This is sushi support queen's custodian asks, I know this seems like a stupid question, but can I just buy sushi grade fish from the market and cut it up and that's sashimi.

這是壽司支持女王的監護人問，我知道這似乎是一個愚蠢的問題，但我是否可以從市場上購買壽司級的魚，然後把它切開，這就是生魚片。

Simple answer.

簡單的答案。

Yes.

是的。

Sashimi is raw fish sliced for consumption.

生魚片是指切成片狀供食用的生魚。

So the only questions come into mind are what is sushi grade Generally in the american markets, sushi grade is referring to any fish that has been treated in a way to prevent bacterial growth.

是以，唯一的問題是什麼是壽司級。一般來說，在美國市場，壽司級是指任何經過處理以防止細菌生長的魚。

Generally when we are talking about sushi grade fish in japan, often times it needs to be wild fish needs to be lying caught.

一般來說，當我們在談論日本的壽司級魚時，很多時候需要野生魚，需要躺著捕魚。

There's a process called it is a technique used to kill the fish instantly and then to remove the nerves from the spinal cord to reduce the amount of lactic acid that is released into the fish.

有一個過程叫它是用來瞬間殺死魚的技術，然後從脊髓中取出神經，以減少釋放到魚體內的乳酸量。

G.

G.

J.

J.

Wellington hurst's as interactive tweet.

惠靈頓-赫斯特的作為互動推特。

Please reply to this with a description of your ideal sushi roll.

請在回覆中描述您理想中的壽司卷。

So my ideal sushi roll actually is very simple.

是以，我理想中的壽司卷實際上是非常簡單的。

I like what we call whole Samaki.

我喜歡我們所說的整個Samaki。

I can show you one right now.

我現在就可以給你看一個。

Here, I have a Maki Maki Su is the bamboo mat designed for rolling.

在這裡，我有一個Maki Maki Su是專門用於滾動的竹墊。

Sushi seaweed actually has two sides shiny side and rough side for this.

壽司海苔實際上有兩面閃亮的一面和粗糙的一面，用於此。

We're gonna leave the rough side on the outside.

我們要把粗糙的一面留在外面。

I'm going to get the appropriate amount of rice here, basically make a little bed for my protein to sit inside and Wasabi, I'm gonna fill with tuna.

我要在這裡拿適量的米，基本上做一個小床，讓我的蛋白質坐在裡面，Wasabi，我要用金槍魚來填充。

I'm gonna bring the back edge of the north to the front where the rice meets, create one nice press.

我要把北面的後緣帶到前面的稻穀交匯處，形成一個漂亮的壓痕。

Roll over to make the final seal and basically now my tuna roll is done and generally Komaki is cut into six pieces.

翻轉過來做最後的密封，基本上現在我的金槍魚卷已經完成了，一般來說Komaki被切成六塊。

Very simple tuna inside some nice wasabi soy sauce, that's heaven, Verney?

非常簡單的金槍魚放在一些漂亮的芥末醬油裡面，這就是天堂，維尼？

S s how much Wasabi is too much.

芥末多少才算多。

Let's start with what is.

讓我們從 "是 "開始。

Wasabi.

芥末。

Wasabi is a rhizome.

山葵是一種根莖。

It is often growing on the sides of very fresh water streams.

它經常生長在非常淡水的溪流邊上。

All you need to do to produce wasabi is take this wasabi root and grind it.

生產山葵所需要做的就是把這種山葵根拿出來磨碎。

What's most commonly seen in the U.

在美國最常見的是什麼？

S.

S.

Markets is some sort of derivative of horseradish that has been colored with food coloring and maybe there's some other seasonings, added salt or sugar unless you actually see a chef with the actual Wasabi root, you're most likely having horseradish.

市場是辣根的某種衍生物，已經用食用色素著色，也許還有一些其他調味品，添加了鹽或糖，除非你真的看到一個廚師用真正的Wasabi根，否則你最有可能吃到辣根。

And the reason why fresh wasabi isn't used in all restaurants is this is very expensive If you're using enough to overpower the flavor of the fish and you're just using it to mask everything?

而不是所有的餐館都使用新鮮芥末的原因是這是非常昂貴的 如果你用的足夠多，就會蓋過魚的味道，你只是用它來掩蓋一切？

I would say that's too much.

我想說的是，這太過分了。

Okay.

好的。

CcS, how many of you have had sushi?

CcS，你們有多少人吃過壽司？

Are there different types?

有不同的類型嗎？

Is it good?

它好嗎？

Does it taste like chicken or salmon?

它的味道像雞肉還是鮭魚？

Tell me does it ever taste like chicken?

告訴我它是否有雞肉的味道？

No, I would say there's no sushi out there that should taste like chicken as far as different types.

不，我想說的是，就不同的類型而言，沒有任何壽司的味道應該是雞肉。

I do have a platter here of different types of sushi here.

我這裡確實有一個拼盤，裡面有不同類型的壽司。

You have to Komaki, my favorite role next to that is called Duncan.

你必須要科馬奇，我最喜歡的角色旁邊叫鄧肯。

The rice underneath that's wrapped with seaweed topped with ricotta in front.

下面是用海苔包裹的米飯，上面是前面的意大利乾酪。

There's two pieces of akemi, Negishi sushi.

有兩塊Akemi，Negishi sushi。

And then here's the sashimi, two slices of kami there.

然後這裡是生魚片，那裡有兩片卡美。

And this is kind of not a traditional Tamaki but in the style of their salmon, Yellowtail tuna and some cucumbers in there.

這有點不是傳統的玉木，而是他們的三文魚、黃尾金槍魚和一些黃瓜的風格。

And salmon roll with tobacco called where the rice is on the outside.

和三文魚卷的菸草稱為米飯在外面的地方。

And this also is another way that we can incorporate more ingredients into a role so that we can have, you know, more creativity or, or different types of things inside of honey.

這也是另一種方式，我們可以將更多的成分納入一個角色，以便我們可以有，你知道，更多的創造力或，或不同類型的東西在蜂蜜裡面。

504.

504.

As for sushi eaters, What is eel sauce?

至於吃壽司的人，什麼是鰻魚醬？

My son said blood and all of a sudden I'm not well, okay.

我的兒子說血，突然間我就不舒服了，好吧。

I think that your son needs to show you some respect and stop lying to you.

我認為你的兒子需要對你表示一些尊重，不要再對你撒謊。

He'll, sauce is not blood.

他將，醬油不是血。

Real.

真正的。

Eel sauce is made from roasting the bones from the eel, creating a stock, basically veal stock and adding that with soy sauce.

鰻魚醬是由烤鰻魚的骨頭製成的，創造了一種高湯，基本上是小牛肉湯，並加入醬油。

Sometimes meeting some type of sugar steeping that in the bones to create uh ale sauce.

有時會遇到一些類型的糖浸泡，在骨頭中創造呃啤酒醬。

Sushi pop U.

壽司流行U。

S.

S.

S.

S.

What's the strangest ingredient you've had in a sushi roll for me, it's not personally strange, but maybe people might find it to be strange.

你在壽司卷中吃過的最奇怪的配料是什麼？對我來說，這並不奇怪，但也許人們會覺得它很奇怪。

There's a fish called fugu, the puffer fish and in the while they eat certain shellfish and creates a poison in their body and this is one of the most poisonous fish in the ocean.

有一種魚叫河豚，就是河豚，在它們吃某些貝類的時候，會在體內產生一種毒藥，這是海洋中最有毒的魚之一。

If you take that same fish and farm raise it not allow that fish to have certain shellfish, there's no poison creating the fish.

如果你把同樣的魚放在農場飼養，不允許該魚有某些貝類，那麼就不會有毒物產生的魚。

So now you're able to eat the entire fish from one of these farm raised.

所以現在你能夠吃到這些農場飼養的整條魚了。

One of the best parts is actually the liver fugu liver in a role with shiso leaf and some paste is one of my favorite roles abandons, asks why is sushi so expensive?

最好的部分之一實際上是肝臟fugu肝與紫蘇葉和一些糊狀物的作用是我最喜歡的角色之一放棄，問為什麼壽司這麼貴？

It's five grains of rice and like a gram of fish.

這是五粒米，像一克魚。

Wt fish tends to be expensive, especially high grade, very fresh fish grading is depending on his taste, texture, fat content, but also color grading from yellow fin, $18 a pound up to $70 a pound depending on different cuts of that fish.

Wt魚往往是昂貴的，特別是高等級的，非常新鮮的魚分級是取決於他的口味，質地，脂肪含量，但也有顏色分級，從黃鰭，18美元一磅到70美元一磅，取決於該魚的不同切割。

The most prized fish are general line caught that causes the least amount of damage to the fish.

最珍貴的魚是對魚造成最小損害的一般線釣。

The boat has a refrigeration that might increase the cost to the fishermen and on top of that there's a lot of waste that goes into fish.

船上有製冷設備，可能會增加漁民的成本，除此之外，還有大量的廢物進入魚類。

A lot of the fish is not edible for sushi coletti.

很多魚是不能用於壽司的coletti。

Susan asks, why do sushi chefs wear bandanas when making sushi?

蘇珊問，為什麼壽司廚師在製作壽司時要戴頭巾？

I never thought of that as a tough workout.

我從不認為那是一種艱難的鍛鍊。

Being a sushi chef is tough work.

作為一名壽司廚師，工作很辛苦。

I think that what you see as a guest is literally 10% of what the work.

我認為，你作為客人所看到的，簡直就是工作的10%。

A sushi chef does, 90% is the prep and there are large fish, like including bluefin, sometimes whole fish can be £800.

一個壽司廚師做的，90%是準備工作，有大魚，比如包括藍鰭魚，有時整條魚可以達到800英鎊。

So if you're carrying a quarter of it, you need several people to carry that around running around all day long.

是以，如果你帶著四分之一的東西，你需要幾個人帶著這個東西整天跑來跑去。

This is generally a job that's you know, 12 hours on their feet minimum 96 D.

這通常是一份你知道的工作，至少要站12個小時，96D。

Y.

Y.

N.

N.

Asked when did sushi start having avocados in it can avocados even be grown in japan.

問：壽司中何時開始有鱷梨？

Sushi avocados.

壽司鱷梨。

I think it was the american advance.

我想這是美國人的進步。

This was sometime in the eighties or early nineties when the California became popular, the abbreviation for California being C.

這是在八十年代或九十年代初的某個時候，加利福尼亞開始流行，加利福尼亞的縮寫是C。

A.

A.

Is a crab and avocado.

是螃蟹和牛油果。

This is, I think that's the original reason why the name California roll came to be, does it grow in japan?

這是，我想這是加州卷這個名字出現的最初原因，它在日本生長嗎？

I haven't seen many avocado trees in japan.

我在日本沒有看到很多牛油果樹。

Maybe there's someone growing an avocado tree somewhere in japan but this is not common food for japanese people Rahid.

也許在日本某個地方有人種植牛油果樹，但這不是日本人的常見食物，拉希德。

You come ask in japan, it takes up to 20 years of school to become a sushi chef which is years longer than it takes to become a doctor.

你來問問日本，成為一名壽司廚師需要20年的學習時間，這比成為一名醫生所需的時間還要長。

Is this true?

這是真的嗎？

I think that 3 to 5 years you should have a pretty good understanding if you're really dedicated and really studying hard and working hard at it.

我認為，如果你真的很專注，真的很努力地學習和工作，3到5年後你應該有一個相當好的理解。

There's been a lot of kind of lore surrounding sushi chefs and to be honest, I think the most simple answer is that if you're a sushi chef and you want to call yourself that you're always studying, you're always learning.

圍繞著壽司廚師一直有很多種傳說，說實話，我認為最簡單的答案是，如果你是一個壽司廚師，你想稱自己為壽司廚師，你就一直在學習，一直在學習。

So 20 years is really a short time to become a sushi chef.

是以，20年的時間對於成為一名壽司廚師來說真的很短。

Shumway three.

沙姆韋三。

As I forgot to get chopsticks for my sushi.

因為我忘了為我的壽司拿筷子。

So what am I supposed to do now eating with a fork?

那麼我現在用叉子吃飯該怎麼辦呢？

Like some kind of lunatic?

像某種瘋子？

I don't think that you're a lunatic.

我不認為你是個瘋子。

If you decide to use a fork to eat your sushi, but there's also an altered option.

如果你決定用叉子來吃壽司，但也有一個改變的選擇。

Sushi is finger food.

壽司是手指食物。

So if you'd like, you can just use your hands, pick it up and enjoy flip caboose asks, what kind of fish do I use for fresh sushi rolls.

是以，如果你願意，你可以直接用手，拿起它，享受翻轉卡博斯問，新鮮壽司卷用什麼魚？

There are many different types of fish for sushi.

有許多不同類型的魚用於製作壽司。

But if we're talking about sushi at home in the U.

但如果我們談論的是美國國內的壽司。

S.

S.

Markets, I do have some fish here today that you could find in the markets, tuna here.

市場，今天我這裡確實有一些魚，你可以在市場上找到，這裡的金槍魚。

Salmon and Yellowtail tuna.

鮭魚和黃尾金槍魚。

Specifically, we are looking for bright red color.

具體而言，我們正在尋找明亮的紅色。

Nothing should look sad.

沒有什麼應該看起來很悲傷。

It should be bright.

它應該是明亮的。

This is called a saku And these are basically taken from the entire fish.

這被稱為 "朔"，這些基本上是從整條魚上取下來的。

Cut into these kind of rectangle shapes in preparation for cutting for sushi or sashimi in order to create a tender cut.

切成這種長方形的形狀，準備切成壽司或刺身，以創造一種嫩滑的切面。

I'm gonna cut against the grain.

我將逆向思維。

This would be for sushi.

這將是用來做壽司的。

All right.

好的。

So here I have a piece of salmon and it's just a little bit easier to see the sinew lines in the salmon.

是以，在這裡我有一塊鮭魚，它只是有點容易看到鮭魚的筋線。

Sinew is the connective tissue that is connecting the muscle fibers.

肌腱是連接肌肉纖維的結締組織。

Generally speaking, you can cut this in any direction and you shouldn't really feel this in you too much Getting sorted, asks we have been making and eating sushi lately, but we can't get the rice right.

一般來說，你可以向任何方向切入，你不應該真的覺得這在你身上太多 得到的排序，問我們最近一直在做和吃壽司，但我們不能把米飯做好。

What is your secret to?

你的祕訣是什麼？

Perfect sushi rice?

完美的壽司米？

I have a bowl here, sushi rice prepared.

我這裡有一個碗，準備了壽司飯。

One thing we want to make sure is that we're starting with the right type of sushi rice most commonly in american markets, you'll find a type of japanese grain called koshi Hikari.

我們要確保的一件事是，我們開始使用正確類型的壽司米，在美國市場上，你會發現一種叫做koshi Hikari的日本穀物。

It is a short grain japanese rice and that is most commonly used in sushi preparation after That is really about washing process is about releasing the starch.

這是一種短粒的日本大米，最常用於製備壽司，這實際上是一個清洗過程，是為了釋放澱粉。

You know, we want the rice to be able to stick together to form a ball but we don't want it to be gummy and too sticky.

你知道，我們希望米飯能夠粘在一起形成一個球，但我們不希望它是膠狀和太粘。

If this is overcooked, you're gonna see that this is like a big marsh and it's gonna look very, very moist and wet and you'll see that the grains aren't individually distinct and then on the other side, if this is undercooked, it'll look too distinct and it'll kind of flutter and fall apart versus I don't know if you can see there's a little bit of a stretch and they're kind of, you know, dragging each other along, understanding that, reading that to really focus in on and getting those fine details.

如果這個煮得過熟，你會看到這就像一個大沼澤，看起來非常、非常溼潤，你會看到這些顆粒不是單獨的，然後在另一邊，如果這個沒有煮熟，它看起來太明顯，它會有點飄動和散開，與我不知道你是否能看到有一點伸展，它們有點，你知道，互相拖動，理解這一點，閱讀這一點，真正專注於並獲得那些細微的細節。

It takes a long time to understand hot toddy 24 asks, It was only right to get sushi amount last night in Cali because how fresh can it really be in Utah will you have fresh sushi in Utah versus California?

需要很長的時間來了解熱托蒂24問，昨晚在卡利獲得壽司量是唯一正確的，因為在猶他州真的能有多新鮮，你會在猶他州與加州有新鮮的壽司嗎？

Maybe it might be a day a day different, but also a modern sushi chefs are now are using aging process.

也許這可能是一天一天的不同，但也是現代壽司廚師現在正在使用的老化過程。

You might be thinking that it's fresh fish, but sometimes chefs are now aging toro for instance, for up to two weeks and allowing kind of a natural fermentation to occur obviously in safe environment and controlling bacterial growth.

你可能會想這是新鮮的魚，但有時廚師們現在正在陳釀託羅魚，例如，長達兩個星期，讓一種自然發酵發生，顯然是在安全的環境下，控制細菌的生長。

The idea there is to reduce the moisture content and increase the flavor and the tenderness by going through aging process.

這樣做的目的是為了減少水分含量，並通過老化過程增加味道和嫩度。

Richard to ask soy sauce question, do you think putting soy sauce on everything, especially white rice is faux pas personally, it makes me cringe when I see people put soy sauce on rice or dipping their sushi and gallons of soy sauce, but that's just me simply put answer is yes, it is faux pas to put soy sauce on everything.

理查德要問醬油問題，你認為把醬油放在所有東西上，特別是白米飯上是假的，當我看到人們把醬油放在米飯上或蘸他們的壽司和加侖的醬油時，這讓我感到害怕，但這只是我簡單地回答是的，把醬油放在所有東西上是假的。

If you're going to a high end sushi omakase Restaurant, Omakase means literally translates to chef's choice.

如果你要去一家高端壽司Omakase餐廳，Omakase的意思是字面上翻譯成廚師的選擇。

And so generally this is a type of restaurant where you don't make any decisions except for maybe what you're going to drink.

是以，一般來說，這是一種你不做任何決定的餐廳，除了也許你要喝什麼。

Generally the chef is going to, you know, basically manicure everything to the way chef wants it.

一般來說，廚師要，你知道，基本上把所有東西都修飾成廚師想要的樣子。

So that would include the amount of soy sauce or seasoning that's put on every fish.

是以，這將包括放在每條魚上的醬油或調味料的數量。

If you are in a more kind of quote unquote casual sushi restaurant, you do have the option to have your own soy sauce and it won't come seasoned, but generally the idea here is if you put soy sauce all over the rice, the rice will fall apart and you won't have a, you know, a beautiful piece anymore.

如果你是在一個更多的引證休閒壽司店，你可以選擇自己的醬油，它不會被調味，但通常的想法是，如果你把醬油放在米飯上，米飯會散開，你不會有一個，你知道，一個美麗的作品了。

It'll, it'll decompose just from being wet.

它將，它將因為潮溼而腐爛。

I'm only over asked today while eating sushi, I told my boyfriend he's meant to eat the ginger between the different pieces and not on top of the sushi and he snapped back.

我今天在吃壽司的時候才過問，我告訴我的男朋友，他的意思是把姜放在不同的片子之間吃，而不是放在壽司上面，他就反問了一句。

This is how they did it in japan and I've been thinking of it ever since.

他們在日本就是這樣做的，從那時起我就一直在想這個問題。

Have I been taught wrong?

我被教錯了嗎？

I think that Emily over you've been taught correctly.

我認為，艾米麗過你被正確地教導。

Fishy ginger is meant to be a palate cleanser between bites of sushi.

魚腥味的姜是為了在兩口壽司之間淨化味覺。

There are certain pieces that work really well with sushi sushi ginger and uh, I think that there's nothing wrong with it.

有一些作品與壽司姜的效果非常好，呃，我認為這沒有什麼錯。

But again, setting is important.

但同樣，設定是很重要的。

If you're in a restaurant where the chef is serving you exactly how the chef wants it to be eaten.

如果你在一個餐廳裡，廚師為你提供的服務正是廚師想要的吃法。

It would be very disrespectful to put that piece of ginger on top of that fish and enjoying it together.

如果把那塊姜放在那條魚上面，一起享用，那將是非常不尊重的。

Cody twist.

科迪扭轉了。

One asks what is imitation crab even made of sushi is ruined, imitation crab most often is made out of pollock that's been turned into a paste mixed with some sort of starch and some seasonings.

有人問什麼是仿製蟹，甚至做的壽司都被毀了，仿製蟹最常見的是用被變成糊狀的狹鱈魚與某種澱粉和一些調味料混合製成的。

Sometimes they use artificial crab flavor or maybe real, crab juice.

有時他們使用人工蟹味，也可能是真正的，蟹汁。

This is actually a japanese fish product called tsunami in Japan tsunami products are not marketed as imitation crab view.

這實際上是日本的一種魚產品，叫海嘯，在日本，海嘯產品不作為仿製螃蟹的觀點進行銷售。

E rosa asks what is Tamaki.

E rosa問什麼是玉石。

So Tamaki directly translates to hand roll.

是以，Tamaki直接翻譯為手卷。

I think most commonly is the cone shaped where you'll see kind of the ingredient sticking out of the top and the idea here is to turn this corner into the side here and read the nori stays crisp because it's so quick and easy to make.

我認為最常見的是圓錐體形狀，你會看到有種成分從頂部伸出來，這裡的想法是把這個角轉到這裡的側面，並閱讀紫菜保持清脆，因為它是如此快速和容易製作。

But also this style has become very popular to do at home.

但這種風格也變得非常流行，可以在家裡做。

So generally if people are coming together and having a party at home, everyone is making tamales at home.

是以，一般來說，如果人們聚在一起，在家裡舉行聚會，每個人都會在家裡做玉米餅。

Jazz divas asked question for sushi lovers.

爵士樂天后為壽司愛好者提出的問題。

Am I supposed to eat this leaf and if so, how do I do it using chopsticks.

我是不是應該吃這片葉子，如果是的話，我怎麼用筷子吃呢。

This is uh called shiso or also known as Oba.

這是呵叫紫蘇，也叫奧巴。

And yes, it is edible.

而且是的，它是可以食用的。

It kind of has a minty herbaceous flavor and I love to have it just wrapped around a piece of sashimi.

它有一種薄荷草的味道，我喜歡把它包在一塊生魚片上。

It adds a great different dynamic to the flavor of the dish.

它為這道菜的味道增加了很大的不同動態。

Nicole Conahan asks, how do sushi chefs cut sushi rolls so perfectly neat.

Nicole Conahan問道，壽司廚師是如何將壽司卷切得如此完美整齊的。

I don't get it.

我不明白。

So it takes a lot of time dedication and practice most commonly in the beginning.

是以，它需要大量的時間奉獻和實踐，最常見的是在開始時。

When you first start learning how to cut, we go from center and cut it in half, cut this in half again and then on each side we cut these in half.

當你第一次開始學習如何切割時，我們從中間開始，把它切成兩半，再把這個切成兩半，然後在每一面把這些切成兩半。

It's obviously much easier to see something bisected something that's half than to see and understand what one piece is.

顯然，看到被抽成兩半的東西比看到和理解一塊是什麼要容易得多。