Catch and Cook, Sustainable Seafood Dinner, Sushi Chef Institute
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- Опубликовано: 22 янв 2022
- It was an honor to be part of this sustainable seafood dinner event with my friend Chef Andy Matsuda, CEO of Sushi Chef Institute located in Torrance, CA. These days, we must all do our part to serve at least 90% or more of any animal in order to be sustainable for future generations.
To learn more about the Sushi Chef Institute where you can become a certified sushi chef in 2 months, visit https//:sushischool.net
I am so proud to announce the creation of Terada Cookware, your one stop shop for everything cookware for your kitchen. The site teradacookware.com will have many things to make sushi at home, but we are just beginning with my special custom Hadley & Bennett color combo and logo embroidered aprons which they made exclusively for me. I will also be adding products on this site to which I will be using in my kitchen and where you'll be able to use them too. Stay tuned!
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As always, we wish to thank all of our fans for spending time here with us on RUclips. 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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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 RUclips.
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 
Хобби
Hiro and Charles Thank you for always being a part of our family. We are honored to have your support and your friendship. See you next time
Absolutely beautiful. So often, TOO often, we take things for granted. We just assume that these animals will always be there. If we keep going the way we are, they won't. However, if sustainable methods are practiced, then we might just be able to keep them around.
OMG THANK YOU FOR BEING PART OF THIS!!! I ENJOYED EVERY MOMENT WITH YOU HIRO :) - Chef Hubert Haciski. ( Also sushi chef now thanks to Sushi Chef Institute :)) )
Everything you make looks amazing! Thank you for 10 years of videos. I have learned so much and have even tried making my own sushi. Congrats and I look forward to many more years.
Saikou! AMAZING...as always. This was an awesome event that so many people benefited from. Those students Chefs got to experience two wonderful chefs working together to create such beautiful dishes that must have been so amazing to eat. 💯❤😍
Oh man, I really wish my son learns sushi under maestro Terada. He wants to be a chef.
Sustainable very important for fishing. Much respect
Looks like successful even. I love to see what goes behind the kitchen. Is incredible.
Thanks for creating this event and bringing sustainability awareness 🙌 ❤💯
Chef Hiro and Chef Andy, I can't thank you enough for this amazing dinner my girlfriend and I really enjoyed. I attended this night and it was no short than unforgettable. Everyone was so friendly and overall a perfect environment to meet new people learn more about the culture. Thank you!
What a great afternoon!!...and delicious great info!!!🥰🥰🇨🇦🇨🇦🇨🇦🇨🇦
Low key, that guy singing was actually insanely good
The skill, creativity, talent and organization that is needed to successfully deliver on this undertaking is inspirational. Charles, the camera work and editing is top notch.
Wow nice catch up a big fish..have a great moment to you..make relax and enjoy always master hiro..god bleess u always..😊😊😊
Hi from Scotland hope you're all safe and well my friends 👍😉✌️
Your work has grown in me so much, thanks for the inspiration!
Thanks for sharing this. It was awesome. Sustainable seafood is good to support. I hope you and your cameraman, Charles, have a good afternoon and a great week. Cheers, Chef Hiro!✌️
I wish we would let the yellow tail grow a little more.... 20 years ago when I was a kid the yellow tails were so much bigger! Now you have to go to Guadalupe Island to catch a decent size...
It's awesome to see all of the opportunities that Hiro's success has given him but sometimes I really miss the stuff from the kitchen of the restaurant. Something special about that stuff when it was just Hiro and Charles back there squeezing in a video before or after work.
Awesome!
Ooh a mini hiro
Hiro San is a beast.
Always the best 👌
Good afternoon!
👏🏻👏🏻👏🏻
Excellent world record Hiro san
My favorite fish choppers
That is Very Great RUclips video 👍🧑🏻🍳🐟🐟🐟🍣🍣🍣
Im 50. Considering SI
Disappointed Hiro didn't start his speech with "Good afternoon".
Maybe can you do some show us how to and just only Japanese with caption or whatever I think that would be cool 😎😻 🙏 wOW
Guys, this video was hard to watch, and hard to listen to
Cant talk about sustainability and still get supply from these company that gives no fuck.
Good afternoon!