Sushi and Beyond

One day, Michael Booth, an English food writer picks up a book on Japanese food, and instantly falls in love with it. Wanting to experience for himself how real Japanese dishes taste, on the spur of the moment he takes his wife and 2 children on a trip to Japan. On their first evening in the country, the family heads to Shinjuku's Omoide Yokocho and tries some Yakisoba noodles, which he thinks look like soggy worms, and soon acquires a taste for them. They smacks their lips after eating some fancy Tempura, feasts on Chanko hot pot at a Sumo stable, and is blown away by crab dishes from Hokkaido. The family's gastronomic journey continues with all kinds of Japanese food and ingredients, including Sushi, Tofu, Okonomiyaki, Takoyaki, Ramen, Wasabi, Soy Sauce, Miso paste and of course, Japanese Sake!

One day, Michael Booth, an English food writer picks up a book on Japanese food, and instantly falls in love with it. Wanting to experience for himself how real Japanese dishes taste, on the spur of the moment he takes his wife and 2 children on a trip to Japan. On their first evening in the country, the family heads to Shinjuku's Omoide Yokocho and tries some Yakisoba noodles, which he thinks look like soggy worms, and soon acquires a taste for them. They smacks their lips after eating some fancy Tempura, feasts on Chanko hot pot at a Sumo stable, and is blown away by crab dishes from Hokkaido. The family's gastronomic journey continues with all kinds of Japanese food and ingredients, including Sushi, Tofu, Okonomiyaki, Takoyaki, Ramen, Wasabi, Soy Sauce, Miso paste and of course, Japanese Sake!

One day, Michael Booth, an English food writer picks up a book on Japanese food, and instantly falls in love with it. Wanting to experience for himself how real Japanese dishes taste, on the spur of the moment he takes his wife and 2 children on a trip to Japan. On their first evening in the country, the family heads to Shinjuku's Omoide Yokocho and tries some Yakisoba noodles, which he thinks look like soggy worms, and soon acquires a taste for them. They smacks their lips after eating some fancy Tempura, feasts on Chanko hot pot at a Sumo stable, and is blown away by crab dishes from Hokkaido. The family's gastronomic journey continues with all kinds of Japanese food and ingredients, including Sushi, Tofu, Okonomiyaki, Takoyaki, Ramen, Wasabi, Soy Sauce, Miso paste and of course, Japanese Sake!

One day, Michael Booth, an English food writer picks up a book on Japanese food, and instantly falls in love with it. Wanting to experience for himself how real Japanese dishes taste, on the spur of the moment he takes his wife and 2 children on a trip to Japan. On their first evening in the country, the family heads to Shinjuku's Omoide Yokocho and tries some Yakisoba noodles, which he thinks look like soggy worms, and soon acquires a taste for them. They smacks their lips after eating some fancy Tempura, feasts on Chanko hot pot at a Sumo stable, and is blown away by crab dishes from Hokkaido. The family's gastronomic journey continues with all kinds of Japanese food and ingredients, including Sushi, Tofu, Okonomiyaki, Takoyaki, Ramen, Wasabi, Soy Sauce, Miso paste and of course, Japanese Sake!

Michael and his family head to Kyoto to admire the autumn leaves. But to their disappointment, it's too early yet; the leaves are only starting to change color. Emil nonchalantly starts pulling and fiddling with the tree, quickly earning him a gentle rebuke from his older brother Asger. This display impresses Michael, who decides to take his eldest boy for Kaiseki or a formal, multi-course meal. Asger gets all excited about the idea of dining out just with dad. But the meal turns out a little differently to what he had expected.

Michael gets a phone call from Toshi while he and the family are partaking of sushi and beer. Michael is nonplussed when Toshi discerns the accompanying beverage. "Surely you're not drinking beer with that?" He is urged to go to a place that brews and sells its own sake so that he might find out how good Japanese sake can be. The visit is a revelation! The tastes are quite different from what Michael has been familiar with.

While on a trip with the family to see the temples of Kyoto, Michael bumps into Onizuka, the great authority on Japanese cuisine. The family are invited to lunch to try out Saba-zushi (sushi made with mackerel), a local specialty. Asger is disappointed to find that it is unlike the Nigiri-zushi that he is familiar with. Michael starts showing off his knowledge on Saba-zushi, but Onizuka then presents the family with Funa-zushi, a dish from neighbouring Shiga Prefecture featuring a freshwater fish from the carp family. He tells them this dish is where sushi all began. It's a first for Michael.

Michael and his family go to Osaka, which with its gaudy neon lights and people always on the go, presents an energetic vibe altogether different from Kyoto. While Lissen is left to buy some souvenirs, Michael and his 2 boys go in search of places serving the local specialties: Okonomi-yaki (savory pancakes) and Tako-yaki (octopus balls). They can't decide which of them to eat. A strange old lady appears and more or less drags them to her establishment, which offers both dishes!

Toshi arranges for Michael and his family to visit a Miso producer. They are greeted by an Englishman in a happi coat by the name of Johnnie. Michael assumes he is just a member of the staff who deals with visitors, but is surprised to learn that he actually heads a business that has been making Miso paste for 8 generations! The pair hit it off. Michael is impressed that a fellow Englishman is crafting a traditional flavor of Japan.

The Booth family go out for Shabu-shabu (thinly sliced beef boiled in a steam boat) in order to satisfy Michael's craving for meat. Looking over the beautifully marbled Wagyu brings to mind stories about Japanese cattle being pampered with beer, classical music and massages. Michael can't resist the idea of actually massaging a cow himself. The family head for Matsusaka in Mie Prefecture, an area famous for its beef. Do they actually find a farm where Michael can satisfy his weird desire?

The Booth Family are in Shikoku... not for the famous Udon noodles of Kagawa Prefecture, but for the soy sauce, the byword for Japanese seasonings. They visit a long-established soy producer operating out of a stunning old house that had been built for a member of the warrior class. There they are greeted by a man who is the descendent of a warrior family. He describes the involved process for brewing soy sauce and the company's new products.

Spotting a gray hair in his nose made Michael suddenly fretting about encroaching old age. He very much wants to live to a ripe old age so he can sample all of the great things there at eat around the world. The family go to Okinawa Prefecture, so Michael taste for himself whether there is any truth to the stories about the local cuisine being great for longevity.

Before heading back home, Michael and his family visit an onsen hot spring. After some initial uncertainty, Lissen and the children very much enjoy the relaxed atmosphere. Michael could not be happier when crab, which he missed out on in Hokkaido, appears in their dinner that evening at the inn. But as usual, he gets a phone call out of the blue from Toshi.