Hamachi Kama - How To Make Sushi Series

Hamachi Kama (Yellowtail Collar) is very hard to come by since there are only 2 pieces of collar per fish. Served mostly in traditional Japanese restaurants, if you have tried this, it would be sought after religiously when you too patronized your favorite Japanese spot.

We serve this dish in a light manner by lightly seasoning it with Kosher salt and then baking it for 15 minutes. It is then served with Ponzu sauce. The next time you're at your favorite sushi place, ask them if they have it and give it a try. You'll really enjoy the taste of this part of the Hamachi. Just don't forget who told you so!

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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

[StaceyAnnaWhateverXx]

Watching Hiro cook has now become my favourite part of any given day, especially if I've had a stressful time. I find there's just something so soothing about watching him cook up his little plates of perfection.
The past couple of dishes have been pretty interesting, I must say! I find it's always interesting to get to watch him work with the different challenges brought to him but, I must admit, nothings quite as wonderful as getting to see Hiro working in his element, making things he's made before, so I love when he cooks more traditional dishes and things you offer in the restaurant.
That said, if you'd like to try something new, perhaps you could get Hiro to try making food based on different cuisine from around the world! For example, I live in Newfoundland Canada where we're famous for our fishery, specifically our cod, squid, lobster, crab and kaplin to name a few. We also have an abundance of wild berries (blue berries, partridge berries, raspberries and something called bakeapples). Then, separate from that again, we have something we call "Jiggs dinner". Its a meal usually comprised of local carrots, turnip, potato and cabbage (all boiled in a single pot), roasted meat (usually a small beef roast) and gravy. It might be interesting to either give him the seafood and berries or the intents from our traditional dish and see what he could do with that.
Either way, I can't wait to see more from you guys!
Keep the awesome content coming. 💜

[sheldonsoh]

loving how dedicated you guys are to upload new videos every now and then!!

[vaughnteper]

I know this is an older video but this past weekend picked up hamachi neck from my local Asian market. It is some of the best-tasting fish I've ever eaten. Brilliant and very simple preparation.

[abhishekmalakar]

Hiro Sir... hats off to you... i wanted to become a chef... but due to parent's wish became an engineer... watching u making these dishes makes me live my dream...nowadays every weekend i cook... thanks for inspiring people like us

[MyChorizoSausage]

The way he cuts into the fish... Hiro makes it look so easy!

[kimgray]

I am presently working here in Taiwan and since I discovered Hiro's diary in cooking I always skipping my chores and kept watching..hahaha..I really enjoyed..I had found myself motivated to cooking and show my talent on Chinese New year's eve..lol..! Thank you hiro and the camera man for this opportunity to learn more 😄

[nickmckemey]

Kama Is a scythe.
Like a hatchet but for harvesting and the edge is on the inside of the curve instead of the face like a hatchet.Amazing work Hiro!

[brandondurham]

One of my favorite apps to get when it’s available. I know it’s a chef special to keep and I always ask for it wherever I go. I just got a package of them today from my local Hmart! If you guys have one near you one day I’d love to see Hiro-San go on a shopping spree! Call it Fantasies of a Sushi Chef it’s one of my top markets. Thanks for all you guys share. 👊🏾

[danydiaz]

Dear Chef Hiro you are by far my favorite Sushi Chef. You inspire me to keep learning more and more about sushi. I am a cook myself but sushi has always been my passion. Thanks to you and your YouTube channel I get the chance to learn more and more. Thank You and your camera man. Hope someday I will open a sushi restaurant and be successful as you are.

[Edobokerchannel]

Fantastic! Your videos are always super fun to watch, I'm drooling over all of that amazing food all of the way from Israel!

[leomartinez]

"lucky i still survived"
lmao damn hiro xD I'm dead

[abhishekmalakar]

I think I m the 1st person in a normal indian bengali household who loves as well as cooks shushis for himself..my friends thought I m wierd...i showed them ur videos and they are subscribers of ur channel and they beg me to cook shushis for them...thanx to you...love u

[ThorStoneGaming]

Simple but delicious, my kind of food!

[UltraFortis]

Another delicious dish, created effortlessly by Hiro. Enjoying all the videos guys, the content is great. Keep it up.

[Deadvimz]

Been watching for a few months now, thank you for all the funny and knowledgeable moments!

[axeljeremy]

hiro is like the most talented chef ever!

[mikewest]

I often find simple is the best. That looks very tasty. I made nigiri last night. Some with salmon and some with shrimp. So good and simple. Just rice and fish. My daughter said it was great but she thought I used too much rice. I'll have to be more mindful of the size of my hands in the future. ;-) I usually make rolls and nigiri is not as easy as you'd think. But what I made passed. Hope you both have a great week! :-)

[anapaulafrutuoso]

Hiroyuki-san! I must say you're the biggest chef I've ever saw in my whole life. I swear that I'll visit you and take the opportunity to try your delicious food at Nove! Keep it all up, I really do admire you and your work. Cheers from Brazil! ~

[littlecatproductions]

I watch a few videos a day, Arigato Chef Hiro! And to your crew too!

[teiakoi]

I like hat you explain things like timing, degree of oven, cut of Kama ect. Thank you. Subscribed!