How To make Tanaka Traditional Noodles

Tanaka Kushikatsu | Japanese Food

One of the best recommended place to eat in Hawaii.

ලංකාවේ රාමේන් නූඩ්ල්ස් තියෙන චීන කඩේ| Ramen Noodles | Ramen Noodles Srilanka | Asian Market

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ලංකාවේ රාමේන් නූඩ්ල්ස් තියෙන චීන කඩේ| Ramen Noodles | Ramen Noodles Srilanka | Asian Market

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Uni Pasta japanese style pasta with sea urchin

Have you ever had sea urchin or uni before? How about fresh uni in pasta? Uni pasta is one of my favorite ways to eat uni (sea urchin). And if you're a fan of uni and a fan of pasta (like me) this dish will have you covered in both areas, and it's simple to make!

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☝ japanese style pasta is extremely varied and fun to try. i'll admit i don't like all of them, but uni along with mentaiko pasta and kinoko pasta are three of my top favorites.

if you can make pasta using a boxed mix like pasta roni, you can just as easily make this uni pasta. the only difference between this pasta and the boxed mixes?

this sea urchin pasta uses fresh ingredients, no preservatives or other unnecessary additives and because of that - the pasta will taste that much better.????

besides, do you really want to eat a boxed sea urchin? yes they do sell preserved sea urchin (which you may see in a glass jar) and to me it's nowhere near as good as fresh.

???? have you tried sea urchin before? if so howd you eat it? if not do you think youd like to?

NOTES
if you can get it fresh out of the shell, even better! ????

LINKS
Le Creuset 3.5 QT stainless pan
(Amazon)


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DISCLAIMER: As an Amazon Associate I earn from qualifying purchases. This description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support my channel and making more videos for you. Thank you in advance for the support! ????

How To Eat Sushi The Right Way

Coming to you straight from the sushi chef's mouth, MUNCHIES presents the dos and don'ts of eating sushi, as taught by Tokyo's Naomichi Yasuda. Be warned: You've been doing it wrong. Just remember: It's okay to use your fingers to eat cut sushi rolls. Don't combine ginger and sushi, or ginger and soy sauce. Ginger is a palate cleanser in between bites. When dipping sushi into soy sauce, dip fish-side down. Never shake soy sauce off of sushi. That's like shaking your wanker in public.

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Secret To Making The World's Best Chicken Fried Rice - How To Series

Fried Rice is an art. Don't believe us, When's the last time you had the best tasting fried rice? Was it your mother's? Maybe the Chinese joint down the street? Or maybe it was upscale asian fusion restaurant that sells Thai and Japanese...

Before you really believe you've had the best tasting fried rice, try the one here. The key is to use sushi rice, either medium grain or short grain, steam it and let cool down before making it. Make sure the rice isn't too wet and lumpy or you'll have a very difficult time mixing all the ingredients, but trust...that if you follow these easy directions, you will have made the best fried rice.....ever. Forget about searching for amazing delicious fried rice; you have just found the golden directions and now you can be the star for the night. Enjoy!

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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.


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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.

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

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