Amazing Edible Art Stone Crab Bon Bons - Never Done Before

Stone Crab season is upon us; it's from October 15 to May 15 and if you don't catch some during this time, you'll have to wait till next season to enjoy them!

Master Sushi Chef Hiroyuki Terada makes a couple of Stone Crab Bon Bons with a NoVe twist. Instead of using the regular mustard dipping sauce, he uses a wasabi mayo mix with caviar and then covers it up with Hass avocado and tops it off with ikura and 24K gold flakes. These little creations are amazing with all the different flavors coming together.

These bon bons don't come at a cheap price though. They're the jumbo size and sell for $90 a pound which is 3 claws, or $30 a claw. It takes 1 claw to make one bon bon so if you'd like to enjoy one, please give us at least a 24 hour notice so we can bring in the freshest stone crabs around.

Trust us, this has never been done before, and there is nothing that tastes anything like this either. Just send us an email to reserve yours today.
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As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

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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.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

Видео Amazing Edible Art Stone Crab Bon Bons - Never Done Before канала Hiroyuki Terada - Diaries of a Master Sushi Chef