Michelin Star Dry Aged Fish: How To Do & How It Tastes

Hiroyuki Terada - Diaries of a Master Sushi Chef

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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 RU-vid.
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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Опубликовано:

23 апр 2023

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Комментарии : 73

@iRTehSecks 7 месяцев назад

Every time I hear someone mention 'Michelin Star' I think of Marco Pierre White's quote; "I was being judged by people who had less knowledge than me, so what was it truly worth it? I gave Michelin inspectors too much respect, and I belittled myself." As someone who actually travels the world and was born and raised in Manhattan (NYC), the best food I've ever had was mom and pop hole in the walls that most people would walk by because they didnt look fancy but they respected what they did and didnt do it for clout or magazine reviews.

@philippeleban3487 2 месяца назад

I agree that you’ll find great unknown venues from time to time diminishing the work and years of sacrifice by people in the pursuit of excellence by insinuating that you’ll find as good or better doesn’t help the restaurant industry either. In fact the irony of your tweet is that your positioning yourself as a self proclaimed expert just like those Michelin inspectors you’ve mocked. Marco has always been controversial and his statement may hold true to some percentage, the inspectors are made up of people that have held senior positions, eg Maitre D’s or executive chefs for the most part. Be careful whom you believe, whom you put down as unworthy. People who acquire Michelin stars do so for the most part with great sacrifice to their lives. Anyone who has worked in the industry will attest to this. I have many years experience, many years of sacrifice so I can tell you first hand that the chefs who work in these Michelin restaurants are the first ones to promote the Mom and Pop hole in the walls venues when the food is great. You might want to reflect on that and the words used by you and their affect on people who’ve worked their butts off to achieve the recognition so that they firstly offer the guest an experience and secondly can survive in what is a cut throat industry.

@OneOut1 Месяц назад

@philippeleban3487 what industry is not cutthroat?

@Romafood Год назад

great work Maestro👏

@danielwerger5641 Год назад

Yes please, more...!!! Cheers from Canada...

@-RONNIE Год назад

Thank you for the video it was very interesting learning about it. I wouldn't mind getting that book myself

@lexnite22 Год назад

Yes, more dry aging experiments please!

@dedelipp5260 7 месяцев назад

thank you! yes please show more and recipes

@svejkor504 Год назад

More please. I’m doing this with my next springer!!

@stacietagomori634 Год назад

Very informative.

@AfterCovidthefoodchannnel Год назад

Amazing how he fry the salmon! I saw something equal but in Russia! They dry the fish as the same way but they give so smoke too! Really interesting video! 🦇

@TheRealEpycFail Год назад

This somehow feels like something Guga would be interested to try

@knrst9061 Год назад

He probably has some failed experiments yet to be posted 😂

@phoenixrising7777 Год назад

He just dry aged fish in his recent video

@arnereinemo1407 Год назад

Would love to learn more about dry ageing of fisk, especially trout and tuna

@EbonKim Год назад

Trout is basically the same as salmon, same genus.

@JDP1UNDER 11 месяцев назад

This is an incredible video thank you for sharing what temperature and humidity are you dry aging your fish at?

@HjorthenA 10 месяцев назад

Please answer this question

@jazmingonzalez3227 Год назад

Interesting

@davidmatke248 Год назад

Good afternoon!

@genslug Год назад

I pass by your spot once a week. need to see you

@ukuduku Год назад

Good afternoon 😊

@RichardColwell1 7 месяцев назад

When will the book be released?

@drummerudy 4 месяца назад

Where I can buy the dry aging book on your video Chef??

@chrisvanzandt5400 Год назад

Chef, I would like to gift to you some hime masu fresh from Oregon. Most people have never tasted it because it's too good to sell and usually hard to catch. Hime masu not directly translated to English is Kokanee salmon. Landlocked sockeye. Many anglers in Japan use for sashimi . It's very delicate and mostly lean but absolutely delicious! Let me know if you would like some we can chat on the details for when and shipping how you'd like me to prep the fish etc. Thank you for the content chef!

@none4111 3 месяца назад

river fish salmon is horrible for sushi or sashimi as there are way too many parasites, the video shown is actually opensea farmed salmon (started in 1980s) which is starting to get acceptance in Japan. No japanese sushi or sashimi resturant will use river salmon - which is why there is no unagi (only anago) in japan sushi places.

@chrisvanzandt5400 3 месяца назад

@@none4111 you are correct, to a degree. Coastal River salmon is perfectly fine however. And many people in Japan harvest Kokanee, which is a landlocked sockeye salmon, and make sashimi with it and it is phenomenal. Further up river, I don't bother with the salmon or steelhead at all. I only harvest from tidewater. This is a special time and place for the quality of the meat because they've fattened up so well for their long journey in the ocean and within just a couple hours of coming into the river they're caught. Which is still salt/brackish water.

@HumbaHarry1 Год назад

MORER !

@TatiainGreece Месяц назад

How many degree temperatures in that freeze?

@x-techgaming Год назад

Wonder how Bakkafrost salmon compares to Walmart or Rite-Aid salmon? 3 of the finest species of salmon out there, IMO!

@rikspector Год назад

That's a very interesting process, but as per a comment below is there really a dramatic difference in taste between Ocean and non Ocean Salmon? Perhaps you and Hiroyuki should put it to the test? Cheers, Rik Spector

@wirehyperspace 8 месяцев назад

Tuna bacon 🥓, need to run some hickory smoke into hickory nut oil into dry ager threw the still worm with ice so cold smoked , ever try marinate style raw crab or lobster tail or crayfish, could even turn it into sourbratin snichel flamby just got to watch for fires with alcohol, freeze dried limbuger powder

@jerrinjohn4544 Год назад

Where’s the video at the tree tops park?!

@webfox1 Год назад

Hard, honest truth about quality. From the very beginning, I'm hooked. (Sorry for the fish ref)

@IgidHunter2ftSpearo Год назад

❤

@blackwingz55 10 месяцев назад

I never had dry aged salmon but from what I heard it's basically like eating a more tasty smoked salmon

@tallaganda83 6 месяцев назад

If you have had really good sashimi you have probably had it

@thetinkercook5430 Год назад

Ikejime too?

@icecold5707 Год назад

This could either taste really good or taste like surströmming. Hope it tastes good.

@MrAcuta73 Год назад

The idea of aging fish is....wrong to me. A day or 2, sure....but a week? Hrm...

@foodisforeating6181 Год назад

🙂👍

@Felixkoifish 11 месяцев назад

Really taste difference ?

@brentreynolds4469 Год назад

I tried something new today hero 4% lean ground beef sushi outrageous not in a roll sushi style with wasabi an soy sauce mmmmmm

@miamiwax5504 9 месяцев назад

Why doesnt dry aging rot the fish?

@rg9545 Год назад

Some day an advanced species will be making videos of how to prepare humans in all different ways.

@thb77955 Год назад

Hiro, my friend, g11d aftern11n!!! You should do the dispatching of that beautiful salmon... ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️

@papayaman123 Год назад

that's not Hiro

@danielclark8094 Год назад

Someone show him how to put a hat on 🤣🤣🤣

@brentreynolds4469 Год назад

Heroes son wy did local sushi bars change california roll from apiece of imo crab to crab salid😢 crab salid no good I am going to start making them in my kitchen the authentic way

@williamprevost6982 9 месяцев назад

Wait... this is not Hiro !! ahah

@user-er4xo2zl4r 10 месяцев назад

Dry ages Bangus?

@dadiscoverychannel 2 месяца назад

Nah why does bro think he's cotton eye joe 😂

@panjimoulana Год назад

A collaboration with Guga is inevitable

@dylanzrim3635 Год назад

Pretty sure they’ve done it

@panjimoulana Год назад

@@dylanzrim3635 i mean, another one. Guga dry aging fish and invited Hiro and his team or the other way around

@thesweets1744 Год назад

I am actually curious as to why you call yourself Hiroyuki Terada? Diary of a master sushi chef as you are clearly not him. Or are you associated with him?

@drummerudy Год назад

the camera need to focus on the food more and how the chef works on the fish rather than the chef it self 😕😕😕

@Felixkoifish 11 месяцев назад

Sashimi for sure is not safe to eat with this method.

@caseywilson1337 Год назад

Im sorry but being an oregon salmon and steelhead guide i can honestly say its a shame cooks like him do not know the best to the worst slamon... Thts alantic farm fish... And anyone that truly knows farmed salmon would never eat one... Reason why ocean fish farms are banned in the us... The guy would have a better tasting fish if was a true oregon, washington or. Alaskan chinook... That fish is sad...😢😢😢😢

@MrAcuta73 Год назад

I live and fish in Oregon, yeah...our local fish are going to be superior (ESPECIALLY Columbia Springers), but as a "2nd best" those Faroe Islands/Norwegian Atlantic farmed fish ain't bad. I would take them over most commercial fish from Alaska, honestly. With the possible exception of Alaskan Sockeye. But Sockeye are just amazing, period. Blows my mind they ship fish with gills though. Other than guts, the first thing to go sour. And that kidney not being completely cleaned out.

@hbgriss Год назад

Ok genius. Figure out better ways to produce for masses. The world is a now in the MASSES! Not just some Montana town looking for some local fish etc. grow up. Learn something please

@hbgriss Год назад

Farms are banned here because big fish havent figured out how to further price gouge clueless Americans further regarding.

@titussalter8070 Год назад

@@MrAcuta73 I think some companies include the gills because most people use that to judge freshness.

@thesweets1744 Год назад

Well clearly you don’t understand sushi because if you did you would know that wild caught salmon usually contain parasites and that farm raised salmon like Bakkafrost do not contain any parasites. In fact they are guaranteed to not carry parasites. On another point farm raised salmon have a higher fat content and a better flavor for sushi. I know for sure wild caught is clearly a wonderful cooked fish as I’ve had it many times however for sushi 🍣 I would prefer farm raised especially a Bakkafrost!

@romy50808 Год назад

I used to like your videos, but it seems like your videos are not the same as before, bring the old style back !!! Sad...

@MiracleKY Год назад

Sorry, I am with this channel because of Hiro, Anyone that not relevant on the channel, I rather Unsubscribe. What Kinda strategy does the management make? Boring no view... No comment.

@hxhdfjifzirstc894 Год назад

The channel is totally different from years ago, when I subscribed.

@MiracleKY Год назад

@@hxhdfjifzirstc894 We watch the humble hiro good afternoon not this bald man.

@meyerlansky8952 Год назад

This guy paid for his Michelin star. He's connected with bento lol gtfoh

@flybyairplane3528 Год назад

@caseywilson1337, hello,but the GREATEST FARMED SALMON comes from the FAROE ISLANDS’BAKAFROST’, no parasites, but really COLD WATERS,I just ordered some frozen salmon portions, ,worlds BEST SALMON !,AsI am now widdowed,I could NOT order,a complete WHOLE SALMON,