Saba Sugatazushi (Whole Mackeral Sushi) - How To Make Sushi Series
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- Опубликовано: 19 авг 2017
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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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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
Anyone else always watch these vids super late at night?
Yep
Yup
Scott Saams it's 2:09AM right now...
Me
Scott Saams aren't you the most important man in the world?
Camera man: hiro hows the food
Hiro: good
Afternoon
"on the scale of 1-10, how fresh is the fish?"
"so so"
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
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.
That is beautiful. Wow! Just wow!
food is amazing like always. been watching these for a year and ive learned of my food prep and cooking from these videos
*hiro in HK*
Gordon: You DONKEY!
Hiro: Good afternoon
The "good afternoon" jokes are lame and stupid!
Matte Edström agree. Not funny. Everyone is acting twelve and trying to be cool by posting segments of hiro from his language barrier n
Hiro in Hong Kong?
Great stuff!! Thank you for sharing Hiroyuki!
So simple and nice. Looks amazing.
Nice Chef Hiro is back in cooking, it fascinates me when it's chef Hiro makes food.
Hiro was very excited to do this one! I could tell.
What a piece of delicious art!
Wonderful job. Really amazing.
What an amazing chef.
Finally i can see some sushi being made
PEACE OF ART .LOVE YOUR CHANNEL
Wow! That looks great!
This channel is one of my favorites. Hiro is a master. Respect!!! Those of us who love sushi...love Hiro!!@
Good to see you back making food videos!
wow so good! thanx so much! always enjoy your videos!
I would order this in a heart beat!
Such a beautiful way to prepare mackerel.
I love saba... have to try this myself.
That looks so good he is a master at cooking
Hiroyuki you rock, man
Amazing as always!
It looks amazing. Verry nice
Thank you. Never thought to do it that. 👌🏽👍🏽
Amazing looking recipe as always, Chef Hiro. Hope you and your cameraman have a good afternoon and a great week ahead.
My mouth is watering right now wish I can taste that wonderful dish.
There are few words to write, you comment alone!!! YOU are the BEST...
I keep forgetting to not watch your show early in the morn. End up hungry all day. Your dishes are amazing!
Great whole mackelal dish
That looks amazing. I’m going for sushi this afternoon and I can’t wait!
Holy Mackeral, this looks good!
Sensei Hiro, you rock! Awesome video! 👍👍👍😀
Good afternoon and thank you for answering my DMs as busy as you guys are honestly i wasnt expecting you to
looks great master hiro and good afternoon
Beautiful I wish I can try it
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.
Awesome!
Beautiful
I haven't watched it yet, so I bet this will be a great video.
You have gotten me to want to do this sushi thank s man you are the man once again
This is fantastic.. Wow.. Super
this looks good
Came for my daily dose of *GOOD AFTERNOON*
Great dish and a good afternoon to you all👍
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
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.
Happy New Year! May this be a happy and fruitful year.
very good bro nice one really loved watching it thumbs up
Finally, it's another good afternoon.
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.
pretty awesome presentation i would luv to taste that dish
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.
Good afternoon on Christmas Day! 👍👍👍
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.
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.
Wow amazing👍❤🐟🐟🐟
Un maestro increíble ..siempre aprendo mucho viendo este increíble sushichef. Es solemne ..un admirador saluda desde Chile ...muchas gracias por sus vídeos..
Hiro is honest, ..... Question : "how fresh is it, Hiro ?" Hiro : "to be honest, ... so,so" !
Hella cool!
Parabéns! muito talento e competência!
-AMAZING-
*_-a m a z in g-_*
That's amazing I'm going yo try it😘😘😘😘😘😘
Good morning.
^Game changer.
Here before 1000 views!! Good Afternoon Chef Hiro ;)
Maravilloso....japan los mejores,limpieza y precisiòn
Damn Hiro makes it look so easy but I know its hard.
I catch these fresh all the time at the pier.
Hiro is back!
awesome
This is great food!
so beautiful
That knife is slick sharp. Mackerel, particularly not super fresh mackerel, is soft and not easy to cut that cleanly. Very easy to bruise or make a mess of those first cuts.
That looks awesome, I may have to try to get the nerve to try and make this for my daughter. Thanks guys!
Always nice presentation and camera view great work behind the scene
Indeed
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.
gosh.. you made me hungry guys...
So nice...
i need to try this at home
Idk why this popped up in my suggestions but im glad it did
Good night from Singapore ~ xD
Good afternoon from the UK!!
Truly a master at work gotta eat at their restaurant sometime
Good thing Hiro
Only does cooking.
Oddly enough, he also
Does RUclips 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.
If I saw that on a restaurant menu, I'd order that ... in a heartbeat.
mestre viu!!!!!!!!!!!!
That looks beutiful
It looks as if the vinegar works like the citrus juices in _ceviche_ - the acid "cooks" the flesh of the fish, not by heat, but by chemistry. And what a great presentation!
I do love watching him work, though, even with mackerel.
Wholly Mackeral!!!
That was freakin' impressive!
awesome
Hiro: Good Afternoon fish
Fish: Good Afternoon Hiro
Hiro: Holy Mackeral
yummy
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.
Dope
Omg I want to eat it so bad!!
Looks amazing, I love Pickled Mackerel.
Healthy Recipe Channel nevermind
Wrath of the dead terrorist attack Barcelona in a
Healthy Recipe Channel ii
Good afternoon