How To Fillet Whole Fish For A Simple Sashimi Plate (Shima Aji-Striped Jack Makeral)
Тәжірибелік нұсқаулар және стиль
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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 KZread.
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
Пікірлер: 52
Man I’ve been so busy with life I wasn’t able to watch your clips for about a month. Glad to be back. I noticed your last video with that artwork you made. Have to watch that one. Painting with sushi!
@tree479
2 жыл бұрын
Haven’t watched for a year or less, never would unsub tho
The back bone with a little meat in between bones an head in a instapot. 30 minutes and bones are soft like canned sardines . I put wood ear mushrooms Chile bamboo shoots squeeze some vinegar some Chinese hot sauce. Pour over cooked noodles for a hot and sour soup. I do no not waste any thing on a fish. Either dinner or bait. Thank Hero. You ARE the master
Watanabe Saaaannnn!!! Good to see you as a guest again! Another beautiful sashimi platter Chef Hiro!!
Heck yeah!! The guest sushi chef definitely knows how to put together a mouthful of sushi/ingredients!
I have to say - when I butcher my fish, I make a real butchery of it. I just can’t do it as quickly and neatly as you do. But I try. In any case, it goes right inside my stomach, so mission accomplished anyway.
Watching you break down and filet the sakana.... so amazing and clean. Watching another amazing video is a great way to start another busy day. Sashimi cut and plated by you would be an awesome breakfast. FINALLY...! So nice to see Watanabe San in the new studio.
What a beautiful piece of art, thank you Chef Hiro San.
Wow, I wish I was as skillfull with the knife, so I can skin a lot of things!
Please tell me I’m not the only one who says “good afternoon” back
Delicious sushi and great desk! Thank you for sharing 😍
The Greatest duo!
Looks yummy and so amazing and clean good job
Relaxing and beautiful
Very nice presentation as always 👏🏻👏🏻👏🏻
Havent seen yall in awhile excited to finish the vid!
here in new zealand we call that a travelly
Looks so delicious
Nice work , respect
Master sushi chef Hiro strikes again
I love your videos!
Truly inspiring with your great skill and handsome performance for a chef i believe your highest skill was be able to transfer for the next generation and be loving for all over the world..god bless you always master hero.😊❤👏
Wow absolutely Wow 😳👏👏👏👏👏👏👏👏👏
Amazing the video! Great skill for make the fish! Excellent work friend! Like a lot! 🦇
Wonderful, you are professional
Thank you so much
Yesss
Support! 👍😊
Supreme
Delicious...😋
I really way that you break it down you make it seem so easy and natural I'm a man and I like to cook Even more so I love to eat Lol Having the confidence to be able to make what you like makes it all worthwhile You're a great teacher thanks a lot for this video
Oh man that looks tasty 🗿
I was unsubscribed by youtube. I was wondering why I didn't see any of your post for awhile. Great video as always
Hiro, my friend, g11d aftern11n!!! What a great plate!!! I am speechless and Mr. Watanabe is enjoying it, too... ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ 🥢🔪🐟🥢🔪🐟🥢🔪🐟
Good afternoon!!!
Hello Mr. Watanabe from Fresno, CA again. I am happy your sushi skills have made you a regular sushi chef. Your skills at picking Chinese food are missed. Have you found a better "Palace", I thought you found the waitress?
HIRO,,, hello, I guess why that fish was so good is the fat content in it , I’ll have to check it out , very sharp knife is a REAL MUST , ARIGITO, ! 🇯🇵🇯🇵🇺🇸🇺🇸
You are talking about tartar/tartare in minute 2:45. Great video! Again!
Good afternoon hiro
Bring back some lobster dishes please!!
👍👍👍👍
👊
Chicago representative!!!
Is there a reason you cut off the head first before filleting it, or is it just personal preference? I've noticed Rob at deermeatfordinner keeps it on
Can i See somewhere which knives He is using ?
It would be a pleasure and honor to work for you, I’ll even work for me
small studio compared to the old one
Me when I like my sashimi extra fatty😂
For a second there I thought it might be a chopping board
Bruh these two are talking like they just fought and now they gotta act professional
Ive been a subscriber for many years and have enjoyed content your channel has produced. That said, can you all fix the lighting in this new studio? It’s so awful 😣
do fish have buttholes? do you remove the butthole during this process? i don't see it.