How To Process Tuna Block For Sushi: Part 1 | How To Make Sushi Series

[@singingallalone]

Everything he does is with so much precision and his meticulousness is absolutely mesmerizing! Thank you for these videos!!!

[@dk-oi2iu]

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 🙏

[@carolynallisee2463]

Watching Hiro-san cutting the tuna so smoothly and easily, reminds me of the old saying 'like a hot knife through butter'!

[@AgencyIsland]

You definitely know a thing or two about butter lol

[@AJ-iu6nw]

@@AgencyIsland lol

[@fragglyone7607]

I appreciate you mentioning it being about 1 in width. I was trying to figure that out. Thank you!

[@ellabanlagtas6764]

Wow love how you utilize all parts...i’m addicted watching you

[@user-fq3tv7xt1r]

the patience real master sushi chef has are incredible, I wish I could be this patient

[@sleepingbeauty229]

always so professional you are very pleasing to watch I enjoy your videos full of joy

[@DdBb-cz9yn]

That looks soooo good. I haven't had good sushi in so long. Great job.

[@mustangsandwich]

Great video and very educational for this tuna fisherman! Thanks so much.

[@mattb7450]

That tuna looks great! Thanks for the video Hiro & Charles!

[@eriaku4825]

Hiroyuki is the king sushi chef on KZbin, hands down

[@sleepingbeauty229]

your good at teaching chef A + very soothing always clean and very hygienic

[@pranker901]

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

[@nahor88]

"Hiro Dreams of Sushi"?

[@medinastevan]

He cuts it so precisely. Amazing!

[@skoobeydew1]

Great tutorial video! This takes the scariness out of ruining an expensive cut of tuna! Thanks Chef Hiro!!!

[@dougdaboss269]

Tuna looks so perfect

[@JohnDoe-ym5ly]

I know, I never see cuts that have such perfect coloration and look so fresh.

[@msbrownbeast]

I can only imagine what the belly portion of this fish would be like.

[@Nelster]

I'm a simple man, I see chef Terada with blocks of tuna, I press like.

[@koko-rl9zm]

This is why Hiro is a Master Sushi Chef!

[@yuhanzhang2882]

Great demonstration of the scraping work

[@onetobuildd]

Very Cool demostration, thanks you guys! From Hawaii

[@DanielBrownsan]

"You sharpened your knife, right?" "Yes, I sharpened it." (proceeds to effortlessly split atoms...)

[@brandensoutdoorb-channel8084]

Good afternoon

[@brandensoutdoorb-channel8084]

Good afternoon

[@Baysics_N_Beyond]

😁

[@aesaehttr]

Good... AFTERNOON

[@josea.alicea4145]

Best comment

[@Synikoss]

Part 2 i need you ! Thank you for the video guys !

[@jamesdooling4139]

This fish looks sooo fresh. Amazing! Ingredients are 90% of deliciousness.

[@dianemamura6811]

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.

[@andygrontkowski5447]

That was beautiful! That knife and the cuts were so smooth, like butter.

[@jsoe81657]

Good afternoon to the tuna, Hiro San and the camera guy

[@AageSatake]

Domo arigato for this video Sushi Chef Hiro, Greetings from Denmark

[@TristanSoramaki]

That looks so good! If I ever find myself in Florida, I'm totally stopping by your restaurant.

[@holywraith504]

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!!!

[@curtisbuettner1932]

You can use the skin as a mousepad.

[@jaybofa617]

Waste not, want not

[@BattlesOver]

I learnt a lot about Tuna this video. Thanks!

[@christianwatts2874]

Why is it so satisfying to watch someone cut tuna?

[@dikkoAKmoto]

Almost 1 Million subs, way to go Hiro and Mr.Cameraman

[@gianmarcopetrone5029]

Hiroyuki you are fantastic I will be a chef like you!

[@JohnDoe-ym5ly]

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.

[@JohnDoe-ym5ly]

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.

[@dwaynewladyka577]

What a great video, Chef Hiro. Very informative. Hope you and your cameraman have a good afternoon.

[@dwaynewladyka577]

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.

[@xe292]

Hiro taught me everything I needed to know about sushi , enuff said

[@SL1CK1307]

That's really cool. Thanx for the video and for sharing

[@MrJonezy541]

Hiro's knife skills are incredible

[@XMetalChefX]

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!

[@tommypopov3449]

I never leave comments.. But this is artwork.

[@tomm2812]

That is one sharp knife, O'Sensi. Excellent information. Best

[@jpatte55]

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.

[@paulohenriqueshintani3514]

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!!

[@Beastiie7]

Awesome job! thanks for all knowledge

[@kikhisavio6437]

its so Satisfying to watch those cuts...!

[@zacharyharvey3127]

Exactly what I needed. Thank you, chef!

[@jasonelizanigel9381]

Lovely as always this channel never disappoints me!

[@wyllamendoza8866]

I am impressed by the way he scraped the fibrous parts.

[@nabilawkal4582]

Professional chef Terada 😍

[@nabilawkal4582]

Hiroyuki Terada - Diaries of a Master Sushi Chef you the best chef with chef Gordon 😍😍👍

[@집쿡팍쿡]

Amazing video!! It’s very helpful!!!

[@miff8661]

That's why he's a master! Ive been served that fibourous piece at asupposedly high end restaurant as sushi.

[@suleymantimo8674]

So close to 1 million subscribers congratulations

[@arolyragudo6745]

A very good video sir Tereda.

[@adamjohnston7553]

Hi Hiro,,,that was a great display,love watching you with your knife.perfect 👌

[@mattmatthews1398]

Beautiful cut of fish!

[@gloschmitz7468]

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.

[@mathewweedman4110]

Looks great, what is the knife you guys refer to? ...and what is the difference between that knife and a standard Yanagiba?

[@faithnelson2013]

interesting to see how it's done. especially love that knife. i do think i might save the skin for stock later.....cool music

[@napoleonflores8930]

A real learning experience for the beginner Thank You Hiro San

[@stevenfrankistine7401]

Wow chef ..it helps a lots for my job,thank you for such a helpful vedio ..thank you ❤️❤️big fan of you

[@abcdefg51779]

Nice, learned a lot from this video

[@bigdog4l1fe]

Absolutely love the content! enjoying old and new videos as I can watch some of the older stuff!

[@amandashamanda9479]

Looks awesome, Hiro!! Can’t wait for more videos

[@amandashamanda9479]

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 💜

[@AbdulJabal-qo4ng]

Sooo satisfying and beautiful

[@secretaryofficeoflordsinha5761]

Typical honest people who likes to serve others 👍🏻😊 instead of taking advantage of others

[@secretaryofficeoflordsinha5761]

Work honestly with your hands to serve others instead of manipulating others for selfish gains

[@Ryugan_]

Wow watchin Hiro-san cuttin the tuna is so satisfyin

[@ElCheffrey33]

I really enjoyed the video 👍🏼

[@RafaelCaracu]

*Good afternoon everyone!!! Excellent video tutor master Terada. Congratulations.* 👍👍👍

[@clifflee5404]

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.

[@teabaggervance8]

Your breath is cutting like a razor.

[@dusthue]

Damn that’s the most beautiful piece of fish

[@moutazalmulki355]

Good afternoon Hiro Beautiful video,thank you

[@claudiofazio2377]

Great video from a real Master!

[@Rontrinawilliams19]

I came here from deer meat for dinner and I got here this man right here is the best sushi maker I've seen

[@lvg.3064]

nice video hiro and camera man👍💕

[@lvg.3064]

I always watch even old videos coz I love cooking and I love all ur videos❤❤❤👌☝

[@Roccosoza83]

nice print in that piece of tuna, it looks like a sea shell.

[@zeinafarhat4453]

Hello, had a quick question. How long does it stay fresh for and is it okay to use frozen fish for sushi??

[@GabrielTobing]

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.

[@johnmagee2394]

Can You Recommend where to buy sushi Grade Tuna ?

[@michaelmaher2607]

Brilliant way to get every ounce of meat from the tuna. Brilliant.

[@angelortolaza8043]

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?

[@cookingboy2304]

Thank you for the cool video information ~ ** I'll come to see another cool video

[@nabilbudhwani7997]

What salmon could I buy from HEB or Whole Foods and eat raw ? Do I need to keep it frozen for a certain amount of days or put it in a salt or sugar brine ?

[@marshallwardrope1002]

Chef Hiro, i am an avid viewer of your channel and love your content. You are the first source i come to as an aspiring sushi chef. If you don’t mind me asking, where and how can someone get fresh sushi grade cuts of, salmon, tuna, whitefish, and yellow fin like that? I would appreciate your answer very much. Thank you!

[@marshallwardrope1002]

Hiroyuki Terada - Diaries of a Master Sushi Chef thank you so much! This is very helpful. Keep making great videos, i love them. And if you are open to video suggestions, i would love to learn more about the tradition of sushi making and history involved in it. Thank you!

[@Para1yzar]

Who would of thought cutting tuna would be so satisfying.

[@timothykyllonen9628]

Excellent video!!

[@66313282]

How long does the sashimi last after you wrap it and put it in cooler? and what is the ideal temperature to store the sashimi? Looking forward to your reply. Thank You so much.

[@lance6554]

It's 1AM in the morning right now. Yet, it's still a good afternoon.

[@mncjennings]

Yeah yesssssssss I ❤️ 🍣 so much 😋

[@dsimon33871]

thanks chef!

[@Dark-knight81]

That was awesome how you scraped the meat off the fibers, I love tuna but I don’t think I’ve ever had any that looked as good as that lol.

[@johntompkins147]

Beautiful Chef!! Good Afternoon

[@jessehutt5437]

Thank you for doing a tuna one!!

[@iwannabefamous3128]

The sharpest knives there is😍

[@jerrycai3317]

im sooooo hungry rn Literally After every video of hiro

[@haeriaoe1058]

The heavy breathing hurts my breathing lol

[@thomasraskopf5747]

Does that piece of skin have any uses? Could you use it as part of a seafood stock?

[@unkilledhonor3668]

I'm sorry, I'm a little confused, how do you know what part of the tuna to cut of to scrape the meet when you can see those lines in each piece

[@terryhensley6183]

Good afternoon hiro and everyone

[@sleepytv8592]

Out of those tuna blocks you cut out of that loin, can u divide it to a 80 grams or so of takaki cubes ?