Here in Scotland we have lots of beautiful mackerel in the sea, easy to catch and prep super fresh. It tastes the best at less than 12 hours dead, full of strong flavour and robust enough to take a lot of seasonings.
*Teacher:* Hiro your one-thousand word essay is due today, what have you got... *Young Hiro:* Good afternoon ...On a serious note you have a great channel, I'd love to travel to your restaurant one day. Greetings from the UK!
Government: Hiro, the aliens are about to attack and you are the only one who can communicate to them. Tell them something to save the entire human race. Hiro: Good afternoon.
This popped up on my feed and brought back nostalgic memories :) I remember a time several years ago, I would watch your videos over and over again and then go practice in the kitchen. Today, I feel very confident with my sushi making skills and have since created my own sushi rolls with beautiful presentations that impressed many friends and family. Thank you so much for teaching me and everyone else who chose to learn from you :)
All Hiroyuki Tereda's video R great knowledge!! Exceopt, when parts of a fish that still has some good amount on/in it,& it's thrown away. That's a waist of food. Those can be brined, pickled; dried, even sold as edible consumption. Especially coming from cultures that do not waist.
I'm a simple man. I saw a mackerel in the thumbnail. I clicked it. I'm not a huge fan of mackerel as food. But I really like the back pattern of a mackerel. One of the most underrated beauties in nature in my honest opinion.
Hi Hiro. You are a HERO in your profession and sure are the master sushi chef you indicate you are. You are such a sweet patient and overall super nice person and I just love watching your channel. I can't wait until you get 1 million viewers and we can finally see what the nice and interesting camera man looks like. Thank you for all of your delicious and amazing recipes-you are a true creative and sensitive artist. By the way, I love that you take all the bones out of the fish you are making to make it a true pleasure and joy to eat. I can't wait to see what you are going to cook next.
Hiro's family gather around his deathbed, saddened by the eventual loss of a great man. With his dying breath, Hiro manages to utter out his last simple words to his loving family: "Good afternoon".
Glad to see you asked if the eggs can be used. I've read about this technique of salting and vinegaring mackerel. I always imagined more salt would be used. Some thing you just have to see in order to really learn how its done. Thanks for sharing. I learned a lot from this video.
HEY!!! CAMERA GUY!! you weren't talking as much this video... I hope all the haters aren't getting to you. Anyways thanks for the video, we had some sushi at a buffet and it was amazing. never knew what it was until now. thanks!!
Shime Saba hakozushi with a layer of shiso leaf is probably the best thing I’ve ever eaten; and I generally prefer red meat and copious spices. Perfect food.
Hiro gets robbed Robber: give me the f*** money Hiro: good afternoon Robber: what no just give me the damm money! Hiro: good afternoon Robber: *leaves*
I have a question. Can the vinegar which was used in the container with the fish fillets be used for another batch within the same day OR is it required to use another bottle of vinegar?
I'm a bit late, but I believe many sushi restaurants use the same vinegar for years, just adding a little fresh vinegar occasionally to keep the acidity up so it doesn't go bad.
A great looking recipe. It was also very, very windy and raining yesterday in my city. It's the weather. It always changes. Thanks for another great video.
Hiro Sigues siendo el mejor... ! no me canso de ver tus videos querido maestro. Hiro You're still the best ...! I can not get enough of watching your videos, dear master.
Wow I’m gonna try this method instead of the one I usually use, before I would start off by cutting down the middle gutting it and then cutting off the head, it works but takes a lot longer and is way more messy, hiro may make it look easy but his method of cutting off the head first and then just letting the guts come out the neck hole seems so much easier and quicker Thanks for the upload now I’m gonna impress everyone at college when I do fish again 😂👍
He's not a master, he's a low-down American-roll-making hack who simply calls himself a master. Every time I watch one of his videos I see at least three things that make me want to claw my eyes out. In this video I was already dismayed enough to see how he chopped the head off the fish, but where I drew the line was when he tossed the precious roe sacs unceremoniously into the trash. I couldn't keep watching after that. I effing hate this guy more than any other sushi quack on TH-cam. He is a disgrace.
The only thing I noticed in this video, The makarel is left for too long on salt. I've seen other master sushi chefs doing only 1 or 2 hours max and the makarel comes out red fresh and not over dry like the ones on this video. Good to see the different timing used by different sushi chefs for sushi and sashimi procedures
Holy, you're right! One could even say a "deadly" amount of salt. That much salt could probably kill all the microbes and stuff! WHY in the world would he ever use THAT much salt? This madman...
I've been watching your videos for a little while now and only now just figured out one of your restaurants is here in Miami right next to where I work. All thanks to the phrase if you don't like the weather in Miami wait five minutes and the annotations below the video.
The eggs are very tasty when fried in coconut oil after marinating it with grinded shallots and ginger garlic paste mix and adding a bit of turmeric and chilli powder with a drop of lemon juice.. Absolutely brilliant.. Oh and yeah throw in some curry leaves as well into the pan..
I have never seen anymore more determined than Hiro to get every grain of salt out of a container.
If you have high blood pressure, stay away from this recipe!
Probably some big clumps in the container that's making it difficult to get the salt out.
Here in Scotland we have lots of beautiful mackerel in the sea, easy to catch and prep super fresh. It tastes the best at less than 12 hours dead, full of strong flavour and robust enough to take a lot of seasonings.
This dude is the king of no editing. Might as well let me watch the fish being cooled in the fridge for 6 hours.
Loool
Camera man has an ego to him
000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000
He might as well show us how he fished it.
Lmao 6 years later and you aint wrong. That video could have been 3 minutes with some text….
Camera Guy: Good Morning
Hiro: Good Afternoon
Don Roberson lmfao
Don Roberson no they both said good afternoon
do your ears not hear english?
Stupid. the camera guy says how are you.
He's trolling.
*Teacher:* Hiro your one-thousand word essay is due today, what have you got...
*Young Hiro:* Good afternoon
...On a serious note you have a great channel, I'd love to travel to your restaurant one day. Greetings from the UK!
Government: Hiro, the aliens are about to attack and you are the only one who can communicate to them. Tell them something to save the entire human race.
Hiro: Good afternoon.
Afro Curt he ruined that fucking fish... How u can think, he's good chef ?!
krtek good afternoon
tru dat nigga!
@@JoKR_1-4-1 good afternoon
This popped up on my feed and brought back nostalgic memories :)
I remember a time several years ago, I would watch your videos over and over again and then go practice in the kitchen. Today, I feel very confident with my sushi making skills and have since created my own sushi rolls with beautiful presentations that impressed many friends and family.
Thank you so much for teaching me and everyone else who chose to learn from you :)
* *wakes up* * "Good morning Hiro"
Hiro: "Good afternoon"
Stefan de Jong 👍👍👍
This knife is amazing
All Hiroyuki Tereda's video R great knowledge!! Exceopt, when parts of a fish that still has some good amount on/in it,& it's thrown away. That's a waist of food. Those can be brined, pickled; dried, even sold as edible consumption. Especially coming from cultures that do not waist.
Groot: i am groot
Hodor: hodor
Hiro: good afternoon
Tobias Wulff XD lmao imagine them in a room together
Tobias Wulff
S
S
Tobias Wulff cvghhhjhjjiihfgvvvcjhchbjjvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvv
Saba is my FAVORITE sushi. It has been for YEARS. LOOOOOOOOOOOOOVE it.
Fish: **casually swimming around and finds himself in a deep dark cave**
Hiro: Good afternoon
I'm a simple man. I saw a mackerel in the thumbnail. I clicked it.
I'm not a huge fan of mackerel as food. But I really like the back pattern of a mackerel.
One of the most underrated beauties in nature in my honest opinion.
You should make a video on how to choose fish for sushi, how you can tell the fish is fresh etc. that would be great :)
Awesome video as always!
Mehdi Good afternoon
Mehdi the bluer the eyes, the fresher it is, if the eyes are red they are not fresh
Mehdi and it doesn't smell bad when you smell it. Fresh fish smells good but i dont smell fish i look at the eyes
Mehdi 😂 I suggested the same on another video, I would like to know the proper way to choose fish 🐟 for sushi 🍣
This fish is not fresh,
I learn alot from Hiro. I really appreciate that he shares his vast knowledge of the art of japanese cuisine. Thak you Hiro
Coyote: I'm Coyote Peterson, and I'm going to eat a raw loinfish.
Hiro: Good Afternoon.
You should tell the people who coyote is and his youtube name so they get the joke (its Brave Wilderness)
*Coyote got poisoned*
Cameraman: Are you okay?
I'd watch this crossover.
@@gearzpop8457 nope
Hi Hiro. You are a HERO in your profession and sure are the master sushi chef you indicate you are. You are such a sweet patient and overall super nice person and I just love watching your channel. I can't wait until you get 1 million viewers and we can finally see what the nice and interesting camera man looks like. Thank you for all of your delicious and amazing recipes-you are a true creative and sensitive artist. By the way, I love that you take all the bones out of the fish you are making to make it a true pleasure and joy to eat. I can't wait to see what you are going to cook next.
Take his PP out of your mouth, the guy is a hack and you have no idea what a master sushi chef is.
am I the only one who thinks he's so adorable?
Gina Jones good afternoon
Jinisinsane good afternoon
Gina Jones good afternoon
Good afternoon
Gina Jones no, he seems really sweet and genuine...no homo
Hiro knows his craft so well. It’s amazing and hypnotizing to see him working
Hiro's family gather around his deathbed, saddened by the eventual loss of a great man. With his dying breath, Hiro manages to utter out his last simple words to his loving family: "Good afternoon".
Lmaooo ahahaha
you're a fkn idiot....
First off hiro is 56 and he's not dead so get your facts straight so stop posting death hoxe just to get people to like you
Glad to see you asked if the eggs can be used. I've read about this technique of salting and vinegaring mackerel. I always imagined more salt would be used. Some thing you just have to see in order to really learn how its done. Thanks for sharing. I learned a lot from this video.
Camera Guy: "Can you show us how to make sushi?"
Hiro: yes! Good afternoon
Saba is one of my favorites. Thank you for the demonstration!
Hiro on a roller coaster: "GOOD AFTERNOOOOON!"
Saba sushi one of my favorites. Thanks for sharing.
These "good afternoon" jokes are getting out of hand 😂😂😂
Miss_Weird 25
I was top comment at the steak video and I made a good afternoon joke too 😂
Miss_Weird 25 Howdy! (*^▽^*)
good afternoon 😉
Amrita Sahu Hi!
Azzy hi
The first time I ate shimesaba I thought what the hey? But then really grew to love it. Thanks chef, I’m gonna try to prepare this myself.
Girl: talk dirty to me baby 😋
Hiro: good afternoon
I know the night will be great hearing goof afternoom
The fish's coloring looks like hieroglyphics. Gorgeous
HEY!!! CAMERA GUY!! you weren't talking as much this video... I hope all the haters aren't getting to you.
Anyways thanks for the video, we had some sushi at a buffet and it was amazing. never knew what it was until now. thanks!!
It's 3am in the morning over here in the UK and I'm binge watching your videos, love this channel always stay entertained! ❤
That Florida humidity clumping up that salt..
Shime Saba hakozushi with a layer of shiso leaf is probably the best thing I’ve ever eaten; and I generally prefer red meat and copious spices. Perfect food.
Gordon: oh f**k me! its RAWWWW!
Hiro: Good afternoon.
Gordon: Donkey!!
Not funny because its sushi... suppose to be raw -.-
or is that WHY its funny?
Or is that WHY people are retarded -.-
Not every type of sushi is raw! Grilled Eal is my favorite sushi topping.
I know but this one is...
so satisfying to see the chef cutting fishes.
Hiro gets robbed
Robber: give me the f*** money
Hiro: good afternoon
Robber: what no just give me the damm money!
Hiro: good afternoon
Robber: *leaves*
"give me the fuck money"
its should be ; Show Me The Money !!!!
good afternoon
Hahaha
robber must be from the UK somewhere
Dear Chef, I have made your receipe during the lock down . Thank you for sharing your tips. Fan from Paris.
holy mackerel chef
I have been watching lately, and you have officially earned my subscription.
If you guys made some Good Afternoon shirts, that would be sick
Thank you for asking Hiro to do extra stuff. Good job.
17:16
Damn Hiro "last time I cut it in half and I fucked up" lol sounds like he said that
Leo Martinez he did and he said ...good afternoon right after!
Wow those fish have beautiful markings
I'm I the only one that looks for the " good afternoon " comments?
Waldo ف0ت
0
2😈😇😐😨😄😈😬😬😬😬😬😬😬😬😈😈😈😈😈😬😬😬😬😬😬😬😬😬😬😬😬😬😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈😈
Bitch im still trying to find you
yeah, you're one of those who has no life.
Foundu
good afternoon
I forgot this channel existed 😭😭😭 how did I go so long without your wonderful good afternoon?
I have a question. Can the vinegar which was used in the container with the fish fillets be used for another batch within the same day OR is it required to use another bottle of vinegar?
Good afternoon.
I'm a bit late, but I believe many sushi restaurants use the same vinegar for years, just adding a little fresh vinegar occasionally to keep the acidity up so it doesn't go bad.
A great looking recipe. It was also very, very windy and raining yesterday in my city. It's the weather. It always changes. Thanks for another great video.
hiro is the man. these videos are fuckin awesome
also, good afternoon
i'm starting to become addicted to these videos :)
can y'all stop saying good afternoon when it is still morning where i'm at.
Chabow good morning ,good evening and good night should be the intro eh ?
yes XDDDD
good afternoon
Chabow fuk u pc
+LEXUS-RX300 LMFAOOO deadass
Hiro Sigues siendo el mejor... ! no me canso de ver tus videos querido maestro.
Hiro You're still the best ...! I can not get enough of watching your videos, dear master.
The ancient Japanese salt smack technique
Wow I’m gonna try this method instead of the one I usually use, before I would start off by cutting down the middle gutting it and then cutting off the head, it works but takes a lot longer and is way more messy, hiro may make it look easy but his method of cutting off the head first and then just letting the guts come out the neck hole seems so much easier and quicker
Thanks for the upload now I’m gonna impress everyone at college when I do fish again 😂👍
Me: Good afternoon
Hiro:
Thank you for your wonderful and helpful teachings you have given us, may you have a happy and fruitful new year.
How come the camera guy is not so talkative in this vid, I love his side comments about the foods and such so please next vid be more talkative, thx!
Why is so satisfactory watch how Hiro sparkle the salt
Hiro: Good afternoon
Goes well with Japanese beer! Izakaya staple, umai yo.
I say Nihonshu goes well with it
You are a great artist and master chef
He's not a master, he's a low-down American-roll-making hack who simply calls himself a master. Every time I watch one of his videos I see at least three things that make me want to claw my eyes out. In this video I was already dismayed enough to see how he chopped the head off the fish, but where I drew the line was when he tossed the precious roe sacs unceremoniously into the trash. I couldn't keep watching after that. I effing hate this guy more than any other sushi quack on TH-cam. He is a disgrace.
this salt shaker gave me cancer
Salt and MSG are two different things! :P
true dat! lol
It's that Florida humidity, it made it all clump up.
Whatever it is, it made me sick
I was looking for that comment. I would have ripped this can open
The most under rated fish in the ocean !!! One of my favorites !!!
This shit knocks me out idek why it just makes me sleepy
robert sanchez me too
Sushi ASMR
I love it when he says "pick up the bone with the Twitter"
Hiro, do you ever say good morning or good night?
its always afternoon somewhere on earth
QueefJuiceOverflow don't forget high noon
its 1:10am in the morning but im craving sushi love the video 😊
Musiic Holic 2:19 am here now huehuehue
Musiic Holic Good afternoon.
Why was Hiro beating the salt so funny to me lmfao
fish head be cooked as another dish
Daghostyguy the salt was running out
Daghostyguy salt vs man
Daghostyguy ikr
Could watch this all day😂
If Hiro was a Pokemon, he'd be Goodafternoon.
yay! I was hoping you guys would do saba! ❤
good night
*afternoon
Shimi saba, my favorite right after hamachi! Just ahead of Spanish mackerel. I'm also quite fond of tobi tama. This video made my mouth water!
What video were the worms in?
Dunarky just search "Fish Worms Hiroyuki"
cris ti U just gave a name to those worms. lol
Dont use that name or i will use my rights against you lmfao :)))
Good job as always making me hungry, hahaha.
the salt shaker got what it deserved for messing with hiro
Wang Wang Ye good afternoon
You are very professional Hiro, thank you for your videos 🙏
dang that fish is raw
The only thing I noticed in this video,
The makarel is left for too long on salt.
I've seen other master sushi chefs doing only 1 or 2 hours max and the makarel comes out red fresh and not over dry like the ones on this video.
Good to see the different timing used by different sushi chefs for sushi and sashimi procedures
I'd use less vinegar and just keep flipping it. What a waste.
Thank you I cooked that and follow the direction and my mouth was really watery when I ate it
Hiro what did the salt do to you to deserve those slaps
Edward Zambrano good afternoon
Edward Zambrano it started to go empty
Edward Zambrano
That's the way we eat them right off the pier in Huntington Beach baby minus the vinegar thanks Hiro! 🥋
that salt did not wanna come out...
Alex Ea ั้จจึึึขชชยย นนร์ฉดุีุ
Hiro San: What beautiful color on that fish. Deep purple tones and white flesh.... unusual for a mackeral type fish which tend to have oily textures.
Holy mackerel! Thats alot of salt.
Holy, you're right! One could even say a "deadly" amount of salt. That much salt could probably kill all the microbes and stuff! WHY in the world would he ever use THAT much salt? This madman...
My mum came in my room and was like what are you watching!? Because of that noise at 10:13 When he was smacking the salt lol
That fucking Salt
OomikerrozooO good afternoon
Hiro-san it's a pleasure to see you breaking down. Unagi and make Unagidon w/ Traditional Unagi sauce. Thank you! :)
I read shibe sama
I've been watching your videos for a little while now and only now just figured out one of your restaurants is here in Miami right next to where I work. All thanks to the phrase if you don't like the weather in Miami wait five minutes and the annotations below the video.
First
Very nice. I'll give this a try!
The eggs are very tasty when fried in coconut oil after marinating it with grinded shallots and ginger garlic paste mix and adding a bit of turmeric and chilli powder with a drop of lemon juice.. Absolutely brilliant.. Oh and yeah throw in some curry leaves as well into the pan..
Great job hiro! True professional 👍
another episode of... you guys make awesome videos!! :)
Never had Mackerel but I've always liked how it looks.
All I want in life right now is a cartoon drawing of Hiro's face and "GOOD AFTERNOON" under it.
Hello guys I just start viewing your channel a few weeks ago but you guy make some really good recipes!! Keep up the videos great stuff!!!!
I dont like fishs, but I love your videos!
lovely Video as always another great video keep it up guys.
mr hiroyukl ignore them all and just do you some needs to grow up enjoy your day love your shows
Thank you for another great and informative video.