How To Make Every Sushi | Method Mastery | Epicurious

Comments · 1.6K

• PE

  @peeuio357 · 4 years ago

  It’s almost 4am and it’s a perfect time to learn how to make every sushi

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• WE

  @welp9356 · 4 years ago

  I love how the hosts are not only masters of their craft, they also look so happy in the process

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• RO

  @rootgotter355 · 2 years ago

  absolutely hilarious that whoever did the subtitles thought that the word "sinew" was some kind of traditional japanese term for the salmon grain and transcribed it as "sinu" instead

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• KL

  @Klarita15 · 4 years ago (edited)

  Sushi - “it is sour”/sour rice<br>Koshihikari - Japanese short grain rice<br>Hangiri - traditional cypress mixing bowl for rice<br>Kiri - “cut the rice”<br>Nigiri - “to grab”/hand-pressed sushi<br>Saku - rectangular block of fish<br>Sogi-zukuri - fish cutting technique<br>Yane - “the roof” edge on the fish cut that will catch the soy sauce<br>Tezu - water mixed with rice vinegar<br>Neta - topping of the sushi<br>Hontegaeshi - sushi molding technique<br>Tategaeshi - sushi molding technique (used for smooth/slippery fish)<br>Hakozushi/Oshizushi - “Box sushi”/Pressed sushi originating from Osaka<br>Oshibako - Cypress wood box for Hakozushi<br>Sasa - bamboo leaf<br>Takuan - pickled radish<br>Shiso - herb with mint and cilantro flavour profile<br>Katsuobushi - smoked, dried and fermented bonito fish<br>Aomori - type of dried seaweed<br>Hosomaki - “thin roll”<br>Makisu - bamboo rolling mat<br>Temaki - “hand roll”<br>Ikura - salmon roe (salt cured or marinated in soy sauce)<br>Chirashizushi - chirashi = “to scatter” sushi bowl similar to poke created to utilise off cuts<br>Mottainai - “what a waste”<br>Kinshi Tamago - egg omelet <br>Shichimi Togarashi - Seven spice blend (chilli, sesame, Aomori etc.)<br>Futomaki - “Fat roll”<br>Bento - lunch boxes with compartments typically filled with rice, vegetables, and a protein<br>Uramaki - “inside out”<br>Ikura Gunkan Maki - salmon roe + “battleship”<br>Sashimi - sliced raw fish<br>Hiki-zukuri - fish cutting technique<br>Suma - daikon radish and shiso used for plating sashimi

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• HE

  @HelloMoto_ · 4 years ago

  He is so knowledgeable, makes it look easy. We need more videos from him!

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• AV

  @AverageGamerGuyPlays · 4 years ago

  The respect he shows every ingredient is amazing. Sushi is part art and part food in my eyes. Every step is so precise.

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• SL

  @SleepNeed · 4 years ago

  I&apos;m never going to attempt to do homemade sushi but loved watching a true master of his craft do it.

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• CA

  @camimistowls7834 · 4 years ago

  Taka might just be my favourite chef that’s been on this channel (which is impressive since I have many other favourites!) He’s so engaging and I felt so welcome to try out what he’s teaching us. I’d love more videos with him!

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• PA

  @parsnipcookingapp6382 · 4 years ago

  Fantastic content! Taka has such a warm and inviting personality and his passion really shines through. Oh, and did I mention he&apos;s a frigging master at his craft? More Taka please.

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• IT

  @itsantee · 3 years ago

  He doesn&apos;t explain why but the reason that the togarashi is not equally distributed is that it creates a bit of entertainment for your palate some areas have more of that seasoning and others don&apos;t and the places where he puts those pinches it isn&apos;t just little piles of it like he still spreads it out in that small area where he decides to put it. He&apos;s clearly a seasoned chef pun intended. I mean I&apos;m just a line cook and I don&apos;t have too much experience but it&apos;s crazy to see how much he puts into it even for the things he doesn&apos;t explain

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• SE

  @SerAres_ · 4 years ago

  Having watched sooo many other sushi tutorials, this guy is definitely the most knowledgeable sushi master so far that has translated the techniques into english

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• TE

  @teapot4two610 · 2 years ago

  1 year later I am still watching this video at 5am and the view count is 4.1Milliion. Very detailed instructions in making the perfect sushi. Thank you for sharing. It will take me more than 10 years to be at your level of mastery!

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