{"id":1365,"date":"2026-04-04T21:35:45","date_gmt":"2026-04-04T21:35:45","guid":{"rendered":"https:\/\/insmoothwaters.com\/?p=1365"},"modified":"2026-04-04T21:35:45","modified_gmt":"2026-04-04T21:35:45","slug":"best-fish-for-sushi-and-sashimi","status":"publish","type":"post","link":"https:\/\/insmoothwaters.com\/es\/mejor-pescado-para-sushi-y-sashimi\/","title":{"rendered":"El mejor pescado para sushi y sashimi"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La clave para hacer el mejor sushi o sashimi en casa es saber qu\u00e9 tipo de pescado utilizar. Si bien no hace falta decir que desea utilizar los cortes de pescado m\u00e1s frescos y de la mejor calidad posible, hacer sushi o sashimi es un arte que se ha perfeccionado durante varios siglos.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si est\u00e1 listo para intentar hacer esta cocina distintiva en casa, siga leyendo para obtener informaci\u00f3n sobre el mejor pescado para sushi y sashimi.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nuestro resumen de los diez mejores pescados para sushi y sashimi&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Entremos de inmediato y comencemos a hablar sobre los diez mejores pescados que puedes usar si quieres preparar sushi y sashimi en casa.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Saba&nbsp;<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Shime Saba - Receta Tradicional Japonesa para Sushi\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_WVhQxQ2Iq1Q\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FWVhQxQ2Iq1Q%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/WVhQxQ2Iq1Q\" \/><meta itemprop=\"duration\" content=\"PT18M41S\" \/><meta itemprop=\"uploadDate\" content=\"2017-05-24T16:07:57Z\" \/><\/div><div id=\"lyte_WVhQxQ2Iq1Q\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FWVhQxQ2Iq1Q%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Shime Saba - Receta Tradicional Japonesa para Sushi<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/WVhQxQ2Iq1Q\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FWVhQxQ2Iq1Q%2F0.jpg\" alt=\"Shime Saba - Receta Tradicional Japonesa para Sushi\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Saba, Japanese for Mackerel is quite popular in traditional sushi in Japan. Here in the states, you can buy this fish all done up and ready to use since most people making sushi have no idea how to make prepare this fish from beginning to end. In this episode, Master Sushi Chef Hiroyuki Terada shows you the basic ingredients and steps on how to do this process the way he was taught in Japan. Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/www.instagram.com\/diariesofamastersushichef\/ Twitter: https:\/\/twitter.com\/RealSushiChef Hiro&#039;s Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman&#039;s Channel: https:\/\/www.youtube.com\/charlespreston Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/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. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re 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 Chef&#039;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 &amp; 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&#039;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 Music by: Andrew Applepie - &quot;Antartica&quot; http:\/\/www.andrewapplepie.com https:\/\/soundcloud.com\/andrewapplepie www.andrewapplepie.bandcamp.com www.patreon.com\/andrewapplepie\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201cSaba\u201d es el t\u00e9rmino japon\u00e9s para la caballa del Pac\u00edfico. Adem\u00e1s de estar cargado de prote\u00ednas, este pescado tambi\u00e9n tiene un alto contenido de vitaminas, minerales y \u00e1cidos grasos omega-3. Cuando aparece en el men\u00fa de muchos lugares de sushi estadounidenses, muchos comensales no disfrutan de su fuerte olor a pescado.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La verdad es que incluso cuando est\u00e1 crudo, el saba tiene un sabor intenso y aceitoso que no ser\u00e1 ahogado por otros ingredientes picantes o condimentos como el wasabi, la salsa de soya, el jengibre o las cebolletas.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Puede preparar saba de muchas maneras. En Jap\u00f3n, a menudo lo pueden vender junto con el at\u00fan. Cuando est\u00e1n enlatados, los huesos se vuelven gelatinosos y se pueden comer directamente de la lata. En Jap\u00f3n, el saba es un alimento b\u00e1sico que se usa no solo en el sushi o el sashimi, sino tambi\u00e9n en varias sopas y curry.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. universidad<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Comida callejera japonesa - ERIZO DE MAR GIGANTE Uni Sashimi Japan Seafood\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_sDsHkUumpYY\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FsDsHkUumpYY%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/sDsHkUumpYY\" \/><meta itemprop=\"duration\" content=\"PT15M5S\" \/><meta itemprop=\"uploadDate\" content=\"2017-08-18T12:00:05Z\" \/><\/div><div id=\"lyte_sDsHkUumpYY\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FsDsHkUumpYY%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Comida callejera japonesa - ERIZO DE MAR GIGANTE Uni Sashimi Japan Seafood<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/sDsHkUumpYY\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FsDsHkUumpYY%2F0.jpg\" alt=\"Comida callejera japonesa - ERIZO DE MAR GIGANTE Uni Sashimi Japan Seafood\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Japanese Street Food - GIANT SEA URCHIN Uni Sashimi Japan Seafood\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201cUni\u201d es la palabra japonesa para erizo de mar. Aunque se pueden encontrar varias especies de erizos de mar en los oc\u00e9anos de todo el mundo, son dif\u00edciles de atrapar en la naturaleza.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dentro del cuerpo de un erizo de mar, hay cinco &quot;lenguas&quot; distintas, que var\u00edan en color de amarillo a naranja y son consistentes con el pud\u00edn de pl\u00e1tano. Cuando pides uni en un restaurante, te est\u00e1s comiendo una de estas lenguas.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uni se considera un manjar en Jap\u00f3n, donde a menudo se cosecha a mano por buzos especialmente capacitados. Uni tiene un sabor espeso, cremoso y rico que tambi\u00e9n es salado y recuerda al mar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si bien el uni no es terriblemente dif\u00edcil de preparar como sushi, puede ser costoso y algo dif\u00edcil de obtener seg\u00fan el lugar donde vivas. Por lo general, no lo encontrar\u00e1 en las tiendas de comestibles regulares, por lo que deber\u00e1 encontrar un mayorista de mariscos o una tienda de comestibles asi\u00e1tica.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Kampachi<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"El M\u00c1S DETALLADO C\u00f3mo hacer nigiri sushi a partir de pescado entero\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_ZOZYhTMTvbs\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FZOZYhTMTvbs%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/ZOZYhTMTvbs\" \/><meta itemprop=\"duration\" content=\"PT17M19S\" \/><meta itemprop=\"uploadDate\" content=\"2020-03-31T22:30:00Z\" \/><\/div><div id=\"lyte_ZOZYhTMTvbs\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FZOZYhTMTvbs%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">El M\u00c1S DETALLADO C\u00f3mo hacer nigiri sushi a partir de pescado entero<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/ZOZYhTMTvbs\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FZOZYhTMTvbs%2F0.jpg\" alt=\"El M\u00c1S DETALLADO C\u00f3mo hacer nigiri sushi a partir de pescado entero\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"This video is sponsored by Bespoke Post! https:\/\/bspk.me\/outdoorchef Use code CHEF20 to get 20% off your first box!! Get fresh fish delivered from Riviera Seafood Club https:\/\/rivieraseafoodclub.com\/ Riviera Seafood Club is currently having a promo on King Kampachi. Same exact fish I used in this video. Get 1lb Kampachi fillet for free! Use code FREEKAMPACHIFORALL. Only delivers to CA, NV, and AZ to ensure quality! Support me on Patreon: https:\/\/www.patreon.com\/outdoorcheflife IG@OutdoorChefLife Buy Outdoor Chef Life Merch http:\/\/www.Outdoorcheflife.com Music from Epidemicsound: http:\/\/share.epidemicsound.com\/outdoorcheflife Music@11:52 Kirkwood&#039;s Passage by Sweeps https:\/\/www.youtube.com\/c\/SweepsBeats Cutting Board https:\/\/amzn.to\/36BwNSr Slate plate https:\/\/amzn.to\/2PDehDg CampChef Table https:\/\/amzn.to\/32oLN5v Owl Tea set https:\/\/amzn.to\/33XWz3B\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201cKampachi\u201d es la palabra japonesa para cola amarilla. Aunque todav\u00eda se puede obtener cola amarilla silvestre, la mayor\u00eda del pescado que se vende en el mercado proviene de piscifactor\u00edas de todo el mundo. El kampachi cultivado tiene un contenido de grasa extremadamente alto, con niveles insignificantes de mercurio y muchos menos par\u00e1sitos que otros pescados.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La otra ventaja notable del kampachi cultivado es que la variedad cultivada en granja tampoco contiene OMG ni antibi\u00f3ticos. Si termina comprando kampachi cultivado, confirme que criaron sus peces de manera sostenible.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si bien es un alimento b\u00e1sico en muchos restaurantes de sushi, la cola amarilla se ha vuelto muy popular en los \u00faltimos a\u00f1os porque tambi\u00e9n es un ingrediente codiciado en el ceviche y muchas otras cocinas.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ya sea que termine preparando sushi con kampachi capturado en la naturaleza o de piscifactor\u00eda, su contenido de grasa extremadamente alto le da un sabor rico y sutil, incluso sin especias ni condimentos.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Iwashi<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"\u30a4\u30ef\u30b7\u306e\u3055\u3070\u304d\u65b9\uff5ec\u00f3mo filetear una sardina y hacer sushi y sashimi\uff5e\u5bff\u53f8\u5c4b\u306e\u4ed5\u8fbc\u307f\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_OQEDDZtg6kQ\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FOQEDDZtg6kQ%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/OQEDDZtg6kQ\" \/><meta itemprop=\"duration\" content=\"PT10M2S\" \/><meta itemprop=\"uploadDate\" content=\"2018-09-20T11:29:27Z\" \/><\/div><div id=\"lyte_OQEDDZtg6kQ\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FOQEDDZtg6kQ%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">\u30a4\u30ef\u30b7\u306e\u3055\u3070\u304d\u65b9\uff5ec\u00f3mo filetear una sardina y hacer sushi y sashimi\uff5e\u5bff\u53f8\u5c4b\u306e\u4ed5\u8fbc\u307f<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/OQEDDZtg6kQ\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FOQEDDZtg6kQ%2F0.jpg\" alt=\"\u30a4\u30ef\u30b7\u306e\u3055\u3070\u304d\u65b9\uff5ec\u00f3mo filetear una sardina y hacer sushi y sashimi\uff5e\u5bff\u53f8\u5c4b\u306e\u4ed5\u8fbc\u307f\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"\u5bff\u53f8\u5c4b\u306e\u4ed5\u8fbc\u307f\u306e\u4e00\u90e8\u59cb\u7d42\u3092\u52d5\u753b\u3067\u7d39\u4ecb\u3057\u3066\u3044\u307e\u3059 \u3088\u308d\u3057\u3051\u308c\u3070\u30c1\u30e3\u30f3\u30cd\u30eb\u767b\u9332\u304a\u9858\u3044\u3057\u307e\u3059\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201cIwashi\u201d es la palabra japonesa para sardina. En la actualidad, el Iwashi se ha convertido en una variedad popular de pescado en muchos restaurantes de sushi, pero no siempre fue as\u00ed. Tradicionalmente, el iwashi nunca se serv\u00eda con sushi o sashimi porque se echar\u00eda a perder muy r\u00e1pidamente. Debido a su r\u00e1pido deterioro, el iwashi a menudo se serv\u00eda cocinado oa la parrilla.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Este m\u00e9todo cambi\u00f3 despu\u00e9s de la Segunda Guerra Mundial, cuando muchos restaurantes japoneses finalmente obtuvieron acceso a la refrigeraci\u00f3n comercial, lo que hizo posible y seguro comenzar a servir Iwashi como sushi o nigiri.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sin embargo, el iwashi se echar\u00e1 a perder r\u00e1pidamente, por lo que los chefs rara vez lo sirven fresco. En cambio, salan el iwashi y luego lo conservan en vinagre de arroz de tal manera que emerge con un sabor agridulce distintivo. Este es otro tipo de pescado aceitoso y s\u00faper rico que no necesita muchos adornos.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Engawa<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"C\u00f3mo hacer Halibut Engawa Sushi \u201cnigiri\u201d. Tambi\u00e9n conocido como aleta de halibut\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_GWPodPBgH4Q\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGWPodPBgH4Q%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/GWPodPBgH4Q\" \/><meta itemprop=\"duration\" content=\"PT8M26S\" \/><meta itemprop=\"uploadDate\" content=\"2019-08-08T05:33:53Z\" \/><\/div><div id=\"lyte_GWPodPBgH4Q\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGWPodPBgH4Q%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">C\u00f3mo hacer Halibut Engawa Sushi \u201cnigiri\u201d. Tambi\u00e9n conocido como aleta de halibut<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/GWPodPBgH4Q\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGWPodPBgH4Q%2F0.jpg\" alt=\"C\u00f3mo hacer Halibut Engawa Sushi \u201cnigiri\u201d. Tambi\u00e9n conocido como aleta de halibut\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Engawa is a Japanese name for halibut fin. Most sushi chef reserve it for their regular customer who ask for it. It\u2019s not on most menu, if you ask the chef, he might have it. I prefer it seared with my house nigiri sauce but some regular do prefer it not seared. This is on some omakase menu.\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201cEngawa\u201d es la palabra japonesa para halibut. Cuando se prepara como sushi o sashimi, el engawa es un pescado blanco, suave y denso cortado del \u00e1rea cerca de la musculosa aleta caudal. Debido a esto, las porciones de engawa en los restaurantes de sushi generalmente producen solo tres o cuatro piezas de carne.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si bien el t\u00e9rmino &quot;engawa&quot; t\u00e9cnicamente se refiere al halibut, tambi\u00e9n lo encontrar\u00e1 vendido en los restaurantes de sushi estadounidenses como platija o platija. A diferencia de la mayor\u00eda de los otros cortes de pescado que se usan en el sushi o el sashimi, el engawa es carne de m\u00fasculo maduro que se toma alrededor de la aleta, lo que le da un sabor intenso y extremadamente sabroso.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Engawa es naturalmente crujiente y masticable, con alto contenido de prote\u00ednas, aceite y \u00e1cidos grasos omega-3 que ayudan <a href=\"https:\/\/www.healthline.com\/health\/omega-3-depression\" target=\"_blank\" rel=\"noopener\">reducir la depresi\u00f3n<\/a> y <a href=\"https:\/\/www.mayoclinic.org\/drugs-supplements-fish-oil\/art-20364810#:~:text=There&#039;s%20strong%20evidence%20that%20omega,%22)%20cholesterol%20also%20was%20observed.\" target=\"_blank\" rel=\"noopener\">Colesterol bajo<\/a>. Tambi\u00e9n se ha demostrado que ayudan a prevenir el c\u00e1ncer y la diabetes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los cortes genuinos de engawa son costosos y muy buscados entre los entusiastas del sushi. Si est\u00e1 decidido a conseguir algo para su cena de sushi, deber\u00e1 llamar a un mayorista de mariscos o a un tendero asi\u00e1tico.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Ika<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"\u3010C\u00f3mo hacer sushi de calamar delicioso\u3011Preparaci\u00f3n paso a paso de Sumi Ika \u3010Del fileteado al Nigiri\u3011\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_rE-eaKp0zZU\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FrE-eaKp0zZU%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/rE-eaKp0zZU\" \/><meta itemprop=\"duration\" content=\"PT5M41S\" \/><meta itemprop=\"uploadDate\" content=\"2021-02-17T17:21:43Z\" \/><\/div><div id=\"lyte_rE-eaKp0zZU\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FrE-eaKp0zZU%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">\u3010C\u00f3mo hacer sushi de calamar delicioso\u3011Preparaci\u00f3n paso a paso de Sumi Ika \u3010Del fileteado al Nigiri\u3011<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/rE-eaKp0zZU\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FrE-eaKp0zZU%2F0.jpg\" alt=\"\u3010C\u00f3mo hacer sushi de calamar delicioso\u3011Preparaci\u00f3n paso a paso de Sumi Ika \u3010Del fileteado al Nigiri\u3011\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Hello everyone, welcome to another episode of Akira&#039;s Sushi At Home! Today we are showing you how prepare SQUID from the scratch, up until it turns into a gorgeous, mouth-drooling sushi. Today we used CUTTLEFISH (Sumiika, \u58a8\u30a4\u30ab) as this is the most popular (and loved!) Squid amongst Sushi masters. It is known for its cripsy texture, and it doesnt get tough even if you cook it. Also goes perfectly well with Shari rice :) Enjoy the video...make sure to like and subscribe!! \u2605\u2605Akira&#039;s Sushi At Home\u2605\u2605 https:\/\/www.youtube.com\/channel\/UCwvVcJfj-NTM9S9_HWswqJQ \u3010Suggestions for Supermarkets around the world with Japanese foods\u3011 \u304a\u3059\u3059\u3081\u6d77\u5916\u65e5\u672c\u98df\u30b9\u30fc\u30d1\u30fc Let us know in the comment sections if there are more suggestions!! \u25cfHong Kong Don Don Donki (Tsim Sha Tsui, Causeway Bay, New Territory, Central, Tseung Kwan O, Siu Sai Wan) https:\/\/www.dondondonki.com\/hk\/ \u25cfU.S.A. Mitsuwa Market Place (New Jersey, Chicago, Santa Monica, Torrance Del Amo, San Diego, Irvine, Texas Plano &amp; more) https:\/\/mitsuwa.com\/ Tokyo Central (Costa Mesa, Gardena, Torrance, West Covina, Yorba Linda, Pacific, &amp; San Diego) https:\/\/tokyocentral.com\/ \u25cfCanada Fujiya (Vancouver, Downtown, Victoria &amp; Richmond) https:\/\/www.fujiya.ca\/index.asp \u25cfMalaysia Aeon Style Taman Maluri (KL) http:\/\/www.aeonretail.com.my\/AeonStyleTM\/supermarket.php \u25cfFrance ACE MART MALL(Paris) https:\/\/acemartmall.com\/ \u25cfUnited Kingdom Japan Centre Online Store https:\/\/www.japancentre.com\/en Ichiba Westfield (London) https:\/\/www.ichibalondon.com\/ \u25cfThailand UFM Fuji Super (Bangkok) http:\/\/www.ufmfujisuper.com\/\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">\u201cIka\u201d es la palabra japonesa para calamar. En la cultura estadounidense, el calamar es un plato fuera del campo izquierdo que muchas personas se niegan a comer. Es una verdadera pena porque el calamar es un plato con un sabor complejo y sutil.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En la cultura japonesa, se considera que los cefal\u00f3podos como el pulpo o el calamar tienen sabores tan distintivos que se les ha dado su propia categor\u00eda de sabor, &quot;umami&quot;, que denota un plato con un sabor sabroso y carnoso distintivo. Preparar calamares como sushi o sashimi es un desaf\u00edo porque incluso los calamares m\u00e1s frescos son gomosos y dif\u00edciles de cortar y servir sin un entrenamiento especializado adecuado.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El otro desaf\u00edo con la preparaci\u00f3n de calamares en platos de sushi es que, si bien tiene un sabor maravilloso, puede ser dif\u00edcil para los cocineros novatos prepararlo adecuadamente. Su textura gomosa significa que no se asentar\u00e1 f\u00e1cilmente sobre el arroz como otros cortes de pescado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si vives en la costa oeste, encontrar calamares o pulpos no es terriblemente dif\u00edcil. Sin embargo, si vive en otro lugar de los Estados Unidos, encontrar calamares requerir\u00e1 un viaje a un mayorista de mariscos.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(Tambi\u00e9n puede estar interesado en leer acerca de la <a class=\"rank-math-link\" href=\"https:\/\/insmoothwaters.com\/es\/caro-sushi-pescado-y-platos-de-sushi\/\">El pescado de sushi m\u00e1s caro<\/a>)<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7. Tako<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"C\u00f3mo hacer Tako (pulpo) Nigiri | Receta B\u00e1sica\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_jnqfqzftvtQ\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FjnqfqzftvtQ%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/jnqfqzftvtQ\" \/><meta itemprop=\"duration\" content=\"PT9M54S\" \/><meta itemprop=\"uploadDate\" content=\"2019-05-19T15:00:06Z\" \/><\/div><div id=\"lyte_jnqfqzftvtQ\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FjnqfqzftvtQ%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">C\u00f3mo hacer Tako (pulpo) Nigiri | Receta B\u00e1sica<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/jnqfqzftvtQ\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FjnqfqzftvtQ%2F0.jpg\" alt=\"C\u00f3mo hacer Tako (pulpo) Nigiri | Receta B\u00e1sica\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission. https:\/\/amazon.com\/shop\/hiroyukiterada-diariesofamastersushichef New Merch: https:\/\/shop.studio71us.com\/collections\/hiroyuki-terada How To Make Tako Nigiri from Master Sushi Chef Hiroyuki Terada Subscribe:\u00a0http:\/\/bit.ly\/2wHjb9m Watch more: (popular video\/playlist) \u00a0 Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/instagram.com\/chefhiroterada\/?hl=en Twitter: https:\/\/twitter.com\/RealSushiChef Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman Channel: https:\/\/youtube.com\/charlespreston \u00a0 Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/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. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re 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 Chef&#039;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 &amp; 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&#039;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\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Tako es la palabra japonesa para pulpo, que es un elemento b\u00e1sico de la cocina japonesa. Cuando el pulpo se prepara como sushi o sashimi, normalmente se corta en trozos finos en el <em>juliana <\/em>estilo. Ya sea que sirvas el pulpo crudo o cocido, tiene un sabor dulce y delicado cuando se prepara adecuadamente.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aunque es un poco m\u00e1s raro y, por lo tanto, m\u00e1s dif\u00edcil de encontrar en ciertas partes de los Estados Unidos, el pulpo agrega un giro inesperado y ex\u00f3tico a cualquier comida cuando se prepara adecuadamente. Puede tener un sabor un poco extra\u00f1o si nunca lo has probado antes, pero el pulpo es una excelente fuente de \u00e1cidos grasos omega-3 y vitamina B12.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">8. At\u00fan aleta amarilla&nbsp;<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Sashimi de pargo rojo de ojo grande | Limpiar, Rebanar, Plato\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_4DuM4ozb1Ek\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F4DuM4ozb1Ek%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/4DuM4ozb1Ek\" \/><meta itemprop=\"duration\" content=\"PT22M25S\" \/><meta itemprop=\"uploadDate\" content=\"2018-10-03T17:07:32Z\" \/><\/div><div id=\"lyte_4DuM4ozb1Ek\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F4DuM4ozb1Ek%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Sashimi de pargo rojo de ojo grande | Limpiar, Rebanar, Plato<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/4DuM4ozb1Ek\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F4DuM4ozb1Ek%2F0.jpg\" alt=\"Sashimi de pargo rojo de ojo grande | Limpiar, Rebanar, Plato\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"New Merch: https:\/\/shop.studio71us.com\/collections\/hiroyuki-terada Red Big Eye Snapper from Master Sushi Chef Hiroyuki Terada Subscribe:\u00a0http:\/\/bit.ly\/2wHjb9m Watch more: (popular video\/playlist) \u00a0 Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/instagram.com\/chefhiroterada\/?hl=en Twitter: https:\/\/twitter.com\/RealSushiChef Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman Channel: https:\/\/youtube.com\/charlespreston \u00a0 Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/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. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re 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 Chef&#039;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 &amp; 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&#039;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\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Hay dos variedades principales de at\u00fan aleta amarilla: patudo y cola amarilla. El at\u00fan de ojo grande es graso, con un sabor rico y mantecoso. Al igual que Iwashi o Kampuchi, el at\u00fan patudo es naturalmente sabroso y no requiere muchas especias o condimentos. El at\u00fan de cola amarilla es m\u00e1s magro y firme, pero tambi\u00e9n naturalmente sabroso.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los chefs de sushi profesionales han estado usando at\u00fan ahi durante cientos de a\u00f1os, pero el at\u00fan ahi solo se ha vuelto popular fuera de Jap\u00f3n en la \u00faltima d\u00e9cada. El at\u00fan aleta amarilla es un ingrediente popular en el sushi, pero tambi\u00e9n se ha convertido en un ingrediente popular en hamburguesas y tacos.&nbsp;&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">9. Salm\u00f3n<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Salm\u00f3n congelado en sushi y sashimi | Serie de sushi en casa\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_GeXzz20POOY\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGeXzz20POOY%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/GeXzz20POOY\" \/><meta itemprop=\"duration\" content=\"PT23M23S\" \/><meta itemprop=\"uploadDate\" content=\"2020-10-19T18:34:00Z\" \/><\/div><div id=\"lyte_GeXzz20POOY\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGeXzz20POOY%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Salm\u00f3n congelado en sushi y sashimi | Serie de sushi en casa<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/GeXzz20POOY\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGeXzz20POOY%2F0.jpg\" alt=\"Salm\u00f3n congelado en sushi y sashimi | Serie de sushi en casa\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"We have been using Bakkafrost Salmon over 6 years ago at NoVe, and now you too an enjoy the best, highest grade farmed salmon in the world. Visit bakkafrostshop.com and use word &quot;bakkafrost&quot; at checkout to get 20% your entire order. Enjoy this amazing product as we have for so many years. Music we use...try it for free: http:\/\/email.getambassador.com\/wf\/click?upn=plt-2FGoapKktRmRAIjC75rX8v-2Bu0Vbx3btWO5v6OXg61-2Byl2Bi7s-2FssQ6OjjVQ2d7_5AQt-2FCMyoG0FmMK0asO9sUOhWcNNvJg9Wf5ROrk6AUmv-2B3QdRmf7pcRuR7cvmJPX-2FXnkWGFf20f8zXtW6EaxO-2FUu5HDG5-2FXQ24QYyUVB7HIyB1Mg8EofmBfoCIPv7AgmMU6DRp4g5agHEYBkb7CbfosfxmZpKATx5DBw8GkG47RIno8uvtrQnLZzlTZoVjx-2FBpaUizKo8OBNymbVhXuP8dmkapHR-2B9T0BQIqFxtOOrzpSrSa4w3ATqqRc7-2BoNe3SU45jWymLAx1BIjNOSQ43P5ubO38F-2FBBGAMCIMIdmXyo9L0FzchwHCNU-2FbLAlcs1O To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission. https:\/\/amazon.com\/shop\/hiroyukiterada-diariesofamastersushichef Munchies Sushi Roll from Master Sushi Chef Hiroyuki Terada Subscribe:\u00a0http:\/\/bit.ly\/2wHjb9m Watch more: (popular video\/playlist) \u00a0 Follow Hiroyuki Terada: Facebook: https:\/\/facebook.com\/pages\/NoVe-kitchen-and-bar\/175557962456764 Instagram: https:\/\/www.instagram.com\/diariesofamastersushichef\/ Twitter: https:\/\/twitter.com\/RealSushiChef Second Channel: https:\/\/youtube.com\/user\/MIAMISPICE68 Cameraman Channel: https:\/\/youtube.com\/charlespreston \u00a0 Watch More Hiroyuki Terada: Recent Uploads: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https:\/\/youtube.com\/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https:\/\/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. https:\/\/www.patreon.com\/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We&#039;re 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 Chef&#039;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 &amp; 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&#039;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\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Conocido en japon\u00e9s como <em>motivo, <\/em>El salm\u00f3n es un pescado popular en todo el mundo, por lo que no sorprende que sea un ingrediente com\u00fan en el sushi y el sashimi. Puede que sea un poco m\u00e1s com\u00fan que muchos de los otros pescados de nuestra lista, pero con su rico sabor y su distintivo color rosado, es un compa\u00f1ero sabroso y visualmente atractivo para el arroz.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Muchas personas encuentran que el salm\u00f3n es igualmente sabroso cuando se usa en sushi, ya sea que lo sirvan crudo o cocido. Los beneficios para la salud del salm\u00f3n son casi demasiado numerosos para mencionarlos. Es una rica fuente de selenio, potasio, vitaminas B y \u00e1cidos grasos omega-3.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">10. At\u00fan blanco<\/h3>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"lyte-wrapper\" title=\"Tataki de at\u00fan de SCRATCH WHOLE FISH\" style=\"width:420px;max-width:100%;margin:5px;\"><div class=\"lyMe\" id=\"WYL_5hEKL09ueOo\" itemprop=\"video\" itemscope itemtype=\"https:\/\/schema.org\/VideoObject\"><div><meta itemprop=\"thumbnailUrl\" content=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F5hEKL09ueOo%2Fhqdefault.jpg\" \/><meta itemprop=\"embedURL\" content=\"https:\/\/www.youtube.com\/embed\/5hEKL09ueOo\" \/><meta itemprop=\"duration\" content=\"PT7M1S\" \/><meta itemprop=\"uploadDate\" content=\"2021-01-23T19:00:01Z\" \/><\/div><div id=\"lyte_5hEKL09ueOo\" data-src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F5hEKL09ueOo%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\" itemprop=\"name\">Tataki de at\u00fan de SCRATCH WHOLE FISH<\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/5hEKL09ueOo\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/insmoothwaters.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2F5hEKL09ueOo%2F0.jpg\" alt=\"Tataki de at\u00fan de SCRATCH WHOLE FISH\" width=\"420\" height=\"216\" title=\"\"><br \/>Ver este v\u00eddeo en YouTube<\/a><\/noscript><meta itemprop=\"description\" content=\"Hello everyone! Today I breakdown an Albacore Tuna and make tuna tataki and sushi. Hope you Enjoy! Momiji Oroshi: Ingredients: 200ml Grated Daikon 30ml Red Pepper Powder 10ml Paprika Method: 1)Combine All Ingredients Music Used: E&#039;s Jimmy Jams - Peacefully Silent Partner - Chances Instagram: https:\/\/www.instagram.com\/yt.hunterk\/\"><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:420px;margin:5px;\"><\/div><figcaption><\/figcaption><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Un pariente cercano del at\u00fan rojo, el at\u00fan blanco es un delicado corte de pescado que es un ingrediente muy buscado para el sushi. Tiene una textura sorprendentemente suave porque es nativo de las regiones tropicales m\u00e1s c\u00e1lidas de los oc\u00e9anos del mundo.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando los chefs de sushi preparan at\u00fan blanco en el sushi, usan lo que se conoce como el <em>metodo tataki, <\/em>donde asan ligeramente el exterior y luego lo sumergen brevemente en <a href=\"https:\/\/insmoothwaters.com\/es\/hieleras-y-cofres-de-hielo-flotantes\/\">hielo<\/a> agua. Este proceso de cocci\u00f3n sirve para amplificar el sabor rico y caracter\u00edstico de este pescado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tambi\u00e9n tenemos otros art\u00edculos relacionados especialmente para los comedores de pescado:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/insmoothwaters.com\/es\/mejor-pescado-a-la-parrilla\/\">El mejor pescado para asar<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/insmoothwaters.com\/es\/mejor-pescado-por-pescado-tacos\/\">El mejor pescado para tacos de pescado<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/insmoothwaters.com\/es\/pescado-con-mejor-sabor\/\">Pescado de mejor sabor<\/a><\/li>\n\n\n\n<li><a class=\"rank-math-link\" href=\"https:\/\/insmoothwaters.com\/es\/mejor-pescado-para-fumar\/\">El mejor pescado para fumar<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusi\u00f3n<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Esperamos que este peque\u00f1o art\u00edculo de resumen te haya ayudado a darte una idea de los tipos de pescado que funcionan mejor para el sushi y el sashimi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">T\u00f3mese el tiempo para preguntarle a su carnicero o mayorista de d\u00f3nde proviene su pescado y qu\u00e9 procedimientos utilizan para almacenarlo de manera segura e higi\u00e9nica. Si termina comprando peces de piscifactor\u00eda, aseg\u00farese de que los peces hayan sido criados y alimentados de manera sostenible con una dieta libre de antibi\u00f3ticos y esteroides.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Y, por supuesto, \u00a1disfruta de tu delicioso plato de sushi o sashimi!<\/p>","protected":false},"excerpt":{"rendered":"<p>The key to making the best sushi or sashimi at home is knowing what kinds of fish to use. While it goes without saying that you want to use the freshest and most high-quality fish cuts possible, making sushi or sashimi is an art that has been refined over several centuries.&nbsp; If you\u2019re ready to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3364,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-top-10"],"_links":{"self":[{"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/posts\/1365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/comments?post=1365"}],"version-history":[{"count":1,"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/posts\/1365\/revisions"}],"predecessor-version":[{"id":7056,"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/posts\/1365\/revisions\/7056"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/media\/3364"}],"wp:attachment":[{"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/media?parent=1365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/categories?post=1365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/insmoothwaters.com\/es\/wp-json\/wp\/v2\/tags?post=1365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}