How To Cut Tuna For Sushi and Sashimi: Part 2 | How To Make Sushi Series
ฝัง
- เผยแพร่เมื่อ 7 ก.ย. 2024
- How To Cut Tuna For Sushi and Sashimi from Master Sushi Chef Hiroyuki Terada
Subscribe: bit.ly/2wHjb9m
Watch more: (popular video/playlist)
Follow Hiroyuki Terada:
Facebook: / 175557962456764
Instagram: / diariesofamastersushichef
Twitter: / realsushichef
Second Channel: / miamispice68
Cameraman's Channel: / charlespreston
Watch More Hiroyuki Terada:
Recent Uploads: • Recent Uploads | Hiroy...
Popular Videos: • Popular Videos | Hiroy...
Extreme Series: • How To Respectfully, P...
Low Difficulty Recipes: • Low Difficulty Recipes...
Support our Patreon page to see exclusive content not seen on TH-cam, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on TH-cam. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on TH-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
![[TH] 2024 PMSL SEA Finals D2 | Fall | ต้องรักษาฟอร์ม อย่ายอมให้ใครแซง](http://i.ytimg.com/vi/x38QsGn7A3M/mqdefault.jpg)
2:20 someone was stuck in aw and crashed while watching this beautiful scene
Lol
I'm wonder why they act like nothing happended
@@Mcelo5103 I grew up in a biggish city. Most people don't really pay attention to wrecks unless it's in their way or they witnessed it.
@@0326Hambone oh
Nah, sounded like a 180 turn.
It's cali
Never watch any of this mans videos on an empty stomach, you’ll find yourself drooling over the amazing food he prepares
I'm allergic so np
2:19 somebody wrecked 😂
🤣🤣🤣
2:20 did a car just f*** crash outside?! Lol
I know this is an old video, but I am so happy to find this!!! Im excited just bought some sashimi grade blue fin tuna akami and some sashimi grade hamachi. You explained so clearly, thank you I can't wait to watch more of your videos!!!
Keep it up you two. I love what you guys do here on this channel. Japanese food is serious passion of my mine. Making this kind of food with your guidance can lift me up even when everything else in my life is a mess. This might sound strange, but watching these videos and making healthy food that i LOVE making and enjoy eating helps with my depression. I also have IBD, which makes me resist the thought of eating on most days ... But not when I'm making food like this.
The Lord God has the solution for your life he has help me he can also help u
Pray to him I will also pray for u Need the Lord Jesus in your life.
Hiro, good afternoon! Fantastic tutorial! You could offer a sushi workshop for your fans with tasting part - I would love it! Cheers to Charlie, the cameraman! Outstanding commentary and filming! You are the best sushi team on YT!!!
His name is Charlie or u made that name?
This is another great video, Chef Hiro. When I go to the Japanese restaurant in my city, I love watching the chef prepare the fish in front of where I sit. Hope you and your cameraman have a good afternoon.
Nice video chef
That fish meat looks so nice I’d prefer framing it and putting it on my wall haha it’s art
Japanese cuisine is one of the best cuisines in the world .I love sushi and I eat it everyweeks
Master chef Hirosan channel is magnum, well informed. ' the knife is the trick!' thanks both.
Hands down the best sushi channel o history
you sir are a top notch chef. I always end up here when i'm hungry its torture but it looks so guuuuud
Great videos. Thank you for sharing your skills and experience with us.
I love how it could be 7am or 10pm and he will always say good afternoon.
Very cool. Now I'm interested in his back story. Will be watching more of your videos!
I was intimidated at the "master sushi chef", but he made it seem super simple. really was expecting something unfeasible for someone as untalented as me. now, it's only unfeasible because I cannot afford such nice fresh tuna 😂
2.20 someone just crashed 😨😨
Gustaf Gans just someone slamming on their breaks. People really do not know how to drive in Miami
Jordan Toole You didn’t hear the glass shattering?
OMG, you totally caught that. For those guys, it was NOT a good afternoon. Car cut against the fiber. LOL.
@@PotAndPeace420 100% agree people in the 305 can't drive to save their lives
Hello ! Thank you for this great video. All the advices are doing me a great favor.
@2:19 me when they say come over for sashimi 😂
One doubt i have regarding the knife. Mine if for right handed people, and it only has an edge on the right side. So how do i do a cut from right to left with it? Do i use a different knife?
Thanks, I will be using this knowledge tonight
Great! I'm going to try today too! thank you
Chef Hiro, I was wondering about the technique that some sushi chefs use where they peel off the meat of the fish from the sinew. Can you make a video about that?
Good Afternoon love your videos!!!! Very simple but with lot of information!!
Nice tip of cutting away from the fiber Thank you, Hiro san. All that tuna. You can make a lot of sushi.
I eat a lot of tuna at sushi bars weekly so it's nice to see behind the scenes slicing from a professional
They dont slice it in front of you at the sushi bar? The sushi restaurant I go to I get to watch them break down the fish and everything it takes longer but taste much better and fresher
Hi! Can you do one for salmon as well? Thanks for your informative video, cameraman and Hiro!
cwongtech 0
Hello chef I am looking to make some sushi rice but we don't have sushi vinegar in our area yet is there anything else I can use and it's place or is it really necessary to use I thank you
Great video…
Idk if that was the TV or not, but 2:19 someone got into a car crash :(. Yikes. Lol
It's very nice tuna fish cutting shshimi
When my uncle drinks cold beer he watches your videos then drinks more beer
I am on spring break in the other side of the state. In Sarasota, FL
Hay como emplatar figuras de pescado en crudo lo e visto en películas si hay un vídeo gracias
I might get hate for this, but it's also to seek an answer so bear with me here 😅 the ahi I cut at the restaurant I work at I purposely cut WITH the grain...but here's my reasoning: I've tried gauging mouth feel for both against and with, and felt next to zero difference unless you get a super fibrous loin to work with because it's such a delicate chew in either case. I cut with the grain to get uniform cuts 95% of the time (5% being fibrous loins or crappy trim by the preps). So my question is what else besides mouth feel makes cutting against the grain on fish crucial?
You're on your way to your car... All of a sudden you're knocked out.
You come to your senses and before anything else you hear the words "good afternoon" before a giant knife starts cutting through your stomach
very good chef im too doing sushi in nihonbashi
My sushi guy cuts it on an angle. Very skilled. Use a sharp knife if you try this at home kids!
Nice video 👍
It's great to see the two of you having a conversation! :-)
Now if the two of you could make a video together... :-)
Hey, glad to see you here)
I watch your videos too!
Mo
get lost.
Wait whut? Isn't that what they just posted, I'm soo confused.
beautiful cut and fresh fish wow😍👍🐋🐟
マスター、本当に美味しそ！！
Will have to remember this for when I make new style sashimi at home!!
professional tuna cutter....
thank you sir
Thank you, O'Sensi. Thumbs up. Best
The place I buy my fish from sells it 3 pounds at a time- can't buy it in lesser quantities. Can I prepare it into blocks and freeze them until I'm ready to use them? I ate 3 pounds of toro in 2 days a few months ago because not only was it good, I was afraid it would lose the buttery texture if I did and then thawed it out. I'm guessing not to wash it before freezing it, just cut it, wrap, it up, vacuum seal it and freeze, yes?
So Great!
Good
If you guys live in California you should totally try to get a video of you going to the ocean and doing a catch and cook sushi video.
They're in Florida, so I guess they could technically still do that.
We deermeatfordinner now
cept u dont catch and cook sushi lmfao Its RAW
u mean catch and cook fish fry
idek if there is good salmon in florida probably
That is wonderful looking tuna. I live in the armpit of California: Modesto and I do not see tuna like that fortunately, San Francisco is only about an hour away
Thank you for this video! I had a question. Can you show us how to make crunch for the sushi on top? I saw it with tempura kind of crunch but also with vermicelli. How can you make it? I really like that crunchie structure with the soft fish. Thankyou!!
Beautiful cuts!
Thank you so much. :)
Great video.
Thanks for uploading.
Thank you cheff
Great job, thank you for this lovely 😊 video.
Nice cuting n nice knife...
Nice blade, your cutting looks effortless!
I love sushi... Keep it up sir... Tamsak done
That salmon seems to be cool. What a strong red
Super explication
Great Video, details matter. Thanks Chef!!
Tuna has such a beutiful color
I love your videos they are so interesting
Ur great chef
Very good chef
i follow your all videos because you make AWSEOME VİDEOS
Thank you chef!
Aside from the cutting technique, is there anything else to watch out for? In terms of safety.
Thank you chef hiro !
I like how someone sounds like they get into a car accident in the video if you listen closely.
Thank You Very much!
Nice video thank you so much
Please could you do a mackerel recipe video ?
You both are awesome.
Great👌
Wow I love sashimi so much
You guys have discussed about the quality of sushi grade fish from Whole Foods. I buy farmed raised salmon (yes I know...) to make smoked gravlax from Costco. I’ve some research and have found that farmed raised is okay to consume “raw”. What say you?
no not farm raised, i eat wild caught although they seem the same.
Hi Hiro! What is the reason for cutting it against the fibre? What happens if it's not cut against the fibre?
What are you doing for your 1M subscriber special? You will be there really quick!
What makes the fiber so very tough in some cuts of sashimi but in other cuts you cannot tell there is any fiber? I've bought sashimi before but the fibers are inedible and like tough tendons. Had to throw away the whole cut.
Maybe you should have shown have you cut up the big block of tuna into smaller blocks
Now Years 2021 Is Was Success Update
Is there a temp you need to keep the fish at? Is your home frig good enough to store the tuna or salmon, etc.?
@@DiariesofaMasterSushiChef Perfect... thank you!! Really enjoying this series...
Fantastic!
lmao 2nd accident (or near accident) ive heard happen in hiro's videos. thats miami for you.
How much would the big piece he breaks down at the start cost?
nice tutorial
Very good afternoon
I found that satisfying hahaha
Good Afternoon
Thx
Can you please make a CLAM recipe . Maybe black bean ?
Good afternoon=)
Happy~ Thank you
Great vid thanks
Delicious 😋
Guys you gotta stop this! This is pure torture plan and simple! Watching you cut that fish and seeing how it was almost falling apart as the knife finished the cut was torture. Torture only because you didn't place that beautifully cut fish in front of me so I could relish it's sweet flavor and delicate texture😋. Yet again gentleman another great video. Keep them coming
Super!
Dam that looks good
Honestly I've never tried raw tuna, do you feel like chewiness of the fiber while eating it? Since I saw while you were scooping the other part and the fiber felt like it's hard to chew and swallow.
A nice piece of Tuna is so soft and light that you won't even realize you are chewing it.
Very nice luck