How To Slice Fish For Sushi and Sashimi
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- čas přidán 25. 08. 2015
- Jump on board and watch how a Master Sushi Chef slices Salmon, Tuna and Hamachi for sushi and sashimi. Both cuts are different and there's more way than one way to slice either depending on what style you're looking for. It's all about presentation so be creative and express yourself! Because it's all about your artistry and creativeness.
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As always, we wish to thank all of our fans for spending time here with us on CZcams. 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...
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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 - Jak na to + styl
It's amazing how one guy can make high quality cuts at such a high speed.
Don't stop making these videos, they are so fun to watch. I appreciate every single one. The Chef is an amazing artist. Camera man you are great as well. I am glad you two take the time.
Such beautiful looking pieces!!!!! Thanks guys for the video! Love the sushi series & I hope you make more!
the fish🐟 rose 🌹 is so cool! thank you for sharing your ' great skills. really enjoy watching and learning new things from your videos... Thank you!
shout out to the avocado in the back just chillin, looking delicious.
:24
+The Cross Joint Guys it sick
+Hiroyuki Terada - Diaries of a Master Sushi Chef do u have a branch here in Philippines?? i would like to order hahahaha
hjaha i was just about to say the same thing
The Cross Joint Guy
Does Master Chef Hiro have a video on the process of making a piece of sushi? Like taking the sliced tuna and actually combining it with the rice and wasabi to make a piece of nigiri, edo style? Id love to see that so that I can understand how the shokunin actually pinch the nigiri between their fingers and make it perfect every time...thatks for all the hard work Nove, we really appreciate it!
These videos always leave me craving sushi
lmao same
Yeah me included.
Yeap. Making some right now
It's actually pronounced sushi..
Gonna be getting that Kikuichi knife for my birthday, im so excited.
Best Cheff!! much love from Brazil.
I'm loving the frequent videos!
I'm always excited for the next video. well done guys!
this is the best vdo for sushi on CZcams so far if you want to learn about sushi.
thank you so much chef. and the camera man also. you a'll so awesome
I have watch all your vdo . Great job and appreciate the chef and camera man.
BTW your website seem have problem. And I call to your restaurant one time .hope it's fix
Loved the tuna sashimi flower!
Very nice job on the tuna sashimi rose! You've given me inspiration to try that at home!
Wow Chef! I am in awe of your knife skills and knowledge.
Fantastic demonstration video!! I usually just wing it when cutting fish for sashimi. Good to watch the ways an expert does both sashimi and sushi cuts.
Great video! I learned so much! thanks :D
I really enjoy these back to basics videos....
So many good tips....
Thanks for the video
Thank you so much! I am training currently to roll sushi as this channel has helped me so much.
Like the last section of the video. The rose presentation is really creative!
That tuna looks amazing!
Wow!!! Those are beautiful cuts of fish!!!
A great video as always. It's been awhile since I made sushi at home... too long in fact, I think I'll go out this weekend and grab a fresh piece of salmon and tuna.
Looking forward to the next video, and to hopefully see you guys at Vidcon next year.
you know you are a pro when you make it look so easy, Hiro you make this look so so easy!! thanks for showing
Damn that tuna looks fantastic, great colour
That Tuna Rose looks really beautiful.Great tips as always :D
finally, Hiro tells us how he's doing
Beautiful Fish! Im so hungry now..lol Great Video guys.
Awesome guys! thank you for the tutorials!!
That tuna rose is absolutely stunning
I love how Hiro seems to have a gained a lot more confidence as the channel continued to grow, hes so much more relaxed and engaging now. Keep up the awesome work you guys do, love the videos!
jeffrey Embry When your a Chef you have to require the best ingredients to serve to the Customers. That is why we have good restaurants that sell good produce. And Brilliant Chefs
I can’t stop watching!!
Thumbs UP for sure!!! Hiro is the best.....as my opinion he has got best knowledge and skill as i ever seen. I hope in my life to get a knife sharp like Hiro's one! Go ahead with videos, much apreciated!
Such nice looking fish and you make it even better. The tuna rose is awesome! Thanks! :-)
You always makes us hungry, thank you Master chief Hiro
This is absolutley beautiful!
amazing Hiro!!!!
YES finally a new vid!
great video as always ! thank you !
One of the best channels 😎🙏🏼
great work chef hiro and mr cameraman. that tuna looks great
Wonderful showing, Thank you. 😀
I LOVE watching Hiro vids. He's so polite and cordial and professional. I didn't like seeing all the fish blood. I DO NOT eat salmon, but I love most all other seafood.
EXCELLENT VIDEOS! I WATCH ALL THE TIME
Hiro never fails to impress. :D
I love the rose!
Anyone just want to eat the whole slab of meat?
I can feel the texture in my mouth bro
kawabangga
urmmmm... it really taste nice when you take 10 minutes of your life trying to imagine it in your mouth... I like it
Nemo Mou you rebel 😂 but yes lol it looks so good lol
Very nice!!
I rolled sushi for an amazing Japanese chef for 4 years. And I learn something almost every time I watch one of your videos.
+Hiroyuki Terada - Diaries of a Master Sushi Chef Thank you so much for your personal reply. You keep making videos and I will keep watching.
You make it look so easy but it's ok, I would too if I had knife skills like that 😁
Thanks Hiro, I'll use these techniques 🐟🐙🐡
I was thinking about finally visiting you guys, but i don't know whether to show up in a 3 piece suit or in jeans and a T shirt lol. What type of atmosphere should I expect? Great Video btw.
Dearest NoVe, thanks for your always good videos. I think it would be very interesting to see in a video the creative process that goes behind creating a new kind of sushi, it being a roll or any other kind: it would make for a very interesting conversation and experience for us viewers.
Thanks again and keep up the good work ;)
Awesome!! Great chef
an art work Hirosan! i notice THE KNIFE does the trick!! i want it BADLY!!
Shouldn't watch this while hungry.
I'm drooling like a hungry dog now.
+MrMartGonzo Seriously, I torture myself!
My mouth was watering the entire time
Oh man... Watching this at 2AM was a bad idea! So hungry now haha
I like how you did a 7 step move with one flick of the wrist. Learned a lot from that
I enjoy watching these videos..
love it
Somehow this is really satisfying
Great Video!
Hello! What do you do with the end pieces of the slabs u cut crossway sometimes it are bigg pieces, u use em for tartareor just eat them yourself inbetween?
Chef Terada, another question, can you show how to do a niguiri tecnics. because if I know two the Japanese very complicated and the American, the rice is to compressed and the flavor is different.
please chef.
HE SAID HOW HE WAS DOIN! IT HAPPENED!!! :D
Awesome thanks for new ideas for fish
the fish looks really soft and smooth
Very helpful.
Thank you
I just love this channel ! The reference to being a fan used to annoy me, but I've now realised I'm not a sub but a true Nove fan. Keep it up gentleman.
+NoVe Kitchen - Diaries of a Master Sushi Chef thank you my friend.
+NoVe Kitchen - Diaries of a Master Sushi Chef you can call us your enthusiasts :)
Amazing
thanks for the tutorial. .
we appreciate it. .
I just made hamachidon/buridon and I was looking for a better way to cut it since it's not quite the same as other fish. I always wondered why I would only sometimes see the reddish-brown part of the yellowtail on sushi/sashimi. TIL.
That rose was so cool.
Ahaha I love how the camera dude is like Oh for sashimi you actually use a different slab of meat than the one you cut for sushi and Hiro is just like you can use the same one. "oh ok" lol
I love when the cameraman says "Beautiful Hero"
That fish looks way too good!
please , the tuna and salmon used for sushi and sashimi is it raw or cooked by any way as steaming or boiling ?
When there are more than 1 line on fish, which line should i decide to slice against ? I always confuse over which line to cut across when there is more than 1 line. Please help me how i should think thanks ! Time on video 1:31, 4:36, 5:09
What a G! Thank you
ohhh, that Tuna Rose at the end. ohhhh, mouth watering. Thanks for giving me one more reason to feel less American, I don't care bout no brown subskin, leave it on, I want the tasty!
finally! i wonder though, what does chef Hiro do with the ends of the loins once he's done cutting biased / angled cuts? does he stick the last piece inside a roll? make some tartare?
Wow!!! Thank you for sharing your knowledge to us, maybe one day i'll learn properly how do that! ( Italian sushi man wannabe )
thank you!!!!
Thanks !
what does chef hiro do with the scraps of the fish that aren't fit to be served?
Do you have to sanitize the knife when cutting different fish? Or just wipe it between different fish?
Would it be possible to do a different version of this following your sushi at home series? What I mean is for the general public who go to buy fish from a monger or grocer, we usually don't get long tuna loins as shown in the video. I never know how to cut those little palm sized tuna pieces for sushi. :(
You guys should do some challenges like how many rolls can the chef make in a minute or even have a random sushi roll day where you get random foods and put it in a roll to see if it tastes good. Just some ideas for some more videos :)
hiro, have you thought about training in fugu and if you have or world, would you make a video of it?
Would you reccomend to use trout for sushi? I saw a recipe where you marinade it on soja sauce. Im not sure if you call it in english also a rainbow trout (You call it that in germany)but thats what they used for it.
delicious
Very very very good.
Okay I might be the only one that was really looking at the shiso leaf. So delicious to have that subtle kick with the tuna.
I think what i was seeing was the same cut for both sashimi or sushi. I always felt when ordering sushi it was much thinner and sashimi thicker . True or nah?
браво, bravo.
You are the best 👍
What is his favorite knife to use?
He cuts tuna across grain but salmon with
Ugh which is correct ?
He took the skinned the salmon and made it look so easy. His knife is probably sharper than a surgeon's scalpel.
chef can you tell me which brand is the knife?