REAL vs FAKE Wasabi | Making Wasabi Aioli

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REAL vs FAKE Wasabi and How To Make Wasabi Aioli from Master Sushi Chef Hiroyuki Terada
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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 KZbin.
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 [e-mail] 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

[@baconfister]

Hiro san seems rather humble, but I wonder if there were any potentially ego-crushing moments of doubt for him - fooling a professional sushi chef with a blind taste test seems kinda like torture.

[@Greyswyndir]

True, but mayo, citrus, and soy cover up a lot of wasabi flavor, and the tube wasabi had some wasabi japonica in it (first ingredient in the tube as well). Not an easy test for anyone.

[@daniellebarker7667]

Glad to know that the tube tastes so authentic. It is the one I prefer. Never had fresh.

[@InstantTurnoff]

how would u know what u prefer if u havnt had it

[@richyc.6465]

Haven't been here in forever, is good afternoon still a meme?

[@kingjuann]

Good Afternoon

[@dandanthedandan7558]

Good afternoon

[@Peter..Griffin]

May the Post Meridiem God bless you with his heavy breathin today brother.

[@eriknulty6392]

good afternoon

[@Xziriz]

good afternoon

[@eriknulty6392]

LETS DO MORE BLINDFOLDED HIRO VS. CHEAP, MEDIUM, EXPENSIVE. LOL Its very funny, he concentrates SOOO hard and doesnt want to give the incorrect answer. You could do blindfolded hiro vs. tuna. hiro vs. soy sauce $, $$, $$$. hiro vs. sake. Hiro vs. eel. hiro vs. california rolls. lets give a try. i love watching him rack his brain trying to figure it out.

[@pastivityy]

Intro: Hiro Sannnnnnnnnnnnnnnnnn Hiro: hi

[@Chet22]

Hai = Yes (Japanese)

[@draxxsklounst6595]

Good afternoon

[@eriknulty6392]

LETS DO MORE BLINDFOLDED HIRO VS. CHEAP, MEDIUM, EXPENSIVE. LOL Its very funny, he concentrates SOOO hard and doesnt want to give the incorrect answer. You could do blindfolded hiro vs. tuna. hiro vs. soy sauce $, $$, $$$. hiro vs. sake. Hiro vs. eel. hiro vs. california rolls. lets give a try. i love watching him rack his brain trying to figure it out.

[@pastivityy]

@@eriknulty6392 did you mean to just comment this instead of reply

[@allanmoe8495]

The trouble is that the concentrations are different. 1 spoon of each is different amount of Wasabi flavor. The dry powder was less hydrated than the others and had no fibre so would be strongest. The tube one was most liquid so would have less Wasabi than the others. Notice Hiro thought after tasting 1 that it was mild, then at the end said it was strongest

[@ballejoreef4599]

i think leave the bowls alone and just blindfold hiro to prevent confusion.

[@brazeaujames]

Can you show us how to make takoyaki octopus balls with a dipping sauce?

[@brazeaujames]

@Mac Mike thanks for pointing it out 👍

[@tardis9905]

The hard part must be cutting them off of the octopus.🤣

[@tardis9905]

@Mac Mike 🐙😕

[@AverytheCubanAmerican]

Wasabi is basically the hardest plant to grow, require specific conditions. No wonder legit wasabi is so expensive

[@Pow3rus]

Hum vanilla? Which one is harder?

[@majoroldladyakamom6948]

1:50 in? Yet another commercial. Huh?... and a hearty ugh.

[@maninifarmer1338]

Was told by a Japanese woman after turning the bowl upside down, to think angry thoughts and the wasabi will be hotter! 😂

[@SlimeDonkeyTV]

Night and day. There's no comparison. Fresh Rhizome is the way to go. Nothing like fresh Wasabi. Great video Hiro!!

[@ashvinbuldawoo2221]

True chef....never cheat...honest chef..congratulations....hats off chef

[@harveyh3696]

Should have left the bread out unless you included in testing others. No offense, but testing is faulted. The bread might've been useful between the tastings to clear the palate. Perhaps a round Two is in order? Regardless, this post is wonderful, as are all the videoa I have seen on this channel.

[@thb77955]

Hiro, my friend, g11d aftern11n!!! I like these challenges very much and you have an excellent palate and you deserve the title "Wasabi Sommelier"... ❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️

[@tengkualiff]

how about making coloured ones instead? like red bowl is original, blue tube, yellow powdered?

[@michaelfelberbaum3006]

It’s amazing that wasabi from a tube can taste much the same as pure real wasabi

[@KristineMacabare]

LOL omg i was on the edge of my seat with this one! This is great :)

[@majoroldladyakamom6948]

Some Japanese/Pan-Asian soups? Miso, seafood, beef, pork, water foul (duck, pheasant, chicken?), vegetarian or vegan, etc., for your next many vlog(s). Please? The Japanese have the greatest numbers of Centaurians (those that live beyond 100 years old) in the World. The diet, the whys and how's as to health, fitness and longevity around the World. The World needs to know these "trade" secrets, especially these daZe, right? Chef Hiro-San and Mr. Preston, you have so much more to share beside Sushi roll recipes. Culturally and Globally speaking, you can take this channel to far beyond where it is now or what you can ever imagine. Promise!

[@ningen1980]

Stirring in the soyu and yuzu. You can easily tell Fresh, Powder, and fake. Fake during the stir looks like oil on water. It just doesn't work together. Powder during the stir looks like water sinking towards a drain. Not silk, but relatively smooth. Fresh grated during the stir looks like a beautiful wispy cloud during sunrise.

[@FOODANDTRAVELDESTINATIONS]

Thanks for the knowledge!

[@jimnymanansala7856]

Can you do a content about Furikake Rice Seasoning and its different flavor.. and which of them is the best.. thanks! 😊

[@fishnsteve]

I never had the chance to eat real Wasabi 😭 work in sushi part of restaurant and we mold giant balls from one part Wasabi powder mixed with one part water

[@danmadgett1513]

Camera man tells him he’s tasting number one before he taste it. LOL

[@calcosPR]

I'm just confused, the camera man confused himself and the taster

[@katagumpaychannel]

Thank you for the info my sensei

[@dwaynewladyka577]

I have never had real wasabi before. That aioli looks really good. I hope you and your cameraman have a good afternoon. Cheers, Chef Hiro!

[@libertadahora6547]

I'm sorry but this is NOT aioli. Aïoli means "garlic and olive oil". Wasabi has nothing to do with aïoli. And mixing mayonnaise and other things don't make aïoli as aïoli is a very specific mixture that does NOT involve mayonnaise at all :)

[@jojoman8308]

hiro this was soo funny i love it hahaha

[@sobrietyistheenemy]

Hahaha!! This was such a fun video 🤣🤣🤣👏🏼👏🏼👏🏼 Should done with same salmon too 😊

[@pulse-tv2644]

I'd love to see you guys make hand rolls! 😍 different types of fish and fillings wrapped in different wraps?? 😫😫🤯🤯

[@coopdaill]

That video exists

[@muchopirata]

Hi, I'm spanish currently living in Valencian Comunity, the homeland of all i oli sauce. The right way to write it is , I repeat, *all i oli* which means garlic and oil in catalan.

[@nicolaschapuis1068]

It's pretty common near méditerranean sea. We call it aïoli here

[@miscellaneouscell]

Did you mixed up the numbers? You called number 3 as number 1 at 9 min 10 sec then at 9 min 27 sec it was sample 3? I’m so confused. Lol.

[@ceceyangg]

The R&B wasabi is the best one you can buy if you can't get a fresh one!

[@majoroldladyakamom6948]

Lol. Always thought that R&B was a music term, for Rhythm and Blues. Stay safe and well to you and yours, from your eternal sister in Christ somewhere near Seattle and around the World.

[@jupiteralm5593]

Thanks I used to buy a random fake one and thought it was good last time in Asian store found R&B but didn't know it was good

[@vister6757]

Interesting. I like to try to get some real wasabi and try it one day.

[@kellyjewell5187]

Love everything you do, Canada

[@Garth2011]

Wow...Maybe do a test with just the Wasabi mixed with soy sauce only. I think the Mayo hides too much.

[@GaryBoyd02]

The cameraman has a great laugh.

[@sushitraveler]

My favorite Wasabi is Kizami Wasabi!

[@ShehzalQureshi]

Awesome Chef!

[@coldstone01]

I buy from the local Walmart, wasabi in that tube for sushi rolls and other recipes that has a different numbing taste then straight on chilies. So, if it's so close to real ground wasabi to a master chef then something is telling us that it's okay to use a tube of wasabi... thank you as always Hiroyuki Terada.

[@-RONNIE]

It is hard to tell the difference sometimes especially when it's mixed with other ingredients.

[@richardkowalik5971]

Right

[@mrogeriolima1]

I think the easiest to identify is the tube wasabi, I think it is stronger.

[@twinkylovable]

Do you have a Japanese mayonnaise recipes ?

[@matet4766]

Thank you Hiroyuki 👍🏻👍🏻👍🏻

[@simoneribeiro9377]

Legenda em português por favor ! Amei os vídeos sou do Brasil e tô aprendendo com vcs

[@yandrifadli]

Thats also the reason why we shouldn't mix high grade coffee/chocolate/tea with any sugar

[@LionelHutz619]

i'd like to know about these 3 different wasabis with soy sauce and sushi.

[@babsrodriguez5267]

LoL you guys are funny.

[@antytalentkitchen]

Thx for advice.

[@GregariousAntithesis]

Very simple to taste the differences when unmixed. To me the powder tastes horrible. You should have drank water between each

[@pauliusjokimas1639]

Neturėtų būti vasabis žalios spalvos?

[@genecatcher1]

Why Japanese master chefs recommends to use wooden sticks for mixing wasabi? But here you use metal spoon? The metal kills flavours.

[@electroevolution5777]

Something I like tk do is take that green tube wasabi, get a the coldest beer I can get, take a bit if the wasabi on my tongue...wait 5 seconds and then take a decent chug if the beer. It burns like hell but its refreshing as fuck.

[@BB8enjoyer]

Happy to know he tries to take it seriously

[@sexymaan825]

The tube started on the right but ended up in the middle ? I'm confused

[@Daniel-mv8dz]

Ye the test was a little confusing. If he did it in order and then asked him what they were instead telling him this is number 1 or two

[@calcosPR]

I've always thought the cameraman is a little... silly to put it nicely

[@venunathnair2766]

Sir hiro, im not used to seeing your nails that long 😊😊😊

[@evzy6788]

Bro lost me like a magician when he started moving bowls and stuff. Calling sample1 sample etc. Im confused as the guy tasting them.

[@jeannecooke4862]

Thank you!

[@fatinchan2296]

Ohayo my handsome chefs.........

[@staceyhernandez4276]

this one is making me laugh!

[@juanchester32]

We call it “alioli” in Spain

[@illeatthat]

I think he got confused bc fresh wasabi loses its flavour and kick VERY quickly

[@dafarii]

3:40 looks like an episode of kitchen nightmares.

[@LM-iz7gl]

Good afternoon

[@erosvinsol6725]

I always buy the tube wasabi so good to know it is close

[@Midnight7762]

Is it possible?! Exactly today I makes some sushi at home (California rolls, and maki salmon rolls(my lovely’s by the way), but this time it was shrimp california, my best of course with crab. And today I taste a little bit two types of different powder wasabi, one was better. But I’d like to taste reall wasabi , it’s rather expensive, about 300$ per kilo.

[@Midnight7762]

@@TheGambleGame The principal difference even from a good wasabi powder?

[@therealtalk4927]

SO YOUR TELLING ME THAT I HAVE BEEN EATING WASABI TOOTHPASTE FLAVORED IN MY ENTIRE LIFE?.

[@majoroldladyakamom6948]

To make homemade mayo, it starts w olive oil.

[@kyrios3798]

No, not mandatory at all

[@suffolkngood]

Actually, it starts with egg yolk !!

[@kyrios3798]

Lol! Sure, we are on the good track!

[@curtiscook8130]

You mixed the bowls up. That was a poorly constructed test.

[@sexymaan825]

You mixed them up ? Why are u confusing him

[@pauliusjokimas1639]

Vasabis, -tai šaknis ar lapas?

[@jaib.6153]

No Garlic??

[@Chino-Kafu]

Real tastes so much better

[@juliankremer1900]

Out of curiosity, is there any sushi made w/rattlesnake meat?

[@oon-huing1729]

Definitely nothing traditional. If you're asking whether somewhere in the whole wide world there's ever been anyone who has used rattlesnake as an ingredient in sushi, then who knows? But definitely not a traditional japanese sushi ingredient.

[@greghelton4668]

Good fun.

[@crash1802]

off top powder wasabi aint no joke

[@gonzoducks8]

In Spain, aioli is just garlic, salt, and olive oil. Nothing else should be included, not even lemon. Once you add eggs it's a mayonnaise. Just call it what it really is if you add eggs, a garlic mayonnaise. True aioli is also made with a motar and pestle. Making it with a hand blender or a regular blender doesn't produce the same texture. It's the same with pesto, completely different when you make with a motar and pestle than a food processor.

[@louielambretta389]

technically Catalonia not spain

[@muchopirata]

@@louielambretta389 Aioli (All i oli correctly written) is from Valencia. Although we call "valencian" the local dialect of the catalan, is almost indistinguishable from the catalan in Catalonia in the written form.

[@james6454]

Awww hiro... lol

[@ahnanda68]

LOL garlic and olay something like that 😉😸 007

[@desuranus7349]

3:45 stunning Cuban woman

[@alx_pilat]

3rd comment!! I ABSOLUTELY LOVE ASIAN FOOD!!!!!!! 😋😋😋😋😋😁😁😁😁😁 YOUR CHANNEL IS SO AMAZING AND YOUR RECIPES ARE GREAT!!!!!!! KEEP UP THE GOOD WORK!!!!!!!

[@arirussell7636]

What if you just put the powder in the mayo strate

[@3RR4]

It's depends on your preference, but it will make your mayo doesn't smooth enough or mix well.. some says it reduces the spiciness

[@rikspector]

Hiroyuki, Tube Wasabi is easy to find, I don't know about powdered. Isn't the root wasabi Japanese horseradish? Couldn't it be grown here? Cheers, Rik Spector

[@writteninthesky]

"Wasabi is native to Japan, and grows best in a wet, warm climate between 45 °F (7 °C) and 70 °F (21 °C). Wasabi is notoriously finicky and will not grow in places where the temperature routinely rises or falls out of this small range. Wasabi naturally grows in wet, wooded areas with plenty of moisture in the air and well-draining soil. In the USA, parts of the Pacific Northwest and the Blue Ridge Mountains have the right conditions for growing wasabi. Few other places are naturally suitable for growing the plant". Wikyhow.

[@BB8enjoyer]

So basically the first one kills your taste buds, got you

[@mrogeriolima1]

You should have given him three samples of the same wasabi, to see if he has a refined taste.

[@gamer3928]

He went by texture haha

[@FrankTedesco]

that was like watching paint dry, Boys

[@TheHailstorm77]

Honestly, this test would stress me lol. Unless I try to eat real wasabi plant and the tube and compare

[@dptofast]

Hiro is not the only one that got confused. Is it just me or did the powder and the tube get mixed up?

[@nihi123]

Yum Yum wasabi. :)

[@smoll.miniatures]

The fact that you didn’t even consider making the mayonnaise from scratch is embarrassing.....

[@alexchang1878]

the cameraman is annoying, here for HIRO!

[@bonbigboy4412]

His the chef so he can do the tasting the his going to do it. Are you a chef yourself too?? You would do it your way too.

[@great-grandmakirk8828]

Camera man drives me crazy, he comes up with some really stupid stuff for poor Hiro to do.

[@KuraiChanZ]

What's wrong with a blind taste taste and comparing real to fake wasabi? Not every viewer has access to real wasabi so it's good to see a comparison between them and how they stand up to each other. And anyway, this was a viewer's idea

[@calcosPR]

The test was conducted poorly as well

[@lvateinn9189]

Blind tastes are fucking hard, try it with the family or friends, its funny 😅

[@pauliusjokimas1639]

Man irgi įdomu kuo tikras vasabis skiriasi nuo ne tikro? 🤔🧐

[@silvershireTG]

I’ve been a follower of this channel for years. Hiroyuki is awesome. This is all fake and not true Wasabi. Start your own channel and get away from this slave master P.O.S. who is always taking advantage of you brother.

[@Johnny_Thumper]

Is it sample 1 or 3 lol

[@montoyanathan60]

Camera man has become so annoying. All he cares about is the tasting

[@astromantix]

cant stand wasabi in the tube. id rather use the little packets you can get for free at the supermarket

[@bastianoperdomo]

Glad to know I’m not alone lol

[@JoseDanielFSX]

original alioli is just olive oil and garlic

[@Chaumayne5000]

Hiros boss is just some rich guy who’s out of touch and doesn’t really know anything. Did I just say what everyone’s thinking?