THE LARGEST SEA URCHIN I'VE SEEN - Meeting The Uni King Of California and Trying His Secret Product!

We wish to thank Maruhide Marine Products for allowing us to visit their facility and sharing our experience with everyone. They have kindly extended a 15% discount for their "Mini Uni Shutou Set" which will be good until August 31, 2021. Use coupon code: "UNIGIFT"

To find the link to the Mini Set, click here: @/mini-uni-shutou-5-flavor-set/

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.

Watch more: (popular video/playlist)
 
Follow Hiroyuki Terada:

 
Watch More Hiroyuki Terada:


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...

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!

-----------

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.

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226

[fredblakely]

Hiro came to Bend Oregon and helped make a menu for a sushi bar called deep. I worked in the back of the kitchen when he was there. And I was able to enjoy his creations often when the restaurant was opened. I went down a very deep road of sushi making at home with friends after that and have never looked back lol...hi five hiro!!!!

[gonzaloramirez]

Hiro-SAN can’t hide the joy in his smile! :) he had a great time, I can tell! Greetings from Australia

[RottenRails]

Eyeball seemed like a really great guy.

[ricardootero]

People like Eyeball really make me smile a lot. He’s the type of people you want to meet during adventures.

[skeeterdebeaux-stibick]

You both have gotten me addicted to your videos <3 Being I am retired now, the first thing I do, when I wake up in the morning, is turn my YouTube channel to watch your videos <3 Can't stop watching them <3 I learn so much and one day I will make some of your recipes for my boyfriend <3 Thank goodness he likes sashimi and sushi <3 I am a happy camper <3 I love cooking new recipes <3 Thanks a million Hori and Charles, for the wonderful videos <3 One day I will catch up on all the videos <3 Do you know how many videos there are by chance ? <3
BIG HUGS <3

[AlohaMilton]

Used to work on urchin boats out of Santa Barbara, we sold to this guy a lot. Thanks for the look at the processing plant I always wondered where the urchins went and what happened to them. I hope Mr. Kawamura can find a market and processing method to make the small purples commercially viable, that would make him the god of Urchins not just the king, would save the industry since the little purples are killing the kelp beds.

[MrMiyagii]

I’m sorry I laughed when you said American Bull dog 😂😂 I was like 😂😭

[dougkwan]

That company also runs a restaurant called Maruhide Uni Club in the LA area. It has uni on almost every dish on the menu.

[lindayates]

Oh wow they have the best catch too the red/brown sea urchins we call them in New Zealand 'Kina' - beautiful yummy Kina or Uni - sea urchins ❤️

[EvanOutdoors]

Would be Nice to see Hiro work his magic with this Urchin. Maybe next one. Cheers from down under!

[shanemanoa]

Were very lucky here in New Zealand cos its much cheaper. $20-$30 per 120g

[-RONNIE]

Hiro & Charles this was a really nice tour. Thank you Mr. Hideo Kawamura & good luck in all your continuing successes👏🏻👏🏻👏🏻

[jurassicsushi]

The first time i tried uni was around 1995 and i hated it, ever since then because of that one experience i keep forgetting to ask for it to see if my taste buds have changed because damn i love sushi. It looks so good and i have to try it again one of these days. Those urchins were Ginormous.

[aaronphibianexotics]

OMG YOURE IN LONG BEACH?!!! My uncle catches LOADS of sea urchins off of Catalina and sells it to them!!! It’s nice seeing the whole process from leaving my uncle boat to going to the warehouse and being shipped! Never knew how it was like until now

[jamessilby]

In Aotearoa New Zealand we leave kina/inu in a bucket for a week then eat it has a strong but beautiful taste.

[connermalloy]

You could tell how much fun Hiro was having being around all that uni lol

[jboy]

Half Moon Bay is the hidden gem in SF Bay Area

[diyflamethrowers]

I really want Eyeball to start his own channel.

[lindatakahashi]

My absolute favorite! So much fun to see all that uni in that factory!! Nothing better than having a taste of the ocean!

[margaretkaufman]

Hello Hiro Ana Charles such a beautiful video!!❤❤