Japanese Sea Bream Carpaccio From Heaven - How To Make Sushi Series
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- čas přidán 7. 06. 2022
- I am so proud to announce the creation of Terada Cookware, your one stop shop for everything cookware for your kitchen. The site teradacookware.com will have many things to make sushi at home, but we are just beginning with my special custom Hadley & Bennett color combo and logo embroidered aprons which they made exclusively for me. I will also be adding products on this site to which I will be using in my kitchen and where you'll be able to use them too. Stay tuned!
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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.
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www.knifemerchant.com - Jak na to + styl
I started cooking a lot of fish after getting to know Hiro-san on this channel ;)
I thought you knew him from another channel
I watched his channel one time. Now I'm a sushi chef. Help please lol.
Jk I love my job. And so does the entire town. Business is good.
Me too, it doesn't look as good as Hiro's though
I get happy every time you post a new video thanks for all the knowledge.
I agree. I would call it carpaccio from heaven. It looks really good. Hope you and your cameraman, Charles, have a good afternoon. Cheers, Chef Hiro! ✌️
I love how humble you are hiro, clearly a master at what you do but you dont have the ego of an elephant like most tv chefs
Thank you very much..!
Heavenly carpaccio. This gives me so many ideas. I desperately need to go fishing.
I could eat at least 5 plates of that carpaccio, Hiro-san!
Saikou as always...! Watching you break down the fish is so satisfying. Awesome to see Watanabe San and his butt fire potion. Hiro San and Charles. have a wonderful and blessed rest of the week. As always.... amazing dish from the one and only.. the master of everything Hiroyuki Terada.
It looks so good but, then he added something that makes it look better. But still doesn't eat. He puts another level of interest.
Wish I could try it.
Red Seambream: 👀
Hiro: “Good Afternoon”
Amazing
Very special!👏👏👏
Awesome
That's one beast of a knife!
Very nice Hiro san
and madai snapper!😻
Thanks chef,, so nice👍
Great !
IMAGINE HIRO-SAN COOKING HEAVENLY FOOD🤔
Knife perfection to watch. Thank you Hiro-san
I loved it!. I’m going to try it!.
Hi, it’s me, Chef García from Hollywood. I met you at Food Town a few months back. I approached you and introduced myself, letting you know that I follow your channel. Then we met at the Indian spices section and we talked for a little while. You told me you were going to charge location soon, and you did. Congratulations. I’m going to enter a cooking contest in the last week of July.I don’t like competitions. After this contest is over, I would like to visit your channel as a guest and be part of you guys channel. I would be so happy. I admire you both. Thank You
hiro hitting the knife at 40 seconds sounds like gun shots. Lol
All the gangsters in my city eat sea bream carpaccio for breakfast and they love it
Japanese tai is so good... when in season it's the best sashimi available.
Why did it have green color on the ribs?
@@outdoorloser4340 Probably just stuff left from guts cleaning
One day I will sit down and have sushi with Hiro.
Please let me know if you plan to come to Miami..!
@@HiroyukiTeradaChannel I will most definitely. I lived in Orlando for a bit and I love Florida! I will take you up on that offer so don't forget me. Lol 🤣❤
Thank you for sharing your awesome videos every time. I love to know your knife where did you get it. How to take care... I bought same one of your knife. I'm really happy with it and enjoy cooking.
Chega a ser emocionante.
No Brasil chamamos de Pargo.
Obrigado por compartilhar.
Woow delicious carpaccio! Like if friend! 🦇
Greetings from Germany ♥️
Hiro, my friend, g11d aftern11n!!!
That's a great dish and your knife skills are outstanding and the company of Mr. Watanabe is so entertaining...
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🔪🥢🐟🔪🥢🐟🔪🥢🐟
Ayyyyy the hommie!
nice
6:55 He was too much 😂
Looks great, I could not hear what oil was used with the Ponzu sauce? Thanks for the video.
Scallion (Washed) Lol! For all you arm chair chefs out there!
That looked awesome Hiro, nicely done Chef.
The green bits kind of put me off a bit. Does anyone know what that is?
That was a delicious looking carpaccio. Oh, boy Yasushi and Hiro together again. Wonder what mischief they'll be getting into? Just kidding😉
Nice video
HIRO,,, hello, SEA BREAM, heard of, never saw it nor eat it, but your carpaccio, looks really good, so as this is imported, I do not stand a chance in ever finding it , Stay well, ARIGATO !
🇯🇵🇯🇵🇺🇸🇺🇸
Looks like the pink snapper we have here in Australia, not sure why so many people like eating them but frankly myself I hate eating them yet love catching them as they are good fighting fish especially there is seasonal snapper here where I live they come into spawn during summer
I swear Hiro does not age
Question i hope answered. What kinds of fish can i do this same thing with that I can obtain from HEB generally. Red snapper, Tuna, Salman, Steelhead trout etc?
I wish I was worthy of an invitation to taste Hiros food🤕
You could make a candy cane looking sushi with that fish
I got a name for this dish. Taitaki. Tataki and tai combined.
Hy, what knive is on video.
Thanks
To Tai, has a very grassy taste, not my favorite when it's on my sushi deluxe plate. Possibly try it cooked one day !
Well, so much time watched, but never tasted even ponzu sauce.
Think, its time, to try make something near really japanese ponzu sauce.
Hope i ll make it good.
I bought my Masahiro knife because of Hiro (from Dave)
Now for a real challenge. Try to get my father to try Sushi or any raw fish dish.
You throw away its center bone? Cant it be used for stock along with the head?
Of course it could. Everything but the guts/gills can be used for fish stock.
I wanna see how you cook that sea bream head..
I was at a sushi restaurant once and asked if they made a carpaccio dish, to which the waiter abruptly replied in front of everyone "this isn't an Italian restaurant". I was left speechless.
寿司屋寿司屋と言う物ですよ専門店日本では大概の個人経営の和食は一品に特化したメニューですよ。日本でタイのカルパッチョ食べるならほぼイタリアンレストランか創作洋食と呼ばれるお店に行きますよ！。
逆に考えてみて下さい日本人でイタリアンレストランでシェフにカルパッチョをネタに寿司を作ってくれシェフなんて言う可笑しい人はいません、
イタリア人シェフにも頭がおかしな客と言われ怒るでしょうね。
First
1st
Am I the only one that saw something moving inside the head after he cut it off and put it on the table at 0:55, and then again at 1:05?
It was just a piece of the flesh dangling.
@@MeiBabee twice though? With nothing touching it?
Why the other guys alwys putting xtra stuff when he ate hiro food? Lol atlst eat they way hiro make it first!!!
I always taste gas when the fish is torched
Hiro you need to stop putting background music 🎶
I just cook, I don't do any video editing.😇😇
Please don't call them red snapper. They may be similar in appearance but distinct species. Red Seabream live in Western Pacific and is revered as " King of all edible fish" in Japan..