How I Wrap My Sushi Mat, Professional Way
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- Опубліковано 28 вер 2024
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How I Wrap My Sushi Mat from Master Sushi Chef Hiroyuki Terada
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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 UA-cam.
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
Hiro is the professional of professionals, can’t be topped
Thank you for being here Chairman Kim... :)
Whoo! I thought he was goinh to show how to braid/ make / create the sushi mat...
you prolly dont give a damn but does anyone know a method to get back into an Instagram account..?
I was stupid lost the password. I love any tips you can give me!
@Rocky Junior instablaster =)
This is exactly what I was looking for. I'm glad to find your channel and this particular video. Thank you for a simple but much needed lesson. 🙂
*Mat:* It would be a privilege to be rolled by you
*Hiro:* Very Very Good Afternoon
Everything Hiro touches, turns to a good afternoon
ziplock gallon bag works PERFECT. You don't have to seal it with air inside, dingdong. That's far quicker, easier, and cleaner than using plastic wrap. The mat fits PERFECTLY.
I was one of those people requesting this forever. Thank you so much for posting this. Makes more sense now wrapping it 4x.
I've literally been waiting for this video from you forever because I can never seem to wrap my mat right, and using a ziplock bag just sucks. Thanks Hiro!
GOOD Morning Hiro San!
GOOD Morning camera man!
MAKE ME SMILE
Sushi Mat: i'm safe, i'm just a mat for sushi!
Hiro: good afternoon
good afternoon always!
@@DiariesofaMasterSushiChef please don't kill me.
Thank you guys. So good of you to share your culture 🙏
Lovely. Clear and concise instructions. Very helpful thankyou.
Oh thank you so much. I saw on another channel that the sushi chef was using a properly wrapped mat and I thought, "Wait, that is not how I do it. That is so clean. My sushi making is a god awful mess." Then I found this video. I am gonna try this tonight. Thank you very much.
Good afternoon, my wife and I have wondered about this. Thank you for sharing your technique.
glad you liked it...please enjoy this technique...
Great Video! How often would you say you would need to change the plastic film? 🙂
Thank you Mike...depends on how often you use and how plastic is. if you just make some sushi say, a few rolls a week, you can just wipe off clean and use for the next time. in the restaurant, I change maybe every day or every other day, but I may making many many rolls a day.
Too easy; now I know. Thanks! This old Japanese guy is finally attempting homemade sushi. I have subscribed.
This is proof that cooking can be considered as an art, you create art when cooking at Hiroyuki's level
Thank you for being here :)
Your even here
Thank you very much for sharing this video publicly. You guys are awesome!
Twist-tie gallon food storage bags fit a 10"x10" mat perfectly, no zipper to trap air and only a dollar for 50 of them.
if you wish then do it...but this is how i do it.
do you have to rewrap everytime you make sushi or you can just rinse it off?
Nice 👍
I have made sushi for year as but Hiro is very much helpful
Thank you for being here!
i just do once with 12 inch... sometimes the edges will come unstuck, but it still works... i just hate using plastics
I'm guessing 18" plastic wrap is more of a commercial thing, because now that you mention it, I don't think I've ever seen it that long in stores!
Question though: before cling film became widely available (it was invented around 1950), how was sushi wrapped? Was the mat just soaked in water to keep it from sticking?
[Edited to add my thanks for this video -- always wanted to know how to do this!]
Thank you for being here CM...yes 18" is commercial only...you can not find at any supermarket...but 12" is fine too. inside out sushi rolls was popular in in 70s starting from california roll. when i started here in the states, we used to just take a piece of plastic and tear off and cover the rice part of the roll where the rice was, then roll it up with the plastic with the uncovered mat. that is how we all did it.
@@DiariesofaMasterSushiChef Interesting. Thank you, Chef!
Good Afternoon! Can you make a video on how Hirosan takes care of the big wood cutting board between uses???
sure...but I can explain....just use water, soap and hot water...that is all.
1 am in aus but still watching it
11:30 in Malaysia!
This video helped me a lot thank you
Thank you so much Chef.....
Stay blessed......... !!!
Hi, I’m from México, I would like to know, how is the right way to use the makisu? Thanks for your videos Hiro...you are de best ..! A
Amazing thanks for sharing this ♥️ salamat po..arigato gusaimasu more vid watching from bikol PASACAO CAM sur
Thank you for being here!!
I been wondering how to wrap my rolling mat. Thank you
Very interesting! Hey question. What record does Hiro hold from the Guinness World Record's ? Or held
Chopping carrots
most slices of salmon in 30 sec I think
Thank you for being here...! ua-cam.com/video/SAoDtHq6Shg/v-deo.html
The irony of this video posting now...I was literally looking up where to buy a sushi mat near me. I have decided to learn how to make sushi, 100% inspired by you. Thanks for doing this video, taught me a lot!
i am so happy you are here Larry...and happy to share some of my sushi making techniques with you and everyone...enjoy :)
Look delicious
Please please the name of the background music?
Thank YOU!
Hiro San, what are your thoughts on the Hasegawa plastic makisu?
Thank you
What a useful thing to know! Thank you!
AMAZING & 안녕하세요. Similar to one of the all time favorite channel I love !! 😁😎
Wrapped tight like a airport sandwich 😀
My handsome chefs ohayo....
Thank you xoxo
You just solved my problem!
Can you make other Japanese dishes other than sushi? My husband what’s to know what other dishes is Japan famous for 🙏🏼
Where is the testing part?
I just got a mat today. Thank you for this video 👍
Thank you for your knowledge Hiro
Thank you for being here Levi!
I wanted to make sushi but thanks for the good tip
Hiro, my friend, g11d aftern11n!!!
Thank you very much for this professional tip - the simplest things are the most sublime... You are a genius in so many ways!
Greetings from Germany!
❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️
🍚🍱🍣🍤🍚🍱🍣🍤🍚🍱🍣🍤
Thank you so much Thomas...you are so kind...see you friday :)
@@DiariesofaMasterSushiChef thank you very much for your ❤️!!! Very much appreciated!!!
Now I use a plastic making su so it does not stick to the rice, so I don't have to wrap it in plastic. I remember that ritual every morning.
Now you need to teach us if raw salmon from Walmart can be used? Do you have to do anything to it first? Please mention Kevin Roehler in the video when you make it ;-) thanks for all that you do. I learned everything from you.
yes..that is coming soon....stay tuned...!
I have been using the smoked salmon as Hiro-San did in his "Level 2 Walmart Sushi Challenge | Spicy Smoked Salmon Rainbow Roll" as well as the salmon fillets (after I remove skin) which I cut long "square" slabs for sushi and diagonal slices for nigiri and sashimi for some time. works well. I am in Indiana and cannot get fresh seafood like I did in Hawai'i or Florida~
@@EarthSh1ne nice. I figured smoked was a given but I keep hearing "use fresh fish" for the best sushi. Then I read you have to freeze it for one week to ensure any parasites are dead. To me that's not fresh. I seen where you can cure it in salt and sugar water for 3 minutes to use on bagels or something.
Good "trick of the trade" video🤓
Thank you for being here :)
Good afternoon
I keep asking this...Anytime the cameraman going to actually be part of this great channel in regards to showing what the hell he looks like finally? So strange 🤔🤔
Sifu 🍣
Hiro do u have any idea how long I've been wondering how u wrap ur mat so nicely ?? Thx SO MUCH FOR THIS VIDEO. Hope you are safe and healthy hiro 😊
Thank you for watching....I have shared this on my patreon channel for around 3 years or so...but i am happy to share here too.
@@DiariesofaMasterSushiChef ooh I didnt know thanks for sharing 🙂
There is an Iron Chef I seen on tv years back when I was in my late Teens then looked on youtube to see how diverse people's way of making Sushi is but this Iron Chef left the rice in a Metal bowl and mixed the vinegar in and that is a big No No in my book...
Can you show us how to properly clean a sushi-mat? Or do you throw them away, I put mine in the dishwasher, but they break sometimes.
I use the mats until the string is broken and fall apart. to clean them, just use a brush and clean with warm water and soap...let air dry.
@@DiariesofaMasterSushiChef Thank very much and have a good afternoon.
The plastic sushi mats are nice too though
you can get them...maybe more expensive...
How to get a mute camera man 101
I just stuff mine in a shopping bag n torch the end off
Wait i thought he was a master? I mean hes not called (hiroyuki terada professional sushi chef)
I am fucking lazy, usually, I use a plastic bag to wrap the sushi mat, after making my sushi roll, just re-use the plastic bag as residual bag
Why would so many people be asking such a strange question ?
because if you make sushi, you need to know so you can make inside out rolls.
It may seem that way. Sometimes you try something you see and it doesn't work out and can't figure out why. This is why we need the master sushi chef!!
Just use a plastic zip log bag
I think we know who killed those cats.
what a waste of the plastic :(
Is he serious? "Next time, Hiro will show you how he wipes in butt."
I missed the tasting part :(
lol..
I’m first
Yes.. finally..
now, show is how to cure fish at home :3
♥️
Amateur here.....this is literally the thing I hate most amount making sushi lol
Agreed! Now it will be 100% much easier
just try the same way...it is always hard the firs time but after will be easy!
@@DiariesofaMasterSushiChef Yeah, I'll definitely try it this way the next time! Have a good one!
Great video! How many uses do you get out of a wrapped mat?
Same day, any number. Can’t really sanitize well.
Try a ziplock bag with all the air sucked out. Easier to sanitize.
how many usage before you change the plastic ?
many times and best is to be sure to clean it off after you are done...for commercial business, I change every day but I am making many sushi rolls...
Wah! Poor Charles didn't get his bite at the end of the vid... It looked delicious! 😎🤣🤗
Love and prayers from somewhere near Seattle and around the World. 🙏❤🙏
🙏🏽🙏🏽🙏🏽
Bite of what...
Hiro San. You are the man. Love from Belfast, NORTHERN IRELAND 🇬🇧
Thank you for being here Abe :)
This is very informative. Thanks for sharing this, Chef Hiro. I hope you and your cameraman have a good afternoon. Cheers!
Thank you for watching Dwayne....! so appreciated :)
You couldn't figure out how to wrap plastic on something on your own? A gallon ziplock bag works better and is quicker and easier to use. You can even clean it off and reuse it over, and over again. Just don't seal it at all...especially with air in it. Put that end away from you. Tah Dah!
Salamun aleykum Hiroyiki kardaş ben sizlerin seliqeli işinizi cok coook sevirem sevgiler sayqılar Usta.
You inspire me In the career of sushi 🍣 thank you so much 😊 but I have to improve a lot 😁😁
Do you recommend to re-wrap after each use?
What I know is thay sushi is an complex. If someone doesnt put effort. the end result is bad
Use a gallon plastic ziploc bag. Plastic wrap does not last long and will never be recycled. Also, you don't need to wrap it when nori is on the outside of the sushi roll. Before plastic wrap was invented, sushi was rolled successfully.
I've always been curious about that sushi mat. I wasn't sure if the plastic wrap was reusable or a fresh wrap was used each time.
you can use it for more than a day but make sure is clean and no food stuck to it
Hi Hiro San,
May I know where can I get the colors crepe?
they didn't have the tasting this time after they finished
Thank you. I had always left the edges open.
you can...but in commercial place of business...can not leave open...
Thank you I want to see that get done so many times thank you👌🏼
Any time!
When it comes to sushy - Hiro is like Superman for the Avengers. 🥰
Who agrees and who not ?
I need this video so bad ! Just in time Hiro ... many thanks
COOL & 안녕하세요!! Similar to one of the all time greatest channel I love ... 😄😎
Important stuff
How to clean the bamboo mat?
😘👌 CHEFS KISS
well... that was an issue
Seer excellence
thank YOU sir, thought it was easy to wrap up a sushi mat, but apparently there is a smarter way to do things. Now I can finally make a cali roll!
What did people use before clingfilm was invented? Since sushi has been around for 2 centuries.
they never did inside out rolls...thats why japan only does nori outside instead of rice outside... this inside out roll is really americanized sushi way.
I am about to wrap my sushi mat for the first time, as well make it for the first, rice turned out excellent
Everyone has different techniques so much plastic
true...i have seen many also...but this is my way.
OR..... You can just get a silicon sushi mat and not have to wrap it....LOL
Where do you get the larger mats? I can’t seem to find any. Thanks!
Good Afternoon Hiro-San. Thank you for this video!
I have a 9.5 inch square makisu and the plastic wrap I use is 12 inches long. I have been sandwiching the makisu between and folding the edges over to the "outside". The folds being small though, I used scotch tape on the outside to secure it. I am going to try your method even though the plastic wrap is long enough to see how well it works. I also never double wrapped, which I think will also make it work better once all air is removed.
どうもありがとうございます
Can we get a video on how to cook bluefish in a Japanese way?