TueTorial | Sushi making

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TueTorial | Sushi making
Transcript
00:00 Let's talk about food because we'll be doing a delicious Japanese food
00:04 this morning in Tuesday Tutorials.
00:07 And to teach us how to make delicious sushi,
00:11 we have with us here in the studio, the Sushi Business Owner,
00:14 Princess Monique Pasahol and Javern Prince Pasahol.
00:18 Good morning and welcome to Rise and Shine Pilipinas.
00:21 - Hi, good morning. - We're also joined by Chef Jun.
00:25 - Hi. - Hi.
00:26 - So I'll call you Monique and Javern. - Javern, yes.
00:28 First of all, there are a lot of Japanese restaurants and businesses here in the country.
00:33 So what inspired you to start a sushi business?
00:39 Maybe as someone who's also fond of Japanese food,
00:44 ever since we were young, that's what we like and our favorite.
00:49 We know that Japanese food is a bit pricey.
00:53 So we came up with a bit affordable and yet quality Japanese food.
01:01 So what did you do to make this a hit in the taste of the Filipinos?
01:06 Here in Japanese food, what we're really talking about is the freshness.
01:12 Because more on raw seafoods and our vegetables should always be quality.
01:18 Since we're a direct seller, we're a direct supplier of fresh seafoods.
01:23 Okay.
01:24 - So you decided to put in a sushi business. - Yes.
01:27 Alright, so of course, we're not just on our Tuesday tutorials.
01:31 So what are the main ingredients that we need for our sushi that we'll be making today?
01:37 Okay, for today, we'll try the California Maki.
01:42 California Maki.
01:43 So our main ingredients are of course, our Japanese rice.
01:46 - Okay, it's sticky. - Yes.
01:49 Then we have Cucumber, Mango and Rice.
01:53 - Okay. - Then Ebiko.
01:56 - Okay, Ebiko. - Yes.
01:57 Alright, so let's start now with our Sushi making.
02:03 So first, we'll get some rice then we'll put it in our Nori.
02:10 So this is the Nori that we'll put the rice in.
02:13 So we have Nori, it's really good.
02:17 - So we'll put it in. - It's not sticky anymore.
02:19 So this is our Sushi mat.
02:22 - So we'll use it for rolling. - For rolling.
02:25 So now, we'll put our Japanese rice in our Nori.
02:29 It's really very sticky and we'll use our...
02:33 - What do you call it? - Sushi mat.
02:34 Sushi mat, okay.
02:37 - Then we'll put Ebiko. - Ebiko.
02:39 We'll put it in the rice.
02:41 It's really always there, you can see it on Sushi that have that color.
02:45 - It's fish roe. - Fish roe.
02:47 Okay, how do we make sure that we can ensure the quality that we're using
02:53 of the fish or other ingredients in Sushi.
02:55 Of course, it should be good and it should be compatible with our Sushi recipe that we're making.
03:00 So of course, we'll make sure that the vegetables we're using are fresh.
03:05 That's the number one thing.
03:08 - Yes, because those are the ones that get damaged easily. - Yes.
03:10 And then, when it comes to other Sushi, we'll make sure that the fish we're using are fresh.
03:17 - It's really easy, right? You just put the rice and the cucumber and the mango. - Yes.
03:22 - There you go. - After that, we'll roll it.
03:24 It's really easy to make.
03:27 If you're making it for a party, it'll be done in 2 minutes.
03:33 Now, we're cutting it into pieces.
03:36 We'll cut it into two and four.
03:39 - So how many pieces can we make in one roll? 8? - 8.
03:41 - 8, there you go. - 8 pieces.
03:44 You know, I'm not really a fan of Sushi but this time, I want to try it.
03:49 - This is the classic of California Mackerel. - Okay.
03:53 We made it so fast, right?
03:57 - There. - Alright.
03:59 It's good that we can taste it using our chopsticks.
04:02 - And of course, we have what's it called? - Kikkoman.
04:05 - Kikkoman. - Kikkoman.
04:07 Okay, let's try.
04:09 Alright.
04:11 There, okay.
04:13 Let's go.
04:15 Mmm~
04:19 Hey! It's so good!
04:21 I'll eat the Sushi.
04:23 I'll just finish the fairness.
04:27 - Maybe we can invite our co-hosts here. - Yes, of course.
04:30 - So that we can taste the Sushi. - That's good.
04:32 - I'll just eat it. - There.
04:35 So, here goes your chopsticks.
04:38 - Thank you. - You're welcome, my am.
04:40 - Thank you. - You're welcome.
04:41 It's so good. You know, I'm not asking if it's hard to make the fairness
04:45 because it's so easy and it's so good.
04:47 - Really? - Yes.
04:49 - This is different. - Yes.
04:51 - This is good for a night snack. - Yes.
04:55 - On New Year's Eve. - Correct.
04:57 - On New Year's Eve. - It's so good.
05:00 - Try it. - Okay.
05:02 - For Pau, I can't eat this. - I can't eat Sushi.
05:04 - I'll eat it first. - Thank you.
05:06 - Thank you. - Because I don't like it when it has mangoes.
05:11 - Try the sauce. - Yes, the sauce is so good.
05:13 - In fairness. - Okay.
05:15 - I have a question about Sashimi. - Yes.
05:19 What's the difference?
05:20 - We can see salmon in the market. - Salmon.
05:25 - Salmon that's being sold. - Salmon.
05:27 What's the difference between that and the Sashimi?
05:30 Actually, we're towing and trimming the fish.
05:38 We're making sure that the quality of the fish we're using is for Sashimi grade.
05:43 What's the difference?
05:45 Is this fresher than the ones in the market?
05:48 Actually, it's just the same.
05:51 But in our restaurant, we're checking the quality of the fish.
05:57 - We're checking which part is better to eat. - Which part is Sashimi grade.
05:59 - We're not adding any salt. - No.
06:01 - It's just the same. - Yes.
06:04 - Wait, I'm not sure if it's fresh. - You eat it first.
06:07 - Do you want to try it? - Don't force me.
06:09 - Don't force me. - I'm just kidding.
06:11 - You ate it earlier. - And we have wasabi.
06:13 - And we have a lot of Sushi here. - Sir, we have wasabi.
06:17 - These are our special rolls. - Okay.
06:19 - This platter is called Sushi Overload. - Okay.
06:23 - We have tuna Sushi, salmon Sushi, and Ebi Sushi. - There's a lot of variants.
06:28 - And these are our yellow dragon rolls. - Okay.
06:34 - Because of the yellow. - Yes.
06:36 - I'll have one. - Yes, please.
06:38 - We also have spicy rolls. - Okay.
06:41 - We have salmon spicy and tuna spicy. - Do you know why I was tricked by the color of the grill?
06:46 - Yes, because of the wasabi. - I'm gonna cry after this.
06:50 - Can you make Procpi try the sauce with a little wasabi?
06:55 - Yes, please. - So that we can have a little.
06:58 - This is the wasabi. - Let's put it.
07:00 - You can put it on the grill. - Don't cry, okay?
07:03 - Just a little. - Don't make me laugh.
07:05 - Okay, let's put it. - Just a little.
07:07 - Just a little. - So that Procpi can experience the taste of wasabi.
07:10 - Why not? It's Japanese food for breakfast.
07:13 - It's a little spicy. - It's spicy.
07:16 - I'm used to spicy food. - There.
07:18 - So, our California Mackey. - It's Japanese.
07:21 - Let's put our sauce. What's the name of this sauce again?
07:24 - Kikuman. - Kikuman.
07:26 - Wasabi. - Wasabi.
07:28 - The tutorial you gave earlier is good. You can do it at home.
07:31 - Yes, I can. - How was it?
07:33 - How was the spiciness? - It's not that spicy.
07:35 - Okay. - It's a lot.
07:37 - It's warm. - This is the difference.
07:40 - My tolerance for spicy is high now. - The difference of wasabi
07:43 compared to the regular chili.
07:45 The wasabi is very spicy, but it's just a few seconds.
07:48 - It's gone. - It's gone.
07:50 - There's no after effect. - Yes.
07:52 - It's like chili that lingers in your tongue. - Chili.
07:56 - Even if you drink water, it's just a few seconds. - It's just a secret.
08:00 - Try it, Audrey. - I'll try it.
08:03 - Go ahead and eat. I'll have another one. - Let's share this.
08:07 - No, let's eat it with the sauce. - Let's share it.
08:10 - Let's see how spicy it is. - I'm just curious.
08:13 - Is it really a fresh salmon? - Yes.
08:15 - Do you want to try? - I'm scared.
08:18 - Go. - For experience. Just one time.
08:21 - Just one time. - You might like it.
08:23 - I'm not scared anymore, I'm sorry.
08:25 - But let's try it.
08:27 - It's just a few seconds.
08:29 - It might fall. - There.
08:33 - I can eat this whole. - Yes.
08:37 - What's the point of this?
08:40 - It might fall.
08:42 - It's so good.
08:48 - I'm not scared anymore. - It's true.
08:51 - I'm not scared anymore.
08:53 - I'm scared to eat it. I might get a stomachache because it's not cooked.
08:56 - So for the Kares, we're not afraid to eat fresh food that's not cooked.
09:00 - I'll eat you. I'll hit you if my stomach hurts.
09:03 - But this is fresh.
09:05 - There. Well, thank you so much.
09:07 - Thank you. - For joining us here in Rise and Shine Philippines.
09:10 - For our Tuesday tutorial on how to make sushi.
09:14 - Princess Monique Pasahol and Javern Prince Pasahol.
09:17 - Thank you so much.
09:19 - And you also fed us.
09:21 - It's so good.
09:23 - Happy 46th wedding anniversary Mr. Oscar Geneta and Ms. Alice Geneta.
09:30 - Kao ka. Happy anniversary.
09:32 - There.
09:34 - That's where our two-hour conversation and conversation ends.
09:38 - Watch out for tomorrow's information we'll share with you.
09:41 - I don't think it's over yet. - Do you have anything else you want to share?
09:44 - Yes, of course.
09:46 - Visit our branches at Araneta, Eton Sentries, and Dodd Antonio.
09:56 - And we'll open up upcoming branches.
09:59 - We'll also open up franchises.
10:01 - And don't forget to like and follow our official social media pages
10:07 - at Rise and Shine Philippines on Facebook, YouTube, and Instagram.
10:10 - While ours is Pilipinas sa Tik Tok and X.
10:14 - See you all tomorrow here at the morning show of Baito,
10:17 - Rise and Shine Philippines!