Miso-Marinated Sea Bass with Shiitake Soy Glaze Sauce - How To Series

There may be no better tasting fish than Chilean Sea Bass; the meat is absolutely rich in taste and flavor not to mention buttery meat that is ever so succulent. This week Master Sushi Chef Hiroyuki Terada shows you how to make this dish that has been on our menu for the last 6 years. If you can't find Chilean Sea Bass, substitute Cod instead. Follow Hiroyuki Terada: Facebook:   / 175557962456764   Instagram:   / diariesofamastersushichef   Twitter:   / realsushichef   Hiro's Second Channel:    / miamispice68   Camera Man's Channel:    / charlespreston   Watch More Hiroyuki Terada: Recent Uploads:    • Recent Uploads | Hiroyuki Terada   Popular Videos:    • Popular Videos | Hiroyuki Terada   Extreme Series:    • How To Respectfully, Professionally and Hu...   Low Difficulty Recipes:    • Low Difficulty Recipes | Hiroyuki Terada   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.   / diariesofamastersushichef   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! Business Inquiries: [email protected] ----------- 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 [email protected] 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