I really appreciate the unique Kochi products. Good Morning, but GOOD AFTERNOON! This is a great way to start out the day. In Hawaii it's 5:51am. SAIKOU! Piro Piro 5/5. I can just imagine the flavor and my mouth is watering. Ho yeah Kochi Castle is so beautiful too.
Hiro I love your videos! I have seen all of them and would love to eventually meet you one day! I still have yet to try any of the recipes you have showed but hopefully at some point I can get a few things and start basic. Also you seem cool as well Charles! You are so lucky to be able to experience all that wonderful food lol
I'd love to see a colab between Chef Hiro and Chef Motokichi inside Motokichi's Kyoto Restaurant. I feel like seeing them interact would be an absolute treat.
Hiro, I am a huge fan, You have taught me how to creat good sushi, sashimi and Japanese dishes. If I was to plan on a vacation to Kochi, were would you recommend staying? There are lots of options. I don’t want the tourist stuff, I want local experiences
I'm thankful to have access to fresh red snapper, as seeing a whole fish frozen for so long with busted guts is NOT what I would want to eat. Not knocking the chef, just expressing my blessings.
This is a Madai, also known as red sea bream not a snapper. You can tell by the blue spots on it’s back but as this one is sitting in ice for a long time the color is not apparent.
It would be amazing to see one of my personal food ideas come to life... I call it the TunaSnappaCudda. First you turn the Tuna into a delicious Poke or Ceviche and let it chill. Next, score, season and stuff the Barracuda with the Poke/Ceviche. Then, stuff the Barracuda inside of a whole Red Snapper. Sew the Snapper shut and roll it in baking powder and panko. Finally, place the TunaSnappaCudda in a deep fryer with peanut oil and fry until golden crispy. If you guys like the idea... we should call it the HIRO-TunaSnappaCudda!!!
Where can I get fresh fish that I can eat raw like that? I live near Pensacola and have a place called Joe Patti’s fish market here. It’s great and fresh but I’m not sure if I would eat that fish raw. Isn’t fish intended to be eaten raw supposed to be handled a particular way? Anyhow, any help on where I can get trustworthy fresh and clean fish that can be consumed raw or in ceviche would be greatly appreciated. Thanks!
In the US that fish is called a Champaign or red porgie. It's not in the snapper family. You can tell it's a porgie because it has little to no bloodline. The filet is completely white. In the snapper family, there is a very prevalent and dark bloodline. Especially in red snapper they have a gnarly bloodline. Definitely not a snapper.
See this is why I don't like farm raised fish. What was that yellowish neon green stuff coming out of it? Ugh Chef made such a beautiful dish but I can't get past seeing that 😑😓
Zaltaqi, there has always had the NISSAN PATHFINDER HERT IN USA,FYI all JAPANESE CARS HERE ARE ALWAYS NAMED DIFFERENT, FOR ONE REASON ITS NOT THE SAME VEHICLE,,WORLD VERSION,DO NOT HAVE MANY DIFFERENT ITEMS REQUIRED HERE,, right down to the WINDSHIELD & glazing, EG when it was DATSUNthe world market name 120Y, INUSA IT WAS B210 CHEERS 🇺🇸🇺🇸🇺🇸🇺🇸
Brother, correct me if Im wrong, but it seems that you ran over an animal @0:24 second-mark and kept on going... Thats why I always tell my daughters not to be on their phones while driving because they get easily distracted...Please be careful when filming while on the road
Great to see you back at it chef!
I really appreciate the unique Kochi products. Good Morning, but GOOD AFTERNOON! This is a great way to start out the day. In Hawaii it's 5:51am. SAIKOU! Piro Piro 5/5. I can just imagine the flavor and my mouth is watering. Ho yeah Kochi Castle is so beautiful too.
I love the chemistry between Charles and Chef Hiro, you can tell on and off the camera they truly enjoy each others company.
Chef Hiro, your Ceviche looks so delicious and refreshing!
HIRO SAN THE BEST CHEF KNOWS HOW TO MAKE ANY THING GOOD MAN HUGS
Hiro is such a wholesome character. Seems like such a genuinly good guy.
I like it when he kills live fish
Hiro I love your videos! I have seen all of them and would love to eventually meet you one day! I still have yet to try any of the recipes you have showed but hopefully at some point I can get a few things and start basic. Also you seem cool as well Charles! You are so lucky to be able to experience all that wonderful food lol
Ceviche made with Flounder is my favorite.
Good morning from CA! Excited to see what you guys have for us!
I'd love to see a colab between Chef Hiro and Chef Motokichi inside Motokichi's Kyoto Restaurant. I feel like seeing them interact would be an absolute treat.
BEST CHANNEL ON YT ! Love you all !
This was so awesome! Hope you and your cameraman, Charles, have a good afternoon. Cheers, Chef Hiro!
Hiro love watching your channel. You are always smiling and it brightens up my day. 😎😎😎😎😎
Ginger Syrup???!!! Wooow, That very interesting. I never heard of it. I need to try this. Love the colors of the dish. That fish was huge.
Little tip a hard bristle toothbrush works well to clean out the blood line .
Hiro giving the viewers a ✌️ lol. Right back at you Chef. Thanks for sharing another great experience
Nice to see Americans finally got a rebranded Nissan Patrol! It’s an icon in the Middle East and Australia
Way to go great to see u back with videos with your super sushi food
Hiro, I am a huge fan, You have taught me how to creat good sushi, sashimi and Japanese dishes. If I was to plan on a vacation to Kochi, were would you recommend staying? There are lots of options. I don’t want the tourist stuff, I want local experiences
thank you for this beautyfull recipe! very refreshing and for summer time is perfecrt
Chef, you have honored the great country of Peru.
Huge affection for both of you. You make life better !
I'm thankful to have access to fresh red snapper, as seeing a whole fish frozen for so long with busted guts is NOT what I would want to eat. Not knocking the chef, just expressing my blessings.
holy makeral I made red snapper yesterday. great minds think alike. delicious.
Happy birthday Chef Hiro!
Seems delicious!!!
You are very great Sushi Chef 👍🧑🏻🍳🍣🍣🍣🍣🐟🐟🐟🐟🐟
Happy Birthday Hiro-San 🎉
Hiro te salió chingon el ceviche. Vente pa Sinaloa Aquino en culichi te preparamos un ceviche perron 💯🙏🏻
Thank you for sharing this recipe with us
Fellow viewers, I recommend eating sushi/sashimi while watching this... very good.
Hiroyuki,
Another wonderful dish and presentation.
Charles, Pretty please show us yourself..one time😢
Cheers,
Rik
This is a Madai, also known as red sea bream not a snapper. You can tell by the blue spots on it’s back but as this one is sitting in ice for a long time the color is not apparent.
cap
高知の食材や調味料を使ってのお料理は、間違いなく美味しいのがわかります。。
ゆずはもちろん、直七は私もやみつきです。目にも口にも充実感たっぷりの映像ですね。
It would be amazing to see one of my personal food ideas come to life... I call it the TunaSnappaCudda. First you turn the Tuna into a delicious Poke or Ceviche and let it chill. Next, score, season and stuff the Barracuda with the Poke/Ceviche. Then, stuff the Barracuda inside of a whole Red Snapper. Sew the Snapper shut and roll it in baking powder and panko. Finally, place the TunaSnappaCudda in a deep fryer with peanut oil and fry until golden crispy. If you guys like the idea... we should call it the HIRO-TunaSnappaCudda!!!
Best chef out here ! Let’s collaborate
Looks Wonderful!!! Of Course It Would.. 👍🙏❤
I ❤️ Umami
Good day and wow that's so delicious
I love this guy
What type of saki do you use in cooking? I love your videos and have learned so much!
This is what we call Snapper in Australia and New Zealand, great fish!
Hiro is the coolest
Ecuador has awesome ceviche too ... my ex wife from Quito ... try it some day please.
HIRO, hello,that RED SNAPPER looks great, as was the cevechi, it’s been sometime I had snapper that way, CHERIO🇯🇵🇯🇵🇺🇸🇺🇸
Sorry, but that not a red snapper, it's Champaign red porgie!
10/10 want to try.
Whats the difference between ceviche and sunomono?
nice dish.
💛...cool t-shirt too...
Yes his shirt is awesome it is from Hawaii
I got a question.
why Bertolli olive oil?
Where can I get fresh fish that I can eat raw like that? I live near Pensacola and have a place called Joe Patti’s fish market here. It’s great and fresh but I’m not sure if I would eat that fish raw. Isn’t fish intended to be eaten raw supposed to be handled a particular way? Anyhow, any help on where I can get trustworthy fresh and clean fish that can be consumed raw or in ceviche would be greatly appreciated. Thanks!
Grande Hiro ocupando Ají amarillo peruano 👏
Chef. I notice some Japanese chefs fillet fish from the back. Some from the belly. Is this culturally significant due to ancient practices?
In the US that fish is called a Champaign or red porgie. It's not in the snapper family. You can tell it's a porgie because it has little to no bloodline. The filet is completely white. In the snapper family, there is a very prevalent and dark bloodline. Especially in red snapper they have a gnarly bloodline. Definitely not a snapper.
Same like Aussie snapper 👍😋
Up and @ it, I like it the early 🦅 gets the 🐛.
Love to see a new video! I just wish it was killing a fresh, live fish instead of an iced one
I don't drink alcohol is there a recipe that doesn't use Sake?
I love your shirt. Ware is it from?
Hiro's shirt is from T & C Surf Design
His shirt is from Hawaii
En Perú, limón fresco
what knife is he using?
Super Heathy + So Beautiful = Deliciously Perfect ❣
👏👏👏
هو زوين ❤️ ماخسرتي غاز ما خسرتي زيت ناااايس
👍 👌
See this is why I don't like farm raised fish. What was that yellowish neon green stuff coming out of it? Ugh Chef made such a beautiful dish but I can't get past seeing that 😑😓
Zaltaqi, there has always had the NISSAN PATHFINDER HERT IN USA,FYI all JAPANESE CARS HERE ARE ALWAYS NAMED DIFFERENT, FOR ONE REASON ITS NOT THE SAME VEHICLE,,WORLD VERSION,DO NOT HAVE MANY DIFFERENT ITEMS REQUIRED HERE,, right down to the WINDSHIELD & glazing, EG when it was DATSUNthe world market name 120Y, INUSA IT WAS B210 CHEERS 🇺🇸🇺🇸🇺🇸🇺🇸
I need to give Ming and Mayling some of that . . 👄 taste 😋
Brother, correct me if Im wrong, but it seems that you ran over an animal @0:24 second-mark and kept on going... Thats why I always tell my daughters not to be on their phones while driving because they get easily distracted...Please be careful when filming while on the road
thats a new zealand raw fish
Where I’m from that snapper is still a baby
I hope I get to meet you someday. ❤️
Farm rise is not ideal for sashimi.
lmao
Lot of work for a tiny meal
he got old :(
hahaha.. Tomorrow I'm became 54 y.... Yes getting old..!
@@HiroyukiTeradaChannel Not older, but wiser and better!
A little Wasabi
I think that fish smoked cigarettes
I wish the guy would shut up and let the chef talk and let him cook!
Too much onion.