How to Make 'Perfect' Sushi With Chef Nobu

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Transcript

00:00Combining his love of cooking with a desire to travel led Nobu to South America where new

00:10ingredients and new techniques shaped his culinary style. Peru is maybe first country inspired to

00:18me to how can I use the different ingredients. First time I went to Peru trying to culture food

00:25I never had this ingredients never used in Japan kind of like a wow you know and cilantro's chili

00:32garlic and olive oils and it's a lot of good seafood then complete a different way example

00:41they have the fresh fish but Japan the fresh fish is sashimi but Peru use fresh fish make the code

00:49the ceviche like a fresh fish even shellfish cooked with the lemon juice you'll never use the soy sauce

00:55first time I eat this kind of wow so then after this one my open eye more my cooking style that

01:03change like more like a freedom but still have to be keep the Japanese concept use the different

01:10ingredients from another country you know combined to Japanese style and another country food then

01:17make a normal style. Nobu-san invites me into his kitchen to see that style in action and learn the

01:28secret of perfect sushi. You know I like to show to how to make sushi especially nigiri after I like to show

01:37to how to eat sushi so a lot of people eating long way not long way but it's not so good and now make the

01:45sushi stuff okay this is the 15 16 grams tuna then sushi rice is still a little bit warm so take one

01:53like a very don't make the too tight so from now and very light like a little ball put wasabi in the

02:01middle then my process one two six one this is a putting the between the lights air then make the four

02:11fingers curl make sushi shake then touch this two then turn now that this two fingers top of the bottom

02:21make the sushi shape the more beautiful three then you know I'm not looks like pushing not pushing three

02:29four turn same way five and six so this is one two six now make wet fish edge of the

02:41fingers okay take rice then put wasabi right yeah one two six and put the air okay then curve the four

02:57fingers make sushi shape the inside of this four finger then to get touch it open turn the fish now the

03:05fish is the top I know I know so far you doing well then that these fingers make more beautiful the shape sushi then

03:15again the curve five and six you are perfect I'm not joking I'm not joking okay so now give me the finger

03:27okay like this you should bite

03:36that was good normally I was watching up against how they eat it a lot of soy sauce here but you don't need

03:45it you know some people put wasabi into the soy sauce that's not so you can do it still you can do it but

03:51he was watching I made the sushi you already each piece has wasabi we talk about all your iconic dishes

03:59you make great sushi you're also known for the black card in fact your partner Robert De Niro is known as

04:06the godfather for the movie that he made and they call you the cod father because of the black card what

04:14what makes the black card so special and how do you feel when when you see that every Japanese restaurant

04:20serves this dish that you invented I'm very proud of myself you know because long long time ago Japan

04:27doesn't have any fridge but so we use a lot of fish so how to keep the much more longer so means only way

04:35you know marinate Japan has like a soy sauce and the miso it makes marinate with the missile with

04:42the fish keep much more longer so this is originally black card come from this then I start to create

04:49in the Los Angeles because beginning it's like a black card very cheap fish because nobody use it in

04:58Los Angeles then my first lessons open I start using the make the black card so about De Niro's a

05:06favorite yes the people start eating then people love it so my signature this is a black card so then

05:12another chefs order what's a black card how to make it come to my restaurant and copy you know even

05:19they copied I'm so proud too