Master Sushi Chef Hiroyuki Terada shows you how easy it is to prepare shrimp by stretching it for tempura. This type of shrimp is called nobashi which just means stretched. Of the 3 ways its done, chef prefers the 1st way since to comes out the longest.

Remember to use ice cold water in your batter so when your items are deep fried, the temperature yields a greater reaction and becomes more crunchier.

Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content.

Follow Hiroyuki Terada:
Facebook: facebook.com/pages/NoVe-kitchen-and-bar/175557962456764
Instagram: www.instagram.com/diariesofamastersushichef/
Twitter: twitter.com/RealSushiChef

Hiros Second Channel:
youtube.com/user/MIAMISPICE68

Cameramans Channel:
www.youtube.com/charlespreston

Watch More Hiroyuki Terada:
Recent Uploads: youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU
Popular Videos: youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz
Extreme Series: youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8
Low Difficulty Recipes: youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5

Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. www.patreon.com/diariesofamastersushichef


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

Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

New videos every Sunday and Wednesday!

Business Inquiries: diariesofamastersushichef@gmail.com

— 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 Chefs 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

Master Sushi Chef Hiroyuki Terada shows you how to make our Seared Tuna with Mango Salsa. When we opened 4 years ago, this was on the menu, but we took it off a year later to introduce some other dishes. This was really a great seller and if you ordered it back then, you instantly fell in love with dish. The natural sweetness of the mango, paired with the slight soy/vinger of the Ponzu sauce is an amazing combination thats light and refreshing for summer. Go ahead and give it a try, and let us know what you think.

Follow Hiroyuki Terada:
Facebook: facebook.com/pages/NoVe-kitchen-and-bar/175557962456764
Instagram: www.instagram.com/diariesofamastersushichef/
Twitter: twitter.com/RealSushiChef

Hiros Second Channel:
youtube.com/user/MIAMISPICE68

Cameramans Channel:
www.youtube.com/charlespreston

Watch More Hiroyuki Terada:
Recent Uploads: youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU
Popular Videos: youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz
Extreme Series: youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8
Low Difficulty Recipes: youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5

Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. www.patreon.com/diariesofamastersushichef


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

Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

New videos every Sunday and Wednesday!

Business Inquiries: diariesofamastersushichef@gmail.com

— 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 Chefs 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

We went to the Sailor Moon Cafe in Roppongi Hills and tried out their menu. This is kind of a foodie related video, then, yeah, and not entirely motivated by Martinas love of Sailor Moon?

Subscribe for more videos:
☞ www.youtube.com/subscription_center?add_user=simonandmartina

Read more about it on our blog:
☞ www.eatyourkimchi.com/sailor-moon-cafe/

Bloopers

Watch Chef Nakazawa, former apprentice of Jiro Ono, take us through the art and beauty of his sushi.

Daisuke Nakazawa website: sushinakazawa.com/

Instagram: www.instagram.com/sushinakazawa/

Check us out on Facebook! — facebook.com/buzzfeedtasty

Credits: www.buzzfeed.com/bfmp/videos/22371

MUSIC
Quintet For Piano In A Major
Licensed via Warner Chappell Production Music Inc.

This amazing chef creates mind-blowing food illusions that will definitely impress you!

Chef Ben Churchill has been a professional chef for over 10 years. Around 3 years ago, he realised there was one area of cooking he had never really dabbled in: pastry. He started teaching himself the basics but soon grew tired of the conventional aspects of the pastry world. Everyone was doing the same cakes, mousses and pastries. This is when he started thinking about lemons. Could chocolate be worked to form the shape of a fruit, but contain a hidden surprise? He crudely constructed a chocolate shell by moulding yellow chocolate around a lemon, cutting the citrus fruit out then joining it back together, but not before filling it with chocolate ganache. It worked! It was rough, and crudely made, but it worked! Now his mind was opened. What else could be done? What else can be made? How far can desserts go? So he started experimenting. Carrot cake shaped like a carrot, beetroot shaped brownies, coconut mushroom meringues. With each dessert he was teaching himself new skills, new ideas. This is when he started to move even deeper into what he calls ‘food illusions’; desserts designed to trick and confuse. The ethos has always been the same however. The flavours must always remain true to the theme. A dessert based on the computer game Fallout, for example, should include flavours relevant to a post nuclear wasteland: sour sugar, lemonade, popping candy.

As the desserts became more elaborate, so started the criticism. Some people in the world online couldn’t believe they were edible. They must be constructed with something other than food. So he decided to start filming himself making them. He showed himself creating, then eating the food illusions. This is when his profile really grew. His Facebook and Instagram started gaining followers, the video quality and editing skills improved, and the desserts kept on coming.

People watching the desserts just wasn’t enough for him. He wanted people to experience them for themselves, to try making them, to start thinking like he does. So he began writing «Food Illusions volume 1». A compilation of some techniques, thoughts, articles and of course full desserts. Completely self-produced, from the photos to the design, it was released in November 2017 through Amazon. It was very well received by food illusion fans both new and old, and has shifted over 1,000 copies to date.

What next? As of late his desserts have taken a sinister turn. Following on from the success of his washing up sponge dessert (olive oil sponge, topped with a mint crumb and served with a milk foam and apple puree to replicate a scrubbing sponge) he is now playing on the idea of not only making desserts that look like other things, but making them resemble unappealing items. The idea is to challenge people’s perceptions of taste. To add that element of surprise, and be delicious. Examples include the edible soap bar (lemon parfait, lavender gel and chamomile shortbread), the mouldy orange (a conventional mirror glazed imitation orange, but with the addition of bubble gum meringue powder for a realistic mouldy look) and most famously, the edible ashtray. A vanilla pannacotta set in an ashtray, topped with silver chocolate, meringue ash and chocolate cigarette butts. The reactions have been better than expected. Love it or hate it, they definitely get people talking. These desserts will set the theme for his next book, «Food illusions volume 2». There will be many desserts in the same style as these. Food to make your skin crawl but stomach celebrate, as well as tutorials on silicone mould making, more techniques and musings.

TIMESTAMPS:

0:12 — Washing Up Sponge Food Illusion;

0:42 — An Ashtray Illusion;

1:27 — The Mouldy Satsuma Dessert;

1:57 — Dirt And Worms Illusion;

2:42 — The Edible Soap Bar;

3:35 — Raw Chicken Food Illusion;

5:55 — The Fried Egg Illusion;

6:33 — The Jacket Potato;

7:19 — Beetroot And Chocolate Brownie;

7:52 — Fish Finger Sandwich Illusion;

8:34 — Victoria Sponge And Beans Dessert;

9:38 — Dessert That Looks Like A Boiled Egg;

10:48 — Full English Breakfast Illusion;

11:29 — The Maggot Infested Apple Illusion.

Via:
www.facebook.com/thefoodillusionist
www.instagram.com/chefbenchurchill

Music by Epidemic Sound: www.epidemicsound.com/
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Мои тетушки впервые в жизни слушают и поют русские песни!
Игра такая:
*Тетушки выбирают песню из плейлиста из русских песен в Spotify (я не знаю какие песни в нем)
*Они попытаются спеть эту песню. (Важно, чтобы они пели слова, а не мелодию)
* Я попробую угадать, что за песня
Инстаграм, www.instagram.com/howtonuria/
VK, vk.com/nuriamar

Мой мерч: shop.radiotapok.ru/
Голосовать за следующий трек: www.donationalerts.com/r/radiotapok
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Скачать аудио в MP3 goo.gl/VCxGjn

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Участники видео:
Valentina Cherchi
Beatrice Facconi
Alessandra Carola Brambilla
Greta Aghemo
Дарья Переверзева
Stefano Mancini
Roberto Beretta
Andrea Villaraggia
Fabio Porrini
Mauro Milotti
Виталий Казанин
Лариса Степанцова

Вокал:
Олег Абрамов
Valentina Cherchi
Roberto Beretta
Дарья Переверзева

По вопросам сотрудничества: info@kuzno.com
Черные трюфели, страусы, крокодилы, и медузы… О чем мы это? Да все так же, о просторах нашей с вами Родины. Это Россия, которую мы с вами не ожидали. Данное видео носит информативный характер не только для итальянцев, но и для многих россиян. В этом ролике мы угостили ребят самыми невероятными блюдами Made in Russia. Кто бы мог подумать, что эти продукты производят в России!
Приятного просмотра и рассказывайте, чего необычного вам удалось попробовать в жизни.

Авторы канала, монтаж:
Лариса Степанцова
Дарья Переверзева

Оператор: Виталий Казанин
Участники видео:
Andrea Villaraggia
Chiara Causa
Greta Aghemo
Daniela Delle Cave
Paolo Hotwheels
Daniele Skacco

Атмосферно, уютно и безумно вкусно! О чем это мы? Конечно же о новом выпуске, в котором мы отправимся на Ямал. На крайнем Севере, в славном городе Надым, нам собрали щедрую посылку с местными вкусностями. Свежая морошка, деликатесы из оленя и прочие необычности. Кто-то говорит, Ямал — это край земли, но даже если и путь к нему не близкий, это то место, которое мы бы посетили с ребятами не раздумывая!
Отдельное спасибо мы бы хотели выразить нашему хорошему другу — Екатерине, которая привезла все эти диковинки, чтобы угостить наших ребят.
Авторы канала:
Лариса Степанцова
Дарья Переверзева
Оператор:
Виталий Казанин
Участники видео:
Chiara Causa
Roberto Beretta
Mauro Milioti
Tanya Petroni
Fabio Porrini
Andrea Pellizzoni

Самое горячее видео на канале при поддержке дорогого нам bit.ly/2Jo4BaF Очень просим не повторят эксперимент Фабио, он предназачен только для закаленных сицилийцев!
Kazbek Facebook: bit.ly/2sDeECj
Kazbek Instagram: bit.ly/2HrGvKv

Авторы канала и монтаж:
Лариса Степанцова
Дарья Переверзева
Оператор: Виталий Казанин

Участники видео:
La Ely
Beatrice Facconi
Alessandra Carola Brambilla
Mauro Milioti
Fabio Porrini