Osaka Sushi - How To Make Sushi Series

Master Sushi Chef Hiroyuki Terada makes our Osaka Sushi plate and shows you the ingredients and how this is done. You'll need the oshisushi pieces to make this. These were originally made in wood over 250 years ago but today, they use plastic which makes it dishwasher safe and much more sturdier.

In Japan, they mostly use Mackerel only but here in the States, we add layers of fresh tuna and salmon and top it off with Ikura and of course, 24k edible gold flakes.

Plating is very simple; cut into six pieces, use fresh oba leaves under the pieces on a elongated plate and you're done. This plate is absolutely stunning in color and presentation. We hope you'll stop by and let us make one for you, or try it at home and impress all your friends and family!

See you in our next episode...


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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