Creating The Sushi Platter | Chef Series

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Creating The Sushi Platter from Master Sushi Chef Hiroyuki Terada
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Watch how to cook sushi rice without a pot: https://youtube.com/watch?v=IHyT4WUY2Bk&t=441s

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As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…

Send fan mail and products to be reviewed to:
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Suite 103-451
Miami, FL 33138

New videos every Sunday and Wednesday!

Business Inquiries: diariesofamastersushichef@gmail.com

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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 YouTube.

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

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Comments

HornyTrolllololololool says:

I like this type of sushi platter with thicker slices, more protein

TheRagingOgre says:

Where's the wasabi on the under side of the fish?

Edwin Ligeiro says:

where is chef hiro?

Armando Hernandez says:

Beautiful plate.

jorge salazar vera says:

Good afternoon

Gio says:

Tony also very good Guy

Pierre Lajeunesse says:

I wish to apologize for my ignorance with the email I sent to you concerning where is Hiro. You have clearly explained to me what work you are doing for your subscribers. Sincerly, Plerre

Beatfriid says:

when you're wearing broken gloves you can just stop wearing them at all.

SunDance00 says:

Great Video, this is what I´m talking about. Thank you guys. would love to see more of chef Hiro in them.

Seems Legit says:

If only i was rich enough for that kind of food

Pierre Lajeunesse says:

You say " Diaries of "A" Master Sushi Chef Hiroyuki Terada, so where is Hiro not Tony. Very disappointing.

murkedlikej says:

Its reported that the camera man stopped filming with hiro and only used hiro to gain likes then he cut off all ties as soon as this channel hit many likes and sub

HighlyClassifiedUser says:

That’s not how you prepare sushi in Japan. And some of those don’t even exist in Japan (same fish, but won’t be done like that).

Midnight7762 says:

Very nice, guys!
Thak you!
Wud be nice to taste it ^ ^

Michael Battle says:

Very beautiful plate though…

Michael Battle says:

I don't like the fact he didn't change gloves when he put his hands in the rice…Even though they keep the rice warm, it still contaminates it with raw fish…

Kurugami Tenshi says:

What a beautiful setup. Amazing video

Chiang Chengyen says:

Chinese style

Matt Vliet says:

Great Vid! Could you do a video on shopping for goods places to look for and possibly a series on shopping and cooking for a week when buying goods that spoil quick.

Wren Tamayo says:

Watching the cuts brings relaxation, almost like asmr.

ThistleDewOutdoors says:

Whats the difference if he keeps wiping the knife & table with the same rag or touches the rice with the same gloves – IT'S SUSHI !!!!!!

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