Opening and Serving Live Sea Urchin - How To Make Sushi Series

Hiro shows you how to open and serve a live sea urchin. These tasty morsels are a delicacy. And not to be missed. Normally they come in a tray from a Sushi wholesaler, but here we but them fresh from the marketplace; it doesn't get fresher than this! Indulge and enjoy...

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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.

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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.

Let us know how you enjoy your Minonokuni.

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

[MysticalCyan]

Mfw > People dislike the shrimp and the lobster, but not the live urchin. XD

[GSPxRUSH]

He probably gonna be like thank you 59.89 please...for that small ass meal

[TonyChanTurbo]

If anyone is curious the gnarly thing on the bottom is the mouth, the top hole where he places the knives is the anus, the black stuff is mainly the intestines (which connect the mouth and anus), and the edible part (the golden pieces) are the gonads, where eggs/sperm are produced. As you can see there's a lot of empty space in there.

Fun fact: The gonads in this video seem to be leaking orange/golden "goo", that's a sign they are holding eggs and therefore the sea urchin is a female. If it were white "goo" then it would be sperm and therefore a male.

I taught a lab in college where sea urchins were dissected and the gametes (sperm and eggs) were observed. They are similar in size to human gametes, and fertilization can be easily observed under a typical light microscope.

As for taste, as others have said it's very creamy, briny with a sweet aftertaste. That's if it's good uni; if it's bad then it just tastes briny/fishy to me. I'm curious which species they have here.

[THEeireTTv]

can't find words to describe what i think of this man and his preparations..
been watching them all afternoon, plan on doing the same thing when i get to japan and this man has inspired me aswell. simply beautiful.. truly taking the art of it into appreciation and creating his own masterpieces.

[kayjay]

Why isn't PETA commenting below?
Oh yeah, the ANIMAL isn't cute enough.
I kinda want to eat it. Looks delicious Chef!

[angskeet]

I love the way you garnish it! Simple, yet a beautiful finish.

[TheElvenKeys]

What no dislikes because it doesn't move or have a face?

[ReadingMeal]

i've been watching videos from this channel for the whole week, i must say Chef Hiro is awesome! I just love how he cooks! really really hope to go miami for this restaurant after i finish my studies in the uk! wait for me NoVe! ;)
<3 from Malaysia!

[Will_JJHP]

Love all the little things you do with your technique, chef. The little wipes between each step to keep things clean and get the mess handled and out of the way, how you delicately wipe away the gonads from the uni roe on one side of the plate and move it to the other side then fold up the waste side of the paper towel when you're done. So subtle, but really separates the master pro from the amateur.

[mkn]

I wonder who the first human was that said I wonder what that tastes like lol.

[derke]

The thing I love the most about Hiro is how clean he is :)

[BobertJunior]

Oh my god. Literally the plating for this is serving the creature's balls on its hollowed out corpse which has been stuffed with carrot. This is fucking metal.

[Ereshkigal]

ever since i was able to work a remote control i watched cooking such mad skills. :) Chefs... they get all the respect..

[johndonny]

chef hiro rocking the hella fade gotta respect it

[xshadowxberretsx]

Hey, giving a shout out from Brazil!
I lived in Miami for about 15 years. My pops and grandpa still live in Fl, Homestead, I have seen many of the videos on your channel. I'll let my family know, you guys seem to live your work not simply execute it, more power to ya. Keep up the excellent videos!

[vjm]

Imagine how hungry someone had to be to try eating that stuff....

[timothyrede]

I've always wanted to try Uni, and now I will. Thank you Hiro! That was nothing less than perfection

[ShadeSlayer]

I love uni...and that presentation is simply beautiful.

[ValleyWindworks]

It must be annoying to have rude people take such a wonderful and complex art as sushi making, and make it seem like animal abuse. I for one love your videos, and I hope you continue sharing the art with us. :')

[ShaunCogburn]

I can't stop watching these videos ugh... lol So tasty looking I love trying new foods