It makes me so happy watching Hiro san growing more confident by each video. Cheers to you and wish you very best for life, hope to see a lot more videos from you.
love to see new videos.. I wish I could post pics here.... I made sushi for the first time last week, thanks to you... It turned out amazing. I ordered all my fish from Catalina, based off your referral... Thank you for your videos my friend, you are an inspiration.
And it was well worth it...we waste a lot of food that others eat and actually makes it flavorful. I don't eat intensities really but I dont knock another person for doing so while the majority will both you to the ground just because they eat that.
It's all in the protruding veins in the skin !!!! they look like hairlike protruding dry veins, those are deadly , the ones with slick, smooth skins are mellow. there there you have it. regards from Bajacali.
This is the correct answer. They look like little white lines; imagine the lines you see on a watermelon. They go the length of the pepper, and its caused by stress ironically enough. The bigger and longer the lines the hotter the pepper will be.
No, I've never had anything like this in my life! Even a basic California roll from master chef Hiroyuki would be better than any sushi I've ever eaten.
Flava Flava!!! I couldn't stop laughing. You are awesome Terada san. Its amazing how well avocado, jalapeno morphed into sushi gastronomy...as if it was always there. thank you very much for your instructions.
I could watch you slice all day Hiro, it's just so precise and fast. Incredible! edit: I was always told it's based on the age of the jalapeno, so the white vein looking things and aged/wrinkled looking skin on the jalapeno will be spicier than a smooth one.
HIRO, hello, that HAMACHI JALAPEÑO WAS excellent, now I have to settle with 2 pieces of red snapper for dinner, saute’d with ghee, Stay well, CHEERS FROM NJ🇯🇵🇺🇸
I want to tell you that you do a very good job when it comes to Sushi I watch your shows all the time and it looks very tasty and I wish I could be there to taste that what I just seen it looks very amazing you do a very good job keep going doing a good work God bless and be safe out here
I have not had that type of sushi roll before. It does look really good. With peppers, the heat is inside the membrane. I hope you and your cameraman have a good afternoon and a great week, Chef Hiro.
yay a video i just come on you-tube everyday and hit refresh and hope to see a video by mr good afternoon:) love you guys your both amazing and i love your food hiro.
Good afternoon Hiro San, Looking forward to more of your cooking videos. Have you considered showing us an authentic Hayashi beef recipe? Would be super interesting showcasing a classic Japanese-western fusion recipe.
i could almost taste it , I got hungry and started eating some chips while watching , after a few minutes I had to stop eating the chips because they did not taste good anymore , all my brain wanted was the roll.. but this still come second to what you served Josh , lobster tempura dragon roll! that is on my bucket list of things to eat before I die ;)
My uncle is a huge jalapeño eater, the spicier the better! The way to know is the more veins or scratches not sure what they are on the skin, the spicier. I’m Mexican so we love our spicy. I live by it.
You can tell how spicy the Jalapeño is by the little marks on the flesh. More marks, more spice. Gardening trick: for a spicier jalapeño water less by 1/3 than the others. Less water concentrates the spice. I will say it also depends on altitude and soil. I’m from Albuquerque and it works great there.
Awesome Chef Hiro, just awesome! I agree with Charles. How do you get such perfect avocados? I don't think I've ever seen a blemish on any avocados in any of your videos (and I've been watching you since Nove).
this is my favorite video from you in a while.thank you for getting back in the kitchen and creating. i would love to be able to tell by looking at a pepper if it is a hot one or not. let me know how to do that please. thank you for all that you do. okie matt
The way to tell if a jalapeno is spicy or not, is by noting the color of the jalapeno first. If it's a darker green then your on the right track. Now look for the little brown or white veins that creep around the outside (the more the merrier). Now feel for firmness. The closer the seeds are to the flesh, the hotter it will be. If it turns red it's no good, throw it away or compost it. I'd be interested if that was helpful!
🎈🎈🎈id love to see some kind of sushi made with chicken??can you make some kind of sushi with the chicken. That would be interesting!!!💝Thankyou Hiro!!!
@@catfishredneck88none whatsoever. From what I hear, younger chiles tend to be hotter than older ones. The capsaicin levels start high then drop off to discourage animals from eating them too early and not allowing their seeds to mature until they are ready.
It makes me so happy watching Hiro san growing more confident by each video.
Cheers to you and wish you very best for life, hope to see a lot more videos from you.
FLAVOR FLAV!
lol I knew IMMEDIATELY who he was talking about hahaha.
I can’t stop watching these wonderful videos. I’ve learned so much.
Smooth skin mild. Rough skin=SPICY!!!! Butter knife to scoop avocado....MIND BLOWN! Food looks AWESOME as always!
hiro always gets likes, simple ingredients to make sophisticated dish. Good afternoon from Jamaica
This is great! Hearing you guys interact with each other and the noises from the chopping board etc.. so much better!!
im a artist ! and it looks like he is painting with flavor ! Respect from germany !
love to see new videos.. I wish I could post pics here.... I made sushi for the first time last week, thanks to you... It turned out amazing. I ordered all my fish from Catalina, based off your referral... Thank you for your videos my friend, you are an inspiration.
It looks so damn good.
Hiro always make various kinds of japanese food, and I think people forget he is a master sushi chef.
Doubtful. Almost everything he prepares on his channel is sushi.
sparky10901 nah there was a period of time last year when he kept doing dishes other than sushi so i stopped watching for awhile
Hiro is the hero , the man gave me so many kitchen ideas!!
I'm glad to see that I'm not the only one that accidentally overstuffs a spicy roll from time to time! Looks great as usual!
Wasn’t accident. Other dude said “put it all in” 👍🏼
The first 3 minutes was basically chef Hiro's rant on stupid customers lmao.
Westside 🤙🏽
lahainaboy761 I didn’t hear one rant about customers in the entire clip
@@stevenielsen3 lol he was complaining about waste.
I believe he was referring to the bloodline yellowfin excrete urine through that part of the meat making it dark and strong fishy taste
And it was well worth it...we waste a lot of food that others eat and actually makes it flavorful.
I don't eat intensities really but I dont knock another person for doing so while the majority will both you to the ground just because they eat that.
Piece of ART! Japanese delicacy of Master Hiro....looks delicious
It's all in the protruding veins in the skin !!!! they look like hairlike protruding dry veins, those are deadly , the ones with slick, smooth skins are mellow.
there there you have it.
regards from Bajacali.
How about shishito peppers?
Thanks I wasn't sure db
This is the correct answer. They look like little white lines; imagine the lines you see on a watermelon. They go the length of the pepper, and its caused by stress ironically enough. The bigger and longer the lines the hotter the pepper will be.
Oh my gosh you killing me! 😋 Looks delish! Mahalo for sharing 🍣 Have a good day!!!!
No, I've never had anything like this in my life! Even a basic California roll from master chef Hiroyuki would be better than any sushi I've ever eaten.
Flava Flava!!! I couldn't stop laughing. You are awesome Terada san. Its amazing how well avocado, jalapeno morphed into sushi gastronomy...as if it was always there. thank you very much for your instructions.
Art!
i just recently had Hamachi last weekend. BEST bite EVER!!!!
WOW! That's gigantic and beautiful. Yum yum..oishi!
I could watch you slice all day Hiro, it's just so precise and fast. Incredible!
edit: I was always told it's based on the age of the jalapeno, so the white vein looking things and aged/wrinkled looking skin on the jalapeno will be spicier than a smooth one.
😍love it ❤️️nice work my friend 🎣❤️
Increíble! Muchas gracias por los vídeo desde España
What a magnificent roll! Seriously I would pay Him thousands to be his apprentice
So impressive Hiro, well done. It looked very difficult to make but you did an amazing job, I actually clapped/applauded when you finished it!!
One bite is a BIG bite! When I try to make this, I'll probably split this and make two rolls instead of one. It'll last longer for me! Thank you both!
Yes my wife and I had a sushi roll similar that they called jalapeno popper roll. It was most excellent! Thanks for sharing!
HIRO, hello, that HAMACHI JALAPEÑO WAS excellent, now I have to settle with 2 pieces of red snapper for dinner, saute’d with ghee, Stay well, CHEERS FROM NJ🇯🇵🇺🇸
wow hiro you truly are a great chef
Simple ingredients: It takes a master chef to make something tasty from us.
Hiro: Very Good Afternoon
Should watch his old videos. He learned a lot from his mistakes.
What a breathtaking roll!!! Fantastic presentation!!! Seeing Hiro create such beautiful rolls makes me wish I was there to taste it ahah
Wow I love jalapeno sushi rolls but that looks incredible!! so jealous love watching you guys!! thankyou!!.
I want to tell you that you do a very good job when it comes to Sushi I watch your shows all the time and it looks very tasty and I wish I could be there to taste that what I just seen it looks very amazing you do a very good job keep going doing a good work God bless and be safe out here
I have not had that type of sushi roll before. It does look really good. With peppers, the heat is inside the membrane. I hope you and your cameraman have a good afternoon and a great week, Chef Hiro.
The spicy , the better!!! I love spicy!!!
Hiro you are the king of Maki. Thank you very much and good afternoon.
Best roll you’ve ever made Chef Hiro!!! Damn, this one totally making me hungry!!!
Happy Sunday morning! 😍 this makes me want sushi for breakfast!
1.35 am monday..malaysian here
I couldn't agree with you more!
good afternoon
AS A SUSHI CHEF, I WOULD SAY THIS IS fantastic.
This roll looks so frickin amazing!!!
mad skills, love watching.
Trying this tonight with Tuna.
You're Always an Inspiration Hiro!
Watching this late...made me hungry!! But all I have is cereal :(
Great video!
yay a video i just come on you-tube everyday and hit refresh and hope to see a video by mr good afternoon:) love you guys your both amazing and i love your food hiro.
"gonna finish this off camera"
Me: *Jealousy 100*
That’s what those snapchat ladies say when you send them $20 when they ask for $50
Leland Holton 😂😂😂🧐😳
@@RadDadisRad don't worry Bell dolphine doesn't have to worry about that
Awesome! I love the sushi videos , they are my favorite. Please bring more of them
I love the energy of you in this video Hiro! You seem happy lolol
Hiro's having a good time today nice to see....maybey having a party with all your bottles?! Ha ha😋😋😋thanks for the yummy video!!!💝💝
That's art brother, so enjoyable to watch!!!😮🤤👍🏽💯
That looks insanely amazing!
Thank you hiro, love your work.. im def trying this at home soon... cant wait for more tips and recipes...
Yes he is so cool and talented
Great work as always. He always makes me hungry.
That knife.... so nice... ur food looks amazing ...
It's night at thia moment, but I'm completely 'good afternoon' about this video!
Nice chef i like all your videos im only for making sushis i want to learn more ideas for sushi making
This is such an absolute terrific video, Great job chef Hiro, Good afternoon!!!
Umm this was uploaded a couple seconds ago...
Work of art! Wonderful
I was always told that the more little white lines on the jalapeño, the spicier it would be.
That is what I am calling "Veins."
They are one of the weakest chillies
Makes me sweat
That’s called Corking. From being stressed...water stressed....and the theory is stress gives more heat
The lines in the pepper are called veins and if you remove them the pepper is supposed to be milder
Spicy is nicey!... Testy chefs are always tasty!....
Good afternoon Hiro San,
Looking forward to more of your cooking videos. Have you considered showing us an authentic Hayashi beef recipe? Would be super interesting showcasing a classic Japanese-western fusion recipe.
You are like the Cheech and Chong of Sushi. You got a whole roll Hiro, use it all.
Looks great!! Mmmm
one of the best sushi roll i ever see.
i could almost taste it , I got hungry and started eating some chips while watching , after a few minutes I had to stop eating the chips because they did not taste good anymore , all my brain wanted was the roll.. but this still come second to what you served Josh , lobster tempura dragon roll! that is on my bucket list of things to eat before I die ;)
Hiro im super stoned right now i would destroy that roll. eat it like a god damn burrito
Hiro: how is the taste?
Cameraman: smells good Hiro
Hiro: g00d aftern00n
That's awesome!
very good chef! I'm your fan here from Brazil
Damn Hiro! You did it again! That is a fabuuuuulous sushi! 🍣 😋 Just subscribed!!! 👍
Awsome Futo Maki Roll Salute King
Yummy to the tummy 😋😋🤔spicy mouths watering yummy
WOW Hiro, just WOW
My uncle is a huge jalapeño eater, the spicier the better! The way to know is the more veins or scratches not sure what they are on the skin, the spicier. I’m Mexican so we love our spicy. I live by it.
I’m not a huge sushi fan or fish for that matter but this looks amazing.
I have made something like this, but I am so happy to see this! Thank you!!!
Beautiful, work of art. Probably tastes okay too :)
You can tell how spicy the Jalapeño is by the little marks on the flesh. More marks, more spice. Gardening trick: for a spicier jalapeño water less by 1/3 than the others. Less water concentrates the spice. I will say it also depends on altitude and soil. I’m from Albuquerque and it works great there.
That looks awesome.
Looks so delicious! 🤙
Great Video Chef:) one day i want to try some of your dishes!!!
Those are the biggest jalapeños I’ve ever seen!!! Damn near a bell pepper sized jalapeños!!
A Jalapeño Roll sounds really appetizing actually. I love anything spicy.
WOW THIS LOOKS SO GOOD, THANKS YOU, WE LOVE YOUR CHANNEL IN WISCONSIN.
Awesome Chef Hiro, just awesome! I agree with Charles. How do you get such perfect avocados? I don't think I've ever seen a blemish on any avocados in any of your videos (and I've been watching you since Nove).
Hiroyuki,
I thought you would have to have a fire extinguisher on the table:)
Very nice presentation.
Cheers,
Rik Spector
I wish I had Hiro’s knife skills I got a few scars from trying to sharpen my knives
this roll looks so yummy !
Avocado + Hiro = foodgasm
I can smell those jalapenos frying! So spicy!
The Jalapeño another one I’d like to eat!
this is my favorite video from you in a while.thank you for getting back in the kitchen and creating. i would love to be able to tell by looking at a pepper if it is a hot one or not. let me know how to do that please. thank you for all that you do. okie matt
this roll and the giant lobster roll are my favorite
Still makes videos to this day , damn last time I watched was like 3 years ago . Keep it up
The way to tell if a jalapeno is spicy or not, is by noting the color of the jalapeno first. If it's a darker green then your on the right track. Now look for the little brown or white veins that creep around the outside (the more the merrier). Now feel for firmness. The closer the seeds are to the flesh, the hotter it will be. If it turns red it's no good, throw it away or compost it.
I'd be interested if that was helpful!
You are a super chef
Always Good.....
Love from India...
🎈🎈🎈id love to see some kind of sushi made with chicken??can you make some kind of sushi with the chicken. That would be interesting!!!💝Thankyou Hiro!!!
that looks f***ing incredible
The shape of the pepper determines the spice. The pointier the the more spice the more blunt the tip of the pepper the less spice.
any proof of that?
@@catfishredneck88 figured it would be something penis like the way he talked about it XD
@@catfishredneck88none whatsoever. From what I hear, younger chiles tend to be hotter than older ones. The capsaicin levels start high then drop off to discourage animals from eating them too early and not allowing their seeds to mature until they are ready.
Super chef salute sir