Such a different experience watching from my phone to this on my headset on computer!!! Amazing and felt like I was part of the crowd enjoying the ambiance.
❤❤ Nothing less than AAAAAMMMMAAZING..! So awesome to watch so many wonderful people coming together to make a great ARIGATOU meal. To see the OG Hiro apron and the new Hiro apron side by side. The knowledge shared must have been something. Saikou desu! Thank you for always sharing your awesome adventures and featuring so many great people and places....!😋😋
HIRO, HELLO, ! What a fantastic spread in CALOFORNIA, with friends, wow, I wish I were there for the tastings, THANKS , I’ll next time ,,,,ARIGATO,,!,,,,,,🇯🇵🇯🇵🇺🇸🇺🇸
Verjus is preserved unripe wine grape juice, fruity and acidic. Not vinagre acidic like that volatile acetic acid but like a fresh lemon juice kind of acidic with tartric and malic acid.
Just a question. I once made sushi at home and sprinkled a good amount of salt over the salmon, just like here. The color changed after a while though, it became grey and pretty firm. Why is that? Did i make something wrong?
1 the salt draws moisture to firm up the texture 2 at some point the salmon probably got left out too long or got too warm so it oxidized. I'm guessing it kinda smells a bit Fishy
I think that you could pick up more process in this video of the chef, you need a second camera guy bro, for this amazing channel it's time to invest little bit more. I'm just say it for help not for offense you. thank you so much for share
It's called curing. If left overnight all that salt will bleed into the fish and be so salty. Usually with curing they do it for 2 or 3 hours or even 30 minutes then they wash it off
Artist at Work!!!! WOW...... Beautiful Creations everyone. Thank You Chef Hiro and Charles for all you do for this community. Very Much Appreciated!!!
bro this video is goated. the woman at the end with the kid was so goated with the outro
Wow ! I loved this video. Watched it four times. I took notes , lol. Thank you.
Great video. Fabulous content.
That’s an enjoyment crippling amount of adds.
When Hiro san uploads its always a treat
Such a different experience watching from my phone to this on my headset on computer!!! Amazing and felt like I was part of the crowd enjoying the ambiance.
everything incredible guys
omggggg that saba handroll looked sooooooo delicious !!
So Many different techniques touched upon here.
Thank you!
Hello 👋
Amazing !! Thanks Hiro !
Love seeing chef flip mike in these vlogs
Everything looked amazing I am not even playing. I want to thank all of you for the video I only wish I could've been there
I enjoyed this one and congratulations on two million subs.
❤❤ Nothing less than AAAAAMMMMAAZING..! So awesome to watch so many wonderful people coming together to make a great ARIGATOU meal. To see the OG Hiro apron and the new Hiro apron side by side. The knowledge shared must have been something. Saikou desu! Thank you for always sharing your awesome adventures and featuring so many great people and places....!😋😋
Wooooooow!!!!!!!! Everything looks amazing.
Such beautiful cuts
Great video chef! Like it! 🦇
Yaay. Another one
More like this, please!!
this is some real masterclass stuff
My personal favorite kind of video from Hiro: when hes working to please the guests. Love to see it. Thank you so much!
You should start a channel with this guy also!
Thanks for the recipe.
Good afternoon. From beautiful Trinidad and Tobago ❤ 🇹🇹.
Thank you Chef
subbed from guga!! Great Job!
Yes
Hiro, my friend, g11d aftern11n!!!
I love it when you show your fans "the circle of sushi"...
❤️🇯🇵❤️🇩🇪❤️
🐟🔪🥢🐟🔪🥢🐟🔪🥢
HIRO, HELLO, ! What a fantastic spread in CALOFORNIA, with friends, wow, I wish I were there for the tastings, THANKS , I’ll next time ,,,,ARIGATO,,!,,,,,,🇯🇵🇯🇵🇺🇸🇺🇸
Hello 👋
Amazing!!! I like to have Japanese Food with wasabi paste a lot😍
I remember when this channel does more than sushi, now it's just sushi.
Good afternoon!
Verjus is preserved unripe wine grape juice, fruity and acidic. Not vinagre acidic like that volatile acetic acid but like a fresh lemon juice kind of acidic with tartric and malic acid.
Amazing ❤
Hello 👋
Wish this video was an hour long. What was packaged with the air in the bag? The I will try my saba with just salt next time. I usually add sugar.
Hey, how about doing some sort of Miami Dolphins event. Your home town now NFL game.
What was the first liquid for the sushi rice seasoning?
Looking from the colour its a more premium brown rice vinegar, probably mizkan premium
Does anyone know how much sake he puts in compared to mirin and soy sauce for the special soy sauce blend.
Chef what kind of vinegar that he used for sushi rice? I saw 3 types of vinegar. Thank you 🙏
Probably rice vinegar
@@nyutek the first brown vinegar.
Looking from the colour its a more premium brown rice vinegar, probably mizkan premium
i don't think only japanese fish they ship them on the side 6:00 . I never sow standing fish anywhere 😂
Just a question. I once made sushi at home and sprinkled a good amount of salt over the salmon, just like here. The color changed after a while though, it became grey and pretty firm. Why is that? Did i make something wrong?
1 the salt draws moisture to firm up the texture 2 at some point the salmon probably got left out too long or got too warm so it oxidized. I'm guessing it kinda smells a bit Fishy
Good afternoon ❤
Where's the EATing part?!
Chef hiro looks like me sulu with his tricorder device 😂star trek
I think that you could pick up more process in this video of the chef, you need a second camera guy bro, for this amazing channel it's time to invest little bit more.
I'm just say it for help not for offense you.
thank you so much for share
❤❤❤❤❤❤❤❤❤❤
Dinamite !
i just put my fish in a big clear bag and remove the scales so it doesnt fly everywhere. Now yall know ;)
🇵🇭🇯🇵👌❤
Hopefully everyone stay back and help out cleaning.
We did👍
Konbanwa my handsome chefs ❤
Hello 👋
@@williamchri6240 hallo
How are you doing..?
Am William from California USA and you pls..?
Hiro San you are still number 1 sushi man in my eyes. Too much of this guy on show,he is ok but he is not is not in your league 😉
And they wonder why this world is the way it is
yoo chill with the salt
It's called curing. If left overnight all that salt will bleed into the fish and be so salty. Usually with curing they do it for 2 or 3 hours or even 30 minutes then they wash it off
Guga brought me here,
Sashi budi
i spy a din tai fung bag lol
metal spatula on caviar sad
You don't shuck an oyster like that lol. 💩
Ye let's destroy that oyster. Amazing amateur
Looked fine. Go cry elsewhere.
Jesus christ - I do *not* know how to cook.
Hes not a good oyster shucker
YUMMYYYY.......
just a couple of magicians a work. Beautiful Chef! itadakimasu 🥢
More like this, please!!