Japan Really Making California Rolls! I Make One too.
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- čas přidán 6. 09. 2024
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on CZcams.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
I had so much fun on my visit! Thanks so much for every wonderful meal! This sushi roll was the topping on the cake. Now I’ll master making this when I get back home!!!❤
Hiro It’s not “just” CZcams!! You have been making me smile with your videos for years!! Thru some very low times for me I could always watch one of your videos and look forward to seeing what you were going to make. You (and camera man 😉) have been making me and so many other people happy in their hearts with what you do. One day I would love for you to come to Canada for a visit ❤
Yes. Back to making rolls etc. this is what what we all want 💪🏼
good aftanoon, Cameraman. hope you and Hiro-san enjoy!
Mmmmmm!!!!!! So good. I love the shrimp on the top. It makes it look so fancy.
Hiro you are my Hero, my inspiration! I am in a sushi business here in Romania and I found your vids a gold mine for my clients! Thank you for all the good,wonderful ideas you share!
Good Afternoon and Happy New Years, Hiro-san
Wonderful video you guys, wonderful...!!! Cheers from Canada...
The fact they said it’s more beautiful in USA is crazy ❤
Very humble chef 🥰
Also Hiro San, much respect to your knife skills they are always a pleasure to see.
I love the look of this. Will make!
Hello Hiroyuki Terada,
Looks great! Thank you for showing how to make Japanese California Roll!!
Will try to make some Japanese California Rolls for my family! 😃
Hope you, your family, friends, and fans are having a Wonderful New Year!!
Take care, be safe, and peace out!
If you want to visit the dmv (Dc,Maryland,Virginia) area! I go blue claw crab trot lining and get a bushel every-time! At least last year we did, we had amazing huge crabs! If you visit we could take you out and would love to see what food you create with as many crabs as you want! Ultimate crab feast!
Always a good afternoon when hiro uploads
♥❤So nice to see all the wonderful things you did in Kochi. Your California Maki looks a TRILLION times better. Your amazing work space is very neat and clean. Watching you prepare the room. it probably taste a trillion times better too. BTW Japanese cucumber is the best. I use the Japanese cucumber in my maki sushi and my cucumber Kim Chee.
HIRO,hello,your CALIFORNIA,LOOKS BETTER THAN,IN JAPAN, HAPPY NEW YEAR, THANKS,,,🇯🇵🇯🇵🇺🇸🇺🇸
Incredible! Guys i really appreciate your Channel, inspiring us to be creative with every adventure you can share... Just awesome!
I love watching Hiro. He knows the fastest way to a person's heart... through the mouth. 😂
Ohh yeah. GOOD AFTERNOON
Actually, California Roll was invented by a Chef in Vancouver. his name is Toji and he's still here. One of the most expensive places in town.
TIL
Wow... tried the new Japanese California roll. I even added crabmeat... loved it.
美味しそうなカリフォルニアロールですね。材料を中へ巻くだけじゃなく外へ飾ることで食間も見た目も違って一石二鳥ですね😉
Now I remember why I subscribed in the first place… hiro is surgical with that knife .
Very neat... Yum
Interesting take on a classic California roll. I might enjoy trialing it as the classic is a bit harder to roll, as the ones I get from my local Japanese steakhouse are cream cheese instead of egg cake. I should consider doing it this way. Also, Happy Lunar New Year.
Looks like yall had a fun time chef
Hiro is a legend!!! Congrats and good afternoon
Good afternoon!
Some day when you drive from LA to NorCal, I would like you to drop by Chef Paul's Southern cuisine right off 99 in downtown Fresno, CA. A little Southern food with your sushi.
I was working at a restaurant before.
" You were doing sushi ? "
Those look so good!
Hero, Sam is learning Japanese and wants/plans on visiting. I'm sure he would appreciate one of those cards!
Thank you for the video 👏🏻👏🏻👏🏻
Good Afternoon
I love California maki 😍😍😍😍👌👌👌yummy
Love your video's 👍🏼
I've never seen a California roll like this.... dang that looked good.
que des bonnes choses et un voyage magnifique
I always upvote videos that are 1337 long.
sooo good! yummy
Also that looks way better than any California roll I ever had. Both versions.
Did I hear Hiro-san correctly? "Keep your day job????" What good advice.
@@ushiwaka777 Oh ,,, my bad …
Hiro, my friend, g11d aftern11n!!!
Unfortunately, I can't visit Kochi...
Great video as always and you haven't lost your gift of creating your homemade sushi!
Happy New Year!!!
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🔪🥢🔪🥢🔪🥢🔪🥢🔪🥢
That looks so good
Idk if you have already done this but I would like to see a black dragon roll and show us how to bbq da eel lol 😂very good aphrodisiac also tastes like chicken
Looks yummy!!!
King sushi 🍣 😘👌
Tsukiji market close down I’m 2018 , I think he meant to say, Toyosu Market.
That actually looks a lot better. I've never been a big fan of rolls with fake crab sticks in them. I'd rather just pay the extra money and have tempura softshell crab or something else.
How would you feel if the fake crab was called by it's actual name, e.g. pollock? Would the honesty make you more likely to enjoy the food? I think so, because there's something gross about eating 'fake' this or that.
@@hxhdfjifzirstc894 I understand how "fake crab" is made. My point was just that I'd rather pay the extra to get real crab. Also I find it interesting how often the crab stick is used in sushi. Honestly my fav is the classic salmon cucumber and avocado.
@@0x80O0oOverfl0w Well, I was curious if you don't like the taste of fake crab, or if it's the fact that it's not real?
Hi Chef, thank you so much for sharing this video! I love and enjoy watching you! Q for you: What kind of knife do you use when making sushi? Yours looks super sharp. Thank you!
So a Japanese Style American Style Japanese Sushi.
don't need to do anything outrageous the ingredients quality in Japan normally speaks for itself
Camera man loves the mayo shots. Haha
I forgot the name of this channel so I searched for "good afternoon chef" and it worked. lmao
1:56 만들때 무심하게 만들어… 그게 매력 포인트
I see Sushi Zanmai and that mascot, buuuut, I can only think of the Yakuza series XD
Also hearing Hiro speak Japanese x3
Talk about cross cultural guys! Mind blown.
Hidekazu Tojo made me a California roll in 1986. And he's still going strong today.
can I request a Kochi card for us to visit the 20 spots for free - thanks
Nice chefs
새해복많이받으세요!
I can’t get over the fact that the camera dude talks so much like those dudes who film porkographic videos and semi interviews the girl beforehand 😂
Wow... Did I just see him roll that roll in fish eggs. We can't even order them in our town.
The yellow square....what is that ? I dont understand the name
Needs wasabi though !
that statue looks like hiro and guga mixed lolol
So what are those sushis in Japan called ? .....any specific name for the type(The American type of sushis)....rather than the bland raw traditional type...
Whats the diff between japanese and american blue fin 🥴🥴🥴🥴🥴
Hiro-san!
I am planning my first trip to Japan-- after studying the language for 5 years and the Fukushima incident derailing an undergraduate program, I have the finances to make it possible in adulthood.
I would like to know-- if I end up being granted this tourism voucher for Kochi prefecture, what can I do to patron these establishments? I appreciate not needing to pay, but knowing that tipping isn't a thing in Japan, how I might be able to still give them business/income.
Information/advice much appreciated!
Rather use with Kani not Tamago
As a Canadian california roll was invented in Canada not United States
looks expensive!
It’s always been enjoyable to watch and listen to Hiro. However, “camera man” is a bit of a bug out.
Shigoto kudasai
Wow, Hiro REALLY did not want to say anything in Japanese to the other chef... it was kinda rude to keep asking him and asking him.
1st
上にのせるきゅうりを浅漬けにしてみたら面白そう。微妙かな？😅
Why are some rolls called California? I never understood that tbh
I believe it's for the abbreviated phrase for Crab and Avocado, CA
Probably a combination of it first rising to popularity in Los Angeles, and also because CA is the USA's largest producer of its signature ingredient, Avocado.
that guy was just plain sloppy. no finesse. no style. Hiro was courteous to him. I would have walked out.
I'm also very pompous when I eat sushi.
I don't understand California Sushi, Kappa Sushi, cucumber... I sometimes order Sushi mix Salmon / Tuna and I see like half of it is just cucumber, so I'm forced to buy per single piece. 💀I want the taste of fish and soy sauce, vinegar from rice to blend. Avocado is also a weird ingredient in my eyes. The Koreans even worse, they put meat (bimbap) 💀 plus all sorts of weird, hard to chew vegetables, come on man. Japanese is the best, raw omega 3 fatty acids from fish for longevity and overall health.
@Jessie T 💀my meaning is almost every sushi place here in Netherlands, if you order like 30% is cucumber I'm like wtf that's just stealing. I can cut a cucumber myself break nori and put it in rice for less than 35 cents, and they ask like 2€