This really was a great video. Most people waste so much when breaking down any type of protein. The "spoon" meat as we call it in Hawaii is something old timer fisherman do. Many just toss it away. The older generation does not waste even the smallest of things. The younger generation only does this now if they're taught to do so by their makua or tutu. Japanese masters like Terada San have always respected the animal enough to know this. It is very refreshing to see this shared so others understand the importance of tradition. Thank you for sharing 🙏
Hiroyuki Terada - Diaries of a Master Sushi Chef You are very welcome, Chef Hiro. The next time I visit the Japanese restaurant in my city, I will order more of the crispy salmon skin. When we have our Heritage Days festival in August, I will go again to the Japanese pavilion, to get more Japanese food and watch the Japanese drumming. So much great food, art, dancing and music from different countries in the world.
That tuna is perfect in coloration and looks so fresh...remarkable cut of fish! I'd love to be able to get my hands on such quality ingredients where I live! I'd give anything to eat Hiroyuki Terada's preparations, even though I'm picky about what sushi I'll eat tuna is definitely one of the easiest to get started with and my personal favorite. It's what I'd tell anyone to start with.
Yes I will be sure to check it out, I'm subscribed so I know when you put up new videos. And salmon is also a favorite! It's the mildest experience for a beginner alongside tuna for me.
You amaze me. You make me feel like I could do this after I watch you. Thank you for challenging the inner me!! I make sushi at home for myself. I normally use tuna or shrimp. My favorite is the dragon roll, especially the eel and shrimp. Where do you suggest finding eel? Thank you!! I love your videos. I watch them over and over.
Good afternoon, Hiro san, What a beautiful piece of tuna. It was interesting to watch the way you cut it up into nice pieces. Thank you for sharing your technique.
Awesome video guys. That fish looks amazing and sushi is on the menu for tonight. My mouth started watering as soon as you began to break that piece of tuna down.
i love the video's honestly, i love hiro, i love the connection between cameraman and hiro.. But for the love of god, stop breathing like that into the microphone or camera
Hiroyuki Terada - Diaries of a Master Sushi Chef I love your videos, Hiro (and cameraman!) I’ve been very, very sick and your videos make me smile. Thank you so much for the videos and your replies make my day 💜
You're going to have to freeze it at -4° F for a week, and thaw it in the refrigerator for 24 hours BEFORE even attempting a stunt like that. That way, you decrease the chances of getting parasites in your system.
Brie Teas not true for tuna. I was born and raised in Florida and have went offshore fishing all my life, caught many tuna (blackfin, yellow fin) etc. eaten all of them raw fresh off the boat, and even the fda states that tuna don’t need to be flash frozen.
Bronmelodame question, so you can go to your local market or store get fresh tuna and just eat it raw right there? You don’t need any preparation to protect yourself from parasites?
Hiroyukisan, you make everything so effortlessly. Your skill, coupled with the quality of your instruments, is extraordinary. Where does this steel come from? Are these blades Japanese or made here in the states?
Hiro, good afternoon! Thaaank you for this Tuna tutorial! Very educational and much appreciated! In my homecountry we have to pay a lot of money for such a piece of Tuna - looking forward to your new future Tuna recipes!!!
I had a question on cutting. What's the difference between, hegigiri (へぎぎり) and sogigiri (そぎぎり) cutting techniques? (My Japanese spelling may be off. Plz correct if it is) I heard these terms before and was not totally clear. As far as I understood one was for sashimi and the other was more for nigiri.
Interesting! I learned a few things. I always eat my tuna raw so it's imperative it be fresh. Btw, you can fry salmon skin until crispy. It's very tasty. Tuna skin is yuck!
MasterSushiChef Hiro and Mr.Chris aka Master Camera, can you please explain how art of plating works, especially limitations on being overly too complex and perfect. Also sauce usages
Everything he does is with so much precision and his meticulousness is absolutely mesmerizing! Thank you for these videos!!!
Watching Hiro-san cutting the tuna so smoothly and easily, reminds me of the old saying 'like a hot knife through butter'!
You definitely know a thing or two about butter lol
@@AgencyIsland lol
Could we get like a story time of hiro's life that would be really interesting to hear where he's from and how he got into making sushi
"Hiro Dreams of Sushi"?
This really was a great video. Most people waste so much when breaking down any type of protein. The "spoon" meat as we call it in Hawaii is something old timer fisherman do. Many just toss it away. The older generation does not waste even the smallest of things. The younger generation only does this now if they're taught to do so by their makua or tutu. Japanese masters like Terada San have always respected the animal enough to know this. It is very refreshing to see this shared so others understand the importance of tradition. Thank you for sharing 🙏
Wow love how you utilize all parts...i’m addicted watching you
"You sharpened your knife, right?"
"Yes, I sharpened it."
(proceeds to effortlessly split atoms...)
Good afternoon
Good afternoon
😁
Good... AFTERNOON
Best comment
always so professional you are very pleasing to watch I enjoy your videos full of joy
Great tutorial video! This takes the scariness out of ruining an expensive cut of tuna! Thanks Chef Hiro!!!
That looks soooo good. I haven't had good sushi in so long. Great job.
What a great video, Chef Hiro. Very informative. Hope you and your cameraman have a good afternoon.
Hiroyuki Terada - Diaries of a Master Sushi Chef You are very welcome, Chef Hiro. The next time I visit the Japanese restaurant in my city, I will order more of the crispy salmon skin. When we have our Heritage Days festival in August, I will go again to the Japanese pavilion, to get more Japanese food and watch the Japanese drumming. So much great food, art, dancing and music from different countries in the world.
That looks so good! If I ever find myself in Florida, I'm totally stopping by your restaurant.
Hiroyuki is the king sushi chef on UA-cam, hands down
That tuna looks great! Thanks for the video Hiro & Charles!
your good at teaching chef A + very soothing always clean and very hygienic
Hiro taught me everything I needed to know about sushi , enuff said
That was beautiful! That knife and the cuts were so smooth, like butter.
You can use the skin as a mousepad.
Waste not, want not
Wow that was a big wedge of meat! Awesome knife skills and planning every masterful cut. Doing a great job as usual guys, keep it up!!!
Good afternoon to the tuna, Hiro San and the camera guy
Part 2 i need you !
Thank you for the video guys !
Damn that’s the most beautiful piece of fish
I learnt a lot about Tuna this video. Thanks!
I appreciate you mentioning it being about 1 in width.
I was trying to figure that out.
Thank you!
I'm a simple man, I see chef Terada with blocks of tuna, I press like.
This fish looks sooo fresh. Amazing! Ingredients are 90% of deliciousness.
I never leave comments.. But this is artwork.
That tuna is perfect in coloration and looks so fresh...remarkable cut of fish! I'd love to be able to get my hands on such quality ingredients where I live! I'd give anything to eat Hiroyuki Terada's preparations, even though I'm picky about what sushi I'll eat tuna is definitely one of the easiest to get started with and my personal favorite. It's what I'd tell anyone to start with.
Yes I will be sure to check it out, I'm subscribed so I know when you put up new videos. And salmon is also a favorite! It's the mildest experience for a beginner alongside tuna for me.
I am impressed by the way he scraped the fibrous parts.
Almost 1 Million subs, way to go Hiro and Mr.Cameraman
Hiro's knife skills are incredible
You amaze me. You make me feel like I could do this after I watch you. Thank you for
challenging the inner me!!
I make sushi at home for myself. I normally use tuna or shrimp. My favorite is the dragon roll, especially the eel and shrimp. Where do you suggest finding eel? Thank you!! I love your videos. I watch them over and over.
I love how you use a very short yanagiba compared to a traditional 270-300mm but your so efficient with the length of the blade!
Professional chef Terada 😍
Hiroyuki Terada - Diaries of a Master Sushi Chef you the best chef with chef Gordon 😍😍👍
Good afternoon, Hiro san,
What a beautiful piece of tuna. It was interesting to watch the way you cut it up into nice pieces. Thank you for sharing your technique.
I made a good life choice subbing to this channel!
At first it was for the gore and graphics but now I love the sushi making stuff and all.
I came here from deer meat for dinner and I got here this man right here is the best sushi maker I've seen
Hiro: hope it’s sharp enough.
Knife cuts through the meat like it was air.
Hiroyuki you are fantastic I will be a chef like you!
Exactly what I needed. Thank you, chef!
That's why he's a master! Ive been served that fibourous piece at asupposedly high end restaurant as sushi.
Absolutely love the content! enjoying old and new videos as I can watch some of the older stuff!
Awesome video guys. That fish looks amazing and sushi is on the menu for tonight. My mouth started watering as soon as you began to break that piece of tuna down.
Lovely as always this channel never disappoints me!
cameraman breathing
The heavy breathing hurts my breathing lol
3:32 What ??! It's the same tune as Mathologer's intro :O
getting real close to that million.
its so Satisfying to watch those cuts...!
i love the video's honestly, i love hiro, i love the connection between cameraman and hiro.. But for the love of god, stop breathing like that into the microphone or camera
It's 1AM in the morning right now. Yet, it's still a good afternoon.
Looks soo good, I could eat ahi every day. I know sushi grade tuna is a delicacy, but have you every smoked or hot bbq a large 6 lb piece before?
Which wood would you use to smoke it??
@@Joedem92 something lite tasting? maybe cherry with small amount of oak...
That's really cool. Thanx for the video and for sharing
Very good this video!!!!
I larned how to cut tuna with you Hiro! Today, I Will buy a tuna and to make to my mother. Thank you!!
That is one sharp knife, O'Sensi. Excellent information. Best
I really enjoyed the video 👍🏼
Brilliant way to get every ounce of meat from the tuna. Brilliant.
Good afternoon hiro and everyone
Wow chef ..it helps a lots for my job,thank you for such a helpful vedio ..thank you ❤️❤️big fan of you
Love these guys
Good afternoon! Thats a nice fresh tuna you got there. 👍👍
My god I’m watching heaven. I enjoy eating Tuna. Never had it fresh though.
Excellent video!!
A very good video sir Tereda.
A real learning experience for the beginner
Thank You Hiro San
Looks awesome, Hiro!! Can’t wait for more videos
Hiroyuki Terada - Diaries of a Master Sushi Chef I love your videos, Hiro (and cameraman!) I’ve been very, very sick and your videos make me smile. Thank you so much for the videos and your replies make my day 💜
Awesome video, but dang the loud breathing was getting to me....
Good Afternoon!
I'd love to grab one of those blocks and eat it like a candy bar. Take bites out of it like a savage. Yum!
You're going to have to freeze it at -4° F for a week, and thaw it in the refrigerator for 24 hours BEFORE even attempting a stunt like that.
That way, you decrease the chances of getting parasites in your system.
Brie Teas not true for tuna. I was born and raised in Florida and have went offshore fishing all my life, caught many tuna (blackfin, yellow fin) etc. eaten all of them raw fresh off the boat, and even the fda states that tuna don’t need to be flash frozen.
Bronmelodame question, so you can go to your local market or store get fresh tuna and just eat it raw right there? You don’t need any preparation to protect yourself from parasites?
@@voxi3127 correct. only really holds true for tuna. Salmon and others you will want to follow FDA guidelines.
Lol
The sharpest knives there is😍
Nice, learned a lot from this video
Sooo satisfying and beautiful
Amazing video!!
It’s very helpful!!!
perfect..perfect..👏 ,clap👏
Hiroyukisan, you make everything so effortlessly. Your skill, coupled with the quality of your instruments, is extraordinary. Where does this steel come from? Are these blades Japanese or made here in the states?
Hi Hiro,,,that was a great display,love watching you with your knife.perfect 👌
Hiro, good afternoon! Thaaank you for this Tuna tutorial! Very educational and much appreciated! In my homecountry we have to pay a lot of money for such a piece of Tuna - looking forward to your new future Tuna recipes!!!
@ Hiroyuki Terada - Diaries of a Master Sushi Chef: pleasure - I love your YT-channel so much! Please never stop!
Awesome video!
Thank you chef!
I had a question on cutting.
What's the difference between, hegigiri (へぎぎり) and sogigiri (そぎぎり) cutting techniques? (My Japanese spelling may be off. Plz correct if it is)
I heard these terms before and was not totally clear.
As far as I understood one was for sashimi and the other was more for nigiri.
Your breath is cutting like a razor.
wonderfull!!!! Master!!!
Wow that's a big fish.
I'm curious how cold the tuna was through both of these processes?
nice video hiro and camera man👍💕
I always watch even old videos coz I love cooking and I love all ur videos❤❤❤👌☝
Interesting! I learned a few things. I always eat my tuna raw so it's imperative it be fresh. Btw, you can fry salmon skin until crispy. It's very tasty. Tuna skin is yuck!
6:49 Oh, that's how they make the negitoro
Tuna skin is pretty usefull too!! Its very fatty and can be cooked in large process it gets very tasty and tender.
Looks great, what is the knife you guys refer to? ...and what is the difference between that knife and a standard Yanagiba?
Beautiful Chef!! Good Afternoon
Me entró hambre!!!
I catch a lot of tuna and will definitely be using after my next trip!
Good afternoon Hiro
Beautiful video,thank you
Great videos as always
MasterSushiChef Hiro and Mr.Chris aka Master Camera, can you please explain how art of plating works, especially limitations on being overly too complex and perfect. Also sauce usages
Damn someone’s having a hard time breathing lol
Just broke down same cut of tuna today. Wish I saw this 1st lol
Hello, had a quick question.
How long does it stay fresh for and is it okay to use frozen fish for sushi??
Omg thank you!
Good brother
VERY GOOD AFTERNOON GUYS AND GALS!
Aaaaah so satisfaying 🤤🤤
Top 10 satisfaying videos 🙃