This video was sponsored by Bokksu. Get 10% off (save up to $44!) your own authentic Japanese snack box from Bokksu using my link: bit.ly/3lwlC65 and code HIROYUKI10
My ol' lady and I just ordered from Bokksu, useing your promo code. Super stoked, love the idea, thank you for promoting this. Also, of course, huge fan of the UA-cam channel 🖒
I like to hear everything too, but l also love it on the occasions we get to just see Chef Hiro doing some beautiful slicing with nice music. They don't do it very often so it's a nice treat when they do.
Hiroyuki Terada - Diaries of a Master Sushi Chef • 1 second ago yes...sorry for confusion...i had a video schedule conflict..that will be uploaded on the 18th...
I don't know why but when i see the finished product i think green and then i keep thinking would mint leaf really trash this. I don't know hopefully someone could tell me why i think this needs something green
I'm sure you have used it, but Wild King Salmon from the West Coast of Canada is incredible. Obviously not available year round. Try it if you get the chance.
I grew up and live near Seattle, and was raised by an authored sports fisherman. Got that right! Can you say Copper River Salmon, Mr. Rogers? Sure, I knew you could... lol.
we don't use wild salmon in sushi applications....they will have parasites...I have used this salmon since 2014 in commercial restaurants and everyone loved it.
Oh wow!! I get these boxes. The snacks are so different and delicious!! This box is when they celebrate the moon!!! The Chef knows!!! I highly recommended!! Excellent stuff💓👍🏼
Just sub out any fish of your choice... can cook it first (to avoid icky tummy, aka food poisoning), and customize it w your fav/more affordable ingredients? Go for it! Just triple the recipe. 1 for today. 1 for tomorrow. Midnight snack/bite or two? See what I'm saying? Yum.
Tera-san, Bokksu is that "Box"? Looks yum and nostagic! I'm going nuts or am I old with worsening memory? What happened to yesterday's video "...expensive sushi.."? You showed Glad bags filled with carrots and another filled with lots of crab legs. Did you delete it?
Hiro is a MASTER.. Follow his recipes..!! The local salmon is fantastic..!! I just cruise to Santa Cruz or Half Moon Bay CA and hit up the salmon fishing boats for a fresh King
Hiro, my friend, g11d aftern11n!!! Glad that I don't have to wait until the 14th... ;-) Great video as always!!! Thanx for posting and uploading beyond your normal schedule!!! Greetings from Germany!!! ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ 🐟🍣🐟🍣🐟🍣🐟🍣🐟🍣
Chef Hiro-San has hundreds of vids on yt, including being the Guinness Book of World Records holder for the most slices of carrots in a timed competition --> BLINDFOLDED. Has another one or two w GR (Gordon Ramsay as he is known in Internationally acclaimed Culinary circles). Hundreds of vids out there from Master Sushi Chef Hiroyuki Terada. My mom was raised in Tachekawa, Japan, so we had Toshi's before y'all did... 🤗 Love you Hiro-San and Mr. Preston. Great recipes as always (well, except the ones making sushi with... was it Fruit Loops? 🤣). Is there such a thing as making Sushi with other than seafood? Beef, pork, chicken, lamb, buffalo, deer, pheasant, grouse, quail, frog legs, alligator, Cornish Game Hens, duck, smoked meat other than seafood? If it's not called Sushi, what category would it be called in Japan? Making a rice roll with Nori, but other than seafood? Perhaps, might offer Chef Hiro-San an opportunity for a new series of vlogs? Hope so!!! Stay well, Hiro-San, Charles, and to any and all who read this comment... to you and yours, with much love, hugs and prayers from your eternal sister in Christ somewhere near Seattle and around the World... ⚘ 🙏 ❤ 🙏 ⚘ Stay safe, everyone!
Thank you for your message Deborah! Sorry about fruit loops but sometimes...just need to try different things...the world is getting smaller, and sometimes want to have some fun :)
looks delicious!! I wonder, would it still count as a tartare if loads of other ingredients were added? like, chopped cucumber and tomato. That would look super colourful and have a fresh taste of the cucumber. Or to go more Japanese and mix in shredded shiso leaf...! This is a really simple but fancy-looking dish if I wanted to impress someone with home cooking XD
I must admit I've actually been very curious to grow mushrooms for local restaurants in the DC Virginia area seems like a resource that hasn't been tapped?!?
Hi chef..I watched your show on how to stretch shrimp..I was wondering if lobster can be stretched and how is it done if possible..I know that by snipping the sides of the lobster meat will make it lay flat when cooking. Thanks
Hiroyuki Terada - Diaries of a Master Sushi Chef • 1 second ago yes...sorry for confusion...i had a video schedule conflict..that will be uploaded on the 18th...
He has hundreds of vids on yt, including being the Guinness Book of World Records holder for the most slices of carrots --> BLINDFOLDED. Has another one or two w GR (Gordon Ramsay).
Was that fresh or smoked salmon. Most salmon produced tend to be smoked. If you put the salmon, I'd recommend skinned, i the freezer prior to cutting, it would make cutting easier. Shallots instead off red onion, would be make it for a more subtle taste. Otherwise, another great dish from Hiro.
Ooooo, Nice! I love steak tartare. I make it all the time. I think I've perfected it (to my liking). I've never had a salmon or tuna tartare. Must make it sometime!
Google Copper River Salmon, and mark your cell phone Calendars for next year to order it, shipped on ice to your front door. "The Copper River is located 150 miles East of Anchorage, Alaska. It flows into the North Gulf of Alaska and is home to the famous Copper River Salmon. The river itself is 300 miles of glacier-carved waters, and its elevation drops 3,600 feet along the way, making it one of the fastest flowing rivers in the Country" (USA). The first catch is mid-May, and runs through September. Unbelievable, delectable, sushi, barbequed. Save the smoker for less "inspired" cuts of salmon/seafood, beef, other meats. Runs between $50-$75/lb. Bon Appetit, my friends.
@@DiariesofaMasterSushiChef Chef Hiro-San, with all due respect, Sir, Google Good Housekeeping, 1.18.17 (has medical references and links). It is called the Japanese tapeworm, and is of no concern culinarily speaking, injesting by humans after cooking properly. Not raw. That was way back in 2017, three years ago. Double check your research, Chef Hiro-San? Millions upon millions have eaten Copper River Salmon, grown in the glacier-fed (COLD) rivers. Just like being able to detect worms in a founder's underside, you have to know your food, meat or veges. It is a great celebration here, in the greater Pacific Northwest and, indeed cherished around the World as a culinary delight. Based upon my research, through the past few years, it is basically eradicated, the Japanese tapeworm in Copper River Salmon. You, of course, are entitled to your opinion and do further research, as I have since your comment/reply to me. Kindest regards, Chef Hiro-San, to Mr. Preston (your amazing friend and cameraman, master music and amazing vlogger) and to both of you and yours, always. ⚘🙏❤🙏⚘ Always, and always. Have shared your name and amazing talents on many Global yt channels in the comments, helping to increase your views/subs... that is how much I believe in you two: ATK, GR, EPICURIOUS, BON APPETITE, PASSION FOR FOOD... and so many more. Love you. We can agree to disagree, but I maintain my stance. My dad is an authored game writer, and he and mom are in their early 80s and is married to my mom, who was raised in Tachekawa, Japan. I stand my ground, sir, again... with all due and owing respect. Love you both. Stay safe, ok?
This video was sponsored by Bokksu. Get 10% off (save up to $44!) your own authentic Japanese snack box from Bokksu using my link: bit.ly/3lwlC65 and code HIROYUKI10
My ol' lady and I just ordered from Bokksu, useing your promo code. Super stoked, love the idea, thank you for promoting this. Also, of course, huge fan of the UA-cam channel 🖒
Oh my Goodness!! I highly recommend these boxes!! I've been ordering for 4 months now. Trust me, you will not be disappointed!!!
Ok
Hiro is just so humble and elegant in his work.
Thank you so much :)
Unlike the annoying white guy in the background
6:43 he starts actually talking about the tartare, you're welcome.
I love it whenever Hiro likes something and gives him smile.
I'm next level hungry now
😅😅😅👍
I don’t think there’s enough black truffle.
Made the salmon tartare from your original video last night, it was delicious!.. going to have to try this recipe next time!
great! Thank you Josh...please tell me how it turned out :)
I agree, the first tartar recipe was excellent
Yup, gonna screw this up trying it at home, and I'm going to enjoy it!
@brakjart and you need really fresh fish
I've screwed up most of his recipes. They've been great!
😂👍🏽
at end of day...will all taste the same so don't worry...! enjoy :)
Try using murine and sesame oil added to the soy sauce to cut the saltiness. It makes a good alternative.
dont ever stop making these videos, i love em. Thank you
What happened to the other video? I opened it in a tab and forgot about it and it said video removed. :(
yes...will be uploaded on the 18...had some scheduling conflicts. sorry...
Great video! It might just be me, but I would still prefer to hear everything even if there are construction sounds outside. Either way, love it!
ok..sometimes we can include but this time was really too noisy and took away from the dish preperations.
I like to hear everything too, but l also love it on the occasions we get to just see Chef Hiro doing some beautiful slicing with nice music. They don't do it very often so it's a nice treat when they do.
0:01
The japanese word for that is omae wa mou shindeiru.
potatomato :p nani
YareYare Daze
potatomato :p weebs
I'd like to see Hiro design a roll that looks like a fish. Although I don't eat much sushi, I really like that it's a combination of logic and art.
The music went very well with the process.
Always looking for new recipes to try. Thanks, Hiro. Excellent dish.
Thank you for being here...please try this one :)
You prepared that salmon nicely. I hope you and your cameraman have a good afternoon. Cheers, Chef Hiro!
thanks so much again :)
Thank you chef Hiro for another great video . Will be trying this one very soon :)
What happened to the last video? Most expensive California roll? I wanted to see that
It was a great video! Wonder why it got taken down.
It said Private Video hmmm
Hiroyuki Terada - Diaries of a Master Sushi Chef
• 1 second ago
yes...sorry for confusion...i had a video schedule conflict..that will be uploaded on the 18th...
10:24 so simple, so elegant, SO EXPENSIVE
I don't know why but when i see the finished product i think green and then i keep thinking would mint leaf really trash this. I don't know hopefully someone could tell me why i think this needs something green
I'm sure you have used it, but Wild King Salmon from the West Coast of Canada is incredible. Obviously not available year round. Try it if you get the chance.
I grew up and live near Seattle, and was raised by an authored sports fisherman.
Got that right!
Can you say Copper River Salmon, Mr. Rogers?
Sure, I knew you could... lol.
we don't use wild salmon in sushi applications....they will have parasites...I have used this salmon since 2014 in commercial restaurants and everyone loved it.
Has anyone ever tried both a salmon tartare + a steak tartare together on the same plate?
Another beautiful dish created by Master Hiro.
Oh wow!! I get these boxes. The snacks are so different and delicious!! This box is when they celebrate the moon!!! The Chef knows!!! I highly recommended!!
Excellent stuff💓👍🏼
Love the salmon episodes! And yes, I agree, this farm raised salmon is very high quality. I eat it at least once a week.
I enjoyed the music while Hiro worked this time! Great dish. Great video. 👍
Awesome! Thank you for being here :)
Making this tonight. Will do both Tuna and Salmon!
great..enjoy :)
I wish I lived near the coast so much. I can't get quality sushi where I live, and THIS looks amazing.
you can order online now...we will share the details on where to get these products.
@@DiariesofaMasterSushiChef that's amazing! I live in Oklahoma though...
Black truffle oil
Black truffle pearl
Black truffle dust
Black truffle sauce
Black truffle
How to deplete all of France’s truffle with one recipie.
haha...but it was so good...!
Where can we buy the truffles? Do you have link?
Dude. Love your salmon tartare! Wish I could try it, Chef Hiro san!!!
Just sub out any fish of your choice... can cook it first (to avoid icky tummy, aka food poisoning), and customize it w your fav/more affordable ingredients?
Go for it! Just triple the recipe.
1 for today.
1 for tomorrow.
Midnight snack/bite or two?
See what I'm saying?
Yum.
@@majoroldladyakamom6948 the hell you talkin' bout, DK?
I love Hiro's energy, great man.
Tera-san, Bokksu is that "Box"? Looks yum and nostagic!
I'm going nuts or am I old with worsening memory? What happened to yesterday's video "...expensive sushi.."? You showed Glad bags filled with carrots and another filled with lots of crab legs. Did you delete it?
yes...sorry for confusion...i had a video schedule conflict..that will be uploaded on the 18th...
Hair thin sliced green onion sliced on a bias for color and added fresh flavor. Besides that, looks amazing.
Sounds great! agree..!
Just came to see legends working
That salmon looks so good!
Thank you Mike...you must try it some day...!
I love truffle. I live in France and I go everyweek at a restaurant that's specialized in black and white truffle. It's so delicious!!!!
wow you are very lucky to enjoy so much...
GREAT VIDEO - WHAT DID HE USE TO CUT THE QUAIL EGG?
Hiro is a MASTER.. Follow his recipes..!! The local salmon is fantastic..!! I just cruise to Santa Cruz or Half Moon Bay CA and hit up the salmon fishing boats for a fresh King
enjoy but be-careful for any parasites...
@@DiariesofaMasterSushiChef Thanks..!! I will have to inspect the salmon.. freeze it for a bunch of days
What are some truffle alternatives?
My two favorites, egg yolk and Salmon.
Hiro, my friend, g11d aftern11n!!!
Glad that I don't have to wait until the 14th... ;-)
Great video as always!!! Thanx for posting and uploading beyond your normal schedule!!!
Greetings from Germany!!!
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🐟🍣🐟🍣🐟🍣🐟🍣🐟🍣
Thank you for being here....as always Thomas...!
Thanq you chef
Chef Hiro-San has hundreds of vids on yt, including being the Guinness Book of World Records holder for the most slices of carrots in a timed competition
--> BLINDFOLDED.
Has another one or two w GR (Gordon Ramsay as he is known in Internationally acclaimed Culinary circles).
Hundreds of vids out there from Master Sushi Chef Hiroyuki Terada.
My mom was raised in Tachekawa, Japan, so we had Toshi's before y'all did... 🤗
Love you Hiro-San and Mr. Preston.
Great recipes as always (well, except the ones making sushi with... was it Fruit Loops? 🤣).
Is there such a thing as making Sushi with other than seafood?
Beef, pork, chicken, lamb, buffalo, deer, pheasant, grouse, quail, frog legs, alligator, Cornish Game Hens, duck, smoked meat other than seafood?
If it's not called Sushi, what category would it be called in Japan? Making a rice roll with Nori, but other than seafood?
Perhaps, might offer Chef Hiro-San an opportunity for a new series of vlogs?
Hope so!!!
Stay well, Hiro-San, Charles, and to any and all who read this comment... to you and yours, with much love, hugs and prayers from your eternal sister in Christ somewhere near Seattle and around the World... ⚘ 🙏 ❤ 🙏 ⚘
Stay safe, everyone!
Sushi just vinegared rice. And they do have non seafood sushi. went to a Michelin 2 sushi restaurant 2 of the dishes were wagyu beef and whale.
Thank you for your message Deborah! Sorry about fruit loops but sometimes...just need to try different things...the world is getting smaller, and sometimes want to have some fun :)
I'M sure green apples and perhaps some capers would have been absolutely awesome in this!
I like capers...sounds great...!
I make it similarly but use Salmon Caviar & it is soooo good!
looks delicious!! I wonder, would it still count as a tartare if loads of other ingredients were added? like, chopped cucumber and tomato. That would look super colourful and have a fresh taste of the cucumber. Or to go more Japanese and mix in shredded shiso leaf...! This is a really simple but fancy-looking dish if I wanted to impress someone with home cooking XD
Wow!!!! thats real gourmet dish!!!
Where can I get this truffle products!?
Google it?
please see desc box....
This is awesome!!!
Hmmm, seems very nice and I will try to do it at home !
Yo I love your channel and have been watching you guys for a while! I’d love to see you guys make baked mussels like the ones you get at sushi bars👌🏻
Thank you for being here for so long...!
Work of art Chef
Baumkuchen is also in Germany a very special dessert👍
P.S. I have visited the Bakkafrost webshop, but they do not send to Tenerife 😒
Thank you for your comment and sorry...they only shipping to us residents...
That’s me this weekend! I’m going to try this. 👍🏻🇦🇺
I just made it and ate it! Whilst i didn’t have all of Heroes ingredients it was bloody beautiful. I’m on again for it tomorrow. 🤤🤤
I hope it was delicious...!
Hiro vs Salt Bae.
I fucking love this guy and his genus! Thank you Hiroyuki you make my life better! :-)
The music was on point!
this cameraman is the luckiest guy on earth
yes..he is always telling me that...!
I must admit I've actually been very curious to grow mushrooms for local restaurants in the DC Virginia area seems like a resource that hasn't been tapped?!?
You can grow them and other mushrooms at home. Can get kits on-line, too.
Google it.
Hi chef..I watched your show on how to stretch shrimp..I was wondering if lobster can be stretched and how is it done if possible..I know that by snipping the sides of the lobster meat will make it lay flat when cooking. Thanks
Soak the skewers and use 2 skewers.
@@majoroldladyakamom6948 but I want to stretch them..make them longer
@@TheMerriell give them some viagra, before you kill them.
do same process....make small cuts on the bottom of tail..then stretch also...
@@DiariesofaMasterSushiChef thank you Sir!
TOP DE MAIS PARABÉNS CHEF 👏👏👏
obrigado meu amigo...!
Do not underestimate the risk of parasites in raw food!
Extra protein
@@guystuckinelevator2 As it should be
never in this salmon...or any farmed salmon that uses parasite free feed..
Thank you very much looks very nice and simple 👍
🤣😏
Hello Chef. What music is used at 8:30? It's very peaceful
Listed in the links below.
It's called Incomplete by Gavin Luke...
ua-cam.com/video/LJck4B_s638/v-deo.html
Make a type of soup next time curious to see what you come up with love soups
oh yes...did you see it :)
What beef do you recommend for tartar?
i suggest a nice fillet mignon...center cut if possible.
Hey guys can't find that video with most expensive california rolls???
Hiroyuki Terada - Diaries of a Master Sushi Chef
• 1 second ago
yes...sorry for confusion...i had a video schedule conflict..that will be uploaded on the 18th...
@@DiariesofaMasterSushiChef thank you for your kind reply, all of your videos are great , can't wait for 18th now )))
That looks really good 👏🏻👏🏻👏🏻
Hiro this looks delicious!!
Thank you so much...it was really good..
Can't wait to make this!
What I would add would be Ikira ,salmon eggs would be amazing in my opinion.
agree....next time what would be great...
I do wish we'd see more of Hiro's masterful cutting
He has hundreds of vids on yt, including being the Guinness Book of World Records holder for the most slices of carrots --> BLINDFOLDED.
Has another one or two w GR (Gordon Ramsay).
Ok so where do I get that plate at?
in my studio :) but the actual plate i bought from my dish supplier a few years ago.
Oh _tuber melanospora_ ... Salmon tartare, truffles chips and salmon eggs caviar on a blini.
Did he say Australian truffle from Auckland? Auckland is NOT! in Australia. It's in New Zealand which is another country
I'm glad to see that the internet police have finally arrived.
Beautiful...arigato! Maybe a shiso leaf too for green? :-)
Looks delicious
Was that fresh or smoked salmon. Most salmon produced tend to be smoked. If you put the salmon, I'd recommend skinned, i the freezer prior to cutting, it would make cutting easier. Shallots instead off red onion, would be make it for a more subtle taste. Otherwise, another great dish from Hiro.
This looks fantastic!
chiffonade Shiso leaves
Ooooo, Nice! I love steak tartare. I make it all the time. I think I've perfected it (to my liking). I've never had a salmon or tuna tartare. Must make it sometime!
you must make this one with salmon...you will not believe so good..
@@DiariesofaMasterSushiChef I will, thanks Hiroyuki-san. Looks delicious.
Take care.
Dose bakkaforst ship worldwide?
not to homes direct..only in the US...but the ship to other places in world to distributors.
Bro this shit is so satisfying
Wish I had enough money to taste that
Google Copper River Salmon, and mark your cell phone Calendars for next year to order it, shipped on ice to your front door.
"The Copper River is located 150 miles East of Anchorage, Alaska. It flows into the North Gulf of Alaska and is home to the famous Copper River Salmon. The river itself is 300 miles of glacier-carved waters, and its elevation drops 3,600 feet along the way, making it one of the fastest flowing rivers in the Country" (USA).
The first catch is mid-May, and runs through September.
Unbelievable, delectable, sushi, barbequed. Save the smoker for less "inspired" cuts of salmon/seafood, beef, other meats.
Runs between $50-$75/lb.
Bon Appetit, my friends.
this salmon you are talking about is wild...and will have parasites..and 50-75 a pound? I will buy Japanese Wagyu instead...!
@@DiariesofaMasterSushiChef Chef Hiro-San, with all due respect, Sir, Google Good Housekeeping, 1.18.17 (has medical references and links). It is called the Japanese tapeworm, and is of no concern culinarily speaking, injesting by humans after cooking properly. Not raw.
That was way back in 2017, three years ago.
Double check your research, Chef Hiro-San?
Millions upon millions have eaten Copper River Salmon, grown in the glacier-fed (COLD) rivers.
Just like being able to detect worms in a founder's underside, you have to know your food, meat or veges.
It is a great celebration here, in the greater Pacific Northwest and, indeed cherished around the World as a culinary delight.
Based upon my research, through the past few years, it is basically eradicated, the Japanese tapeworm in Copper River Salmon.
You, of course, are entitled to your opinion and do further research, as I have since your comment/reply to me.
Kindest regards, Chef Hiro-San, to Mr. Preston (your amazing friend and cameraman, master music and amazing vlogger) and to both of you and yours, always.
⚘🙏❤🙏⚘
Always, and always.
Have shared your name and amazing talents on many Global yt channels in the comments, helping to increase your views/subs... that is how much I believe in you two:
ATK, GR, EPICURIOUS, BON APPETITE, PASSION FOR FOOD... and so many more.
Love you. We can agree to disagree, but I maintain my stance. My dad is an authored game writer, and he and mom are in their early 80s and is married to my mom, who was raised in Tachekawa, Japan.
I stand my ground, sir, again... with all due and owing respect.
Love you both. Stay safe, ok?
@@DiariesofaMasterSushiChef Wagyu is beef.
Could have sworn we were talking about Seafood?
Very nice chef hero...
Great work. Beautiful!
Thank you so much :)
Ganbatene my handsome chefs....
When is it safe to eat a raw egg?
Hello from Brazil!!
oi...todo bem? :)
Green onion🤤
WOW just WOW!!!
yummy
great vid, i didn't think the bakkafrost salmon had deep rich white lines- not that fat? y
Hello, nice sharing video. Good job and God bless
Thank you so much for being here :) i also enjoy your grilled fish video...so nice!
Looks decadent!!!!
Big fan chef
Thank you...I so appreciate so much...!
Love your UA-cam! Share with everyone!👍👍👍👍👍🥰🥰🥰🥰🥰🙏🙏🙏🙏🙏