Saba Sugatazushi (Whole Mackeral Sushi) - How To Make Sushi Series

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Master Sushi Chef Hiroyuki Terada shows you how to make a dish that's from his hometown of Kochi called Saba Sugatazushi or whole mackeral sushi. It's quite easy but the steps are a bit long. If you can do this and use some sushi rice with ginger and sesame seeds, it's a delightful dish.
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Support our Patreon page to see exclusive content not seen on KZbin, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZbin. 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...
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New videos every Sunday and Wednesday!
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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

[@ProtoReflex]

Anyone else always watch these vids super late at night?

[@dennoesss]

Yep

[@NessBlock]

Yup

[@jayp1181]

Scott Saams it's 2:09AM right now...

[@toadspit9635]

Me

[@senorvillarruel8129]

Scott Saams aren't you the most important man in the world?

[@thanos7451]

Camera man: hiro hows the food Hiro: good Afternoon

[@paper_salt]

"on the scale of 1-10, how fresh is the fish?" "so so"

[@al145]

I'm still impressed with Hiro's knife skills, he makes it look so easy, but you know it's because of how many times he's done it

[@TG0D15]

*hiro in HK* Gordon: You DONKEY! Hiro: Good afternoon

[@matteedstrom]

The "good afternoon" jokes are lame and stupid!

[@genuinelyunsure997]

Matte Edström agree. Not funny. Everyone is acting twelve and trying to be cool by posting segments of hiro from his language barrier n

[@senorvillarruel8129]

Hiro in Hong Kong?

[@anaheimskip]

Mackerel is amazing. I get funny looks anytime I order it at a Japanese restaurant, asking me if I am sure about it. Absolutely. Been eating it since I was a child and literally raised eating it. So good.

[@austinmull8515]

food is amazing like always. been watching these for a year and ive learned of my food prep and cooking from these videos

[@broncosinclair9992]

Hiro started off like he was going to school the camera man through the whole thing and the first thing he did was ask the camera man THIS IS THE GILL RIGHT? LMAO! CLASSIC! love it

[@broncosinclair9992]

Bob Sagot it was just funny csuse he can say everything else good. Plus he cooks fish all the time so he's a professional on every part of a fish.

[@mikewest3108]

So simple and nice. Looks amazing.

[@_egghead]

Nice Chef Hiro is back in cooking, it fascinates me when it's chef Hiro makes food.

[@clairyssalynn2083]

Hiro was very excited to do this one! I could tell.

[@TJPactronix]

Wonderful job. Really amazing.

[@jessruiz2254]

That is beautiful. Wow! Just wow!

[@YoureInsane]

This channel is one of my favorites. Hiro is a master. Respect!!! Those of us who love sushi...love Hiro!!@

[@Dougie-Dougie]

Great stuff!! Thank you for sharing Hiroyuki!

[@peterfrandsen1948]

What an amazing chef.

[@julissas173]

Thank you. Never thought to do it that. 👌🏽👍🏽

[@dwaynewladyka577]

Amazing looking recipe as always, Chef Hiro. Hope you and your cameraman have a good afternoon and a great week ahead.

[@LuciferAlmighty]

I love saba... have to try this myself.

[@Jasongy827]

I would order this in a heart beat!

[@Carolinar74]

What a piece of delicious art!

[@jebronlames987]

Holy Mackeral, this looks good!

[@oldschool9333]

That looks so good he is a master at cooking

[@glynnmiller2038]

Such a beautiful way to prepare mackerel.

[@ejsgarage]

Sensei Hiro, you rock! Awesome video! 👍👍👍😀

[@jinnn0]

Finally i can see some sushi being made

[@jmkn58710]

Happy New Year! May this be a happy and fruitful year.

[@h4ckkk]

PEACE OF ART .LOVE YOUR CHANNEL

[@enforcervt]

Wow! That looks great!

[@jojoman8308]

wow so good! thanx so much! always enjoy your videos!

[@jfernandez6393]

Came for my daily dose of *GOOD AFTERNOON*

[@zoeyjoziee8885]

I haven't watched it yet, so I bet this will be a great video.

[@samg461a]

That looks amazing. I’m going for sushi this afternoon and I can’t wait!

[@NPGFilms-lw9mk]

Good to see you back making food videos!

[@Joe-mb1uo]

Good afternoon and thank you for answering my DMs as busy as you guys are honestly i wasnt expecting you to

[@danielmanalastas6000]

Beautiful I wish I can try it

[@michaeltee1113]

looks great master hiro and good afternoon

[@modernamente-antiquato1571]

There are few words to write, you comment alone!!! YOU are the BEST...

[@chhunyi6040]

My mouth is watering right now wish I can taste that wonderful dish.

[@smurfarooney2003]

Great whole mackelal dish

[@ironox8480]

I keep forgetting to not watch your show early in the morn. End up hungry all day. Your dishes are amazing!

[@johnaneufeld5442]

pretty awesome presentation i would luv to taste that dish

[@richardwieder885]

I'm intrigued myself. I had mackerel as a sushi. It's a nice, smooth, and salty taste. I have it with unagi (freshwater eel) to compliment it with something sweet.

[@alvineckler4366]

Hiroyuki you rock, man

[@R.Velding]

It looks amazing. Verry nice

[@gilbertahsam643]

This the first time Hiro San that i have ever seen this awsome job well done .here we go again you making me hungry again.

[@sjmcqueen5001]

You have gotten me to want to do this sushi thank s man you are the man once again

[@susannefoort6606]

Hiro is honest, ..... Question : "how fresh is it, Hiro ?" Hiro : "to be honest, ... so,so" !

[@davidgruver1793]

Amazing as always!

[@lawrenceviles4887]

I love sushi mackerel.... never knew so much work was involved with prepping it though. I order my sushi grade mackerel and it already comes prepared. So all I have to do is eat. Thanks for sharing Hiro.

[@steveditko1]

Interesting video, I've always been curious about the treatment process of Saba for sushi. Pretty labor intensive. Beautiful dish. His presentation is flawless as usual.

[@toomanysharks]

That was amazing, hiro, the amount of work for that....makes me want to go be a fisherman and prepare it ultra fresh. Beautiful work.

[@ronaeasyhomecookingchannel5325]

This is fantastic.. Wow.. Super

[@Adderadderadder]

Beautiful

[@nikenuke]

Awesome!

[@mninzatti]

Here before 1000 views!! Good Afternoon Chef Hiro ;)

[@edgarcuevas3395]

Un maestro increíble ..siempre aprendo mucho viendo este increíble sushichef. Es solemne ..un admirador saluda desde Chile ...muchas gracias por sus vídeos..

[@melktert1763]

this looks good

[@nodrama490]

Great dish and a good afternoon to you all👍

[@jianguo3449]

Good afternoon on Christmas Day! 👍👍👍

[@user-fe8lk7fl2p]

very good bro nice one really loved watching it thumbs up

[@Hugojosecor]

Parabéns! muito talento e competência!

[@Anti-FreedomD.P.R.ofSouthKorea]

Finally, it's another good afternoon.

[@ceejaym10]

Idk why this popped up in my suggestions but im glad it did

[@jorgillion]

Good thing Hiro Only does cooking. Oddly enough, he also Does KZbin for a living. As you already know, Food is a big part of Mr. Terada's life. Every day involves food. Right now he's cooking it. No need for an intro, Hiro. One can Only dream of becoming Nearly as good as him.

[@lvg.3064]

Wow amazing👍❤🐟🐟🐟

[@juanfortunato4216]

Maravilloso....japan los mejores,limpieza y precisiòn

[@MrMatthewcropley]

That looks awesome, I may have to try to get the nerve to try and make this for my daughter. Thanks guys!

[@stxsxmuel87]

-AMAZING-

[@zoeyjoziee8885]

*_-a m a z in g-_*

[@hawakouyate4205]

That's amazing I'm going yo try it😘😘😘😘😘😘

[@EndNoble]

Hella cool!

[@ThornePleiades]

Good morning. ^Game changer.

[@ac8452]

I catch these fresh all the time at the pier.

[@noonemate3616]

Camera man more mysterious than Jack from youtube/UnboxTherapy

[@senorvillarruel8129]

noone mate I unsubscribed from unbox .

[@OneToastieboy]

Good afternoon from the UK!!

[@mapaglarongpagiisiptv9560]

This is great food!

[@justaddmusclecom]

Looks amazing, I love Pickled Mackerel.

[@PsychicDisturbed]

Healthy Recipe Channel nevermind

[@BeardedDragonMan1997]

Wrath of the dead terrorist attack Barcelona in a

[@peixu2032]

Healthy Recipe Channel ii

[@joetierney2]

Good afternoon

[@toothless22]

gosh.. you made me hungry guys...

[@BenAntilles]

That was freakin' impressive!

[@Yungdil]

Good afternoon :)

[@karl5077]

How is your comment 5 days old on a video that came out today?

[@LeoZhu2005]

OMG how did you comment 5 days ago amd this video camed out today. Are you a time traveler.

[@Yungdil]

So what happen was I was looking at a place that they reviewed and I happened to find the cameraman's yelp account and I messaged him if he was hiro's cameraman and I found him. We then had a few messages back and forth and gave me an early link to this video :)

[@smurfarooney2003]

Time traveller in the house !

[@luiginocharles9990]

Austin Do that was really cute :)

[@jestyncarpenter9685]

Truly a master at work gotta eat at their restaurant sometime

[@AnnieJ_75]

so beautiful

[@LoneWombat2126]

I do love watching him work, though, even with mackerel.

[@balance4966]

Hiro is back!

[@goldeneraofrappio]

Did you know Hiro got his skills and the darker spot on his face from falling into a cauldron of soy sauce when he was only 3 days old Good afternoon

[@abdulmajied4941]

INFRAREDMIKE 赤外線 legit?

[@titan2540]

Most definitely legit.

[@Lektrolind]

3 good afternoons old

[@LoyalistWitz]

So basicly he is the Japanese brother of Obelix? Everything makes sense now.

[@johnniezaragoza3396]

boss

[@shivammane661]

i need to try this at home

[@baddiebutters]

Omg I want to eat it so bad!!

[@claudeb.3473]

Wholly Mackeral!!!

[@junioavilaavila417]

mestre viu!!!!!!!!!!!!

[@anaheimskip]

If I saw that on a restaurant menu, I'd order that ... in a heartbeat.

[@PasqualinoFondanzio]

awesome

[@Masterfighterx]

I don't understand when people say some fish are very bony. Pretty much any regular fish of any kind have bones in the same area give or take a few depending on fish and size. I was told Perch was a bony fish, turned out, it isn't more bony than a Tuna or Mackeral, just smaller.

[@faka2019]

Damn Hiro makes it look so easy but I know its hard.

[@newdimensionmagiccardtrick3131]

That looks beutiful

[@StormW16]

Man! 812K subscribers... keep it up mr. Terada and mr. Camera man... you are the real thing... this dish looks awesome by the way, wanna taste it!

[@StormW16]

Hiroyuki Terada - Diaries of a Master Sushi Chef big thumbs up 👍 for both... cheers from Costa Rica 🇨🇷

[@hanishsareen]

Always nice presentation and camera view great work behind the scene

[@koopa5504]

Indeed

[@RovingPunster]

Chef: Great to see a simple and easy to follow demo for this traditional classic (+1). I'll probably fillet it fully (for sashimi), rather than stuff it, but that's just me .... my wife is too squeamish for the way you presented it (whole). Cheers.

[@sparkatusmax]

Good night from Singapore ~ xD

[@tonitan4903]

So nice...

[@tintzawmoe1996]

Dope

[@khalborg]

What knife did Hiro-san use for the deboning process? Do sushi chefs prefer a certain kind of knife for fish preparation like they do when cutting the fish for sashimi/sushi?