Chef Hiro can make something so routine (to him), as cutting fish, so satisfying
Comments: “dude cameraman shut up bro”
Me: “did he really just stab the toro with the bottom chopstick?”
The tasting should've been a blinded test, the taster might've been biased knowing what and where it came from.
he’s a sushi chef himself doubt he was biases
i dont think the result will be different even for the common sushi eater those would be easy to rank
The last thing I want to hear when I pop a piece of tuna in my mouth is "yeah, lots of water content. no flavor"
Really love your video's. My father lives in Islamorada, FL and I caught two Black-fin Tuna's while visiting. Fresh tuna is absolutely mind-blowingly different, and tastier. I wish more people could get the opportunity to see the difference.
Watched the entire video really enjoyed it except for when he was giving details about the tuna and influencing his opinion
Finally, the video I've been waiting for.
I’m waiting for abroad in japan Chris & Natsuki go to America & collab with guy with camera & Hiro
I have big dreams
This is the comment I’ve been waiting for.
Finally, the purple spandex guys I've been waiting for.
@@seraphinbalcar Do you have any spare batteries?
Wow this video is perfectly on time i also just brought tuna from Walmart yesterday and was wondering how to prepare it i don't like raw fish but this video shows that even from Walmart you can find great foods thank you Hiro your videos are a true inspiration to us all and GOOD AFTERNOON
@Axlerod Horowitz I never drank alcohol before nor sake I just don't like raw meat not my thing at all
@Axlerod Horowitz I love wasabi I always have to ask for an extra side of it when I get sashimi and sushi 👌🏽🔥
Don't worry the day will come where you will finally try a well prepared roll that emphasizes the flavor of the fish and you'll just be like, wow that was great. Then you'll occasionally find yourself dreaming of the sushi and you know you have a problem.
@@nekomancey4149 i can approve
Tuna: I can finally catch a break thanks to the pandemic.
Hiro: Good afternoon.
more like
Hiro: Finally i can catch a break from the pandemic
Camera guy: Hey hiro try this walmart sushi
Internet chefs are offering their wisdom and caution to a grandmaster sushi chef on what they learned from watching other TH-cam channels
One Karen is even doing detective work, lmao
Exactly it’s almost funny to look at
2021
All Karens.
One thing I've found helpful with the cheap frozen tuna is to sit a plate on top of it with a few paper towels folded up, and let them sit for 15-20 min. I keep going until the towels dont soak anymore when I push on them. Helps quite a bit with the flavor (and is necessary if you want to sear the outside at all, just boils the fish if you dont)
A gallon of water later.
why is there so much water in them?
When you're doing a taste test, you don't give out the info to the taster until after. The camera man needs to SHUT UP. He definitely talks way to much.
Agreed. When you hang out with a shy friend you don't fill space, you give them space!
I've seen this criticism on comments from years back.
You need to shut up and enjoy the show.
@@donpepe4883 The camera man as well LMFAO
agreeds
Why is he telling the guy were the meat is coming from? You bias him this way...
Bruh a real sushi chef should be able to put away bias and know from experience what a good fish tastes like. Also contrary to your point he still rated the Wal Mart fish better than the Asian market tuna so I don't see what the difference in telling him is
@@Asphaltmonkey0 still, was completely unnecessary. camera guy runs his mouth a bit too much sometimes
Gustav Gurke Would you feel happy knowing someone fed you potentially unsafe food without your knowledge? He HAD to tell him to avoid any liability, also, it was just a good thing to do
@@CrabLadius That's a dumb point.
Dankovich Ah yes, who needs legal protection anyway?
How many times do we need to hear "high water content.. " and "that's the walmart." We got it, trust me we got it
Nobody gonna mention homie rolling up with the mid-2000's popped collar lmao?
Its actually pretty popular fashion trend in Korea, and Japan in the older generation.
I couldn't possibly care less what he wears. It's some guys standing around, eating a snack.
Min Kim 😂😂
@@minkim6609 Oh, please! No thank you for that image..
@@minkim6609 lmaooo
I've posted comments asking for a video like this (sushi from Walmart)... Normally mocked... Told I was foolish for asking... But finally it has been made!!!
Watching this imagined myself cooking Tuna Adobo, Tuna sinigang, Sashimi, Grilled endless Tuna Pasta. I eat Tuna almost everyday because I only eat seafood and steak😊😊😊 I love it when Chef Hiro does Hmmm hmmm😊😊😊
Toro is the best of the best. I could eat a whole slab but would need other lean cuts of fish to balance the richness. Crazy how Toro used to be thrown out and wasted but is now a delicacy and expensive.
Tuna is always my top 5 favorite fish to eat raw, from lean to Otoro, which of them are unique and difference in taste. Not sure Walmart up here in Canada have the same quality of tuna as in US, but I definitely have a closer look next time. Thank you~
The best experience I had about having Tuna sashimi was back in Hong Kong when one of the Sushi chain brand invited a famous sushi chef from Japan to perform real time cut and make tuna sushi and dishes. To my surprise, I prefer the Chu Toro from its Kama, it has the best from taste of the meat and the fatty smooth. It was sooooo good~
How do you kill the germs and stuff. I am always fascinated by people that eat raw meat, especially when it's cow meat, etc.
What do you like about raw meat. Is it the taste or texture? I am the complete opposite, I like extreme flavours (lots of seasoning), and the meat has to be well done or close.
@@sephiroth4543 Good question!
First of all, to lower the risk you get food poisoning or parasite, the source or your food is critical. Open water seafood at sea are far better and less chance to have such issue. Clear water fish? It is a huge no no, What about fish from farm? It depends where and which farm is it, Like Hiro san he uses farmed salmon from Iceland where their product is at top notch quality.
For most fish that have been flash freeze, that will kill all gems and parasite. You can usually able to see that info from the label.
Raw beef is similar to fish. Source, the way they raise the cow and how they prepare the meat after butchering them.
When it is an excellent quality of beef with marble far on it, the texture is smooth and nearly melt in your mouth when heated at certain temperature. But it doesn't carry much favor of meat, it's more on the texture and aroma of the Wagyu.
My origin ancestor is from south coast province in mainland China, our cultural food are simple and yet well marinated. I could relate to you on having intense favor from the food, it pleases me as well.
@@MingWLee Thanks for the reply
@@sephiroth4543 You are welcome~
I like how the friend (sorry, I didn't catch his name) takes his time and examines.
the "camera man" went from Zero to Hero by leeching off the hard work of a japanese man.
How do you store the leftovers? Let’s say I ordered 2 lbs of the $60 a pound psycho tuna in this vid. I’m the only one in my home that eats sushi. If I only cut enough for a lunch serving, I’d just wrap the rest up and throw it in the freezer. But if it comes at like -71°, how long will it last in my freezer? And does it need to be vacuum sealed or just ziplocked?
I feel like they were annoyed because the guy behind camera talks to much while they ate
Yeah. Telling price per pound. If HE thinks there's too much water content. Where they bought it from. Dude, I respect your videos but let the chefs tell YOU and US. I honestly thought you weren't going to tell them anything so they have to judge for themselves on grade.
Yeah he's pretty annoying lol
I know I was.
Is anybody else drooling while watching these gents eat the tuna? I certainly am.
Hey Hiro... You told me stay tuned twice... You delivered but there is no detail. Are all fish safe to eat from Walmart? All salmon? Does it have to be frozen? Please Hiro... Details.
It is not safe. You neee to find Sashimi grade in the packaging. Sashimi grade means it was frozen below a certain temp to kill parasites. Sushi freezers are specifically used to flash freeze fish meat so that ice crystals do not have time to form and break the cell wall..this is why when you use a normal freezer you may have noticed the taste and meat texture is not appetizing.
Tuna doesn't (normally) have parasites, but you have to worry about bacterial contamination. Walmart probably processes this fish with the rest of the fish they have, so there's lots of cross contamination possibilities.
I just can't help but marvel at the beauty of the meat, the muscle structure and everything
Don't tell him where it's from before he tasted it and offered his opinion!
hes a sushi cheff u honestly think he wouldn't know
Oh hell yeah, low budget sushi series.
Loved this! Was the Walmart tuna sushi grade? I would get it but I’m scared of getting sick
I've been getting frozen tuna steaks and leaving em in my freezer an additional 2 weeks for ages before eating. No issues. That last part is probably not even neccessary, these are frozen for months before getting to the grocery store. That walmart one was from indonesia, coming by cargo boat frozen.
nekomancey thanks so much, then I will def get some :)!!
Same did u try ?
GREAT job, thumb'd it. one off ques4u. tryn2make saba, as far as the brine goes, is it ok to sweetin the vinegar where the saba sits in for 30 mins, but use either a little sugar or honey? or best to add the sweetness to the rice by addin some sugar there instead? thank you chef!
“Oh beautiful” *pulls out plastic bags*
Wow that tuna is absolutely magnificent Hiro, you got some amazing pieces of tuna. Love your videos, thank you for taking the time to upload.
Good afternoon - Hiro san, question. When slicing through the different samples, do you or can you feel a difference in the texture, smoothness of the slice?
how long would a toro piece keep fresh in the freezer? I would consider buying a large piece if I could eat it over the course of several months
After watching your videos for years, I've finally made my first sushi rolls! I'm so happy I learned the techniques for cutting and rolling from your early videos, and I even managed to do the cutting technique where you lay the knife close to the table and roll the cucumber to peel it!
Those skills! Watching these videos help me relax lol. Anyone else?
I was literally eye balling the tuna at walmart and wondering if I could eat it as sashimi yesterday. Can you do the same with salmon from Walmart? Thanks for the video. 😘😄
if it's Atlantic, you don't want to risk it with the pacific salmon species.
You CAN... but as someone who's has bluefin sashimi, there's literally no comparison. I only had 1 piece and paid $14 for it, but it was like being on Cloud 9.
Honestly, if there's an Asian supermarket like 99 Ranch or H-mart near you, just get it from there. IDK what the story is behind what they got at this Asian mart, but either of those places would be much better than Wal-mart.
the raw fish you buy from walmart or supermarket is not sushi grade and contains parasites due to not properly frozen to correct temp to kill off parasites
C T it doesn’t “contain parasites”. It CAN contain parasites, there’s a big difference
@@plowking813 do you even know what you're talking about? Lol. Stupid!
Very therapeutic watching him cut the fish. I love sashimi so good!!
Avocados $ 1.20 each and hard as rocks in Walmart in upstate NY 🤨
Buy some... then wait for it to ripen
Cindy Ryan avocado $2-$3 each in Ottawa, Canada. Count yourself lucky! Usually hard as a rock as well or brown and gross.
CookingAndBakingwithBelle I guess they get more expensive as you go farther north!
2-3$ in Virginia smh
I live in upstate Ny, just set them on your window sill and in 4-7 days they will be perfect. Depending how often you eat avocados, i buy every week and let them ripen for 4-7 days and that way i always have ripe avocados. 👍😃
Everybody is ALIVE! Good enough for me. Love this channel.
Hiro-San. Look look. Avocados 5 for a dollar! That’s 20 cents each! Hiro pass. 😂🤣
Good afternoon Chef Terada, and Charles, Nice to see another Suny Binghamton Graduate
Mr. Watanabe. As I am from Binghamton, Ny. Wonderful tuna tasting and grading of the different kinds of tuna! Thank you once again for a great video. 😃👍
I'm jealous if thats a busy walmart, and really 5 for a dollar avocado!!!
They a quarter a price were I live. This week they have mangos for 75 cents. Normally they can go for 2-4$ a peice.
Learn seasons.
Pwhatify just because you can get it that cheap doesn't mean everyone can. Even in season, I pay at least 2 bucks for an avacado. They're normally closer to 4 bucks.
No matter the seaused, where I live, avocados are between 1 usd - 2 usd.
They all looked like mush status so walmart probably lowered the price to get rid of them. It might be good for guac and its prolly why he didn't get any. I usually get my avocados from publix or from fam. I have my own tree but its too young. I live in Miami.
My neighbors have a mango tree so I get mangoes for free haha. They're the smaller and sweeter variety.
what brand of dark soya sauce y yused, while enjoing the thuna fish? there are many in the local store , what are the differences?
Hiro as a Walmart greeter:
good afternoon
Ok. This one made me lol.
It's fascinating to see where you get your ingredients from, and what you are able to create with them. Hope you and your cameraman have a good afternoon and a great week, Chef Hiro. Cheers!
Ive never trusted getting salmon and tuna from Walmart idc how its packaged it comes from South America and Idk what their food safety is like in Chile
there’s so much hate in the comments i’m drowning
Hiro is handsome. Are you saved?
I see box placed directly on cutting board, raw fish placed on cutting board with no editing in between?
Well don't eat any, then.
*Tuna:* Please don’t cook me 😳
*Hiro:* Very Very Good Afternoon
Where does Hiro put the parts he cuts off?
I know in some previous video a while ago you say he uses every part, but he always throws it off to the same side where the he throws trash away.
I don't recall ever seeing a video of what Hiro does with the leftover and trimmings. That'd be neat
He scoops it off the fiber with a spoon and uses it for spicy tuna. It's on his how to prepare a tuna video.
@@nekomancey4149 Ohhhh yeah. Now I remember that one.
@@nekomancey4149 In his latest video, How I Create A Tuna Omakase Plate Step By Step, we can finally see that there's a trashcan on the side he tosses stuff in.
Everytime he cuts off a dark part of the tuna, he throws it in there. You can even hear the plastic bag shaking. I dunno, maybe that's how he stores it, but seems weird to store what you'll use later into a trashcan
So jealous... 5 for a dollar?!?!? It’s like 2 dollars for 1 in NYC!
Video beings wearing a suffocation device; it is the diesel vessel fumes or the ocean plumes?
I've been following you. I'm questioning the conflict of information. You're videos stated to stay away from wild caught fish due to parasites. ??? So confused!
Just a quick question - should we rinse Walmart Tuna first before cutting?
How about frozen Tuna at Costco?
They are all edible =)
Are you edible tho?😼
Going tuna fishing today.. hoping to bring back some for sushi & sashimi. Is there anything you need to do to the tuna like you would with Salmon?
I died laughing when Chef Hiro made a joke of the tuna being the blue ice pack XD @6:13 nice one Hiro XD
Love him 😂
i like the last one too how can and whare do i buy it i live in Pennsylvania. please share a link. BIG THANG
Good afternoon Hiro-san!!
Im kind of shocked the quality still looks pretty good for walmart
It’s 2:30 in the morning now in Japan
As i kid 35 years ago when we would catch tuna we always ended up eating the belly because almost noone wanted it, boy have times changed.
People still throw the belly away. Look at popular fishing channels like bluegabe or deermeatfordinner. They consistently throw the belly, collar and head meat out. It's actually kinda sad to see people being so wasteful.
Fish belly is the best. Any fish.
Eating some once in a while is nice. But belly is always fatty
@@adriandoe1090 That's why it taste the best :) and if your doing keto diet the fat is money!
Just bought the same exact cuts from my local Walmart in Clearwater, Florida!! Going to try these before I spend more for fresh.
If the guy behind the camera would stop saying how much water is in it and how much each costs, maybe the first tester would have scored differently. We get it, it has a lot of water in it.
For fucks sake, yes... thank you lmao
So I just bought ahi tuna 2lbs from Sam’s club is that safe for me to make it to poke?
I’m pretty sure the last time I bought that same type of yellowfin tuna from Walmart it said “not meant for raw consumption” on the label. It’s frustrating because it also said “previously frozen” which most say that’s what makes the tuna safe for raw consumption. So can you, or can you not eat the Walmart yellow fin raw?
Consume at your own risk XD
Just get it from Asian supermarkets... it should come in a small block under saran wrap. If you don't have an Asian supermarket... then I feel sorry for you, move. LOL.
yes previously frozen, but at the store its no longer frozen to proper temperature. Which is why they label it do not eat raw. Im sure its possible but ya.
As long as it's been kept frozen the entire time, it should be fine to eat raw. Tuna are already not known to have parasites and they also freeze it for an extended period of time during shipping. I think they put that label more for legal reasons.
@@nahor88
They are in miami, of course there would be yellow fin tuna available.
This was my favorite video in a while!
As a Canadian, I never knew avocados could be that cheap!! 🤯
It depends on how ripe they are and how many they have on hand. Always playing with price
Watching Hiro cut tuna is so satisfying
I've always wondered about the taste of these different grades of tuna. Great video. Thank you!
I have to ask as an avid tuna fisherman how does one add water to the flesh? My understanding is that there are strict cold chain requirements which would prevent any degredation??? Had about 5lbs of fresh toro over the past week! Can't wait until next weeks offshore run!
I love the cheap things are in the mainland. In hawaii, we would never see avocados for .20 lol! But we do catch our own ahi so that's a major plus
No one:
Hiro: Good Afternoon
Broke: sushi chef
Woke: Master sushi chef
I grew up in Binghamton about a mile down the raod from SUNY. It used to be called Harper College in the 70s
This video was frustrating to watch. First, they spend $60/lb on toro and then don't even bother to defrost it properly before serving it! Second, they bring in a sushi chef to taste test and rank the four pieces of tuna and then bias the results by telling him which is which before he tastes them!
Yeah I thought I was the only one who didn’t understand why they got a frozen tuna as the most expensive and then just cut into it while it’s still icy 😭shame
Sam Smith why are you getting defensive lol this doesn’t even have anything to do with you
Madison Watson it’s just funny this guys a grandmaster sushi chef, been in the industry probably before you was even born, and here you are judging what he does based on a couple videos you’ve seen, stop making yourself look silly😂
Andrew Maslin I’m not judging anyone I’m pointing out a fact lol
@@mw17890 gods of cooking don't respect mortals rules, they do it and for them it's safe because they know the product so much that it's out of your comprehension, if you do that you will end in a hospital by intoxication
Hi,
So for tuna wild caught or not , every tun could be eat raw ? Dont have to be frozen?
I thought it was a taste test and you told the guy what it was I feel like Walmart may have been number two
Camera man you don't know what your talking about that Walmart brand tuna you got is amazing i bought some couple weeks ago it came out perfect
That dark meat you threw away was $30 right there 🤣🤣
You’re an awesome chef and respect you greatly.
Well mr. Camera man. I guess you won't be saying these cuts are "so fresh" this time. 🤣
I’m in Indiana. I worked for Fuji Chemical Company. I was introduced to Sashimi by my good friends at work. We went to a very nice restaurant in Chicago. I fell in love with Bluefin tuna then. I prefer wasabi to teriyaki. Would you trust tuna this far inland? We are near Indianapolis.
You shouldn't have told the taster what each one was. Let it be a blind test
Does tuna require the same thing salmon does where you need to buy farmed to avoid parasites? Or is it safe to eat raw from wild?
Wish he would’ve let the guy taste it before he spoke his opinion and stated facts about price and place it’s from
Once again think the camera speaks to much stick to your specialty video production and trying to over speak over actual chefs 🙄