Pulpo a la Provenzal - How To Series

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.

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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.

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