hiroyuki terada guinness Abalone Sushi - How To Make Sushi Series

We veer off the beaten path and chose to make something that many people haven't tried before. This week we're making Abalone sushi. Abalone is a delicacy, because they're hard to find and very expensive. To find/hunt them, you need to free dive off the coast and traveling sometimes 75'; the possibilities that you could black out while diving for them is a common thing. You can only have 3 in your possession at anytime and you'll need to tag them and show where you got it too. Of course there are poachers out there but if caught, you could face some Federal charges.

Abalone is a sea snail; they have foot and stomach and act like a snail but underwater. There are many great videos on YouTube that you can enjoy watching so take the time and watch them.

Found mostly in the Asian restaurants, look for it and give it a try and let us know what you think of the taste.


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As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

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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 YouTube.

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

hiroyuki terada guinness Abalone Sushi - How To Make Sushi Series
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How-to & Style	Upload TimePublished on 6 Sep 2015

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