IKEJIME - Japanese Method For Best Tasting Fish
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- Опубликовано: 5 окт 2022
- Thank you to Fuji San of Ocean Fresh Fish of San Diego for his time for us to tour his operation. They are hands down the absolute ONLY place for anyone looking for the best fish and seafood for their business in Southern California and Arizona.
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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
3203 Regal Drive
Alcoa, TN 37701
800-714-8226
www.knifemerchant.com 
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Two of my favorite Japanese Art: Ikejime and Origami ❤️
🎉🎉👏👏A lot of hard work planning the menu to getting all the ingredients. I’ve enjoyed seeing the extended version of your videos and again watching the You Tube videos. You guys put your heart and soul into this channel. ❤
I enjoy videos like this going inside companies & restaurants because you can see how so many people take pride in their work 👍🏻
Me too. I enjoy watching how people prepare the food to be sold like sea urchin is cleaned and then packed according to grade.
@@JanetLeeLY Sometimes people take it for granted especially chefs or others that prepare food on a regular basis. I always enjoyed also.
Love watching ur videos! Always a treat🥰
I wish I had a fish provider like this in Spain (Europe), great video guys!
Love the channel keep up the good work greets from Holland
Hard working people but the product must be out of space, very high quality. Respect and greetings from Poland
basically two fine dining chefs drooling, eyes got lit like children seeing icecream/candy on the native ingredients.
Karasumi really got me there, they should import it to the UK
There is great technique in this video for does who will like fillet fish.
I want thank all the people in this industry. Hero's unsung.
Hi from Scotland hope you're all safe and well my friends 👍😉✌️
関アジがこんなところまで行ってるなんてびっくり！
日本ってやっぱり魚うまいよなぁ。僕は北海道出身で魚に恵まれてるけど、北方領土にも沢山の魚がいるし、早く取り返してほしい。
HIRO,,Hello, FUJI SAN, CARRIES NICE PRODUCT,,, STAY WELL,, ;;;;🇯🇵🇯🇵🇺🇸🇺🇸
Appreciate sharing
Miss the cooking vids
You got to try TOBASCO Siracha. It's the best.
Where can I buy the green sheet paper I see these processors using?
Thank you for your video
Cool, my father in-law taught me this technique over the years fishing with him in Northern Japan. I've often wondered why it didn't seem to catch on in the US. If US producers learned how to handle fish better, they'd be able to get the same prices Tsukiji vendors charge.
Same reason (I guess) why Europeans imported corn from North America, but failed to import the processing technique, which the locals used. It was boiling corn in lye water, to remove the film from the corn, which disables nutritient absorption from the corn.
♥♥Good Afternoon...!!! What a wonderful Arigatou meal as always...! Wonderful to see you doing so many awesome things with so many awesome people...! So many awesome products from Japan. So wonderful to see the detail in the packing of each fish. Going to be so wonderful to see the awesome dishes that will be created...😊😊Put a G.O.A.T and sushi master and a Michelin Star together.. true awesomeness..!
Pozdrawienia z Polski i zapraszam do Polski/Greetings from Poland and welcome to Poland/ポーランドからのご挨拶とポーランドへようこそ
"Hiros eyes just opened up doubled" come on camera guy hahaha
Creepy. I was just thinking about ikejime randomly. And you guys uploaded this
Good afternoon from the deep south Texas
"Good slime" is not normally a phrase I'd want to hear.
That was brutal to watch
Good afternoon!
Do they ship to Texas? And do they only sell to restaurants. If not could I buy a fish online to cook at home?
Nissan??? I think Hiro could have asked for the R92CP, or a reasonably skyline
Awesome video! Do they have a website?
he kinda looks like pikotaro
Hiro, my friend, g11d aftern11n!!!
You get the best salmon in your part of the world...
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🔪🥢🐟🔪🥢🐟🔪🥢🐟
18:39 is ikejime always ice slurry for 5 minutes then no ice, or just this particular fish?
Is that Fluke similar to the Korean Fluke that's farmed?
I see the carcasses they are tossing and I have 3 thoughts....
1...what a waste of good crab/shrimp bait...
2...what a waste of good poke potential goodies
3...damn is that a lot
Y'all went from a GTR to an Armada to a Altima, Is Nissan not liking y'all anymore? lol next up Versa!
Hiro san konichiwa desne me gusta tu es fishe
Konnichiwa..!
All of the Secrets of Sushi Chefs are flooding social media and now everyone thinks they are Sushi chefs now 🙄
VOGLU
Ok so no cooking.
San diego fish used to be italians
I think he missed the brain spike
First
It kinda difficult to watch, cause I didn’t expect the brown fish to bleed so much like a human!🩸
I mean everything bleeds red bleeds like a human or are humans bleeding like the brown fish. Don't over dramatize it
It seems quite humane, the fish is instantly dead after the knife punctures the nerve the first time.