Japan Documentary

Japanese cooking (2018x12)

Fecha de emisión: Dic 11, 2018

One Sunday at the end of September, Jörg Langer and her interpreter went to a sub-district of Shinjukus to attend a cooking course. But we started with a rice grain inspection & misopaste feeding. Pretty much every country has its own cuisine and tasty dishes, but Japan already occupies a special position: The Japanese love good food and at the same time are always willing to include tasty foreign dishes in their own culinary offer (and to "Japanize" them in the process). Neither tempura nor curry nor sushi nor numerous other dishes originally come from Japan - but are especially recommended there. Who would rather trust quasiofficial places than our assertions: As of November 2017, Japan has 28 three-star restaurants with more top addresses than any other country according to the Michelin guide, with France being beaten by a narrow margin with 27. 3rd place: USA (14), 4th place: Germany (11), 5th place: China (10). Tokyo alone has twelve three-star, 56 two-star and 166 one-star restaurants. But even more than at the sinful end of the gourmet scale, the inclined visitor will notice that the general standard of food in catering establishments is somewhat higher than one is accustomed to from the station pub at home. Also in Japan you can eat too oily, too fat, too lukewarm and so on - but it will happen less often than in many other places of the world. In this respect it was obvious to focus one of the Japan Docs 2018 not only on food (this occurs in several episodes), but on the preparation of it. In this documentary you will experience the preparations for several typical dishes and side dishes, and how they are cooked and eaten. There are insights into the Japanese kitchen culture, which you won't find without further ado. The recipes for the dishes will be provided shortly and linked here, as well as the website of our cooking teacher, without whom this video would not have been possible: foodandfriendstokyo.com.