Enjoy sunshine and please be vegan, no animal’s eggs, animal’s milk, animal’s cheese, animal’s butter, and insect’s honey. Return to the original owner 1 by 1: return every animal and insect 1 by 1, every bite of meat, every drop of blood, every drop of soup, every bone, every bone marrow, and every skin. I’m sorry. Thank you.
Enjoy sunshine and please be vegan, no animal’s eggs, animal’s milk, animal’s cheese, animal’s butter, and insect’s honey. Return to the original owner 1 by 1: return every animal and insect 1 by 1, every bite of meat, every drop of blood, every drop of soup, every bone, every bone marrow, and every skin. I’m sorry. Thank you.
It might seem hard, but it's fun to do as a date when both have little to none experience! Will prob look worse, taste worse and cost more then your local sushi place the first times. But its a fun experience, since few people makes it
Don't give up. I've tried fixing sushi for myself quite a few times, and it all looked like seaweed burritos. It was awful, at first, and then bad. Thankfully, there was no-one (other than myself) to judge the result, but I feel no shame because I genuinely tried. It seems like it all comes down to -the amount of rice, -the stickiness of it, -and (most importantly) the SIZE of the seaweed sheet (which not everybody thinks about, given what we get in stores). Give it another shot. I know I will 🙂
@Russ Oh you should try! It's quite fun to do with a friend or two (and if it fails, you'll have a kind of weird cold rice stir fry, but it's still delicious). 😂😂 I guess that comment tells you how well my first attempts went!
Fantastic content! Taka has such a warm and inviting personality and his passion really shines through. Oh, and did I mention he's a frigging master at his craft? More Taka please.
If you haven’t watched it already., I highly recommend a documentary’s called “Jiro Dreams of Sushi”. It is (or was) on Netflix and it’s honestly a great depiction of what you just said, food and art
certain culinary practices could be equivocated to other types of art. where i see baking as more like creating a painting, i feel like making sushi requires the type of technical precision you see in something like ballet. its not that one is better than another, its just that the mastery takes different skillsets
Sushi - “it is sour”/sour rice Koshihikari - Japanese short grain rice Hangiri - traditional cypress mixing bowl for rice Kiri - “cut the rice” Nigiri - “to grab”/hand-pressed sushi Saku - rectangular block of fish Sogi-zukuri - fish cutting technique Yane - “the roof” edge on the fish cut that will catch the soy sauce Tezu - water mixed with rice vinegar Neta - topping of the sushi Hontegaeshi - sushi molding technique Tategaeshi - sushi molding technique (used for smooth/slippery fish) Hakozushi/Oshizushi - “Box sushi”/Pressed sushi originating from Osaka Oshibako - Cypress wood box for Hakozushi Sasa - bamboo leaf Takuan - pickled radish Shiso - herb with mint and cilantro flavour profile Katsuobushi - smoked, dried and fermented bonito fish Aomori - type of dried seaweed Hosomaki - “thin roll” Makisu - bamboo rolling mat Temaki - “hand roll” Ikura - salmon roe (salt cured or marinated in soy sauce) Chirashizushi - chirashi = “to scatter” sushi bowl similar to poke created to utilise off cuts Mottainai - “what a waste” Kinshi Tamago - egg omelet Shichimi Togarashi - Seven spice blend (chilli, sesame, Aomori etc.) Futomaki - “Fat roll” Bento - lunch boxes with compartments typically filled with rice, vegetables, and a protein Uramaki - “inside out” Ikura Gunkan Maki - salmon roe + “battleship” Sashimi - sliced raw fish Hiki-zukuri - fish cutting technique Suma - daikon radish and shiso used for plating sashimi
I will be learning the art of making sushi very soon and I screen shot your comment. I will recopy it in my recipe book. I'm a bit old school. Dear Klara, thank you so very much for the time you put into this. Hugs and kisses. 💕💕
absolutely hilarious that whoever did the subtitles thought that the word "sinew" was some kind of traditional japanese term for the salmon grain and transcribed it as "sinu" instead
Taka might just be my favourite chef that’s been on this channel (which is impressive since I have many other favourites!) He’s so engaging and I felt so welcome to try out what he’s teaching us. I’d love more videos with him!
Having watched sooo many other sushi tutorials, this guy is definitely the most knowledgeable sushi master so far that has translated the techniques into english
i've seen a lot of content on sushi making (and eating) over the decades and this was by far one of the most profound and stuffed with knowledge! great content! (even though the closed captions apparently didn't know what a sinew is and made it a sinu, whatever that is.)
I've been making amateur onigiri for 7 months for myself and I always notice how many rice grains are left out during the prep. This man not wasting a single grain is proof of his mastery.
i was worried at first, being that this is a youtube video, that the details would be all wrong and overgeneralized it turns out it confirms everything that i had learned during my few years working at sushi restaurants, and even gives you some context on the different names and tools the short version is that this is the best video i've ever seen for explaining how to make sushi
such elaborate techniques! I've been trying to make rolls for a while with not much success (they're delicious but unsightly lol) and it will be very interesting trying to recreate at least some of these
Sakaeda-san killed it! Great presentation with excellent commentary; history and translation!! Please bring him back for more Japanese cuisine videos 👏 👏 👏
What an excellent demonstration showing traditional methods. Why am I not surprised that what appears to be a simple step is actually 20 small steps, developed over decades, all with a specific purpose and name. The Japanese culture is so rich, and they take so much care and pride over what others may not even give a second thought to. Thank you.
YOU ARE SUCH A GREAT TEACHER. Being someone who’s mind wanders while I learn that doesn’t happen when you are talking and teaching. So far you have my attention and I’ve learned a lot already! Very rare for me to find teachers who are willing to teach easily! 🍣
I love chirashizushi so much! It just has such a homemade feel to it. I’ve never been able to get it properly at a restaurant here in the US - they’ll call it chirashizushi, but they’ll basically give you a box of sashimi fish with like half a cup of rice on the side. I just need to get some sushi grade ingredients and try it for myself.
The most detailed sushi making in the entire youtube space. By the way, can I have an encore regarding type of sushi like the saba sushi, as well as how to cure fish, and also how to prepare fresh water fish for sushi?
1 year later I am still watching this video at 5am and the view count is 4.1Milliion. Very detailed instructions in making the perfect sushi. Thank you for sharing. It will take me more than 10 years to be at your level of mastery!
So much more goes into making these dishes than I thought. Even the exact way of cutting matters in some way, more than just presentation. Also I love how he says he’s making the fish and the rice become one, when moulding the sushi.
Quite happy with this video. I have studied lots of Japanese cuisine, and the knowledge presented here is similar to what is included in "Japanese Cooking a Simple Art." The book is a classic and widely regarded as the "bible" of Japanese cooking. To give so much detail to the sushi shows true respect for the art. Lovely and educational
I'm really liking that Epicurious channel. They always have good instructors/guests: competent, charismatic enough without making it all about themselves. The technical informations are always very good. And it's always clear, didactic and not pretentious like some other cooking channels.
i've been fangirling over every minute of this video. i've learned so much that i didnt know before between the different names of the rolls and how to properly prepare them and the ingredients. hopefully now after watching this, i can improve my own skills. Great job and thank you
I loved this. Now let him actually show us EVERY sushi type and making method, since there were quite a few left off here. :) I need more videos with this man! Great work!
Watched this months ago, but just rewatched it last evening to prepare Futomaki for the whole family. It was the first time every roll I made held it's shape, and in the end everyone loved it. Thx for such a great and helpful video 🙂
This was one of the most interesting and educational video’s I’ve seen on the chefs way’s of making all different types of sushi ! I am so grateful for you sharing your many years of experience those particular dishes for I am well on my way to become better each and everyday thanks to the many sushi chefs I’ve had the privilege of learning from and you are one of them!!! Thanks!!!!
He doesn't explain why but the reason that the togarashi is not equally distributed is that it creates a bit of entertainment for your palate some areas have more of that seasoning and others don't and the places where he puts those pinches it isn't just little piles of it like he still spreads it out in that small area where he decides to put it. He's clearly a seasoned chef pun intended. I mean I'm just a line cook and I don't have too much experience but it's crazy to see how much he puts into it even for the things he doesn't explain
So happy to learn all the times I've gotten frustrated attempting to roll sushi and just threw the ingredients in a bowl I was actually making Chirashizushi! Good to have a name for my failure meals lol
I have been making sushi for years, but I learned something new. Whenever I visited family and friends in Japan I was always making cone shaped temaki, but I did not know a cylinder or open shape was also temaki. Thanks for the info.
I love how Taka shared so knowledge and bit of information, really made an awesome video, it would have been cool if he had covered some more rarer versions of sushi like Temari sushi. Overall an excellent sushi video.
02:12 - Saku _Piece rectangulaire de saumon, utilisée pour trancher des pièces de sushis_ *-1. Toujours couper contre le grain du **_"sinu"_** , forme de flèche avançant sur le poisson, on coupe dans la direction diagonale inverse.* 02:44 a 03:19 - *_Sogi-Zukuri_* technique de découpe de tranches fines de poisson. 04:07 a - 05:16 *_"Hontegaeshi"_* _Technique de moulage (/mise en forme) de sushi_ _Utilisée pour faire des_ *nigiris* *1. Poser la tranche de poisson dans sa main puis poser au-dessus le riz. *2. Créer un rectangle avec la forme de sa main pour mettre en forme le riz (04:29) *3. Utiliser son Index et son majeur de l'autre main pour presser le riz sur le poisson, le faisant adhérer. *4.* Retourner le sushi puis répéter l'opération. *5.* Retourner le sushi, côté poisson. Puis utiliser son pouce et son index pour presser doucement de haut en bas le poisson sur le riz. 05:17 - *"Tategaeshi"* _Technique de moulage (/mise en forme) de sushi_ _Utilisée pour faire des_ *nigiris* 05:58 a 09:14 - *"Hakozushu"* _Une technique non utilisée dans les restaurants basiques en France mais intéressantes à regarder pour chez soi_ _(Elle utilise une boîte spécial pour monter une sorte de sushi mille feuille)_ 09:20 a 11:14 - *"Hozomaki" ou juste *"maki"*. _Technique de roulage d'un sushi ou la feuille de nori finie a l'extérieur et le riz a l'intérieur._ 13:02 a - *"Chirashizu"* ou simplement *"Chirashisushi"* ou *"Chirashi thaï"* 15:06 - *"Futomaki"* ------- Divers : 03:19 a 03:41 - Le vrai wasabi est chère est peu utilisé, on utilise donc du raifort. 03:41 a 03:53 - *_Tezu_* Bol d'eau et de vinaigre de riz, servant à humidifier ses mains pour travailler le sushi. (Le vinaigre servant à contrebalancer l'eau pour ne pas trop diluer le goût du riz à sushi)
Every part of this was great and got me hungry lol the walkthrough, the minor details as to what makes each sushi unique. Along with possible tweaks and substitutions made this video fun to watch
Man, this would've come in handy a few days ago, we tried to freestyle some nigiri with the extra rice left from the futomaki. Never thought fried surimi and avocado nigiri is a thing, but now it is ^w^
Hmm. Been trying to convince my boss to let me update our sushi menu, I really want to add onigiri, but I think futomaki would sell really well too. Thanks a ton! It's folks like you sharing your wisdom on RUclips that took me from saucier to well paid sushi chef. I'm no sushi master by any means. But sushi has definitely helped me keep competitive in the industry. Then again... anyone with a work ethic is invaluable in the culinary market nowadays lol. I'll definitely be sending this video to all of my sushi bois. Very concise and to the point in defining these various forms.
thank you! I’m a very picky eater but i’ve also been wanting to try sushi for a long while! knowing the ingredients and how things are prepared really make me feel better about trying sushi!
I'm a vegetarian and I don't particularly like raw nori (fine in soups), and I still could enjoy sushi very much (ofc vegetarian with egg or avocado). You really should try it, it is just amazing. Grab a bowl of Miso Soup while you are at it!
I would LOVE to get my hands on some of that salmon roe, but is not available in rural Baja (Mx). We're lucky to have nori down here as it is, and definitely eat a lot of sashimi. Very enjoyable video, and I'll be making one of those 'slicing boxes'. Genius! Thanks : D
Thank you for sharing this, I love sushi. Today I made it for the first time at home, I never knew until now that sushi rice has special vinegar!! Shrimp nigiri is my favorite❤️🍣😊awesome
Given how much I love the pickled daikon, I should make myself a box sushi press! Feels like an easier take on sushi than the rolls (which I tend to whiff making, haha)
I have never heard ”Oshi bako” for Oshi zushi. We say "Oshi Zushi no Kata", a form for making Oshi Zushi. Also, Hako Zushi usually uses simply fish and sushi rice but we in Osaka, Oshi Zushi can have layers of different ingredients like cooked Shiitake mushroom, Kanpyo, Kinshi Tamago, etc. and decorate with fish on the top. When you cut them, the layers show up beautifully with multiple colors between rice
It was originally a preservation method. The rice was fermented and the fish was very salty. This way you could make food that would keep for a very long time. Of course this type of sushi does not taste very good.
It’s almost 4am and it’s a perfect time to learn how to make every sushi
Lololol. That's how we like to roll-roll.
same but its 10pm here in the future (which by the time you read this will technically be the past)
It’s like 5am rn for me, perfect rabbit hole to go down
I don't even like sushi
1 am and I'm still not feel like to sleep...
I love how the hosts are not only masters of their craft, they also look so happy in the process
its their passion!
yea dude they are totally gonna get people that hate their jobs on this for sure a good idea
Enjoy sunshine and please be vegan, no animal’s eggs, animal’s milk, animal’s cheese, animal’s butter, and insect’s honey. Return to the original owner 1 by 1: return every animal and insect 1 by 1, every bite of meat, every drop of blood, every drop of soup, every bone, every bone marrow, and every skin. I’m sorry. Thank you.
I know right I felt the joy when he took that bite when he said usually you couldn’t eat it with one bite 😂🥹
@@AliensKillDevils. quit preaching and let people eat how they want to eat
He is so knowledgeable, makes it look easy. We need more videos from him!
Rice cooking took 10 years to learn. Super specialized
Enjoy sunshine and please be vegan, no animal’s eggs, animal’s milk, animal’s cheese, animal’s butter, and insect’s honey. Return to the original owner 1 by 1: return every animal and insect 1 by 1, every bite of meat, every drop of blood, every drop of soup, every bone, every bone marrow, and every skin. I’m sorry. Thank you.
@@AliensKillDevils. stop
AGREEEED
@@AliensKillDevils.bruh moment right here
I'm never going to attempt to do homemade sushi but loved watching a true master of his craft do it.
It might seem hard, but it's fun to do as a date when both have little to none experience! Will prob look worse, taste worse and cost more then your local sushi place the first times. But its a fun experience, since few people makes it
Don't give up. I've tried fixing sushi for myself quite a few times, and it all looked like seaweed burritos. It was awful, at first, and then bad. Thankfully, there was no-one (other than myself) to judge the result, but I feel no shame because I genuinely tried. It seems like it all comes down to
-the amount of rice,
-the stickiness of it,
-and (most importantly) the SIZE of the seaweed sheet (which not everybody thinks about, given what we get in stores).
Give it another shot. I know I will 🙂
@Russ Oh you should try! It's quite fun to do with a friend or two (and if it fails, you'll have a kind of weird cold rice stir fry, but it's still delicious). 😂😂 I guess that comment tells you how well my first attempts went!
@@buffster948 Nothing wrong with "Deconstructed Sushi"
If it doesn't go well, change your dinner plans, now you're having Japanese Poke
Fantastic content! Taka has such a warm and inviting personality and his passion really shines through. Oh, and did I mention he's a frigging master at his craft? More Taka please.
Well said!
and he knows what he talks abut and the were the stuff comes from
E
Scar?!?
Completely agree!! He s amazing
The respect he shows every ingredient is amazing. Sushi is part art and part food in my eyes. Every step is so precise.
If you haven’t watched it already., I highly recommend a documentary’s called “Jiro Dreams of Sushi”. It is (or was) on Netflix and it’s honestly a great depiction of what you just said, food and art
So Sushi is mostly art, as (professional) cooking is also an art.
certain culinary practices could be equivocated to other types of art. where i see baking as more like creating a painting, i feel like making sushi requires the type of technical precision you see in something like ballet. its not that one is better than another, its just that the mastery takes different skillsets
Sushi - “it is sour”/sour rice
Koshihikari - Japanese short grain rice
Hangiri - traditional cypress mixing bowl for rice
Kiri - “cut the rice”
Nigiri - “to grab”/hand-pressed sushi
Saku - rectangular block of fish
Sogi-zukuri - fish cutting technique
Yane - “the roof” edge on the fish cut that will catch the soy sauce
Tezu - water mixed with rice vinegar
Neta - topping of the sushi
Hontegaeshi - sushi molding technique
Tategaeshi - sushi molding technique (used for smooth/slippery fish)
Hakozushi/Oshizushi - “Box sushi”/Pressed sushi originating from Osaka
Oshibako - Cypress wood box for Hakozushi
Sasa - bamboo leaf
Takuan - pickled radish
Shiso - herb with mint and cilantro flavour profile
Katsuobushi - smoked, dried and fermented bonito fish
Aomori - type of dried seaweed
Hosomaki - “thin roll”
Makisu - bamboo rolling mat
Temaki - “hand roll”
Ikura - salmon roe (salt cured or marinated in soy sauce)
Chirashizushi - chirashi = “to scatter” sushi bowl similar to poke created to utilise off cuts
Mottainai - “what a waste”
Kinshi Tamago - egg omelet
Shichimi Togarashi - Seven spice blend (chilli, sesame, Aomori etc.)
Futomaki - “Fat roll”
Bento - lunch boxes with compartments typically filled with rice, vegetables, and a protein
Uramaki - “inside out”
Ikura Gunkan Maki - salmon roe + “battleship”
Sashimi - sliced raw fish
Hiki-zukuri - fish cutting technique
Suma - daikon radish and shiso used for plating sashimi
Thank you :)
I will be learning the art of making sushi very soon and I screen shot your comment. I will recopy it in my recipe book. I'm a bit old school.
Dear Klara, thank you so very much for the time you put into this. Hugs and kisses. 💕💕
I clicked read more and was surprised! 😂
Bless you
Thank you!
Just one thing, it's not Aomori but Aonori. Aomori is the name of a city in northern Honshu, the snowiest city in the world.
absolutely hilarious that whoever did the subtitles thought that the word "sinew" was some kind of traditional japanese term for the salmon grain and transcribed it as "sinu" instead
Taka might just be my favourite chef that’s been on this channel (which is impressive since I have many other favourites!) He’s so engaging and I felt so welcome to try out what he’s teaching us. I’d love more videos with him!
Having watched sooo many other sushi tutorials, this guy is definitely the most knowledgeable sushi master so far that has translated the techniques into english
i've seen a lot of content on sushi making (and eating) over the decades and this was by far one of the most profound and stuffed with knowledge! great content! (even though the closed captions apparently didn't know what a sinew is and made it a sinu, whatever that is.)
Perfect timing - just tried making sushi for the first time last night.
Did it go well?
@@manofthetuba6857 it wasn't photo worthy but it tasted like sushi and was hella good
ruclips.net/video/jdyk6vgfbLU/видео.html 12C
@@kristibeisecker does it need to be photo worthy though? If you made it and it tastes good you should be proud!
From Lab to Plate: Exploring the Rise of Lab Grown Seafood
ruclips.net/video/UEAqnXfPJt4/видео.html
I've been making amateur onigiri for 7 months for myself and I always notice how many rice grains are left out during the prep.
This man not wasting a single grain is proof of his mastery.
there is no wasting food when you have a mouth it can go in!
I love how honest was the master he literally , said start making today and maybe after 10 years you will be making this video
i was worried at first, being that this is a youtube video, that the details would be all wrong and overgeneralized
it turns out it confirms everything that i had learned during my few years working at sushi restaurants, and even gives you some context on the different names and tools
the short version is that this is the best video i've ever seen for explaining how to make sushi
such elaborate techniques! I've been trying to make rolls for a while with not much success (they're delicious but unsightly lol) and it will be very interesting trying to recreate at least some of these
Sakaeda-san killed it! Great presentation with excellent commentary; history and translation!! Please bring him back for more Japanese cuisine videos 👏 👏 👏
What an excellent demonstration showing traditional methods. Why am I not surprised that what appears to be a simple step is actually 20 small steps, developed over decades, all with a specific purpose and name. The Japanese culture is so rich, and they take so much care and pride over what others may not even give a second thought to. Thank you.
プロの寿司シェフさんなのに、自分で作った後、美味しそうに摘み食いしちゃうところが可愛くて、萌える❤。
YOU ARE SUCH A GREAT TEACHER. Being someone who’s mind wanders while I learn that doesn’t happen when you are talking and teaching. So far you have my attention and I’ve learned a lot already! Very rare for me to find teachers who are willing to teach easily! 🍣
I love chirashizushi so much! It just has such a homemade feel to it. I’ve never been able to get it properly at a restaurant here in the US - they’ll call it chirashizushi, but they’ll basically give you a box of sashimi fish with like half a cup of rice on the side. I just need to get some sushi grade ingredients and try it for myself.
Epicurious gots to be one of my favorite RUclips channels. I find myself here more than i thought i would
I could say this is the best sushi class on RUclips! Myself as a sushi chef this video helped me to revise and retouch ❤
The most detailed sushi making in the entire youtube space. By the way, can I have an encore regarding type of sushi like the saba sushi, as well as how to cure fish, and also how to prepare fresh water fish for sushi?
Wow, he makes it look so effortless! I really want the chirashizushi now. . .
loved taka-san's instruction he really make making sushi seem much more approachable.
1 year later I am still watching this video at 5am and the view count is 4.1Milliion. Very detailed instructions in making the perfect sushi. Thank you for sharing. It will take me more than 10 years to be at your level of mastery!
I love these "how to make every _____" videos!!! they are some of my favorite to watch!😍
While I don't like sushi myself, I always appreciate the careness chefs put into their dishes.
So much more goes into making these dishes than I thought. Even the exact way of cutting matters in some way, more than just presentation. Also I love how he says he’s making the fish and the rice become one, when moulding the sushi.
A beautiful man, talking about and making my favorite food. Best video ever.
I love sushi but i love more the way he is cooking. The precision, the love, the respect for the food and alla the culture and passion behind it.
I just love listening to him. Should make more videos. Thank you fir the sushi lessons and hope many more too come.
This is incredibly complex and impressive; now I understand why some say mastering this takes a lifetime
Quite happy with this video. I have studied lots of Japanese cuisine, and the knowledge presented here is similar to what is included in "Japanese Cooking a Simple Art." The book is a classic and widely regarded as the "bible" of Japanese cooking. To give so much detail to the sushi shows true respect for the art. Lovely and educational
Wow! I appreciated the art of sushi before but watching this makes me realise how amazing this art is. Thank you!
I'm really liking that Epicurious channel.
They always have good instructors/guests: competent, charismatic enough without making it all about themselves.
The technical informations are always very good.
And it's always clear, didactic and not pretentious like some other cooking channels.
i've been fangirling over every minute of this video. i've learned so much that i didnt know before between the different names of the rolls and how to properly prepare them and the ingredients. hopefully now after watching this, i can improve my own skills. Great job and thank you
Thank you Chef! This video was a pure moment of joy. You make it look easy, l will be practicing and eating for the years ahead!
I loved this. Now let him actually show us EVERY sushi type and making method, since there were quite a few left off here. :) I need more videos with this man! Great work!
he's incredible!! i love the gentle way he explained everything. it was so informative, thank you!!!
Watched this months ago, but just rewatched it last evening to prepare Futomaki for the whole family.
It was the first time every roll I made held it's shape, and in the end everyone loved it.
Thx for such a great and helpful video 🙂
My sisters and I are having a Sushi Making Party this weekend. So glad I found this video!!! Lots of different ideas! We'll have fun for sure!
Literally was planning to learn how to make it next week! Thank you! 😭
This was one of the most interesting and educational video’s I’ve seen on the chefs way’s of making all different types of sushi ! I am so grateful for you sharing your many years of experience those particular dishes for I am well on my way to become better each and everyday thanks to the many sushi chefs I’ve had the privilege of learning from and you are one of them!!!
Thanks!!!!
He doesn't explain why but the reason that the togarashi is not equally distributed is that it creates a bit of entertainment for your palate some areas have more of that seasoning and others don't and the places where he puts those pinches it isn't just little piles of it like he still spreads it out in that small area where he decides to put it. He's clearly a seasoned chef pun intended. I mean I'm just a line cook and I don't have too much experience but it's crazy to see how much he puts into it even for the things he doesn't explain
My husband made sushi for me this evening by following the tutorial god it was so good its my first time eating a sushi
You got a keeper!
Thank you for all the information you have been given to us. I’m impressed that your accuracy is impeccable!
Thank you so much, you're so thorough and knowledgeable with explaining different techniques, your video made me more confident to make sushi at home!
So happy to learn all the times I've gotten frustrated attempting to roll sushi and just threw the ingredients in a bowl I was actually making Chirashizushi! Good to have a name for my failure meals lol
I have been making sushi for years, but I learned something new. Whenever I visited family and friends in Japan I was always making cone shaped temaki, but I did not know a cylinder or open shape was also temaki. Thanks for the info.
This is the video when and why I've become a subscriber of the channel.
Thank you, Taka.
Thank you very much! You made these seem very do-able at home :)
I love how Taka shared so knowledge and bit of information, really made an awesome video, it would have been cool if he had covered some more rarer versions of sushi like Temari sushi. Overall an excellent sushi video.
This is incredible, you’re great at keeping attention and giving information. Looks delicious too!
This only makes me appreciate sushi that much more. What a delicate, delicious art form!
This chef is such a good teacher and seems to be very pleasant when he speaks.
02:12 - Saku
_Piece rectangulaire de saumon, utilisée pour trancher des pièces de sushis_
*-1. Toujours couper contre le grain du **_"sinu"_** , forme de flèche avançant sur le poisson, on coupe dans la direction diagonale inverse.*
02:44 a 03:19 - *_Sogi-Zukuri_* technique de découpe de tranches fines de poisson.
04:07 a - 05:16 *_"Hontegaeshi"_*
_Technique de moulage (/mise en forme) de sushi_
_Utilisée pour faire des_ *nigiris*
*1. Poser la tranche de poisson dans sa main puis poser au-dessus le riz.
*2. Créer un rectangle avec la forme de sa main pour mettre en forme le riz (04:29)
*3. Utiliser son Index et son majeur de l'autre main pour presser le riz sur le poisson, le faisant adhérer.
*4.* Retourner le sushi puis répéter l'opération.
*5.* Retourner le sushi, côté poisson. Puis utiliser son pouce et son index pour presser doucement de haut en bas le poisson sur le riz.
05:17 - *"Tategaeshi"*
_Technique de moulage (/mise en forme) de sushi_
_Utilisée pour faire des_ *nigiris*
05:58 a 09:14 - *"Hakozushu"*
_Une technique non utilisée dans les restaurants basiques en France mais intéressantes à regarder pour chez soi_
_(Elle utilise une boîte spécial pour monter une sorte de sushi mille feuille)_
09:20 a 11:14 - *"Hozomaki" ou juste *"maki"*.
_Technique de roulage d'un sushi ou la feuille de nori finie a l'extérieur et le riz a l'intérieur._
13:02 a - *"Chirashizu"* ou simplement *"Chirashisushi"* ou *"Chirashi thaï"*
15:06 - *"Futomaki"*
-------
Divers :
03:19 a 03:41 - Le vrai wasabi est chère est peu utilisé, on utilise donc du raifort.
03:41 a 03:53 - *_Tezu_*
Bol d'eau et de vinaigre de riz, servant à humidifier ses mains pour travailler le sushi. (Le vinaigre servant à contrebalancer l'eau pour ne pas trop diluer le goût du riz à sushi)
Hyper boulot. Merci beaucoup !
Bonjour madamouselle ❤
@@barbaraformiga650 merci ! Je devrai finir
Every part of this was great and got me hungry lol the walkthrough, the minor details as to what makes each sushi unique. Along with possible tweaks and substitutions made this video fun to watch
This video deserves my comment. Absolutely stunning. Thank you so much. Im getting better thanks to your channel
Man, this would've come in handy a few days ago, we tried to freestyle some nigiri with the extra rice left from the futomaki. Never thought fried surimi and avocado nigiri is a thing, but now it is ^w^
Watching with full mouth watering, craving for sushi 🍣🍣🍣
This man is next level. Love watching a master at his profession
Seeing him making a beautiful and delicious sushi makes me happy.
But seeing him making the rice with a rice cooker make me extremely happy
Hmm. Been trying to convince my boss to let me update our sushi menu, I really want to add onigiri, but I think futomaki would sell really well too. Thanks a ton! It's folks like you sharing your wisdom on RUclips that took me from saucier to well paid sushi chef. I'm no sushi master by any means. But sushi has definitely helped me keep competitive in the industry. Then again... anyone with a work ethic is invaluable in the culinary market nowadays lol.
I'll definitely be sending this video to all of my sushi bois. Very concise and to the point in defining these various forms.
i’ve never tried or heard of hakozushi, i’m going to japan next summer and i’ll definitely give it a try, looks delicious
loved this! thank you for taking the time to teach this
watching videos like this are so inspiring! this channel really finds amazing people!
thank you! I’m a very picky eater but i’ve also been wanting to try sushi for a long while! knowing the ingredients and how things are prepared really make me feel better about trying sushi!
I'm a vegetarian and I don't particularly like raw nori (fine in soups), and I still could enjoy sushi very much (ofc vegetarian with egg or avocado).
You really should try it, it is just amazing. Grab a bowl of Miso Soup while you are at it!
try it,it's really good.
Now when I go to my favorite sushi place again, I can appreciate even more the food now that knowing how its made !🍣 ^~^
I've been watching a lot (and i mean a LOT) of sushi videos since i learned 20 years ago. This is one of the best i've seen so far.
Thanks so much for this. I can now vastly upgrade my homemade sushi, and appreciate your gentle presence, humor and instruction.
Please bring this guy back.
This video just made me crave sushi even more😋🍱
Great episode. The instructor speaks with great clarity and articulation.
so much knowledge packed into under 30 minutes! thank you!
Now this guys is the real master sushi chef. That guy Hiro is an imposter 😆
I would LOVE to get my hands on some of that salmon roe, but is not available in rural Baja (Mx). We're lucky to have nori down here as it is, and definitely eat a lot of sashimi. Very enjoyable video, and I'll be making one of those 'slicing boxes'. Genius! Thanks : D
So professional and detailed, you make it look so easy
I’m in love. What a fantastic video. Thank you so much.
fascinating, both in presentation and content
Wow, I thought I already knew a lot about sushi but this taught me even more
Epicurious back at it again with the most pristine culinary contents 😍😍
Thank you for sharing this, I love sushi. Today I made it for the first time at home, I never knew until now that sushi rice has special vinegar!! Shrimp nigiri is my favorite❤️🍣😊awesome
Given how much I love the pickled daikon, I should make myself a box sushi press! Feels like an easier take on sushi than the rolls (which I tend to whiff making, haha)
Amazing Content. Always wanted to learn how to make sushi so il definitely try this out
Thank you chef, I really enjoyed the fun facts, you're really gifted at teaching
It's hard to believe I ever used to dislike sushi. It took a few tries but now it's one of my favorite foods.
Tamago sushi is my absolute fav 🍣
Will I ever be able to achieve even a similar level on my home cooking? Hell no but this was sooo satisfying!
Who else watching this at 1 am
10:22 pm
bruh don't call me out like this 😂
Beautiful teaching thank you sir may God bless you for LIFE!
He has the most inviting voice! I love hearing him pronounce everything 😍
his laugh after explaining futomaki 😂
I have never heard ”Oshi bako” for Oshi zushi. We say "Oshi Zushi no Kata", a form for making Oshi Zushi. Also, Hako Zushi usually uses simply fish and sushi rice but we in Osaka, Oshi Zushi can have layers of different ingredients like cooked Shiitake mushroom, Kanpyo, Kinshi Tamago, etc. and decorate with fish on the top. When you cut them, the layers show up beautifully with multiple colors between rice
Yuck
Thank's to Japan for creating sushi!
This looks so delicious! エピキュリアスさん、栄田貴さん、ありがとうございました！
Wait, so it's the rice that's actually the sushi? So basically anything with the rice can be classed as sushi? Woah
It was originally a preservation method. The rice was fermented and the fish was very salty. This way you could make food that would keep for a very long time. Of course this type of sushi does not taste very good.
This convinced me to learn Japanese.
Just made California roll and tuna nagiri the other night . Came out great adding kombu to the rice at the start of cooking it makes a huge difference
I could watch this guy all day. Not to mention sushi comes from such a beautiful and rich culture.