Crunchy Crab Salad - How To Make Sushi Series
Hiroyuki Terada - Diaries of a Master Sushi Chef
Master Sushi Chef Hiroyuki Terada shows you how to make an original creation he came up with back in the year 2000 when he as working in Orlando. He actually came up with a Crunchy Crab Roll, but then came up with a salad version of this roll. He attributes his inspiration from his mother when he was a very young child where he thought "Kani Kama" was real crab meat.
Follow his easy to do instructions with all products easily bought from your local chain supermarket like Publix or Krogger and impress your family tonight!
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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.
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 [email protected] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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