We used to get 3-4 of these crabs every few days in our trap tied to our boat dock my dad built at our house in Cocoa Beach in the 70s. We had a pair of garden clippers always on the dock just for the stone crabs. They always had one big claw and one smaller (from being previously caught), and we would use the clippers to lop off the big one and toss 'em back to regrow that one. The smaller one would grow to be the big one and the empty arm would grow another claw. If we got any Blue Crabs those we cooked whole. It was a great addition to the dinner table to go with whatever fish we caught in the evenings or weekends.
@@DiariesofaMasterSushiChef very true! I was mostly joking but let's face it your recipes have something special to them watching your Technique alone..... I think I've learned something every video
looks amazing, I would like to try to make that but dont have the sauce, im sure something could be substituted though. Thanks for the idea guys and love your vids!
I like the fun fact they added about Stone crabs being sustainable. They take one claw from the crab and throw it back and then the claw grows back. That's pretty cool.
That looks really good. I would like to try that. Where I live, the Japanese restaurant that I go to always uses sustainable seafood in their dishes. I like to watch one of the chefs prepare the fish and the sushi. I sit where I can watch him work. I would like to go to Florida in the future. Hope you and your cameraman have a good afternoon and a great week, Chef Hiro.
I've only had crab once and I liked it but I'm not sure if I could eat it this way. Great video as always. But I have a request if you don't mind. Do a video on perch. I love that fish.
Dear Master Sushi Chef, how important do you think is a Hangiri to make sushi rice? Can I kindly ask you to make a comparison video of using the Hangiri and a bowl made of steel or plastic? Best regards
Looks fantastic as always. Question: I play the piano and that piano piece you edited into the video is beautiful. Would you please tell me what it's called? Thank you in advance.
HIRO !!! AGAIN ANOTHER REMARKABLE DISH... THE TECHNIQUE THE FLAVORS YOU THROW ON MAKES EVERY VIDEO WORTH WATCHING... YOU ARE ONE OF A KIND... SEND ME FOOD IM HERE IN CALI AHAHAHA... CAMERA MAN YOU LUCKY SON OF A GUN... I ENJOY EVERY VIDEO YOU GUYS HAVE DAMMIT WISH I WAS THEIR TO TASTE THEM ALL... HAVE A GOOD ONE...
a magnificent master piece Hiro San! really too beautifull to be destroyed by eating! )) , i'd also humbly suggest creating Stone Crab Unigiri rice balls with Stone crab in one dish , kids would love them
Lovely Presentation, Hiroyuki. Would you be so kind as to tell me which Nori and which rice you use. I've been using a choice gold Yaki Sushi Nori from South Korea , It is quite dark and thin but strong. Is your brand Ariake? It looks almost black.The one I am using has a very mild smell but I've never tried the Japanese variety...yet. I know you probably spent years learning rices but is there one you could recommend that's easily obtained? Have a great Holiday season and let us see your filmographer once in a while:), just curious what the man behind the camera look like.
I guess removing both claws happens frequently. A study was done that said it was like a %20 mortality rate when you take one claw and a %80 when you take both.
Mmm I wonder if Japanese uni taste the same as ours, which we call kina in nz. Would love to try making some sushi with it but I can't help but eating it on its own before it makes it to the prep table lol
There needs to be an intro and outro, also a website to link every video with a written recipe to follow. I love how Livin' the Keys Life has an intro and outro, plus a website. You could also find better companies that can make a variety of things for people to buy, even your own line of sauces and ingredients.
Amazing a work of art on a plate and I'm sure it tasted nice too 🙂 Just a little note not to keen on the music way too depressing lol I really liked the DJ vequine alien mix which you always used to play but just a personal choice Once again great video 😊
Are those prices for stonecrab regular for america? I'm a little shocked right now! In France you get stonecrab for 4-6€ per kilo and even in Germany for 9€!
They are always expensive, never had one before and most prices for things in America are outrageous. You can go to a local butcher and buy an eye of round roast for $25. Fresh greens are expensive, most fresh produce and meats are way overpriced. Most of the junk food and other bad things full of sugar or salt are cheap.
Robert Ramesh it really actually should cost nothing and in California stone crab I’ve purchased for cheap in the Korean markets. Where im from on my Island Uni can be caught yourself , they boost the prices because people are lazy or can’t get the Uni themselves or crab.
your recipes are so inspiring! the only problem is that in finland.. its impossible to get ingredients. to get 1 ingredient its like 1,5 hour trip to helsinki find parking (about 1,2h) then locate the shop (to find out its moved) then head to the shop.. to see it closed 2 minutes ago =P.. (the shop owner let me and my friends in because hiro recipes =) )
Almost 2am and now I'm hungry, thanks to you guys. Edible art at it's best.
We used to get 3-4 of these crabs every few days in our trap tied to our boat dock my dad built at our house in Cocoa Beach in the 70s. We had a pair of garden clippers always on the dock just for the stone crabs. They always had one big claw and one smaller (from being previously caught), and we would use the clippers to lop off the big one and toss 'em back to regrow that one. The smaller one would grow to be the big one and the empty arm would grow another claw. If we got any Blue Crabs those we cooked whole. It was a great addition to the dinner table to go with whatever fish we caught in the evenings or weekends.
One word to describe it, AWESOME !!!
You never seize to disappoint me. This recipe is fantastic.
That is beautiful. Must taste great. Thanks for the excellent video's.
My mouth will not stop watering this looks so good want to share some to everybody.
I saw it very interestingly. We support active overseas. From Japanese cooks
It looks very very delicious! Cheers and Good afternoon.
I don’t even eat seafood but for some reason I am always watching your videos. They intrigue me.
Beautiful. Wish I could try it
Delicious recipes always.
Your knowledge of flavor, presentation and skill always just blows me away..... I'm going to go broke trying to recreate these videos
@@DiariesofaMasterSushiChef very true! I was mostly joking but let's face it your recipes have something special to them watching your Technique alone..... I think I've learned something every video
Mouth watering dish, looks really nice👍
Wow even the bowl looks devine
Oh starfruit❤ It brings me so many memories from my childhood😄 This dish looks delicious and I would love to try it!
looks amazing, I would like to try to make that but dont have the sauce, im sure something could be substituted though. Thanks for the idea guys and love your vids!
Super delicious and so beautiful presentation 🥰 my dear friend chef Hiro Terada 😘
Love crab, looks good!!
Hi Hiro and Charles! Love the video as always! Greetings from Belgium 👋🏻
Hiro and Cameraman, you dont need more than that small pierce of the dish! Cuz it is so satisfactory^^
Hiro, looks amazing!
wow that looks amazing!!!!!!!
Wow. Just wow.
Hiroyuki Terada - Diaries of a Master Sushi Chef :-)
I like the fun fact they added about Stone crabs being sustainable. They take one claw from the crab and throw it back and then the claw grows back. That's pretty cool.
Love the music and it looks so amazing ❤️❤️😊
nice video & wonderful plating!
That is a very rich plate. I like when you said" I can't believe it " .
4:12 Would you be able to put the sucker in tempura batter and fry it? Could we see you do that?
Hiro what an impressive Chef
That looks really good. I would like to try that. Where I live, the Japanese restaurant that I go to always uses sustainable seafood in their dishes. I like to watch one of the chefs prepare the fish and the sushi. I sit where I can watch him work. I would like to go to Florida in the future. Hope you and your cameraman have a good afternoon and a great week, Chef Hiro.
Looks good!
Good afternoon, looks delish , Hiro
Yummy 😋 👌💗thanks guy's nice video.
Wow they look nice
The camera man needs to show his face he is what makes this show awesome
I love your show I'm actually making the golden curry from your show tonight.thanks so much
I've only had crab once and I liked it but I'm not sure if I could eat it this way. Great video as always. But I have a request if you don't mind. Do a video on perch. I love that fish.
You're alive !!!!
looks bombbb
Very nice, O'sensei. Arigato. Best
Dear Master Sushi Chef,
how important do you think is a Hangiri to make sushi rice? Can I kindly ask you to make a comparison video of using the Hangiri and a bowl made of steel or plastic? Best regards
Looks fantastic as always. Question: I play the piano and that piano piece you edited into the video is beautiful. Would you please tell me what it's called? Thank you in advance.
HIRO !!! AGAIN ANOTHER REMARKABLE DISH... THE TECHNIQUE THE FLAVORS YOU THROW ON MAKES EVERY VIDEO WORTH WATCHING... YOU ARE ONE OF A KIND... SEND ME FOOD IM HERE IN CALI AHAHAHA... CAMERA MAN YOU LUCKY SON OF A GUN... I ENJOY EVERY VIDEO YOU GUYS HAVE DAMMIT WISH I WAS THEIR TO TASTE THEM ALL... HAVE A GOOD ONE...
@@DiariesofaMasterSushiChef LIKEWISE... YOU ARE A LEGEND JUST ANSWERING BACK IS A BLESSING... GOOD AFTERNOON... 🍜🍣👍💪🍻
reminds me of my old job.
What kind of music play in the background in around min 4:00?
Ikura, Crab, Truffle, Uni... sounds amazing... and well outside my price range 😂
I literally almost cried.
Thanks Hiro.
Very very good chef and charles in the light dish looks more beautiful and if possible please try to make a video on sword fish and goof afternoon
Fantastic !!!
Hiro, you have inspired me to become a sushi chef , can you give me any tips or suggestions! Please my friend, you are amazing!
Exquisite! 👍
a magnificent master piece Hiro San! really too beautifull to be destroyed by eating! )) , i'd also humbly suggest creating Stone Crab Unigiri rice balls with Stone crab in one dish , kids would love them
@@DiariesofaMasterSushiChef thank you!
Lovely Presentation, Hiroyuki.
Would you be so kind as to tell me which Nori and which rice you use.
I've been using a choice gold Yaki Sushi Nori from South Korea , It is quite dark and thin but strong.
Is your brand Ariake? It looks almost black.The one I am using has a very mild smell but I've never tried the Japanese variety...yet.
I know you probably spent years learning rices but is there one you could recommend that's easily obtained?
Have a great Holiday season and let us see your filmographer once in a while:), just curious what the man behind the camera look like.
That's delicious
I guess removing both claws happens frequently. A study was done that said it was like a %20 mortality rate when you take one claw and a %80 when you take both.
Lovely music guys :O
What kind of knives do you use?
Love your videos
Tried some dishes my self
Thx for the recipes
Greets from Germany 🇩🇪
YUM !!!
Beautifully Made Hiro oh if only I had the Money for your Services 🤦🏽♂️🤤🤫
Love vids, love food xx.
I love both of you ❤️
Good Afternoon Hiro-san
Who is the pianist in the video? The music was beautiful and went perfect with this video!!!
So nice...!
So delicious looking. How much would you charge for that awesome dish and still make a profit?
Star fruit is so pretty - I wish I knew a way to use it as more than a garnish, but it's a little bit too sour to just eat as fruit.
Mmm I wonder if Japanese uni taste the same as ours, which we call kina in nz. Would love to try making some sushi with it but I can't help but eating it on its own before it makes it to the prep table lol
Nice
What is uni?And what is it made out of?
Where does the oba leaf come from
You called the green leaf Oba but it looked like Shiso to me. Are they similar?
Chuck Handcock they’re the same thing just a different name
Damm looks good
Good to see they’re still alive after that pufferfish
I want a crab from stoned @Hiroyuki Terada :-)
There needs to be an intro and outro, also a website to link every video with a written recipe to follow. I love how Livin' the Keys Life has an intro and outro, plus a website. You could also find better companies that can make a variety of things for people to buy, even your own line of sauces and ingredients.
Let’s see what Hiro makes today...
i really wish i wasnt allergic to every type of seafood :( .....that looks amazing!
Amazing a work of art on a plate and I'm sure it tasted nice too 🙂
Just a little note not to keen on the music way too depressing lol I really liked the DJ vequine alien mix which you always used to play but just a personal choice
Once again great video 😊
That is almost too beautiful to eat... but I would be willing to try.
Itadakimasu!
Make a sushi pizza. Great video
Damn this isn't supposed to be eaten this should be in a museum
Source for the piano piece?
I'm looking for it too
Elm - Martin Landh great piano piece even though it is not his area of expertise.
Thank you so much, @@GammaRayXZ ! That piece is so beautiful. I'm likely to try to teach myself the piece such is the awe it inspires.
Are those prices for stonecrab regular for america?
I'm a little shocked right now! In France you get stonecrab for 4-6€ per kilo and even in Germany for 9€!
They are always expensive, never had one before and most prices for things in America are outrageous. You can go to a local butcher and buy an eye of round roast for $25. Fresh greens are expensive, most fresh produce and meats are way overpriced. Most of the junk food and other bad things full of sugar or salt are cheap.
I think presentation is beautiful but I wished you guys had a simpler or cleaner plate. A simple matte black plate would have looked amazing.
@@DiariesofaMasterSushiChef Thank *you* for replying to my comment! You're welcome too. Really love Hiro's simple but beautiful presentation style.
Its a dish that is a work of art.
What, no gold foil today? You guys must be on budget or something...
Alan Shore that’s a mighty large budget lmao
Do you realize how much it cost to make that simple dish? Your mind would be blown!
@@85reddz It was a sarcasm, you fucking dimwit.
Robert Ramesh it really actually should cost nothing and in California stone crab I’ve purchased for cheap in the Korean markets. Where im from on my Island Uni can be caught yourself , they boost the prices because people are lazy or can’t get the Uni themselves or crab.
@@damien1781 Gold flakes are not expensive at all!
Yum :)
Now I can make it also and share with my friends. Thank you, Hiroyuki :)
I want one!!! Just cannot afford :((
Is this Hiro’s UA-cam channel?
Star fruit: No! This is Patrick!
One bite
Hiro, if you can retain the crab meat in a chunk, then do a sushi or on a rice cake, that will be perfect...
your recipes are so inspiring! the only problem is that in finland.. its impossible to get ingredients. to get 1 ingredient its like 1,5 hour trip to helsinki find parking (about 1,2h) then locate the shop (to find out its moved) then head to the shop.. to see it closed 2 minutes ago =P.. (the shop owner let me and my friends in because hiro recipes =) )
@@DiariesofaMasterSushiChef Plus im left handed =)
Love the video, as always, but the sound of the metal spoon on that bowl was painful.
Sustainable crab eh
looks good and delicious but i'll introduce more crunch elements to the dish as all toppings are soft and sloppy.....
Hi
I want to eat that...
Who wants to see the camera man cooks