How To Make Every Sushi | Method Mastery | Epicurious

It’s almost 4am and it’s a perfect time to learn how to make every sushi

I love how the hosts are not only masters of their craft, they also look so happy in the process

He is so knowledgeable, makes it look easy. We need more videos from him!

I'm never going to attempt to do homemade sushi but loved watching a true master of his craft do it.

absolutely hilarious that whoever did the subtitles thought that the word "sinew" was some kind of traditional japanese term for the salmon grain and transcribed it as "sinu" instead

The respect he shows every ingredient is amazing. Sushi is part art and part food in my eyes. Every step is so precise.

Sushi - “it is sour”/sour rice Koshihikari - Japanese short grain rice Hangiri - traditional cypress mixing bowl for rice Kiri - “cut the rice” Nigiri - “to grab”/hand-pressed sushi Saku - rectangular block of fish Sogi-zukuri - fish cutting technique Yane - “the roof” edge on the fish cut that will catch the soy sauce Tezu - water mixed with rice vinegar Neta - topping of the sushi Hontegaeshi - sushi molding technique Tategaeshi - sushi molding technique (used for smooth/slippery fish) Hakozushi/Oshizushi - “Box sushi”/Pressed sushi originating from Osaka Oshibako - Cypress wood box for Hakozushi Sasa - bamboo leaf Takuan - pickled radish Shiso - herb with mint and cilantro flavour profile Katsuobushi - smoked, dried and fermented bonito fish Aomori - type of dried seaweed Hosomaki - “thin roll” Makisu - bamboo rolling mat Temaki - “hand roll” Ikura - salmon roe (salt cured or marinated in soy sauce) Chirashizushi - chirashi = “to scatter” sushi bowl similar to poke created to utilise off cuts Mottainai - “what a waste” Kinshi Tamago - egg omelet Shichimi Togarashi - Seven spice blend (chilli, sesame, Aomori etc.) Futomaki - “Fat roll” Bento - lunch boxes with compartments typically filled with rice, vegetables, and a protein Uramaki - “inside out” Ikura Gunkan Maki - salmon roe + “battleship” Sashimi - sliced raw fish Hiki-zukuri - fish cutting technique Suma - daikon radish and shiso used for plating sashimi

Fantastic content! Taka has such a warm and inviting personality and his passion really shines through. Oh, and did I mention he's a frigging master at his craft? More Taka please.

Taka might just be my favourite chef that’s been on this channel (which is impressive since I have many other favourites!) He’s so engaging and I felt so welcome to try out what he’s teaching us. I’d love more videos with him!

I've been making amateur onigiri for 7 months for myself and I always notice how many rice grains are left out during the prep. This man not wasting a single grain is proof of his mastery.

i've seen a lot of content on sushi making (and eating) over the decades and this was by far one of the most profound and stuffed with knowledge! great content! (even though the closed captions apparently didn't know what a sinew is and made it a sinu, whatever that is.)

Having watched sooo many other sushi tutorials, this guy is definitely the most knowledgeable sushi master so far that has translated the techniques into english

I love how honest was the master he literally , said start making today and maybe after 10 years you will be making this video

i was worried at first, being that this is a youtube video, that the details would be all wrong and overgeneralized it turns out it confirms everything that i had learned during my few years working at sushi restaurants, and even gives you some context on the different names and tools the short version is that this is the best video i've ever seen for explaining how to make sushi

Perfect timing - just tried making sushi for the first time last night.

Sakaeda-san killed it! Great presentation with excellent commentary; history and translation!! Please bring him back for more Japanese cuisine videos 👏 👏 👏

such elaborate techniques! I've been trying to make rolls for a while with not much success (they're delicious but unsightly lol) and it will be very interesting trying to recreate at least some of these

loved taka-san's instruction he really make making sushi seem much more approachable.

Wow, he makes it look so effortless! I really want the chirashizushi now. . .

What an excellent demonstration showing traditional methods. Why am I not surprised that what appears to be a simple step is actually 20 small steps, developed over decades, all with a specific purpose and name. The Japanese culture is so rich, and they take so much care and pride over what others may not even give a second thought to. Thank you.