It might seem hard, but it's fun to do as a date when both have little to none experience! Will prob look worse, taste worse and cost more then your local sushi place the first times. But its a fun experience, since few people makes it
Don't give up. I've tried fixing sushi for myself quite a few times, and it all looked like seaweed burritos. It was awful, at first, and then bad. Thankfully, there was no-one (other than myself) to judge the result, but I feel no shame because I genuinely tried. It seems like it all comes down to -the amount of rice, -the stickiness of it, -and (most importantly) the SIZE of the seaweed sheet (which not everybody thinks about, given what we get in stores). Give it another shot. I know I will 🙂
@Russ Oh you should try! It's quite fun to do with a friend or two (and if it fails, you'll have a kind of weird cold rice stir fry, but it's still delicious). 😂😂 I guess that comment tells you how well my first attempts went!
If you haven’t watched it already., I highly recommend a documentary’s called “Jiro Dreams of Sushi”. It is (or was) on Netflix and it’s honestly a great depiction of what you just said, food and art
certain culinary practices could be equivocated to other types of art. where i see baking as more like creating a painting, i feel like making sushi requires the type of technical precision you see in something like ballet. its not that one is better than another, its just that the mastery takes different skillsets
Sushi - “it is sour”/sour rice Koshihikari - Japanese short grain rice Hangiri - traditional cypress mixing bowl for rice Kiri - “cut the rice” Nigiri - “to grab”/hand-pressed sushi Saku - rectangular block of fish Sogi-zukuri - fish cutting technique Yane - “the roof” edge on the fish cut that will catch the soy sauce Tezu - water mixed with rice vinegar Neta - topping of the sushi Hontegaeshi - sushi molding technique Tategaeshi - sushi molding technique (used for smooth/slippery fish) Hakozushi/Oshizushi - “Box sushi”/Pressed sushi originating from Osaka Oshibako - Cypress wood box for Hakozushi Sasa - bamboo leaf Takuan - pickled radish Shiso - herb with mint and cilantro flavour profile Katsuobushi - smoked, dried and fermented bonito fish Aomori - type of dried seaweed Hosomaki - “thin roll” Makisu - bamboo rolling mat Temaki - “hand roll” Ikura - salmon roe (salt cured or marinated in soy sauce) Chirashizushi - chirashi = “to scatter” sushi bowl similar to poke created to utilise off cuts Mottainai - “what a waste” Kinshi Tamago - egg omelet Shichimi Togarashi - Seven spice blend (chilli, sesame, Aomori etc.) Futomaki - “Fat roll” Bento - lunch boxes with compartments typically filled with rice, vegetables, and a protein Uramaki - “inside out” Ikura Gunkan Maki - salmon roe + “battleship” Sashimi - sliced raw fish Hiki-zukuri - fish cutting technique Suma - daikon radish and shiso used for plating sashimi
I will be learning the art of making sushi very soon and I screen shot your comment. I will recopy it in my recipe book. I'm a bit old school. Dear Klara, thank you so very much for the time you put into this. Hugs and kisses. 💕💕
Fantastic content! Taka has such a warm and inviting personality and his passion really shines through. Oh, and did I mention he's a frigging master at his craft? More Taka please.
Taka might just be my favourite chef that’s been on this channel (which is impressive since I have many other favourites!) He’s so engaging and I felt so welcome to try out what he’s teaching us. I’d love more videos with him!
1 year later I am still watching this video at 5am and the view count is 4.1Milliion. Very detailed instructions in making the perfect sushi. Thank you for sharing. It will take me more than 10 years to be at your level of mastery!
What an excellent demonstration showing traditional methods. Why am I not surprised that what appears to be a simple step is actually 20 small steps, developed over decades, all with a specific purpose and name. The Japanese culture is so rich, and they take so much care and pride over what others may not even give a second thought to. Thank you.
Having watched sooo many other sushi tutorials, this guy is definitely the most knowledgeable sushi master so far that has translated the techniques into english
absolutely hilarious that whoever did the subtitles thought that the word "sinew" was some kind of traditional japanese term for the salmon grain and transcribed it as "sinu" instead
@@Stephh3rd do you know how subtitles are done? they're almost exclusively (and especially for an organisation like epicurious) written by hired captioners.
i was worried at first, being that this is a youtube video, that the details would be all wrong and overgeneralized it turns out it confirms everything that i had learned during my few years working at sushi restaurants, and even gives you some context on the different names and tools the short version is that this is the best video i've ever seen for explaining how to make sushi
Been making sushi for 8 years. For my husband and my lunch. Whats most important to me. Is wasabi. Which I do use fake. But pre mix it with the soy. But i make salmon avocado rainbow rolls with cumber and mango in middle. Its for our lunch everyday. And I made awesome cooler for my husband to keep in his vehicle they stays very cold. I just have yeti cooler for myself. But I want my husband to have best experience, filling, but not making him tired, nut still with energy. I put caffeine tablet in the vinegar and sugar mixture of the rice. So its literally energy sushi.
YOU ARE SUCH A GREAT TEACHER. Being someone who’s mind wanders while I learn that doesn’t happen when you are talking and teaching. So far you have my attention and I’ve learned a lot already! Very rare for me to find teachers who are willing to teach easily! 🍣
such elaborate techniques! I've been trying to make rolls for a while with not much success (they're delicious but unsightly lol) and it will be very interesting trying to recreate at least some of these
I love the tattoo on his left middle finger: LIFE. Mr. Sakaeda would see “life” every time when he works. That’s why his video is full of passion. His smile is just priceless.
Sakaeda-san killed it! Great presentation with excellent commentary; history and translation!! Please bring him back for more Japanese cuisine videos 👏 👏 👏
I love chirashizushi so much! It just has such a homemade feel to it. I’ve never been able to get it properly at a restaurant here in the US - they’ll call it chirashizushi, but they’ll basically give you a box of sashimi fish with like half a cup of rice on the side. I just need to get some sushi grade ingredients and try it for myself.
The most detailed sushi making in the entire youtube space. By the way, can I have an encore regarding type of sushi like the saba sushi, as well as how to cure fish, and also how to prepare fresh water fish for sushi?
I'm really liking that Epicurious channel. They always have good instructors/guests: competent, charismatic enough without making it all about themselves. The technical informations are always very good. And it's always clear, didactic and not pretentious like some other cooking channels.
These hosts aren’t just informative, they also bring joy to their craft. I’ve loved watching these videos and it feels less like a tutorial video and more of a deep dive into the cultures of each different food
02:12 - Saku _Piece rectangulaire de saumon, utilisée pour trancher des pièces de sushis_ *-1. Toujours couper contre le grain du **_"sinu"_** , forme de flèche avançant sur le poisson, on coupe dans la direction diagonale inverse.* 02:44 a 03:19 - *_Sogi-Zukuri_* technique de découpe de tranches fines de poisson. 04:07 a - 05:16 *_"Hontegaeshi"_* _Technique de moulage (/mise en forme) de sushi_ _Utilisée pour faire des_ *nigiris* *1. Poser la tranche de poisson dans sa main puis poser au-dessus le riz. *2. Créer un rectangle avec la forme de sa main pour mettre en forme le riz (04:29) *3. Utiliser son Index et son majeur de l'autre main pour presser le riz sur le poisson, le faisant adhérer. *4.* Retourner le sushi puis répéter l'opération. *5.* Retourner le sushi, côté poisson. Puis utiliser son pouce et son index pour presser doucement de haut en bas le poisson sur le riz. 05:17 - *"Tategaeshi"* _Technique de moulage (/mise en forme) de sushi_ _Utilisée pour faire des_ *nigiris* 05:58 a 09:14 - *"Hakozushu"* _Une technique non utilisée dans les restaurants basiques en France mais intéressantes à regarder pour chez soi_ _(Elle utilise une boîte spécial pour monter une sorte de sushi mille feuille)_ 09:20 a 11:14 - *"Hozomaki" ou juste *"maki"*. _Technique de roulage d'un sushi ou la feuille de nori finie a l'extérieur et le riz a l'intérieur._ 13:02 a - *"Chirashizu"* ou simplement *"Chirashisushi"* ou *"Chirashi thaï"* 15:06 - *"Futomaki"* ------- Divers : 03:19 a 03:41 - Le vrai wasabi est chère est peu utilisé, on utilise donc du raifort. 03:41 a 03:53 - *_Tezu_* Bol d'eau et de vinaigre de riz, servant à humidifier ses mains pour travailler le sushi. (Le vinaigre servant à contrebalancer l'eau pour ne pas trop diluer le goût du riz à sushi)
Quite happy with this video. I have studied lots of Japanese cuisine, and the knowledge presented here is similar to what is included in "Japanese Cooking a Simple Art." The book is a classic and widely regarded as the "bible" of Japanese cooking. To give so much detail to the sushi shows true respect for the art. Lovely and educational
So much more goes into making these dishes than I thought. Even the exact way of cutting matters in some way, more than just presentation. Also I love how he says he’s making the fish and the rice become one, when moulding the sushi.
Watched this months ago, but just rewatched it last evening to prepare Futomaki for the whole family. It was the first time every roll I made held it's shape, and in the end everyone loved it. Thx for such a great and helpful video 🙂
I loved this. Now let him actually show us EVERY sushi type and making method, since there were quite a few left off here. :) I need more videos with this man! Great work!
So happy to learn all the times I've gotten frustrated attempting to roll sushi and just threw the ingredients in a bowl I was actually making Chirashizushi! Good to have a name for my failure meals lol
thank you! I’m a very picky eater but i’ve also been wanting to try sushi for a long while! knowing the ingredients and how things are prepared really make me feel better about trying sushi!
I'm a vegetarian and I don't particularly like raw nori (fine in soups), and I still could enjoy sushi very much (ofc vegetarian with egg or avocado). You really should try it, it is just amazing. Grab a bowl of Miso Soup while you are at it!
i've been fangirling over every minute of this video. i've learned so much that i didnt know before between the different names of the rolls and how to properly prepare them and the ingredients. hopefully now after watching this, i can improve my own skills. Great job and thank you
I love how Taka shared so knowledge and bit of information, really made an awesome video, it would have been cool if he had covered some more rarer versions of sushi like Temari sushi. Overall an excellent sushi video.
Sushi 💗 My favorite! Thank you! This content is the best. Looking forward to improving my sushi. I've been just placing the seaweed sheet to a damp paper towel and then filling it with rice, fish, and whatever before closing it into a pathetic looking sushi burrito that I'd never make or claim in public.
I have been making sushi for years, but I learned something new. Whenever I visited family and friends in Japan I was always making cone shaped temaki, but I did not know a cylinder or open shape was also temaki. Thanks for the info.
He doesn't explain why but the reason that the togarashi is not equally distributed is that it creates a bit of entertainment for your palate some areas have more of that seasoning and others don't and the places where he puts those pinches it isn't just little piles of it like he still spreads it out in that small area where he decides to put it. He's clearly a seasoned chef pun intended. I mean I'm just a line cook and I don't have too much experience but it's crazy to see how much he puts into it even for the things he doesn't explain
Man, this would've come in handy a few days ago, we tried to freestyle some nigiri with the extra rice left from the futomaki. Never thought fried surimi and avocado nigiri is a thing, but now it is ^w^
Hmm. Been trying to convince my boss to let me update our sushi menu, I really want to add onigiri, but I think futomaki would sell really well too. Thanks a ton! It's folks like you sharing your wisdom on TH-cam that took me from saucier to well paid sushi chef. I'm no sushi master by any means. But sushi has definitely helped me keep competitive in the industry. Then again... anyone with a work ethic is invaluable in the culinary market nowadays lol. I'll definitely be sending this video to all of my sushi bois. Very concise and to the point in defining these various forms.
I have been making sushi, sashimi, tatami, and crudo for about 15 or 20 years, learning by watching sushi chefs. This video showed me a couple things I've never picked up on. My wife is going to be a very happy woman next time I can get a good piece of tuna.
I would LOVE to get my hands on some of that salmon roe, but is not available in rural Baja (Mx). We're lucky to have nori down here as it is, and definitely eat a lot of sashimi. Very enjoyable video, and I'll be making one of those 'slicing boxes'. Genius! Thanks : D
Thank you for sharing this, I love sushi. Today I made it for the first time at home, I never knew until now that sushi rice has special vinegar!! Shrimp nigiri is my favorite❤️🍣😊awesome
Given how much I love the pickled daikon, I should make myself a box sushi press! Feels like an easier take on sushi than the rolls (which I tend to whiff making, haha)
some chirachi brews are a painting !!! its my favorite dish so its always a surprise why a chef will do it. some make ornaments with orange pieces and egg and they make it so incredible beautiful. the color balance and the hole composition is amazing experience.... Japan is a dream place :)
I tried sushi for the first time, I wanted to evaluate the taste and post a video on my profile, people, it's something amazing. I am positively surprised, I will continue to consume in the future. Best thing I've ever tried. A Japanese specialty that is amazing. 10/10
I have never heard ”Oshi bako” for Oshi zushi. We say "Oshi Zushi no Kata", a form for making Oshi Zushi. Also, Hako Zushi usually uses simply fish and sushi rice but we in Osaka, Oshi Zushi can have layers of different ingredients like cooked Shiitake mushroom, Kanpyo, Kinshi Tamago, etc. and decorate with fish on the top. When you cut them, the layers show up beautifully with multiple colors between rice
12:17 editor missed one crucial part of the hand roll… you must put a grain or two of rice to secure the corner flap, or it won’t stay closed. But works like glue. (Ex-sushi chef here 😉).
This was one of the most interesting and educational video’s I’ve seen on the chefs way’s of making all different types of sushi ! I am so grateful for you sharing your many years of experience those particular dishes for I am well on my way to become better each and everyday thanks to the many sushi chefs I’ve had the privilege of learning from and you are one of them!!! Thanks!!!!
It was originally a preservation method. The rice was fermented and the fish was very salty. This way you could make food that would keep for a very long time. Of course this type of sushi does not taste very good.
It’s almost 4am and it’s a perfect time to learn how to make every sushi
Lololol. That's how we like to roll-roll.
same but its 10pm here in the future (which by the time you read this will technically be the past)
It’s like 5am rn for me, perfect rabbit hole to go down
I don't even like sushi
1 am and I'm still not feel like to sleep...
I love how the hosts are not only masters of their craft, they also look so happy in the process
its their passion!
yea dude they are totally gonna get people that hate their jobs on this for sure a good idea
I know right I felt the joy when he took that bite when he said usually you couldn’t eat it with one bite 😂🥹
@對不起，謝謝。 quit preaching and let people eat how they want to eat
I'm still learning how to roll shusi and cut I can roll ok ...
He is so knowledgeable, makes it look easy. We need more videos from him!
Rice cooking took 10 years to learn. Super specialized
@對不起，謝謝。 stop
AGREEEED
@AliensKillDevils.bruh moment right here
@AliensKillDevils.tell that to sweet mother nature
I'm never going to attempt to do homemade sushi but loved watching a true master of his craft do it.
It might seem hard, but it's fun to do as a date when both have little to none experience! Will prob look worse, taste worse and cost more then your local sushi place the first times. But its a fun experience, since few people makes it
Don't give up. I've tried fixing sushi for myself quite a few times, and it all looked like seaweed burritos. It was awful, at first, and then bad. Thankfully, there was no-one (other than myself) to judge the result, but I feel no shame because I genuinely tried. It seems like it all comes down to
-the amount of rice,
-the stickiness of it,
-and (most importantly) the SIZE of the seaweed sheet (which not everybody thinks about, given what we get in stores).
Give it another shot. I know I will 🙂
@Russ Oh you should try! It's quite fun to do with a friend or two (and if it fails, you'll have a kind of weird cold rice stir fry, but it's still delicious). 😂😂 I guess that comment tells you how well my first attempts went!
@@buffster948 Nothing wrong with "Deconstructed Sushi"
If it doesn't go well, change your dinner plans, now you're having Japanese Poke
The respect he shows every ingredient is amazing. Sushi is part art and part food in my eyes. Every step is so precise.
If you haven’t watched it already., I highly recommend a documentary’s called “Jiro Dreams of Sushi”. It is (or was) on Netflix and it’s honestly a great depiction of what you just said, food and art
So Sushi is mostly art, as (professional) cooking is also an art.
certain culinary practices could be equivocated to other types of art. where i see baking as more like creating a painting, i feel like making sushi requires the type of technical precision you see in something like ballet. its not that one is better than another, its just that the mastery takes different skillsets
Sushi - “it is sour”/sour rice
Koshihikari - Japanese short grain rice
Hangiri - traditional cypress mixing bowl for rice
Kiri - “cut the rice”
Nigiri - “to grab”/hand-pressed sushi
Saku - rectangular block of fish
Sogi-zukuri - fish cutting technique
Yane - “the roof” edge on the fish cut that will catch the soy sauce
Tezu - water mixed with rice vinegar
Neta - topping of the sushi
Hontegaeshi - sushi molding technique
Tategaeshi - sushi molding technique (used for smooth/slippery fish)
Hakozushi/Oshizushi - “Box sushi”/Pressed sushi originating from Osaka
Oshibako - Cypress wood box for Hakozushi
Sasa - bamboo leaf
Takuan - pickled radish
Shiso - herb with mint and cilantro flavour profile
Katsuobushi - smoked, dried and fermented bonito fish
Aomori - type of dried seaweed
Hosomaki - “thin roll”
Makisu - bamboo rolling mat
Temaki - “hand roll”
Ikura - salmon roe (salt cured or marinated in soy sauce)
Chirashizushi - chirashi = “to scatter” sushi bowl similar to poke created to utilise off cuts
Mottainai - “what a waste”
Kinshi Tamago - egg omelet
Shichimi Togarashi - Seven spice blend (chilli, sesame, Aomori etc.)
Futomaki - “Fat roll”
Bento - lunch boxes with compartments typically filled with rice, vegetables, and a protein
Uramaki - “inside out”
Ikura Gunkan Maki - salmon roe + “battleship”
Sashimi - sliced raw fish
Hiki-zukuri - fish cutting technique
Suma - daikon radish and shiso used for plating sashimi
Thank you :)
I will be learning the art of making sushi very soon and I screen shot your comment. I will recopy it in my recipe book. I'm a bit old school.
Dear Klara, thank you so very much for the time you put into this. Hugs and kisses. 💕💕
I clicked read more and was surprised! 😂
Bless you
Thank you!
Just one thing, it's not Aomori but Aonori. Aomori is the name of a city in northern Honshu, the snowiest city in the world.
Fantastic content! Taka has such a warm and inviting personality and his passion really shines through. Oh, and did I mention he's a frigging master at his craft? More Taka please.
Well said!
and he knows what he talks abut and the were the stuff comes from
E
Scar?!?
Completely agree!! He s amazing
Taka might just be my favourite chef that’s been on this channel (which is impressive since I have many other favourites!) He’s so engaging and I felt so welcome to try out what he’s teaching us. I’d love more videos with him!
1 year later I am still watching this video at 5am and the view count is 4.1Milliion. Very detailed instructions in making the perfect sushi. Thank you for sharing. It will take me more than 10 years to be at your level of mastery!
What an excellent demonstration showing traditional methods. Why am I not surprised that what appears to be a simple step is actually 20 small steps, developed over decades, all with a specific purpose and name. The Japanese culture is so rich, and they take so much care and pride over what others may not even give a second thought to. Thank you.
Having watched sooo many other sushi tutorials, this guy is definitely the most knowledgeable sushi master so far that has translated the techniques into english
absolutely hilarious that whoever did the subtitles thought that the word "sinew" was some kind of traditional japanese term for the salmon grain and transcribed it as "sinu" instead
they also wrote it as "senior" in the last segment, lol
No human is doing the subtitles, it’s all AI. Derp
I wouldnt call it AI
@@Stephh3rd do you know how subtitles are done? they're almost exclusively (and especially for an organisation like epicurious) written by hired captioners.
i was worried at first, being that this is a youtube video, that the details would be all wrong and overgeneralized
it turns out it confirms everything that i had learned during my few years working at sushi restaurants, and even gives you some context on the different names and tools
the short version is that this is the best video i've ever seen for explaining how to make sushi
I love how honest was the master he literally , said start making today and maybe after 10 years you will be making this video
Been making sushi for 8 years. For my husband and my lunch. Whats most important to me. Is wasabi. Which I do use fake. But pre mix it with the soy. But i make salmon avocado rainbow rolls with cumber and mango in middle. Its for our lunch everyday. And I made awesome cooler for my husband to keep in his vehicle they stays very cold. I just have yeti cooler for myself. But I want my husband to have best experience, filling, but not making him tired, nut still with energy. I put caffeine tablet in the vinegar and sugar mixture of the rice. So its literally energy sushi.
YOU ARE SUCH A GREAT TEACHER. Being someone who’s mind wanders while I learn that doesn’t happen when you are talking and teaching. So far you have my attention and I’ve learned a lot already! Very rare for me to find teachers who are willing to teach easily! 🍣
such elaborate techniques! I've been trying to make rolls for a while with not much success (they're delicious but unsightly lol) and it will be very interesting trying to recreate at least some of these
I love the tattoo on his left middle finger: LIFE. Mr. Sakaeda would see “life” every time when he works. That’s why his video is full of passion. His smile is just priceless.
プロの寿司シェフさんなのに、自分で作った後、美味しそうに摘み食いしちゃうところが可愛くて、萌える❤。
❤❤❤❤❤❤
Sakaeda-san killed it! Great presentation with excellent commentary; history and translation!! Please bring him back for more Japanese cuisine videos 👏 👏 👏
Epicurious gots to be one of my favorite TH-cam channels. I find myself here more than i thought i would
loved taka-san's instruction he really make making sushi seem much more approachable.
Perfect timing - just tried making sushi for the first time last night.
Did it go well?
@@manofthetuba6857 it wasn't photo worthy but it tasted like sushi and was hella good
th-cam.com/video/jdyk6vgfbLU/w-d-xo.html 12C
@@kristibeisecker does it need to be photo worthy though? If you made it and it tastes good you should be proud!
From Lab to Plate: Exploring the Rise of Lab Grown Seafood
th-cam.com/video/UEAqnXfPJt4/w-d-xo.html
I love chirashizushi so much! It just has such a homemade feel to it. I’ve never been able to get it properly at a restaurant here in the US - they’ll call it chirashizushi, but they’ll basically give you a box of sashimi fish with like half a cup of rice on the side. I just need to get some sushi grade ingredients and try it for myself.
Wow, he makes it look so effortless! I really want the chirashizushi now. . .
I could say this is the best sushi class on TH-cam! Myself as a sushi chef this video helped me to revise and retouch ❤
The most detailed sushi making in the entire youtube space. By the way, can I have an encore regarding type of sushi like the saba sushi, as well as how to cure fish, and also how to prepare fresh water fish for sushi?
I'm really liking that Epicurious channel.
They always have good instructors/guests: competent, charismatic enough without making it all about themselves.
The technical informations are always very good.
And it's always clear, didactic and not pretentious like some other cooking channels.
I love these "how to make every _____" videos!!! they are some of my favorite to watch!😍
These hosts aren’t just informative, they also bring joy to their craft. I’ve loved watching these videos and it feels less like a tutorial video and more of a deep dive into the cultures of each different food
amazing technique, today I tried maki and uramaki and it was Wonderfull experience, it was like a meditation.
02:12 - Saku
_Piece rectangulaire de saumon, utilisée pour trancher des pièces de sushis_
*-1. Toujours couper contre le grain du **_"sinu"_** , forme de flèche avançant sur le poisson, on coupe dans la direction diagonale inverse.*
02:44 a 03:19 - *_Sogi-Zukuri_* technique de découpe de tranches fines de poisson.
04:07 a - 05:16 *_"Hontegaeshi"_*
_Technique de moulage (/mise en forme) de sushi_
_Utilisée pour faire des_ *nigiris*
*1. Poser la tranche de poisson dans sa main puis poser au-dessus le riz.
*2. Créer un rectangle avec la forme de sa main pour mettre en forme le riz (04:29)
*3. Utiliser son Index et son majeur de l'autre main pour presser le riz sur le poisson, le faisant adhérer.
*4.* Retourner le sushi puis répéter l'opération.
*5.* Retourner le sushi, côté poisson. Puis utiliser son pouce et son index pour presser doucement de haut en bas le poisson sur le riz.
05:17 - *"Tategaeshi"*
_Technique de moulage (/mise en forme) de sushi_
_Utilisée pour faire des_ *nigiris*
05:58 a 09:14 - *"Hakozushu"*
_Une technique non utilisée dans les restaurants basiques en France mais intéressantes à regarder pour chez soi_
_(Elle utilise une boîte spécial pour monter une sorte de sushi mille feuille)_
09:20 a 11:14 - *"Hozomaki" ou juste *"maki"*.
_Technique de roulage d'un sushi ou la feuille de nori finie a l'extérieur et le riz a l'intérieur._
13:02 a - *"Chirashizu"* ou simplement *"Chirashisushi"* ou *"Chirashi thaï"*
15:06 - *"Futomaki"*
-------
Divers :
03:19 a 03:41 - Le vrai wasabi est chère est peu utilisé, on utilise donc du raifort.
03:41 a 03:53 - *_Tezu_*
Bol d'eau et de vinaigre de riz, servant à humidifier ses mains pour travailler le sushi. (Le vinaigre servant à contrebalancer l'eau pour ne pas trop diluer le goût du riz à sushi)
Hyper boulot. Merci beaucoup !
Bonjour madamouselle ❤
@@barbaraformiga650 merci ! Je devrai finir
My sisters and I are having a Sushi Making Party this weekend. So glad I found this video!!! Lots of different ideas! We'll have fun for sure!
Quite happy with this video. I have studied lots of Japanese cuisine, and the knowledge presented here is similar to what is included in "Japanese Cooking a Simple Art." The book is a classic and widely regarded as the "bible" of Japanese cooking. To give so much detail to the sushi shows true respect for the art. Lovely and educational
This is incredibly complex and impressive; now I understand why some say mastering this takes a lifetime
I never cooked or made sushi but I love watching Chef and masters creating masterpieces ..just art !
I love sushi but i love more the way he is cooking. The precision, the love, the respect for the food and alla the culture and passion behind it.
So much more goes into making these dishes than I thought. Even the exact way of cutting matters in some way, more than just presentation. Also I love how he says he’s making the fish and the rice become one, when moulding the sushi.
While I don't like sushi myself, I always appreciate the careness chefs put into their dishes.
Watched this months ago, but just rewatched it last evening to prepare Futomaki for the whole family.
It was the first time every roll I made held it's shape, and in the end everyone loved it.
Thx for such a great and helpful video 🙂
I loved this. Now let him actually show us EVERY sushi type and making method, since there were quite a few left off here. :) I need more videos with this man! Great work!
Literally was planning to learn how to make it next week! Thank you! 😭
So happy to learn all the times I've gotten frustrated attempting to roll sushi and just threw the ingredients in a bowl I was actually making Chirashizushi! Good to have a name for my failure meals lol
Wow! I appreciated the art of sushi before but watching this makes me realise how amazing this art is. Thank you!
Thank you Chef! This video was a pure moment of joy. You make it look easy, l will be practicing and eating for the years ahead!
thank you! I’m a very picky eater but i’ve also been wanting to try sushi for a long while! knowing the ingredients and how things are prepared really make me feel better about trying sushi!
I'm a vegetarian and I don't particularly like raw nori (fine in soups), and I still could enjoy sushi very much (ofc vegetarian with egg or avocado).
You really should try it, it is just amazing. Grab a bowl of Miso Soup while you are at it!
A beautiful man, talking about and making my favorite food. Best video ever.
i've been fangirling over every minute of this video. i've learned so much that i didnt know before between the different names of the rolls and how to properly prepare them and the ingredients. hopefully now after watching this, i can improve my own skills. Great job and thank you
My husband made sushi for me this evening by following the tutorial god it was so good its my first time eating a sushi
You got a keeper!
This looks so delicious! エピキュリアスさん、栄田貴さん、ありがとうございました！
I love how Taka shared so knowledge and bit of information, really made an awesome video, it would have been cool if he had covered some more rarer versions of sushi like Temari sushi. Overall an excellent sushi video.
I could watch this guy all day. Not to mention sushi comes from such a beautiful and rich culture.
Sushi 💗 My favorite! Thank you! This content is the best. Looking forward to improving my sushi. I've been just placing the seaweed sheet to a damp paper towel and then filling it with rice, fish, and whatever before closing it into a pathetic looking sushi burrito that I'd never make or claim in public.
This chef is such a good teacher and seems to be very pleasant when he speaks.
Thank you very much! You made these seem very do-able at home :)
This only makes me appreciate sushi that much more. What a delicate, delicious art form!
I have been making sushi for years, but I learned something new. Whenever I visited family and friends in Japan I was always making cone shaped temaki, but I did not know a cylinder or open shape was also temaki. Thanks for the info.
I've been watching a lot (and i mean a LOT) of sushi videos since i learned 20 years ago. This is one of the best i've seen so far.
He doesn't explain why but the reason that the togarashi is not equally distributed is that it creates a bit of entertainment for your palate some areas have more of that seasoning and others don't and the places where he puts those pinches it isn't just little piles of it like he still spreads it out in that small area where he decides to put it. He's clearly a seasoned chef pun intended. I mean I'm just a line cook and I don't have too much experience but it's crazy to see how much he puts into it even for the things he doesn't explain
I just love listening to him. Should make more videos. Thank you fir the sushi lessons and hope many more too come.
Man, this would've come in handy a few days ago, we tried to freestyle some nigiri with the extra rice left from the futomaki. Never thought fried surimi and avocado nigiri is a thing, but now it is ^w^
Yum. Total craftsman showing his art. It’s why it’s an expensive cuisine, true value. Not supermarket abomination.
Watching with full mouth watering, craving for sushi 🍣🍣🍣
I’m in love. What a fantastic video. Thank you so much.
Hmm. Been trying to convince my boss to let me update our sushi menu, I really want to add onigiri, but I think futomaki would sell really well too. Thanks a ton! It's folks like you sharing your wisdom on TH-cam that took me from saucier to well paid sushi chef. I'm no sushi master by any means. But sushi has definitely helped me keep competitive in the industry. Then again... anyone with a work ethic is invaluable in the culinary market nowadays lol.
I'll definitely be sending this video to all of my sushi bois. Very concise and to the point in defining these various forms.
Seeing him making a beautiful and delicious sushi makes me happy.
But seeing him making the rice with a rice cooker make me extremely happy
This is incredible, you’re great at keeping attention and giving information. Looks delicious too!
I had no idea I needed to know all of this, but now I need to watch every single epicurious episode because this is way too interesting.
Now when I go to my favorite sushi place again, I can appreciate even more the food now that knowing how its made !🍣 ^~^
this video really showed why making sushi requires do much skill and that making sushi is a work of art
This video just made me crave sushi even more😋🍱
I have been making sushi, sashimi, tatami, and crudo for about 15 or 20 years, learning by watching sushi chefs. This video showed me a couple things I've never picked up on. My wife is going to be a very happy woman next time I can get a good piece of tuna.
???
tatami?
@@benjiusofficial tataki.
I would LOVE to get my hands on some of that salmon roe, but is not available in rural Baja (Mx). We're lucky to have nori down here as it is, and definitely eat a lot of sashimi. Very enjoyable video, and I'll be making one of those 'slicing boxes'. Genius! Thanks : D
Thanks so much for this. I can now vastly upgrade my homemade sushi, and appreciate your gentle presence, humor and instruction.
Wow, I thought I already knew a lot about sushi but this taught me even more
TEZU! I kept asking people who make cooking videos how they get the rice to not stick to their hands. I finally have an answer!
Now this guys is the real master sushi chef. That guy Hiro is an imposter 😆
lol
i love the little detail of how he slices the cucumber again so that the consistently smooth edge will show on the outside.
Who else watching this at 1 am
10:22 pm
bruh don't call me out like this 😂
12.04 am ,chennai-india.
I watched this past midnight once
lol exactly 1am and watching this😂
Thank you for sharing this, I love sushi. Today I made it for the first time at home, I never knew until now that sushi rice has special vinegar!! Shrimp nigiri is my favorite❤️🍣😊awesome
Please bring this guy back.
Haha。It’s almost 4am and it’s a perfect time to learn how to make every sushi
Given how much I love the pickled daikon, I should make myself a box sushi press! Feels like an easier take on sushi than the rolls (which I tend to whiff making, haha)
some chirachi brews are a painting !!! its my favorite dish so its always a surprise why a chef will do it. some make ornaments with orange pieces and egg and they make it so incredible beautiful. the color balance and the hole composition is amazing experience.... Japan is a dream place :)
お見事!
I tried sushi for the first time, I wanted to evaluate the taste and post a video on my profile, people, it's something amazing.
I am positively surprised, I will continue to consume in the future. Best thing I've ever tried. A Japanese specialty that is amazing.
10/10
Currently having a mental breakdown, this helps a lot actually
Omg yessss
Beautiful teaching thank you sir may God bless you for LIFE!
his laugh after explaining futomaki 😂
He has the most inviting voice! I love hearing him pronounce everything 😍
I have never heard ”Oshi bako” for Oshi zushi. We say "Oshi Zushi no Kata", a form for making Oshi Zushi. Also, Hako Zushi usually uses simply fish and sushi rice but we in Osaka, Oshi Zushi can have layers of different ingredients like cooked Shiitake mushroom, Kanpyo, Kinshi Tamago, etc. and decorate with fish on the top. When you cut them, the layers show up beautifully with multiple colors between rice
Yuck
12:17 editor missed one crucial part of the hand roll… you must put a grain or two of rice to secure the corner flap, or it won’t stay closed. But works like glue. (Ex-sushi chef here 😉).
This convinced me to learn Japanese.
This was one of the most interesting and educational video’s I’ve seen on the chefs way’s of making all different types of sushi ! I am so grateful for you sharing your many years of experience those particular dishes for I am well on my way to become better each and everyday thanks to the many sushi chefs I’ve had the privilege of learning from and you are one of them!!!
Thanks!!!!
Wait, so it's the rice that's actually the sushi? So basically anything with the rice can be classed as sushi? Woah
It was originally a preservation method. The rice was fermented and the fish was very salty. This way you could make food that would keep for a very long time. Of course this type of sushi does not taste very good.
This man is next level. Love watching a master at his profession
Amazing Content. Always wanted to learn how to make sushi so il definitely try this out
Everybody loves Taka
I beleive in Taka supremacy!
I'll expect someone to be a full-on chef by watching the entirety of the Method Mastery
Thank you so much, you're so thorough and knowledgeable with explaining different techniques, your video made me more confident to make sushi at home!
I like the way he use metric unit instead of imperial unit