GRAPHIC: Real Live Isopod Hour | Cut, Clean, Cook

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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.

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.


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 or visit

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126


Baked Pumpkin Spice Oatmeal Muffin Cups

It’s cool, crisp and 68 degrees here in New Jersey today, which means it’s time for pumpkin.  And what better way to celebrate pumpkin season than with the Baked Pumpkin Spice Oatmeal Muffin Cups.

These oatmeal cups are great as a grab-n-go breakfast or as an easy, delicious, seasonal snack with cup of coffee in the afternoon.  I especially love them warmed up and topped with a schmear of cream cheese or almond butter. #SOGood

Looking for more Oatmeal Muffin Cup Recipes?

Baked Pumpkin Spice Oatmeal Muffin Cups

Yield: 12 Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 3 cups rolled oats
  • 1 teaspoon baking powder
  • 1.5 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 2 pastured eggs
  • 1.25 cups milk (I used almond but you can use any you milk you prefer)
  • 1/4 raisins
  • 1/4 pecans, chopped


  1. Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).
  2. In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt.  Mix well and set a side.
  3. In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk.  Whisk together and then pour the wet ingredients in to the dry and stir until well combined.
  4. Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
  5. Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top.  Cool and enjoy!

Nutrients per muffin cup:  Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g

Did you make this recipe? Snap a picture and tag @CleanAndDelicious on Instagram.
I LOVE to seeing your C&D creations. ❤︎ Dani

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