Kunihiro's videos are the best instructional videos BY FAR for making what he makes (dashi, miso soup, rice, sushi, etc.) Nothing else comes close (and believe me, I've searched and searched) to his videos for their clarity and detail. Also his recipes are so exquisite. He has such immaculate taste, and the videos are so friendly and playful. I would have given up long ago trying to make miso soup and sushi if it weren't for these videos. I would buy his book if he ever wrote one.
Hands down, the best Chef/teacher on youtube! you give us hope and perfect instructions to make things at home, I've tried a few of your recipes and they are fantastic! Thank you Kunihiro for helping so many people!
Thank you for posting. I wish you can post more. I like to hear your voice guiding us how to do it. Hope to see you make more video; sushi and more. I learn a lot from you. Thank you.
A quicker way to make the spicy sauce is to combine it in a separate bowl first so that you can see the color ahead of time before mixing the sauce into the tuna. Restaurants do this as well so they can apply it any extra on top of the roll after preparing it.
The crunch sounds when you checked it were great, hahaha! I was wondering if you could make a video hosomaki? I would really appreciate that! Stay safe, please!
You'll have trouble handling sushi rice in the beginning( lots of rice stick to your hands ). But, don't give up. You'll get better after a few times of attempts. 😊
Basically expensive seaweed, which is thinner and crispier, is preferred when making rolls. But those expensive seaweed is very easy to break. If you are trying to make rolls for first time, I would suggest you buy cheaper seaweed, which is a little bit thicker and more durable compared to expensive ones. Especially when you make Rice outside rolls like I showed in the video, cheaper seaweed is totally fine. Since you use good amount of rice, you won't feel the chewiness of seaweed. Tokyo Nori is the name of seaweed company that are used widely in the US. You can buy it on Amazon, it says blue on the package. It's not the best but very decent. Thank you for watching.😊
I just cut the cucumber, kind of scary the first time. I imaging a lot of cuts between your thumb and forefinger for some people. I love these tutorials though you are very good at clearly explaining what to do.
Just my thoughts; I've never had tuna with that much connective tissue. The scraping seems like a lot of work. Putting the smelt eggs in the roll seems like a waste, they are much better used on the outside of the roll. Again, these are just my thoughts. No disrespect intended or inferred.
Kunihiro's videos are the best instructional videos BY FAR for making what he makes (dashi, miso soup, rice, sushi, etc.) Nothing else comes close (and believe me, I've searched and searched) to his videos for their clarity and detail. Also his recipes are so exquisite. He has such immaculate taste, and the videos are so friendly and playful. I would have given up long ago trying to make miso soup and sushi if it weren't for these videos. I would buy his book if he ever wrote one.
Thank you very much for the compliment. Your kind words encourage me to make more videos. 😄
Hands down, the best Chef/teacher on youtube! you give us hope and perfect instructions to make things at home, I've tried a few of your recipes and they are fantastic! Thank you Kunihiro for helping so many people!
Your kind words encourage me to keep moving forward!! Thank you so much.😊
🥰 looks amazing! Makes me happy
Love your videos. I'm excited to be learning how to make all types of sushi at home. Such an art to your techniques. Masterfully done.
Thank you very much for the compliment. I hope you already made sushi at home and enjoyed it.😊
Looks delicious!
More videos please. You are number 1.
More videos are on the way. Thank you for the compliment.😊
👏👏👏👏👏👏👏very neatly made and beautiful…👍👍👍👍good video….I love your patience and clean workmanship itadakimasu
Arigatou gozaimasu. 😄
Thank you for posting. I wish you can post more. I like to hear your voice guiding us how to do it. Hope to see you make more video; sushi and more. I learn a lot from you. Thank you.
Thank you very very much!!😄
Fantastic job…thank you
A quicker way to make the spicy sauce is to combine it in a separate bowl first so that you can see the color ahead of time before mixing the sauce into the tuna. Restaurants do this as well so they can apply it any extra on top of the roll after preparing it.
The crunchy sound..... lol
Thank you soooo much for this vid... you are a magician! Thanks for sharing
Glad you enjoyed it! 😊
The crunch sounds when you checked it were great, hahaha!
I was wondering if you could make a video hosomaki? I would really appreciate that!
Stay safe, please!
I know it might seem a bit simple, but I think it's best never to underestimate things.
That's why I would like to see how it's properly made. ^_^
Wow, it looks so good I’m gonna go for sushi now. As always you make it look so easy ❤😂😊
You'll have trouble handling sushi rice in the beginning( lots of rice stick to your hands ). But, don't give up. You'll get better after a few times of attempts. 😊
AHHH We miss you guys!
What brand and model of knife are you using? and how do you keep it so sharp?!?
I love shushi! ❤
Please enjoy delicious sushi at home.😊
MY FAVORITE!! THE BEST!!! Thank you for posting! Can't wait to try and make this. Do you recommend a brand of seaweed?
Basically expensive seaweed, which is thinner and crispier, is preferred when making rolls. But those expensive seaweed is very easy to break. If you are trying to make rolls for first time, I would suggest you buy cheaper seaweed, which is a little bit thicker and more durable compared to expensive ones. Especially when you make Rice outside rolls like I showed in the video, cheaper seaweed is totally fine. Since you use good amount of rice, you won't feel the chewiness of seaweed. Tokyo Nori is the name of seaweed company that are used widely in the US. You can buy it on Amazon, it says blue on the package. It's not the best but very decent.
Thank you for watching.😊
@@sushibykunihiro7534 can you show chef authentic ramen???thanks
I like that you don’t waste any part of fish.
Good morning Chef Kunihiro, when you’re test tasting your tuna it sounds crunchy did you add something before you put in your mouth?
Amazing
Thank you! Cheers!😊
Gonna do this an make hand rolls!
Hand rolls are my favorite too. It's less work and tastes fresher.
Thank you so much for watching my videos. 😊
I can't even tell you how many times I've gotten spicy tuna at a restaurant only of it to not have even the slightest of spice
Beautiful
Thank you very much for watching😊
kunihiro!!! can How to cut sushi straight? I watched your video for a long time, but the sushi is always cut crooked
Can I prepare salmon in the same way?
Mission completed!
I just cut the cucumber, kind of scary the first time. I imaging a lot of cuts between your thumb and forefinger for some people. I love these tutorials though you are very good at clearly explaining what to do.
I hope you didn't cut yourself. I should make a video for it with more details.
Thank you for watching.😊
@@sushibykunihiro7534 No, I did just fine. I like the technique. I have good knife skills but I could see how it could slip. Thanks for asking.
Mmmmmm I guess is a different technique . I’d like the very traditional
How do you find good tuna to make sushi with?
I will make a video about tuna in the future.
Thank you so much for watching.😊
😋😋😋 🍱
Thank you so much for watching all my videos. I hope you enjoy all the dishes.😊
👍👍👍👍👍👍👍🤤🤤🤤🤤🤤
Thank you very much.😊
WOW WOW WOW. IM MAKING THAT
😊😊😊
Thank you for watching.😊
You’re so adept with your knife 🔪 😊
The crunch sounds are from chips)))
I only have access to Frozen fish what is the best way to defrost it to make sushi at home ?
Is it the same way for spicy salmon?
I mix salmon only with mayonnaise and sriracha sauce and use avocado instead of cucumber.
is the sesame oil toasted or no?
The one I used in the video is Kadoya pure sesame oil. Please check it out.😊
Looks like butternut squash 3:50
Hi, how do you prepare the tuna before using? Do you do it the same way like with salmon? Or do you use it raw, straight from the shop? Thanks!
Hi thank you for writing a comment. Actually I am now making a video of how to treat tuna.
I will upload it soon. 😊
@@sushibykunihiro7534 hey please what is this video called ? Thank you !!
HELLO, I HAVE DIFFICULTIES IN MAKING A BEAUTIFUL TEMAKI, CAN YOU MAKE AN EXPLANATORY VIDEO, YOU ARE EXCELLENT IN EXPLANATIONS, THANK YOU.
Yes, I'll definitely do it. Thank you for your suggestion.😊
Why you not talking this time?
Thank you for watching. I will talk next time .😊
Forrral lol. He be informative.
想吃
Thank you 🙏 😊
🤔 Scrape with spoon and tenderize with back of knife-- GOT IT...Thank you!
Thank you so much for the comment again!! A happy new year.😄
No bulbasaur?
I haven't captured it yet.
Thank you very much for subscribing.
Just my thoughts; I've never had tuna with that much connective tissue. The scraping seems like a lot of work. Putting the smelt eggs in the roll seems like a waste, they are much better used on the outside of the roll.
Again, these are just my thoughts. No disrespect intended or inferred.
Anyone know why you need to make a rice ball before you stick it on the seaweed? Instead of just grabbing rice and sticking it directly?
That way, you can spread out the rice evenly on the seaweed without making a mess on the cutting board and your hands.
@@sushibykunihiro7534 Thank you so much! I love your videos, you are the best (and my favorite) sushi instructor on CZcams.
Its tuna need to cure
You don't have to cure fresh tuna. Thank you for watching.😊