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ctm-Salmon Tartare | DIY Easy Recipe



Salmon Tartare from Master Sushi Chef Hiroyuki Terada
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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

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24 Comments

  • Laura Forconi on June 3, 2021

    c
    Can you make the tartare ahead? LOVE YOUR STUFF

  • Laura Forconi on June 3, 2021

    YOU ARE HERO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Laura Forconi on June 3, 2021

    CAN I MAKE IT LIKE 4 HOURSS AHEAD? THE TUNA TARTARE AND THE SALMON TARTARE? THANK YOU.

  • Ana G Cbr on June 8, 2021

    Adding the names of the ingredients would help a lot

  • TheMDGMobile on June 15, 2021

    Awesome!

  • George P on June 16, 2021

    Presentation 👍🏾👍🏾👍🏾

  • David Schestenger on June 22, 2021

    Very easy. And very elegant thank you

  • Tamu Raj on June 25, 2021

    It's yummy.. So you can use also belly part for more delicious

  • I do care on June 26, 2021

    Poor camera man, sounds like allergies and I just want to breathe for you when I listen to this video and hear ya struggling.

  • Hiromi Yamaguchi on June 28, 2021

    👌🏾🤙🏾🏝

  • LEA GRANDY on June 29, 2021

    Great Recipe the best .

  • Happyeripi on July 14, 2021

    Note to myself ☺️Salt, pepper, olive oil, sesame oil, purple onion, spring onion, lemon zest

  • Sheree M on July 24, 2021

    😊

  • Lâm tinh Yêu nguyệt on August 13, 2021

    Yummi

  • Tac on August 25, 2021

    God bless your work sir!

  • Gersende Dupont on September 9, 2021

    Extraordinary recipe thanks! I add a tsp of mustard, fresh chives and a sprinkle of turmeric too. Love it!

  • Henry Creque on October 7, 2021

    Whoever is breathing so heavy, it's really distracting….

  • Tracy Julien on October 9, 2021

    Raw & nasty! You will get Salmonella or ecoli …

  • NV Family on November 6, 2021

    Do you recommend freezing the fish before you use it?

  • Jaden Winston on November 12, 2021

    Does anyone else hear this man nose whistling in the background

  • Helena Durian on November 14, 2021

    Do not ever use farmed salmon for this !

  • Chuckey Newkirk on November 18, 2021

    Good things great vibe!

  • Elizabeth Slack on November 23, 2021

    What a privilege to learn for the master in the comfort of my living room.!

  • Paul King on December 4, 2021

    Can't wait to try it. I'm a salmonaholic.

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