Stained Glass Sushi | DIFFICULTY LEVEL: ASIAN
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- Опубликовано: 19 дек 2017
- Stained Glass Sushi from Master Sushi Chef Hiroyuki Terada
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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
You know shits going down when the difficulty is Asian
Hell yea
I literally only clicked on the video because of the difficulty lol.
Anonymous person lol.
Grumpy Cat
A western difficulty would be pulling off a successful crusade and bathing in the bath of their victims without someone saying it's wrong.
Grumpy Cat
But seriously though, stop being a weeb and go outside.
German food?
French food??
Spanish food???
_Makes $1,000,000 sushi roll_
"Just for fun"
How does it tastes?
Hiro: Good afternoon 🌞
*does it taste *just take your time and learn english*
@Championship Boxing why should I learn italian while I am Greek have very good english knowledge and can speak pretty good german? Im not into being a polyglot
Τ.Γ.Κ. ΩΣ ΤΟΝ ΘΑΝΑΤΟ It’s mostly a running gag. He definitely understood.
Τ.Γ.Κ. ΩΣ ΤΟΝ ΘΑΝΑΤΟ nobody has to do anything just because you want them to, not everyone speaks English and it’s not the only language in the world and as a Greek person you should know that. You have really bad world knowledge for someone who knows 3 languages
The dude who ran the red light was distracted by hiro's sushi XD
I appreciate the scp profile pic
Difficult Level: Good afternoon! 😂
Son of a bitch
You are a genius!
I don’t get this
Tony Tran watch all the videos from start to up until you get here. Then you'll get the joke.
pouahahahah !! evil
Lmao that title 😂💀
What? Almost 150 likes and no comments?
Lmao difficulty ASAIN
Its like south park but better
Guess it's my level
aSiAn
I'll never be able to make this. I'm stuck on difficulty *Black.*
Edit: Y'all saying this comment is the best, but yall are the best for the likes I love yall
HHAHAHAHA i was not expecting this
I hear you, I am at level Mexican, so if I try this, could be a glass taco at the end.
Soprano im stuck on difficulty level white so it might turn into a stained glass school shooting
Foreign Pyro om
Foreign Pyro. Omg i died! Lol
somehow everybody in the comments section is a master sushi chef as well.....
Always
Dam rite I am 😁
Non cooked rice then get some soy sauce drown the rice in the soy sauce then get a live fish and put it on top of the rice there u go sushi the right way
Joseph Stalin the weeb rotten fish and salt in uncooked rice. Only OG year 1700 ppl will remember
It’s not hard to make sushi
I don't watch all your videos, but ill watch every "difficulty level: asian" video
solelygripped good, I don’t have to feel like the only one who thought that lol.
Hiro-san, let me teach you how to do this proper. I learned a thing or two from you, only fair to return the favor. There's a trick to stained sushi. You almost had it right! There's two things that you need to adjust. First, you need more gelatin. You're not trying to make it super stiff like jell-o, but your gelatin was definitely too soft. I assure you, that if you slice the gelatin thinly enough, the customer will still feel the same level of softness as the gelatin that you're using in this video. But to slice it thin, there's a trick you must follow. Don't pour the gelatin mixture into a wide flat pan. Instead, pour it into a tall container. Then, empty the contents (a pillar of geltain) onto a cold work surface and slice off a sheet of gelatin from the top with a hot sharp knife. The slicing motion must be swift, you can't let a hot knife linger on the gelatin. It will lessen the presentation. Place the sheet on the sushi, then trim the excess with a series of swift slices with a hot knife. The knife does not need to be excessively hot, just hot enough to prevent the gelatin from sticking to your knife. This takes practice, but I feel like you can do it perfectly in time. While you're learning to do this, I recommend using a "knife guide" to make your slices thin and swift. Your knife guide As you probably already guessed, you should avoid using Western knives when doing this. You need a flat edge, a curved edge will give you inconsistent resistance when slicing, making it difficult to master. A second method, when making small quantities. Pour the gelatin into a container that is approximately the same size as the sushi mold that you're using. Cut off the wooden pieces that prevent the sushi mold's wooden box from descending to the bottom. Then place the gelatin into the mold. Now all that you need to do is slice the gelatin off of the top of the mold, push the wooden box down and push the gelatin up anytime you need a new slice. Like a push pop. This method requires less human precision as the box -top guides the knife. Good luck! Feel free to reach out to me if you need any additional instructions. I've made 1000s of stained sushi over the years.
Thanks for sharing Hiro. Would a super thin coat of oil help?
The Iceshiver you need your own show
Tutorial video please
You are too kind, but i'm shy and not a sight for sore eyes. I much prefer peeking at people through the window as they eat my food with delight. Haha.
Hey do you ever make the gelatin different colors or more clear? This seems like it has so much more potential.
very nice, one thing to make it easier to unstick the gelatine from the metal tray is to line it with cling film (plastic wrap)
also, you can use different gelling agents to get gels that hold up better when picking them up and placing them on something like agargar + locust bean gum.
either way, I really like the results of what you made here it looked extreemly beautiful.
I'd try a take apart cake pan, that way you can pop the sides off and you have a totally flat bottom as well.. plus they're usually non-stick. Since you aren't using the edges anyway, the round shape doesn't matter, just cut rectangles from it.
also, rectangular cookie cutters come in basically every size there is.. would make cutting them out a super easy process
I was thinking it might be cool to have the flower and microgreens between TWO thin layers of clear gelatin. Make the first layer of gelatin and let it set, lay down the items, then flow another layer of gelatin over it and let that one set? Kind of like "sushi under glass".
Hiroyuki Terada - Diaries of a Master Sushi Chef Is Nove still open? I heard that it closed!
한국인이셨어요? ?.!
Difficulty: *Asian*
Never in my life have I felt so intimidated by a difficulty setting
you know it's fancy food when they have a Fiji bottle there...
Welcome to another edition of Hiroyuki Terada, diaries of a master cameraman
Just found this channel and it is life. Just the way Hiro pours things into a bowl is art! Wow, so awesome!
I'M sorry to say but that's not food. That's a work of art.
Work of art to keep in the museum LOL ;)
I wish I could say the same about your wife!
Nunnles that was honestly so cringy
No Hiro video is complete without the “Good afternoon”
"Are you sure you want to eat this"
"Yes"
"Wh-"
"I am hungry"
Same Hiro same.
I love these videos! What a treat to learn from a Master Sushi Chef! Thank you Hiroyuki Terada. A beer for you sir!
Hiro is a man of many, many talents. Sushi is already so pretty but this is a whole new level of art!
Use a silicone baking mould for the jelly. They come in all different shapes and sizes so you should be able to pop the entire jelly out and then cut it
blubirdgirly yea I thought the same thing why arnt they using molds. I'd assume it'd be easier to deal with and a bit of time in the freezer to firm it up not actually freeze it.
GtfoTyvm that was my thinking as well. My only thought on why he didn’t do it like that is because he wasn’t trained in baking methods. Those would be skills that would be taught to a baker not really a sushi chef. They definitely make silicone molds that size, and they could always be made as well.
I tried that for my wife's breast implants, and they were great! However, as soon as we went outside everything melted and she left me.
Hiro it might have been easier if you used a flat sheet pan instead of the deep foil pan.
Looks beautiful though
And something with removable sides and inserts.
They aren't kidding when the difficulty level is Asian.
DO YOU THINK THIS IS A FUCKING GAME?! >:0
or a layer of cling/saran wrap underneath so you can lift cut and peel
Thank you Chef Hiroyuki, I appreciate your willingness to take risks, and your on the fly problem solving is inspiring.
The lesson learned....everything will not always work out perfectly. A true master will find a way to make it work out and look intentional. Pure perfection!
Seems pretty easy to me......but I'm Asian
infamousian123 ur mom is Asian
You do know that is't an insult? hmmmm
Lol right
That explains it
I don't understand you guys lol
Driving through intersection | DIFFICULTY LEVEL: ASIAN
Lmao. Classic
Fantastic thank you I love round watching you every day, this is the best yet.
I'd love to see you cook sushi for sure! Looking forward to it!
Incredible looking Sushi but you forgot to warn us with a *Graphic* title as the edible gold leaf was still alive when you placed it on the Sushi ; ) ...
Thank you for sharing this masterpiece...
Angel C lol
Being vegetarian, I recently experimented with meatless aspic.
Using Agar-Agar you can have glass-clear aspic that is easy to cut with warm/hot knives. I imagine layering or drowning the edible flowers (maybe even in layers horizontal) in a form, then releasing from the form after placing it in warm water, then cutting with a hot/luke warm knife vertically can give even European church window like appearances.
What I know of for certain, though, is that you can use Agar-Agar even with acidic liquids given the fact you need to add more (double or more) of the Agar-Agar to get the "fortifying" effect to the liquid.
Regards from germany. o/
No thanks vegan
@@adrianmcgregor9663 dont be a dick, He didnt start being rimude he just left a simple idea.
Wait isn’t agar the clear gelatine they put in petri dishes for cultures of bacteria??
Yes it is also clear. If I remember it is 2.5 to 5 ml agar agar to a cup of fluid. Remember to heat/boil it long enough
That was really awesome! But seriously...... There's so much patience needed for this. Well done Hiro! Once again you amazed me.
These are absolutely beautiful!!
19:44 Hiro: *"If I ever have to cut this into 100 pieces or something for the restaurant I'm gonna run away"*
What a guy 😂😂😂
*Slaps knee with laughter**
30 minutes to prepare, 5 seconds to eat 😂
Another great video! Amazing dish Hiro I wish one day I can try one of your meals.
Beautiful work!
Glass sounds pretty appetizing
cameraman: "how are you chef terada?"
hiro: "....BERRY GUUD...."
So beautiful… so creative.. looks nyummy too.. to for sharing ❤❤❤
Stoic & skilled.
More people like this please.
Wax on wax off.
Charlie chill gay af
Alchemist Gamer 😂😂😂
Charlie chill can it be a three way
Hearthstone for sure.
Bryan Scooters make it a four way
Chef Terada, use parchment paper/wax paper when doing the gelatin so you can pull it off the mold easily and then cut with scissors and just flip it over the sushi and pull the paper .
The skill level wouldn't be Asian then 😎
Very beautiful and creative. Thank you.
That's some sushi revolutionizing stuff right there, good job Hiro!
I will come to this restaurant one day in my life , mark my words.
Why is hella people misspelling Asian in the comments? I guess even spelling Asian difficulty level is Asian lol
Miranda C I don't know what you're talking about, I don't see any of those comments.
Miranda C cuz auto correct is a bitch
"Why is hella people"... dont get angry at spelling when you speak lyk dis
Charlie chill mm ok. Sounds cool.
sam urai I think I love you
Awesomely amazing Hiro
Wow!!! so amazing. I can't wait to try these and try making them for my kids... very beautiful.🙏🙏🙏🙏🙏
Mackerel😍 That's gonna be crazy delicious
ginger inside the rice is next level shit
I am FOR SURE buying at least 2 of these boxes🤗👍🏼💓 Thanks Chef Hiroyuki!!
That's why i like you guys, yall show it no matter what
Who's gonna try this, I know i am. Thank u for ur beautiful creation👌
WE WANT TO SEE YOUR FACE MYSTERIOUS CAMERA MAN
Jesus Christ it'ss Charlie Sheen
Flying Fortress holy shit he does sound like the bang bros/casting couch camera man.
Flying Fortress lmfao
JESUS CHRIST WILLS IT!
DEUS VULT!
Hi dominus nostri!
Beautiful presentation Hiro.
Looks beautiful hiro !
I can relate to this difficulty level
ASIAN
Difficulty levels: ASAIN > WHITE > BLACK
Reminds me of computer game difficulties.
Camera man says "Mabye you can record me making this sushi". The difficulty level is asian and im sure your not asian.
Juice Charlie Sheen
You’re so damn right man 😂😂😂
I think he is Asian
If he is asian, he's asian enough to make that!
stained glass sushi, It looks Fantastic........what treat.
Effetto Ambra. Bellissimo. Grande Hiro. Grazie.♥️
I would be curious to see gordon ramsey eat one of Hiro's recipes to see what he thinks :/
zodiac is alive "It's fckin RAW!" - Gordon Ramsey
Sideshow Ball hahahaha "did you even season the seasoning?"
Where’s the LAMB SAUUUUCCCEEE!!!!
Hiro wouldn't forget the lamb sauce.
Looks like a bisons penis.
I love Hiro's attention to detail and the art... But can you imagine how messed up it would be if he made a pizza? Every pepperoni has to go on one at a time, then have salmon eggs put on each one, shaved truffles sprinkled on top with fillet shrimp lining the crust. It would take about 2 hours to complete.
It's a amazing creation 👌👌 perfect
Such a delicate technique!
Good morning from California
Good afternoon*
title was right, even hiro had a hard time. but it looks great. too beautiful to eat lmao
Looks amazing
looks amazing
I needs that in my lifes
larry hoover you have multiple?
Just yeah man, he reincarnates my dude
Bro can I have one of those lives
larry hoover yaasss!
I ate a 1up mushroom
Lmao difficulty level Asian 😂😂😂😂
the art on that sushi is nuts!
I'm gonna come to your restaurant and ask for that daggum Stained Glass Sushi. Tell em HOTSAUCE done sent em :-D
When you hear the music and wonder when HowtoBasic is going to come out
Thanks for showing the accident. It was nice to be able to come back to focusing on the sushi without wondering what the sound was.
So so brilliant!!!
*DIFFICULTY LEVEL: ASIAN* X'D
Art work
very nice , very delicious , every recipe that you make hiro is delicious and so wonderful :) , and ja we loved that the camer-man make shushi and hiro filming , we just waiting for that , but don't forget the face of camer-man , he muss showing also his face and not only his hands 😃😉..
goodAfterNoon from germany 😊
That is awesome and just reminded me of the architectural classes before 12 years ago when I made models for the design class
You're like a ninja hiro hahaha
Yes let Hiro film the cameraman cooking! XD
This was awesome. .......Thank you
It looks so good... I'm craving sushi now🍣
It's Miami, of course there was a car crash.
Good afternoon you beautiful faces. :)
Rem hello
New in here and saw you on Outdoor chef, love your videos too! This is artistic! And looks delicious like your other videos! Can you do an Oyako donburi with shiitake mushroom dish or sushi or whatever.. I love Oyako donburi and had one in Hawaii with shiitake mushrooms and it was delicious! Great chef! Love sushi!
Good stuff Hiro⭐⭐⭐⭐⭐
Damn... now I want some sushi
*could I make this even if I'm not asian*
Big ööf you got hit by the legendary GÖÖD ÄFTERNÖÖN
Obviously not! It says so in the title! Duh!
Everything about this episode is why i love this channel so damn much
Wow!Thank u.....very beautiful.
Yay I'm early
Maybe try freezing the glaze so it's a bit more solid? Then cut and separate while it's still cold and let it come to temperature on the cutting board before placing it. Just a thought.
blackdog196 i think ice crystals would form and split it. Having said that im a physicist not a chef so it might just work!
Don't have to freeze it solid, just stick it in the freezer long enough to firm it up.
Saturday's bad for me, that's when I start my Christmas shopping. And next week's new years. Maybe the week after.
blackdog196 hahaha you havent started yet?!?! Ballsy move my friend!
If you freeze it. It turns cloudy
This aint food...its ART!!!
absolutely magnificent👌
Thank you so much for being here.
BEAUTIFUL!
**"DIFFICULTY LEVEL: ASIAN"**
name of the background music pls. gracias
Dun Bellen It's Darude by Sandstorm
Hiro!
Invite me to dinner!
You made my mouth water for Superworms, so I’m not too hard to please!
Beautiful Job as usual!
I love to watch you!
looks great
I'll take 2 orders please!!