Old Fashion Miso Soup - How To Make Sushi Series
- 6 years ago
Most restaurants think they are offering you Miso soup, but youd be surprised at what youre getting. Sure, its got ual miso paste in it, but besides that sole ingredient, thats all youre getting. \r
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Miso soup is so much more than just miso paste mixed in water; its made with a special seaweed, bonito flakes and miso paste, but with all these added ingredients, its ually quite expensive so dont expect your favorite Japanese restaurant to serve you miso soup as it was intended as we have shown here. \r
\r
Which brings us to a very important point; making miso soup with all these ingredients makes it non-vegan soup due to the addition of bonito flakes. In f, if this soup is made with Hondashi soup stock, it also makes it a non-vegan soup due the Hondashi having bonito in the ingredients. \r
\r
Does all this matter at all? It does if youre thinking miso soup is just miso paste and nothing else but if youre at a restaurant that wants to offer the best tasting miso soup, the way it was intended, and youre a vegan, youd better ask your server, but then again, your server may not even know.\r
\r
Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content. Dont forget to comment, share and subscribe to get our latest videos. \r
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Follow Hiroyuki Terada:\r
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Watch More Hiroyuki Terada:\r
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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. \r
\r
\r
As always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next . \r
\r
Send fan mail and products to be reviewed to: \r
Hiroyuki Terada \r
6815 Biscayne Blvd, \r
Suite 103-451 \r
Miami, FL 33138 \r
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New videos every Sunday and Wednesday!\r
\r
Business Inquiries: diariesofamastersushichef@gmail.com\r
\r
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\r
About Master Sushi Chef Hiroyuki Terada:\r
\r
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. \r
\r
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs 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.\r
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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 Hiros custom specked knife. \r
\r
For more information on these knives, cont David Holly at david@knifemerchant.com or visit knifemerchant.com\r
\r
Let us know how you enjoy your Minonokuni.\r
\r
Knife Merchant\r
7887 Dunbrook Road\r
Suite H\r
San Diego, CA 92126\r
800-714-8226\r
\r
Miso soup is so much more than just miso paste mixed in water; its made with a special seaweed, bonito flakes and miso paste, but with all these added ingredients, its ually quite expensive so dont expect your favorite Japanese restaurant to serve you miso soup as it was intended as we have shown here. \r
\r
Which brings us to a very important point; making miso soup with all these ingredients makes it non-vegan soup due to the addition of bonito flakes. In f, if this soup is made with Hondashi soup stock, it also makes it a non-vegan soup due the Hondashi having bonito in the ingredients. \r
\r
Does all this matter at all? It does if youre thinking miso soup is just miso paste and nothing else but if youre at a restaurant that wants to offer the best tasting miso soup, the way it was intended, and youre a vegan, youd better ask your server, but then again, your server may not even know.\r
\r
Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content. Dont forget to comment, share and subscribe to get our latest videos. \r
\r
\r
Follow Hiroyuki Terada:\r
Facebook: \r
Instagram: \r
Twitter: \r
\r
Hiros Second Channel: \r
\r
\r
Camera Mans Channel: \r
\r
\r
\r
Watch More Hiroyuki Terada:\r
Recent Uploads: \r
Popular Videos: \r
Extreme Series: \r
Low Difficulty Recipes: \r
\r
\r
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. \r
\r
\r
As always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next . \r
\r
Send fan mail and products to be reviewed to: \r
Hiroyuki Terada \r
6815 Biscayne Blvd, \r
Suite 103-451 \r
Miami, FL 33138 \r
\r
New videos every Sunday and Wednesday!\r
\r
Business Inquiries: diariesofamastersushichef@gmail.com\r
\r
-----------\r
\r
About Master Sushi Chef Hiroyuki Terada:\r
\r
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. \r
\r
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs 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.\r
\r
-----------\r
\r
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 Hiros custom specked knife. \r
\r
For more information on these knives, cont David Holly at david@knifemerchant.com or visit knifemerchant.com\r
\r
Let us know how you enjoy your Minonokuni.\r
\r
Knife Merchant\r
7887 Dunbrook Road\r
Suite H\r
San Diego, CA 92126\r
800-714-8226\r