Pulpo (octopus) a la Provanzal is a very popular Spanish Tapa and it's quite easy to make. Here Master Sushi Chef shows you this dish so give it a try. All ingredients can be found at your local supermarket. To buy your "Good Afternoon" merchandise, click here:https://teespring.com/stores/diaries-of-a-master-sushi-chefSupport 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.https://www.patreon.com/diariesofamastersushichefChef 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
[email protected] or visit knifemerchant.comLet us know how you enjoy your Minonokuni.Knife Merchant7887 Dunbrook RoadSuite HSan Diego, CA 92126800-714-8226www.knifemerchant.comAs 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...Send fan mail and products to be reviewed to:Hiroyuki Terada6815 Biscayne Blvd, Suite 103-451Miami, FL 331382nd YouTube Channel: Hiro Terada/Day OffIG: Chef Hiro TeradaIG: NoVe Kitchen and BarFacebook: Hiroyuki Terada CateringInstagram: diariesofamastersushichefTwitter: realSushiChefMusic by: Silent Partner:
