Got my kit yesterday....cooked today. I made the California roll and Crab Stick salad. It was simply amazing. Thank you Hiro for what you do, I never would have thought I could do sushi and Japanese cuisine at home. (I also did your Miso Soup and Vegetable Tempura...it was a feast!)
I hope I can meet Hiro one day. Been watching since 2014 on and off. Sometimes I stop and then BAM! a 5 episodes marathon! Your videos are always so informative, chill and delicious-looking!
Price is actually pretty good for what you get. May be a bit high for some people but you get what you pay for and I don't think anyone would be disappointed. Great video Hiro!
Chef Hiro's knife skills never cease to amaze me. Whips that gyuto around like it's an appendage he's had since birth, then instead of grabbing a nakiri, he just uses the same gyuto. As I have found, you can buy very nice knives (I have), but you can't buy the skill to use them. LOL Hope this kit sticks around a while and might be joined by others in the future!
Thank you so much! My skills anyone can having but just need to practicing! The kit is something that I am enjoying to show to everyone. Thank you for watching my video😍
This kit looks really nice an I'm really happy to see it - and I'm sure the salmon is perfect as is since Bakkafrost is amazing - but if you like your salmon to have a slightly firmer texture, there is on simple trick that will in no way alter the flavour but will improve the texture. If you briefly sugar cure the salmon it slightly firms it and gives it a nicer texture and deepens the colour. First, add a big pinch of salt to both sides then a few heavy pinches of raw sugar to both sides and let sit for 40 minutes on a bamboo strainer (this gently draws out excess water) before rinsing the pieces thoroughly and gently in a bowl of water, repeating this several times with fresh water refilling the bowl after each rinse. Only do this with the big pieces as they come packaged, not with small slices and do *not* over-cure by exceeding the 40 minutes and definitely don't do this to the tuna - only salmon. I do this when I need to freeze lots of fresh salmon for sushi later. If you buy a large piece of salmon and cut it into fillets the size of the ones in the kit, after you sugar-cure, rinse, and dry them well, wrap each one in kitchen paper, put in a freezer bag and your salmon will still have perfect texture when thawed because the sugar curing gently removes water content that usually destroys the texture when it is not frozen in those commercial intense freezers that rapidly got to -40. No, your salmon won't be salty or sweet - it will just have a really great texture and fresh flavour for sashimi, nigiri, rolls, or poke. Also if you run out of fish and don't have time to get another Bakkafrost shipment, the farmed Steelhead trout from Costco is really excellent - just make sure to only get it if it is within two days of the packing date, (ignore the expiration date - you want to be within 48 hours of the packing date - ideally the same day). I always have sugar-cured steel head in my freezer for sushi or poke when I want it. Also, ONLY get farmed salmon for sushi as it doesn't have access to parasites like wild-caught does. Only farmed salmon varieties are safe to consume raw and steelhead is also in the Salmonidae family - it's migratory and looks and tastes exactly like salmon but slightly milder and less oily. You can also get a big 3 lb piece for about $26 and cut it into probably 16 generous sushi portions - I usually cut them into large 2-person portions before curing so 8 separate bags to stock my freezer stash. That said, I certainly prefer Bakkafrost to anything Costco has - but Costco works in a pinch when you need more sushi than you thought - and let's face it, there is neeeeever enough sushi! You also wouldn't be paying the understandably higher price built into getting it safe and frozen to your door. It took me a long time to round up all the stuff I need to make sushi on the fly and I can whip up the sauces, seasoned vinegar, and rice myself - and I wish this kit had been around to put everything in one place so I could slowly replace the ingredients as I ran out of them from the kit ... so it gives you a roadmap of filling out your sushi stuff if you fall in love with making it and want to always have it up your sleeve as something special. If you do love it, invest in good Japanese knives, a whet stone, a good rice cooker, and a hangiri. I still kind of want the kit - because look at that cute little salmon nigiri in its wee little box!
: ( I feel like this wasn't your idea, you know darn well for that quality its not worth $300. I love your content and how much I've learned from you but this, I just feel like it really goes against your values.
Hello Danny. This kit was my idea with RS and there was a website issue with pricing. The cost is $200 with sashimi grade fish. About my values…I’m not sure what this is meaning but it’s something I want to doing for a long time.
こんにちは Im in coastal southern californian here w everything here available on 3 miles any direction.. if you Do the math. This is actually reasonable for all being in one place w some good fish and free shipping on a chilled box!🤘🏼💪🏼. And getting a Hiro treat! Heck yes…
The salmon used is from a fish farming company (Bakkafrost). The third largest in the world. I'm not a fan of farmed fish. To each his own i guess. Happy eating everyone.
Dear chef, this is your audience from China, honestly we usually follow your video from a China App named Bilibili official account. Please don't forget your Chinese audience and sincerely wish you keep updating in Bilibili, thank you so much!
I prefer it came with no food, just tools. I'd buy that. The wooden rice bowl, a rice cooker, some knifes, the mat(which I already have), a wooden cutting board. Those things.
First and foremost thank you for sharing so much knowledge, you are a Master at your Craft. What's the name of the wooden bowl where you mix the rice called, I'm interested in purchasing one.
Hiro. Can you teach us how to make BOXED mabo tofu? I read the instructions but... man... I guess I need a 'pro chef' to teach me the recipie on the back of BOXED mabo tofu..
Can you ship to Canada? I live in south western Ontario, which is the same distance from Florida as Ohio or Lower Michigan. I want this so bad ... I'm a 1 hour ferry ride from Sandusky Ohio
Hiro, my friend, g11d aftern11n!!! That was a feast... The sushi kit is phenomenal - do you ship it to Germany? Great video as always!!! ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ 🔪🥢🔪🥢🔪🥢🔪🥢
Hi chef! It’s always a pleasure seeing your products, and this time your kit. Was just curious as I can’t seem to find the answer online, what is the difference between kodai, renkodai, chidai and kasugodai? Also which kind of sashimi can be eaten with skin on? Would appreciate your answer very much thank you!
Bendiciones Chef 🧑🍳. Me encanta lo qué haces me gustaría saber cuanto cuesta el producto con el envío como puedo hacer para hacerme de una pieza de este kit suchi
I've tried to tell my friends about this brand of rice. I tried the jastmine for the first time and I was shocked I preferred it to three ladies. It's far too expensive though but I guess something I thought was better than three ladies better be.
❣❣❤This is so awesome!!! This is so awesome and exciting! I love this sushi kit...it's so complete with everything you need to create oishi sou sushi! Saikou Desu as always!
Grossly overpriced, rich people could afford, me working 2 jobs with no kids and my gf working too, cannot. 300$ would be a once a year purchase for food and it would still hurt to do.
I am fortunate to live in Southern California and have eaten sushi/sashimi for over 60 years. Aside from technical ability what separate's one chef from another is the quality of fish that they are able and willing to purchase. I ate sushi from one chef for over ten years (4 different restaurants) and I came to understand especially his last restaurant, he did not want to spend the money for quality product. Also even if one is willing to pay the best fish is reserved for select chefs. One of my favorite chefs would receive a shipment of fish from Japan two are three times a week, and I ate exclusively from that box.
