WEBVTT 00:01.533 --> 00:03.900 align:start position:10% line:84.67% size:75% [sitar plays in bright rhythm] 00:03.966 --> 00:06.800 align:start position:10% line:79.33% size:65% (Rudy Maxa) I'm navigating the biggest city in the world 00:06.866 --> 00:09.700 align:start position:10% line:79.33% size:57.5% to taste my way through the land of perfection. 00:09.766 --> 00:13.133 align:start position:10% line:79.33% size:80% I'm here to unravel the systems, secrets, and synergy 00:13.200 --> 00:15.200 align:start position:10% line:79.33% size:77.5% that create the most celebrated food in the world-- 00:15.266 --> 00:18.033 align:start position:10% line:84.67% size:42.5% Japanese cuisine. 00:41.700 --> 00:43.433 align:start position:10% line:10% size:67.5% (woman) "Rudy Maxa's World" 00:43.500 --> 00:45.566 align:start position:10% line:10% size:80% is sponsored by Japan's Ministry 00:45.633 --> 00:47.300 align:start position:10% line:10% size:62.5% of Agriculture, Forestry, 00:47.366 --> 00:48.733 align:start position:10% line:10% size:62.5% and Fisheries-- committed 00:48.800 --> 00:50.900 align:start position:10% line:10% size:75% to bringing authentic Japanese 00:50.966 --> 00:52.666 align:start position:10% line:10% size:67.5% food products to the world. 00:54.866 --> 00:57.433 align:start position:10% line:10% size:75% Additional funding provided by United Airlines, 00:57.500 --> 01:01.300 align:start position:10% line:10% size:52.5% serving more than 330 destinations worldwide. 01:01.366 --> 01:04.266 align:start position:10% line:10% size:80% United-- fly the friendly skies. 01:04.333 --> 01:07.000 align:start position:10% line:10% size:22.5% And by... 01:08.800 --> 01:13.300 align:start position:10% line:10% size:50% [rhythmic electronic dance music plays] 01:13.366 --> 01:17.100 align:start position:10% line:74% size:27.5% (Rudy Maxa) Tokyo is the heart of Japan and its exquisite cuisine. 01:17.166 --> 01:19.600 align:start position:10% line:84.67% size:55% With 37,000,000 people 01:19.666 --> 01:22.400 align:start position:10% line:79.33% size:70% and an uncountable number of restaurants, it's no surprise. 01:22.466 --> 01:24.966 align:start position:10% line:79.33% size:42.5% From the lowliest convenience store 01:25.033 --> 01:28.266 align:start position:10% line:79.33% size:80% to the hautest of haute cuisine, Tokyo strives for perfection. 01:28.333 --> 01:30.633 align:start position:10% line:79.33% size:45% Just look around-- the department stores display 01:30.700 --> 01:33.600 align:start position:10% line:79.33% size:72.5% strawberries like jewels, the shop windows are works of art. 01:33.666 --> 01:36.466 align:start position:10% line:74% size:30% A cup of tea is ritual and poetry, 01:36.533 --> 01:39.233 align:start position:10% line:84.67% size:65% a tuna sells for 60 grand. 01:39.300 --> 01:42.033 align:start position:10% line:79.33% size:65% It's not a whim, this food fixation, it's a way of life. 01:42.100 --> 01:44.000 align:start position:10% line:84.67% size:65% It's history, it's effort, 01:44.066 --> 01:47.333 align:start position:10% line:79.33% size:47.5% it's being the best and then getting better. 01:47.400 --> 01:49.900 align:start position:10% line:84.67% size:77.5% From its people to its cuisine, 01:49.966 --> 01:53.266 align:start position:10% line:79.33% size:60% Tokyo is one of the most exciting cities in the world. 01:53.333 --> 01:55.466 align:start position:10% line:79.33% size:60% On previous visits, I've only scratched the surface 01:55.533 --> 01:57.533 align:start position:10% line:84.67% size:67.5% of the culture of its food. 01:57.600 --> 01:59.200 align:start position:10% line:79.33% size:25% This time, I've got a secret weapon. 02:01.133 --> 02:04.200 align:start position:10% line:10% size:45% And that weapon is Daisuke Utagawa, 02:04.266 --> 02:07.066 align:start position:10% line:10% size:55% my longtime friend and Washington, D.C. restaurateur 02:07.133 --> 02:09.266 align:start position:10% line:10% size:52.5% who travels the world introducing people to food. 02:09.333 --> 02:11.366 align:start position:40% line:74% size:22.5% Daisuke. Rudy, you made it! 02:11.433 --> 02:13.500 align:start position:10% line:79.33% size:35% And this time, I'm the lucky guy. 02:13.566 --> 02:15.766 align:start position:10% line:79.33% size:80% We're exploring Japanese culture and lifestyle 02:15.833 --> 02:17.833 align:start position:10% line:84.67% size:75% through the country's cuisine. 02:17.900 --> 02:19.900 align:start position:50% line:79.33% size:40% So where are we right now? 02:19.966 --> 02:21.966 align:start position:10% line:10% size:55% Well, we're at Ochiai, 02:22.033 --> 02:24.366 align:start position:10% line:10% size:70% my favorite sushi restaurant in Tokyo. 02:24.433 --> 02:27.733 align:start position:10% line:10% size:55% This place specializes in what we call Edomae sushi. 02:27.800 --> 02:32.133 align:start position:10% line:10% size:72.5% Edomae means in front of Edo, Edo is the old term for Tokyo. 02:32.200 --> 02:35.066 align:start position:10% line:79.33% size:55% And originally, it was the fish that was taken 02:35.133 --> 02:37.666 align:start position:10% line:84.67% size:75% from the Edo Bay or Tokyo Bay. 02:37.733 --> 02:40.133 align:start position:10% line:79.33% size:35% Today it means a particular technique 02:40.200 --> 02:42.233 align:start position:10% line:79.33% size:62.5% has gone into preparation of sushi. 02:42.300 --> 02:44.300 align:start position:10% line:79.33% size:15% (Rudy) So what will be begin with? 02:44.366 --> 02:48.533 align:start position:10% line:79.33% size:20% [Daisuke & the chef speak Japanese] 02:48.600 --> 02:50.900 align:start position:40% line:84.67% size:47.5% What's good, what? 02:50.966 --> 02:54.066 align:start position:10% line:79.33% size:72.5% Well, he's got tuna, he's got what's called saori 02:54.133 --> 02:56.433 align:start position:10% line:79.33% size:25% and he has what's called kohada. 02:56.500 --> 02:58.500 align:start position:10% line:79.33% size:15% (Rudy) And he's serving it as sushi? 02:58.566 --> 03:00.600 align:start position:10% line:79.33% size:45% (Daisuke) Oh yeah. When the sushi is served, 03:00.666 --> 03:02.700 align:start position:10% line:79.33% size:45% you have to eat it straight away, 03:02.766 --> 03:05.233 align:start position:10% line:79.33% size:70% because from that moment on, it's going to go downhill. 03:05.300 --> 03:07.933 align:start position:10% line:79.33% size:62.5% That's why you should sit in front of the sushi chef. 03:08.000 --> 03:10.200 align:start position:10% line:74% size:15% (Rudy) I think we're in excellent position for that. 03:10.266 --> 03:12.833 align:start position:10% line:79.33% size:70% Can't get much more in front of the chef than this. 03:12.900 --> 03:15.366 align:start position:10% line:79.33% size:55% And this is the reason he's doing this place, 03:15.433 --> 03:17.533 align:start position:10% line:84.67% size:65% there's only 8 seats here. 03:17.600 --> 03:21.266 align:start position:10% line:79.33% size:62.5% He could be serving more, but he just wants to make sure 03:21.333 --> 03:23.966 align:start position:10% line:79.33% size:70% that each experience is very special and proper really. 03:24.033 --> 03:26.333 align:start position:10% line:79.33% size:70% How long do you suppose he's been a sushi chef? 03:26.400 --> 03:29.933 align:start position:10% line:79.33% size:20% [Daisuke & the chef speak Japanese] 03:30.000 --> 03:32.066 align:start position:10% line:84.67% size:47.5% (Daisuke) 21 years. 03:32.133 --> 03:38.166 align:start position:10% line:79.33% size:60% This is tuna, it's a bit of vinegared rice, wasabi, 03:38.233 --> 03:40.366 align:start position:10% line:79.33% size:37.5% but it's really something special. 03:43.466 --> 03:46.966 align:start position:10% line:79.33% size:50% Oh, that's the tuna, that's good. 03:47.033 --> 03:50.733 align:start position:10% line:79.33% size:57.5% So this is fresh wasabi he's scraping off here. 03:50.800 --> 03:54.833 align:start position:10% line:74% size:22.5% (Daisuke) Yup, not only is it fresh wasabi, it's called 03:54.900 --> 03:59.333 align:start position:10% line:79.33% size:70% Mazuma wasabi, Mazuma wasabi has a lot more floral quality, 03:59.400 --> 04:03.533 align:start position:10% line:74% size:70% and you can really tell it's a plant, it's a beautiful plant, you'll see it very soon. 04:03.600 --> 04:06.266 align:start position:10% line:74% size:15% (Rudy) How many people work in the kitchen for these 9 seats? 04:06.333 --> 04:11.800 align:start position:10% line:79.33% size:20% [Daisuke & the chef speak Japanese] 04:11.866 --> 04:13.766 align:start position:10% line:79.33% size:72.5% This is just him. Just him. Yeah. 04:13.833 --> 04:15.433 align:start position:30% line:79.33% size:55% Runs the whole place. That's right. 04:15.500 --> 04:17.800 align:start position:10% line:79.33% size:45% You know, he's not doing this for show, 04:17.866 --> 04:21.466 align:start position:10% line:79.33% size:52.5% he has to kind of put an air pocket in the center, 04:21.533 --> 04:24.633 align:start position:10% line:79.33% size:80% and what air pocket does is when you put it into your mouth, 04:24.700 --> 04:26.666 align:start position:10% line:79.33% size:45% it makes that rice sort of fall apart. 04:26.733 --> 04:28.666 align:start position:10% line:84.67% size:72.5% Then you'll feel the vinegar, 04:28.733 --> 04:31.433 align:start position:10% line:79.33% size:60% the vinegar goes up your nostril, and it gets 04:31.500 --> 04:34.066 align:start position:10% line:79.33% size:67.5% so you really, really taste the fish when you chew, 04:34.133 --> 04:36.900 align:start position:10% line:79.33% size:50% as you chew the fish and the rice, 04:36.966 --> 04:39.866 align:start position:10% line:79.33% size:65% that sweetness of the fish will just sort of come out. 04:39.933 --> 04:41.800 align:start position:10% line:84.67% size:62.5% [the chef speak Japanese] 04:41.866 --> 04:43.633 align:start position:10% line:84.67% size:32.5% Look at that! 04:48.366 --> 04:51.000 align:start position:50% line:79.33% size:35% Umm. What kind of fish is this? 04:51.066 --> 04:54.033 align:start position:10% line:79.33% size:35% This is anago, it's sea eel. 04:54.100 --> 04:55.733 align:start position:30% line:79.33% size:32.5% Oh, sea eel; I love eel. 04:55.800 --> 04:57.600 align:start position:40% line:84.67% size:15% Mmmm! 05:00.500 --> 05:04.133 align:start position:10% line:79.33% size:77.5% See, this is poetry right here, this is like haiku. 05:04.200 --> 05:07.366 align:start position:10% line:79.33% size:57.5% It's simple but there's a whole universe in it. 05:07.433 --> 05:10.066 align:start position:10% line:79.33% size:57.5% There's a Japanese word called "kodawari," 05:10.133 --> 05:14.800 align:start position:10% line:79.33% size:72.5% and that means the effort you put in and also the knowledge 05:14.866 --> 05:19.300 align:start position:10% line:79.33% size:67.5% that you have of your craft to make it really good. 05:19.366 --> 05:22.500 align:start position:10% line:79.33% size:67.5% The pursuit of perfection-- "kodawari," new word to me. 05:22.566 --> 05:25.766 align:start position:10% line:79.33% size:65% There are all these people who are in the supply chain 05:25.833 --> 05:28.533 align:start position:10% line:79.33% size:57.5% that has this kodawari, did their part of work, 05:28.600 --> 05:31.433 align:start position:10% line:79.33% size:50% these unsung heroes, if you will, so I suggest 05:31.500 --> 05:34.433 align:start position:10% line:79.33% size:70% we take a little trip around Tokyo, go see their work, 05:34.500 --> 05:36.900 align:start position:10% line:84.67% size:77.5% and by the time we're finished, 05:36.966 --> 05:39.533 align:start position:10% line:79.33% size:50% you might taste this a little bit differently. 05:39.600 --> 05:42.533 align:start position:10% line:79.33% size:67.5% I am perfectly ready to get my Ph.D. in kodawari. 05:42.600 --> 05:44.233 align:start position:10% line:79.33% size:57.5% Great, but before that, should we have 05:44.300 --> 05:45.866 align:start position:10% line:79.33% size:22.5% some more of this? Absolutely. 05:45.933 --> 05:47.233 align:start position:10% line:84.67% size:57.5% Yeah. [speaks Japanese] 05:47.300 --> 05:50.666 align:start position:10% line:84.67% size:47.5% [speaking Japanese] 05:50.733 --> 05:52.733 align:start position:10% line:74% size:15% (Rudy) Our first stop, naturally enough, 05:52.800 --> 05:55.433 align:start position:10% line:79.33% size:70% is the massive city of fish, Tsukiji Market. 05:55.500 --> 05:58.166 align:start position:10% line:79.33% size:70% Mr. Ochiai, whose restaurant is called Ochiai, 05:58.233 --> 06:01.433 align:start position:10% line:79.33% size:60% is going to introduce us to his favorite fish mongers. 06:01.500 --> 06:03.233 align:start position:30% line:79.33% size:15% I love coming back here. 06:03.300 --> 06:05.166 align:start position:10% line:84.67% size:77.5% Well you know, without Tsikiji, 06:05.233 --> 06:07.933 align:start position:10% line:79.33% size:47.5% there'd be no sushi as we see it today. 06:08.000 --> 06:10.400 align:start position:10% line:79.33% size:55% I mean, it's all about these fish mongers. 06:10.466 --> 06:12.666 align:start position:10% line:79.33% size:45% They really strive to get the best 06:12.733 --> 06:15.000 align:start position:10% line:84.67% size:77.5% from all over the world really. 06:15.066 --> 06:17.366 align:start position:10% line:79.33% size:80% And then, they want to make sure the fish they've gotten 06:17.433 --> 06:20.000 align:start position:10% line:79.33% size:60% is sold to the best guy who know how to pull it out. 06:20.066 --> 06:22.000 align:start position:10% line:79.33% size:15% (Rudy) They really care who buys it? 06:22.066 --> 06:24.166 align:start position:10% line:74% size:22.5% (Daisuke) Absolutely. It's not just a business for them, 06:24.233 --> 06:26.533 align:start position:10% line:79.33% size:52.5% it is their kodawari, so the work that they have done, 06:26.600 --> 06:29.000 align:start position:10% line:79.33% size:57.5% they want to pass it on to somebody 06:29.066 --> 06:31.266 align:start position:10% line:79.33% size:77.5% who understands it and who puts their own kodawari 06:31.333 --> 06:32.966 align:start position:10% line:84.67% size:77.5% and then goes to the customers. 06:33.033 --> 06:36.866 align:start position:10% line:79.33% size:40% Here's our chef. [speaks Japanese] 06:36.933 --> 06:39.400 align:start position:10% line:63.33% size:57.5% Does the chef come here every morning? 06:39.466 --> 06:43.066 align:start position:10% line:79.33% size:80% Every morning, I mean he has to, the fish has to be fresh. 06:43.133 --> 06:45.066 align:start position:10% line:84.67% size:80% Watch out for these carts, okay, 06:45.133 --> 06:47.766 align:start position:10% line:79.33% size:45% they have absolute right of way here. 06:47.833 --> 06:50.933 align:start position:10% line:79.33% size:75% When you get broadsided by one of these, you must apologize. 06:51.000 --> 06:54.133 align:start position:10% line:79.33% size:42.5% Rudy, think deli, go with the flow. 06:54.200 --> 06:56.300 align:start position:10% line:74% size:15% (Rudy) Okay here comes an opening, here comes an opening, 06:56.366 --> 06:58.266 align:start position:10% line:79.33% size:45% now they're coming from the other side. 06:58.333 --> 07:00.833 align:start position:10% line:79.33% size:67.5% My god, they're like swarms of bees these little guys. 07:00.900 --> 07:03.900 align:start position:10% line:79.33% size:67.5% Alright, across, I'm across to the other side. Amazing. 07:03.966 --> 07:07.400 align:start position:10% line:74% size:22.5% (Daisuke) Well, you have a long way to go before you become a sushi chef. 07:07.466 --> 07:09.233 align:start position:10% line:74% size:15% (Rudy) Well, I mean come on, it's rush hour here! 07:13.200 --> 07:16.733 align:start position:10% line:79.33% size:75% Do you think he generally buys all his fish from this one guy? 07:16.800 --> 07:18.900 align:start position:20% line:79.33% size:22.5% He goes to several places, 07:18.966 --> 07:22.100 align:start position:10% line:79.33% size:72.5% but this is one of the places that he likes to come to. 07:22.166 --> 07:24.633 align:start position:10% line:79.33% size:80% It's all about the relationship, they know he's a very good chef, 07:24.700 --> 07:27.266 align:start position:10% line:79.33% size:77.5% so they will sell him something very special. 07:27.333 --> 07:29.733 align:start position:10% line:74% size:15% (Rudy) They're pleased to have him offering their fish. 07:29.800 --> 07:31.866 align:start position:10% line:74% size:22.5% (Daisuke) Of course, yeah, because these are wild, 07:31.933 --> 07:34.300 align:start position:10% line:79.33% size:70% it's not manufactured goods, sometimes you get 07:34.366 --> 07:37.666 align:start position:10% line:79.33% size:70% really exceptional fish, and that, you save it for the person 07:37.733 --> 07:40.066 align:start position:10% line:79.33% size:57.5% who can actually really bring out the goodness of it. 07:40.133 --> 07:42.466 align:start position:40% line:79.33% size:50% Well, all these fish look the same to me. 07:42.533 --> 07:44.500 align:start position:30% line:79.33% size:60% How does anybody decide which one to buy? 07:44.566 --> 07:46.600 align:start position:10% line:79.33% size:57.5% There's a Japanese word called mekiki, 07:46.666 --> 07:49.600 align:start position:10% line:79.33% size:70% it means being able to grade just by sight, 07:49.666 --> 07:51.933 align:start position:10% line:79.33% size:62.5% 'cause you can't eat them obviously. 07:52.000 --> 07:55.500 align:start position:10% line:79.33% size:62.5% But just by sight, you're supposed to be able to tell 07:55.566 --> 07:57.800 align:start position:10% line:79.33% size:67.5% whether it's good or better or amazing. 07:57.866 --> 07:59.400 align:start position:10% line:79.33% size:35% So we're going to the clam store now. 07:59.466 --> 08:01.566 align:start position:10% line:84.67% size:60% (Rudy) Clam store it is. 08:01.633 --> 08:03.633 align:start position:10% line:74% size:22.5% (Daisuke) Yup, remember the clam we had last night? 08:03.700 --> 08:05.000 align:start position:10% line:79.33% size:50% I remember that clam from last night. 08:05.066 --> 08:06.866 align:start position:10% line:84.67% size:45% Very special clam. 08:06.933 --> 08:09.400 align:start position:10% line:79.33% size:67.5% (Rudy) This is the only guy who sells it. Right? 08:09.466 --> 08:11.966 align:start position:10% line:79.33% size:77.5% That's right, the owner of this place is essentially a clam nut, 08:12.033 --> 08:14.866 align:start position:10% line:79.33% size:80% so whenever this particular clam comes to the market, 08:14.933 --> 08:17.766 align:start position:10% line:79.33% size:50% he goes straightaway and he buys them all. 08:17.833 --> 08:22.133 align:start position:10% line:79.33% size:70% So as a sushi chef, you have to know where to go to 08:22.200 --> 08:23.966 align:start position:10% line:79.33% size:72.5% because these are specialized people. Right? 08:24.033 --> 08:26.066 align:start position:10% line:79.33% size:50% That's the clam king right there, 08:26.133 --> 08:28.300 align:start position:10% line:84.67% size:70% and he has specially 5 kilos 08:28.366 --> 08:31.300 align:start position:10% line:79.33% size:55% for the entire market, so you have to know that. 08:31.366 --> 08:33.700 align:start position:10% line:79.33% size:70% Arigato, thank you very much for your time 08:33.766 --> 08:35.700 align:start position:10% line:79.33% size:65% and for your lovely dinner the other night. 08:35.766 --> 08:38.633 align:start position:10% line:84.67% size:47.5% [speaking Japanese] 08:38.700 --> 08:41.066 align:start position:10% line:74% size:15% (Rudy) He's one great guy, he is a great guy. 08:46.133 --> 08:48.766 align:start position:10% line:79.33% size:75% It never hurts to bolster your mekiki with some divinity. 08:54.566 --> 08:58.233 align:start position:10% line:79.33% size:72.5% Just outside Tsukiji, a small Shinto shrine draws market men 08:58.300 --> 09:01.700 align:start position:10% line:79.33% size:35% and fishermen, who offer sake to the deities. 09:01.766 --> 09:06.100 align:start position:10% line:79.33% size:70% It's name is Namiyoke-jinja, Shrine to Protect from Waves. 09:06.166 --> 09:08.066 align:start position:10% line:79.33% size:50% It's a serene bubble amid the chaos. 09:12.500 --> 09:16.233 align:start position:10% line:79.33% size:70% After the frenzy of Tsukiji, it's a nice change of pace 09:16.300 --> 09:19.366 align:start position:10% line:79.33% size:75% to travel to the front of Edo, the waterfront, 09:19.433 --> 09:22.533 align:start position:10% line:79.33% size:67.5% on the ferry from Hamarikyu to Asakusa. 09:22.600 --> 09:25.733 align:start position:10% line:79.33% size:45% It's a serene trip along the waterways of a city 09:25.800 --> 09:27.633 align:start position:10% line:79.33% size:65% that was once crisscrossed with canals. 09:27.700 --> 09:30.266 align:start position:10% line:84.67% size:80% Tokyo began as a fishing village 09:30.333 --> 09:34.133 align:start position:10% line:79.33% size:55% and it's waters teemed with all kinds of sea life. 09:34.200 --> 09:37.033 align:start position:10% line:79.33% size:52.5% Sure Tokyo is crowded and jumbotrons, neon, 09:37.100 --> 09:39.300 align:start position:10% line:79.33% size:70% and high-rises dominate, but neighborhoods like Asakusa 09:39.366 --> 09:41.133 align:start position:10% line:84.67% size:57.5% are among my favorites. 09:41.200 --> 09:43.000 align:start position:10% line:79.33% size:35% You can wander amongst local shopping 09:43.066 --> 09:45.766 align:start position:10% line:79.33% size:35% and get a vibe for their way of life. 09:45.833 --> 09:48.166 align:start position:10% line:84.67% size:75% This is a pretty lively block. 09:48.233 --> 09:51.366 align:start position:10% line:74% size:22.5% (Daisuke) Yeah, and it's not all about high end, this kodawari. 09:51.433 --> 09:55.166 align:start position:10% line:74% size:35% Like this one, I mean why is this one busier than the other ones, 09:55.233 --> 09:57.466 align:start position:10% line:79.33% size:47.5% so on and so forth, it's also competition. Right? 09:57.533 --> 09:59.200 align:start position:30% line:79.33% size:57.5% And these are clearly locals here. 09:59.266 --> 10:00.966 align:start position:10% line:79.33% size:42.5% Oh yeah, and it's very affordable. 10:01.033 --> 10:02.900 align:start position:40% line:79.33% size:37.5% The fragrance, it makes me hungry. 10:02.966 --> 10:04.800 align:start position:10% line:74% size:37.5% Are you hungry? I'm hungry, yeah. I am too. 10:07.266 --> 10:09.266 align:start position:10% line:84.67% size:45% In the late 1500s, 10:09.333 --> 10:12.033 align:start position:10% line:79.33% size:65% a rising feudal lord named Tokugawa leyasu, 10:12.100 --> 10:14.866 align:start position:10% line:79.33% size:75% established a new headquarters in a swampy fishing village 10:14.933 --> 10:17.666 align:start position:10% line:79.33% size:42.5% on the east coast of Honshu Island. 10:17.733 --> 10:20.966 align:start position:10% line:79.33% size:75% The city he founded was called Edo, later Tokyo. 10:21.033 --> 10:23.333 align:start position:10% line:79.33% size:52.5% Leyasu forced samurai from across Japan 10:23.400 --> 10:25.600 align:start position:10% line:84.67% size:55% to come live in Tokyo. 10:25.666 --> 10:27.666 align:start position:10% line:74% size:22.5% (Daisuke) These guys, samurais and workers, 10:27.733 --> 10:30.500 align:start position:10% line:84.67% size:80% they were given a place to live, 10:30.566 --> 10:32.966 align:start position:10% line:79.33% size:60% but it wasn't big enough for them to cook. 10:33.033 --> 10:35.566 align:start position:10% line:79.33% size:70% They did have money, so they would be out in the streets 10:35.633 --> 10:37.500 align:start position:10% line:84.67% size:72.5% looking for something to eat. 10:37.566 --> 10:39.300 align:start position:10% line:79.33% size:50% And because of this, street vendors came about. 10:39.366 --> 10:41.166 align:start position:10% line:84.67% size:72.5% What happened was, the sushi, 10:41.233 --> 10:43.266 align:start position:10% line:79.33% size:55% they wanted to sort of simplify the sushi, 10:43.333 --> 10:45.600 align:start position:10% line:79.33% size:70% so these guys came out, they put together vinegared rice 10:45.666 --> 10:48.066 align:start position:10% line:79.33% size:37.5% with fresh fish that you found on the bay 10:48.133 --> 10:50.966 align:start position:10% line:79.33% size:67.5% and that's the beginning of Edomae sushi as we see it today. 10:51.033 --> 10:53.500 align:start position:30% line:79.33% size:52.5% So Edomae sushi began as street food in Tokyo. 10:53.566 --> 10:57.366 align:start position:10% line:79.33% size:57.5% Exactly, and rice is so important to us, the word gohan, 10:57.433 --> 11:00.166 align:start position:10% line:79.33% size:35% which is rice, also means the meal. 11:00.233 --> 11:02.700 align:start position:40% line:79.33% size:45% Ah perfect. Have some street food. 11:02.766 --> 11:05.066 align:start position:10% line:79.33% size:62.5% Sure, can I peel off some of those shrimp there? 11:05.133 --> 11:06.833 align:start position:10% line:84.67% size:67.5% That must be Edomae shrimp. 11:06.900 --> 11:08.666 align:start position:10% line:79.33% size:15% (Rudy) Rice is everything in Japan. 11:08.733 --> 11:11.833 align:start position:10% line:79.33% size:52.5% Back in the old days, rice was a commodity, 11:11.900 --> 11:14.400 align:start position:10% line:79.33% size:65% people were taxed in rice, rice equaled wealth. 11:14.466 --> 11:16.600 align:start position:10% line:79.33% size:47.5% Along with the soil and the water, 11:16.666 --> 11:19.400 align:start position:10% line:79.33% size:67.5% it takes a lot of hard work to produce great rice. 11:19.466 --> 11:21.466 align:start position:10% line:79.33% size:25% So this is the rice meister's place? 11:21.533 --> 11:23.266 align:start position:10% line:10% size:57.5% (Daisuke) That's right, you're going to know 11:23.333 --> 11:24.900 align:start position:10% line:10% size:67.5% everything you need to know about rice here. 11:24.966 --> 11:27.866 align:start position:10% line:10% size:47.5% [speaking Japanese] 11:27.933 --> 11:30.566 align:start position:10% line:79.33% size:65% Could you ask him how many generations 11:30.633 --> 11:33.033 align:start position:10% line:79.33% size:55% the rice shop has been in the family? 11:33.100 --> 11:37.133 align:start position:10% line:84.67% size:47.5% [speaking Japanese] 11:40.566 --> 11:42.800 align:start position:20% line:74% size:47.5% Fourth generation. Fourth generation. 11:42.866 --> 11:45.133 align:start position:10% line:79.33% size:72.5% He's the third, and his son is the fourth generation. 11:45.200 --> 11:46.600 align:start position:10% line:79.33% size:20% And does the family live here? 11:46.666 --> 11:50.400 align:start position:10% line:84.67% size:47.5% [speaking Japanese] 11:50.466 --> 11:53.466 align:start position:20% line:74% size:65% Yeah, he lives right here. That is great. Yeah, it's wonderful. 11:53.533 --> 11:56.100 align:start position:10% line:79.33% size:57.5% It seems like there's so many kinds of rice here, 11:56.166 --> 11:58.633 align:start position:20% line:79.33% size:52.5% how does anyone know which one to pick? 11:58.700 --> 12:01.500 align:start position:10% line:79.33% size:75% At this point it's not so much about the best anymore, 12:01.566 --> 12:03.600 align:start position:10% line:79.33% size:80% because the fact that it's here, it already means 12:03.666 --> 12:06.133 align:start position:10% line:79.33% size:30% that it's in the very high level. 12:06.200 --> 12:08.800 align:start position:10% line:79.33% size:70% We have a rice meister here, he's a 5-star rice meister, 12:08.866 --> 12:11.066 align:start position:10% line:79.33% size:50% which means he knows every characteristics 12:11.133 --> 12:14.300 align:start position:10% line:79.33% size:70% of all these different rice, and he might blend them. 12:14.366 --> 12:16.933 align:start position:10% line:79.33% size:47.5% So this is the back of the store, 12:17.000 --> 12:19.400 align:start position:10% line:79.33% size:27.5% and this is where they polish the rice. 12:19.466 --> 12:21.433 align:start position:10% line:79.33% size:20% This one is freshly polished rice. 12:21.500 --> 12:24.700 align:start position:10% line:79.33% size:52.5% I want you to look at each grain of rice. 12:24.766 --> 12:26.833 align:start position:10% line:84.67% size:72.5% You see how they're all even? 12:26.900 --> 12:28.866 align:start position:10% line:79.33% size:50% And also it's almost translucent. 12:28.933 --> 12:32.066 align:start position:10% line:74% size:15% (Rudy) They look like jewels, like little jewels. 12:32.133 --> 12:35.500 align:start position:10% line:74% size:22.5% (Daisuke) Absolutely. And then the smell, well to me the important smell 12:35.566 --> 12:39.033 align:start position:10% line:84.67% size:67.5% is that unmistakably sweet, 12:39.100 --> 12:42.033 align:start position:10% line:79.33% size:15% faint, that comforting rice smell. 12:42.100 --> 12:44.433 align:start position:10% line:84.67% size:67.5% And the fresher the better. 12:44.500 --> 12:47.566 align:start position:10% line:84.67% size:47.5% [speaking Japanese] 12:47.633 --> 12:50.733 align:start position:10% line:79.33% size:72.5% He just told me that he knows the farmer works so hard 12:50.800 --> 12:54.133 align:start position:10% line:79.33% size:75% to make good rice, that he has to be part of the process 12:54.200 --> 12:57.066 align:start position:10% line:79.33% size:70% and he has to make sure that he pulls the best from this 12:57.133 --> 12:59.233 align:start position:10% line:84.67% size:75% by polishing it the right way. 12:59.300 --> 13:03.100 align:start position:10% line:79.33% size:80% God, this is just so comforting, especially for us Japanese, 13:03.166 --> 13:06.266 align:start position:10% line:79.33% size:60% this is really the heart of Japanese food. 13:06.333 --> 13:08.200 align:start position:10% line:79.33% size:15% (Rudy) Tokyoites frequent any number 13:08.266 --> 13:11.033 align:start position:10% line:79.33% size:50% of rice ball vendors called onigiri shops. 13:11.100 --> 13:15.666 align:start position:10% line:79.33% size:67.5% This onigiri shop is run by the son of our rice meister. 13:15.733 --> 13:18.766 align:start position:10% line:74% size:22.5% (Daisuke) With onigiri you use different toppings, either toppings 13:18.833 --> 13:21.900 align:start position:10% line:79.33% size:50% or you put something in the center. 13:21.966 --> 13:25.233 align:start position:10% line:79.33% size:72.5% But what separates this place from other onigiri shops 13:25.300 --> 13:30.466 align:start position:10% line:79.33% size:65% is how good their rice is, and what I want you to try is 13:30.533 --> 13:33.933 align:start position:10% line:74% size:32.5% shio onigiri, which has no toppings, it's just rice and salt. 13:34.000 --> 13:38.633 align:start position:10% line:84.67% size:62.5% [Daisuke speaks Japanese] 13:38.700 --> 13:42.300 align:start position:10% line:79.33% size:80% Take one, before you eat, I want you see that each grain of rice, 13:42.366 --> 13:44.966 align:start position:10% line:79.33% size:52.5% I mean, look at that, see how glossy it is, 13:45.033 --> 13:47.000 align:start position:10% line:84.67% size:72.5% and you can see it all apart. 13:47.066 --> 13:48.466 align:start position:10% line:79.33% size:60% That's really important, have it. 13:48.533 --> 13:51.166 align:start position:10% line:84.67% size:55% Ah! This is the smell. 13:51.233 --> 13:53.833 align:start position:40% line:79.33% size:50% How does one eat it, right off the top? 13:53.900 --> 13:55.766 align:start position:10% line:74% size:37.5% Just like this, you bite into it like a hamburger. Okay. 13:58.966 --> 14:01.933 align:start position:10% line:74% size:25% Just taste that lingering sweetness; it's still in your palate? 14:02.000 --> 14:04.400 align:start position:10% line:79.33% size:50% I mean, that sort of faint, sweet, 14:04.466 --> 14:06.900 align:start position:10% line:84.67% size:65% very comforting sweetness? 14:06.966 --> 14:09.533 align:start position:10% line:79.33% size:32.5% That's really where it's at, I mean 14:09.600 --> 14:13.166 align:start position:10% line:79.33% size:65% when I was growing up here in Tokyo, my grandmother 14:13.233 --> 14:16.933 align:start position:10% line:79.33% size:77.5% would not let me leave a single grain of rice in the rice bowl. 14:17.000 --> 14:20.100 align:start position:10% line:79.33% size:70% And it was very difficult to work the chopsticks to take 14:20.166 --> 14:23.166 align:start position:10% line:79.33% size:77.5% each grain off the bowl because it was quite sticky. Right? 14:23.233 --> 14:26.633 align:start position:10% line:79.33% size:70% So after I'm done, she would pour hot water into my rice bowl 14:26.700 --> 14:29.900 align:start position:10% line:79.33% size:55% and this way I can eat every single grain of it. 14:29.966 --> 14:33.133 align:start position:10% line:79.33% size:80% She said, a lot of people worked very hard to make this rice 14:33.200 --> 14:36.133 align:start position:10% line:79.33% size:72.5% and you're not going to waste a single grain of it. 14:36.200 --> 14:38.600 align:start position:10% line:74% size:40% And you did what your grandmother said. (Daisuke) Even today. 14:41.366 --> 14:44.866 align:start position:10% line:74% size:15% (Rudy) There seem to be a lot of family-run businesses in Japan. 14:44.933 --> 14:47.666 align:start position:10% line:79.33% size:75% (Daisuke) Yeah well, you know, if your family has been 14:47.733 --> 14:49.833 align:start position:10% line:79.33% size:50% in the same business for generations, 14:49.900 --> 14:52.166 align:start position:10% line:79.33% size:75% and perfected and kept working on making things better, 14:52.233 --> 14:54.500 align:start position:10% line:84.67% size:62.5% why don't you pass it on? 14:54.566 --> 14:57.333 align:start position:10% line:79.33% size:60% It's the passing on, the kodawari to the next generation. 14:57.400 --> 14:59.466 align:start position:10% line:79.33% size:47.5% The next generation can even further it-- 14:59.533 --> 15:02.133 align:start position:10% line:79.33% size:55% that's the whole point of Japanese cuisine. 15:02.200 --> 15:06.866 align:start position:10% line:74% size:15% (Rudy) If you want a few chopsticks or any kitchen utensil conceivable, 15:06.933 --> 15:10.700 align:start position:10% line:79.33% size:80% there's a whole neighborhood for that in Tokyo called Kappabashi. 15:10.766 --> 15:12.666 align:start position:10% line:74% size:22.5% (Daisuke) Well, let's check out this chopsticks store. 15:12.733 --> 15:14.400 align:start position:10% line:79.33% size:15% (Rudy) This is all chopsticks? 15:14.466 --> 15:16.466 align:start position:10% line:79.33% size:22.5% (Daisuke) I suppose, yeah, it is. 15:16.533 --> 15:18.066 align:start position:10% line:74% size:15% (Rudy) All chopsticks all the time. Oh my goodness. 15:18.133 --> 15:20.266 align:start position:10% line:79.33% size:35% Wow, they have some beautiful ones here! 15:20.333 --> 15:22.400 align:start position:10% line:79.33% size:57.5% These are arranged like eyeglasses or jewels. 15:22.466 --> 15:24.866 align:start position:10% line:74% size:22.5% (Daisuke) Yeah, it's like a museum of chopsticks. 15:24.933 --> 15:28.066 align:start position:40% line:74% size:50% Oh, I like this one. Now, what makes these special 15:28.133 --> 15:30.333 align:start position:10% line:79.33% size:27.5% compared to the less expensive ones? 15:30.400 --> 15:33.066 align:start position:20% line:79.33% size:67.5% Well, obviously aesthetic is one, the way it feels, 15:33.133 --> 15:34.933 align:start position:40% line:79.33% size:42.5% the balance, and the craftsmanship. 15:35.000 --> 15:37.300 align:start position:30% line:79.33% size:57.5% Look at that, this is wabi-sabi right here; 15:37.366 --> 15:39.266 align:start position:10% line:84.67% size:57.5% Sort of an indentation. 15:39.333 --> 15:41.900 align:start position:30% line:79.33% size:45% And when you have these light chopsticks, 15:41.966 --> 15:46.200 align:start position:10% line:79.33% size:77.5% you can really feel what's at the end of it; it's sort of 15:46.266 --> 15:48.933 align:start position:20% line:79.33% size:70% a touchy-feely sort of thing right? It enhances your... 15:49.000 --> 15:51.800 align:start position:10% line:63.33% size:30% You can feel what's at the end of it? 15:51.866 --> 15:53.866 align:start position:50% line:79.33% size:35% Yeah, you can. Oh I guess. 15:53.933 --> 15:56.100 align:start position:50% line:84.67% size:40% You can, try it. 15:56.166 --> 15:59.433 align:start position:10% line:79.33% size:67.5% You can use a fork and feel what's on the end of it. 15:59.500 --> 16:02.000 align:start position:40% line:74% size:27.5% You cannot! Not with a fork-- try picking this up. 16:02.066 --> 16:04.966 align:start position:20% line:79.33% size:52.5% Doesn't it tell you what you're about to eat? 16:05.033 --> 16:08.500 align:start position:10% line:74% size:42.5% Yeah, it tells me it's a very slippery little nut that's hard to pick up. 16:08.566 --> 16:10.666 align:start position:40% line:79.33% size:37.5% Can't you feel what's at the end? 16:10.733 --> 16:12.500 align:start position:30% line:79.33% size:52.5% I mean, anticipation what's about to happen? 16:12.566 --> 16:14.200 align:start position:10% line:79.33% size:30% Only you can make chopsticks that sexy. 16:20.300 --> 16:24.300 align:start position:10% line:74% size:15% (Rudy) The sun is setting and the Neon City is coming to life. 16:24.366 --> 16:27.100 align:start position:10% line:79.33% size:72.5% The best time of day in Tokyo is about to begin. 16:31.933 --> 16:33.600 align:start position:10% line:79.33% size:65% One of my favorite stories involving Daisuke 16:33.666 --> 16:35.700 align:start position:10% line:79.33% size:50% took place years ago in Washington, D.C. 16:35.766 --> 16:38.733 align:start position:10% line:79.33% size:80% We'd gone to a movie, it let out very late, we were hungry, 16:38.800 --> 16:40.866 align:start position:10% line:79.33% size:55% there was a restaurant across the street. 16:40.933 --> 16:43.433 align:start position:10% line:79.33% size:75% It was a chain restaurant, but a pretty good chain restaurant 16:43.500 --> 16:45.800 align:start position:10% line:79.33% size:62.5% and I said, hey they have good salads there, 16:45.866 --> 16:48.333 align:start position:10% line:79.33% size:67.5% let's go have dinner there, and he said, Rudy, 16:48.400 --> 16:51.333 align:start position:10% line:79.33% size:72.5% you only have a finite number of meals in your entire life, 16:51.400 --> 16:53.533 align:start position:10% line:79.33% size:60% you really want to spend one of them there? 16:53.600 --> 16:56.600 align:start position:10% line:84.67% size:62.5% And of course, we didn't. 16:56.666 --> 17:00.333 align:start position:10% line:79.33% size:65% You can bet we won't waste a meal in this city. 17:00.400 --> 17:02.900 align:start position:10% line:84.67% size:55% Sushi, yakitori, soba, 17:02.966 --> 17:05.866 align:start position:10% line:84.67% size:77.5% tonkatsu, tempura, shabu shabu, 17:05.933 --> 17:09.333 align:start position:10% line:84.67% size:77.5% udon-- the list goes on and on. 17:09.400 --> 17:11.866 align:start position:10% line:79.33% size:80% Lines spill into the streets and everywhere restaurants compete 17:11.933 --> 17:14.566 align:start position:10% line:79.33% size:37.5% to be the best; to specialize in one thing 17:14.633 --> 17:16.233 align:start position:10% line:84.67% size:80% and make that one thing perfect. 17:19.566 --> 17:22.366 align:start position:10% line:84.67% size:60% For a trip back in time, 17:22.433 --> 17:25.500 align:start position:10% line:79.33% size:32.5% I'm riding on the last streetcar of its kind 17:25.566 --> 17:27.966 align:start position:10% line:79.33% size:27.5% in the city from Waseda to Minowa. 17:28.033 --> 17:30.833 align:start position:10% line:84.67% size:75% It's a look at lived-in Tokyo, 17:30.900 --> 17:32.733 align:start position:10% line:79.33% size:62.5% the tram practically runs through peoples' backyards. 17:35.666 --> 17:39.200 align:start position:10% line:79.33% size:67.5% Minowa is small town Tokyo, a quaint little gem 17:39.266 --> 17:43.166 align:start position:10% line:79.33% size:77.5% in a swirl of Tokyo satellites, far from the glam and glitz, 17:43.233 --> 17:45.466 align:start position:10% line:84.67% size:65% this is Tokyo of the past. 17:45.533 --> 17:47.666 align:start position:10% line:84.67% size:70% In 1641, the reigning Shogun 17:47.733 --> 17:51.233 align:start position:10% line:79.33% size:40% shut off contact with the outside world, and so 17:51.300 --> 17:54.633 align:start position:10% line:79.33% size:77.5% Japan remained largely isolated for the next 200 years. 17:54.700 --> 17:58.366 align:start position:10% line:79.33% size:77.5% With no new materials or ideas, the Japanese set about 17:58.433 --> 18:02.366 align:start position:10% line:79.33% size:62.5% to specialize and perfect what they had, and you can 18:02.433 --> 18:05.500 align:start position:10% line:79.33% size:75% taste that perfection in every one of the traditional foods. 18:05.566 --> 18:07.933 align:start position:10% line:84.67% size:52.5% One of the subtle but 18:08.000 --> 18:09.833 align:start position:10% line:84.67% size:75% important ingredients in sushi 18:09.900 --> 18:13.333 align:start position:10% line:79.33% size:35% is the vinegar that gets mixed with the rice. 18:13.400 --> 18:16.466 align:start position:10% line:79.33% size:75% Edomae sushi uses a particular form of red vinegar. 18:16.533 --> 18:18.966 align:start position:10% line:79.33% size:35% It's made from the leaves of sake-- 18:19.033 --> 18:21.000 align:start position:10% line:79.33% size:45% the residual yeast and other particles 18:21.066 --> 18:23.133 align:start position:10% line:84.67% size:77.5% left over from sake production. 18:23.200 --> 18:26.366 align:start position:10% line:79.33% size:70% Alright, so behind me is the leaves, which is a beginning 18:26.433 --> 18:28.800 align:start position:10% line:68.67% size:22.5% (Daisuke) That's right. (Rudy) And this is the ending. (Daisuke) That's right. 18:28.866 --> 18:32.100 align:start position:10% line:79.33% size:55% Ooh, that's rich, ooh! Beautiful smell. 18:32.166 --> 18:36.266 align:start position:30% line:79.33% size:47.5% Now, this is just an ingredient. Right? 18:36.333 --> 18:40.533 align:start position:10% line:79.33% size:77.5% To become sushi, you need this, but this has to be perfected. 18:40.600 --> 18:44.066 align:start position:10% line:79.33% size:80% To make this ingredient perfect, you have to have 18:44.133 --> 18:46.533 align:start position:10% line:79.33% size:67.5% another layer of ingredient before this that's perfect. 18:46.600 --> 18:48.866 align:start position:10% line:79.33% size:72.5% So ingredient upon ingredient upon ingredient, 18:48.933 --> 18:52.966 align:start position:10% line:79.33% size:70% and at each step, people are working to make it perfect 18:53.033 --> 18:55.533 align:start position:10% line:79.33% size:42.5% and this is going to go to Ochiai-san, 18:55.600 --> 18:57.800 align:start position:10% line:79.33% size:75% who's going to make sushi rice with this. 18:57.866 --> 19:00.900 align:start position:10% line:79.33% size:75% It really, this is like elixir of vinegar. 19:03.333 --> 19:05.766 align:start position:50% line:79.33% size:32.5% Lot of umami. Wow! 19:05.833 --> 19:09.266 align:start position:40% line:74% size:42.5% A lot of umami. Yeah, a lot of flavor, exactly. 19:09.333 --> 19:13.200 align:start position:10% line:74% size:15% (Rudy) For all its refinement of culture, 19:13.266 --> 19:16.333 align:start position:10% line:84.67% size:75% Tokyo adores all things kitch. 19:16.400 --> 19:19.933 align:start position:10% line:79.33% size:77.5% If the people revere the steady perfection of every ingredient, 19:20.000 --> 19:22.766 align:start position:10% line:79.33% size:70% every stroke of calligraphy, every line of haiku, 19:22.833 --> 19:25.166 align:start position:10% line:84.67% size:80% there's another side that adores 19:25.233 --> 19:27.533 align:start position:10% line:79.33% size:35% the immediate, the gigantic, the now. 19:27.600 --> 19:29.433 align:start position:10% line:79.33% size:65% Sushi actually sprang from that vitality, 19:29.500 --> 19:31.600 align:start position:10% line:79.33% size:27.5% impatience, and love with the new. 19:31.666 --> 19:34.933 align:start position:10% line:79.33% size:67.5% Sushi on the streets of Edo was fast food, 19:35.000 --> 19:38.166 align:start position:10% line:79.33% size:62.5% grab-and-eat fare for the laborers and Samurai on the go. 19:38.233 --> 19:40.433 align:start position:10% line:10% size:77.5% Imagine sushi and the thrill of gambling combined 19:40.500 --> 19:42.433 align:start position:10% line:10% size:57.5% and you have Kurazushi. 19:42.500 --> 19:45.200 align:start position:10% line:10% size:72.5% (Daisuke) This is not exactly Edomae sushi, 19:45.266 --> 19:48.600 align:start position:10% line:10% size:65% but it's fast, it's cheap, and it's a lot of fun. 19:48.666 --> 19:50.266 align:start position:10% line:84.67% size:42.5% How does it work? 19:50.333 --> 19:52.833 align:start position:40% line:79.33% size:50% Well, you take what you want from here, 19:52.900 --> 19:55.900 align:start position:30% line:79.33% size:60% just kind of lift it up and plop, there you go. 19:55.966 --> 19:58.800 align:start position:20% line:79.33% size:70% Or you can use one of these and order what you want. 19:58.866 --> 20:00.400 align:start position:10% line:79.33% size:15% (Rudy) I'll have apple juice. 20:00.466 --> 20:02.233 align:start position:10% line:79.33% size:25% (Daisuke) One and order. 20:02.300 --> 20:04.100 align:start position:10% line:79.33% size:55% And they just bring it right over. 20:04.166 --> 20:06.066 align:start position:10% line:84.67% size:75% They're not going to bring it, 20:06.133 --> 20:08.266 align:start position:10% line:79.33% size:55% you're going to see it right here. 20:08.333 --> 20:10.433 align:start position:10% line:79.33% size:70% The drink's going to come on another conveyor belt? 20:10.500 --> 20:12.100 align:start position:30% line:79.33% size:30% Sure, sure, it'll stop right here. 20:12.166 --> 20:14.133 align:start position:10% line:79.33% size:32.5% [Rudy laughs] That is incredible! 20:14.200 --> 20:16.200 align:start position:40% line:79.33% size:37.5% Let's take this before it runs away. 20:16.266 --> 20:19.166 align:start position:10% line:79.33% size:60% That is incredible, kids must love a place like this. 20:19.233 --> 20:22.733 align:start position:10% line:74% size:22.5% (Daisuke) Yeah, kids love it, it's easy to come here with family, you know, 20:22.800 --> 20:26.933 align:start position:10% line:74% size:45% you just sit here, you take what you want, you eat, you play the game. 20:27.000 --> 20:29.866 align:start position:10% line:74% size:72.5% Before we came here, you were telling me about the plates, what's the deal with the plates? 20:29.933 --> 20:32.000 align:start position:20% line:79.33% size:57.5% Well, what you do is, when you're done with it, 20:32.066 --> 20:33.666 align:start position:30% line:79.33% size:45% you sort of slide these plates in there, 20:33.733 --> 20:36.333 align:start position:40% line:79.33% size:50% and every 5 of them will trigger 20:36.400 --> 20:38.933 align:start position:30% line:79.33% size:57.5% sort of a slot machine things here. 20:39.000 --> 20:41.133 align:start position:40% line:79.33% size:37.5% If you hit the right combination, 20:41.200 --> 20:43.600 align:start position:50% line:79.33% size:32.5% you will win a little prize. 20:43.666 --> 20:46.333 align:start position:10% line:74% size:35% Like a Toyota? [laughs] That would be nice! 20:46.400 --> 20:49.666 align:start position:10% line:74% size:32.5% Not a Toyota? No, go ahead just slide it in. 20:49.733 --> 20:52.366 align:start position:50% line:74% size:37.5% There you go. So that's one plate down. 20:52.433 --> 20:54.633 align:start position:50% line:79.33% size:40% Yeah, you've got to get 4 more. 20:54.700 --> 20:57.133 align:start position:10% line:74% size:50% Here it comes again. There it is. 20:57.200 --> 20:58.966 align:start position:10% line:84.67% size:47.5% Unbelievable! Yeah. 20:59.033 --> 21:01.133 align:start position:10% line:79.33% size:25% All right, Daisuke this one's yours, 21:01.200 --> 21:03.100 align:start position:10% line:79.33% size:50% I can't possibly eat another bite. 21:03.166 --> 21:06.833 align:start position:10% line:79.33% size:50% Listen, we gotta win with this many plates. 21:06.900 --> 21:09.833 align:start position:50% line:74% size:37.5% I sure hope so. Should we start feedin' it in? 21:09.900 --> 21:13.700 align:start position:50% line:79.33% size:32.5% Let's do it. All right, 1, 2, 3, 4, 5. 21:13.766 --> 21:18.566 align:start position:10% line:79.33% size:52.5% All right. Baby needs a new pair of shoes, come on. 21:18.633 --> 21:22.633 align:start position:10% line:79.33% size:65% Oh this doesn't look good, this does not look good. 21:22.700 --> 21:24.566 align:start position:10% line:10% size:35% Does that mean I won? You won. 21:24.633 --> 21:26.366 align:start position:10% line:10% size:70% I hope that's what it means, what did we win? 21:26.433 --> 21:27.866 align:start position:60% line:10% size:27.5% What is it? You're a big wiener. 21:27.933 --> 21:29.666 align:start position:50% line:79.33% size:25% You know what this is? 21:29.733 --> 21:31.166 align:start position:10% line:79.33% size:25% No, I have no idea what it is. 21:31.233 --> 21:33.466 align:start position:30% line:84.67% size:57.5% This is ikura eraser. 21:33.533 --> 21:37.100 align:start position:10% line:79.33% size:57.5% Oh hey, I'll trade ya', I'll trade ya'. 21:37.166 --> 21:39.366 align:start position:40% line:84.67% size:47.5% I don't think so. 21:39.433 --> 21:41.500 align:start position:10% line:79.33% size:25% All right, we've got 5 more plates. 21:41.566 --> 21:43.200 align:start position:40% line:74% size:45% You keep eating! I can't eat any more. 21:45.566 --> 21:48.500 align:start position:10% line:74% size:15% (Rudy) We've traced the source of the fish, 21:48.566 --> 21:50.800 align:start position:10% line:84.67% size:62.5% the rice, and the vinegar 21:50.866 --> 21:53.833 align:start position:10% line:79.33% size:72.5% and witnessed the kodawari of the unsung heroes in action. 21:53.900 --> 21:56.433 align:start position:10% line:84.67% size:75% Now we head to the countryside 21:56.500 --> 21:58.833 align:start position:10% line:79.33% size:55% in search of the final ingredient, wasabi. 21:58.900 --> 22:01.733 align:start position:10% line:10% size:60% A couple of hours' drive outside of Tokyo, 22:01.800 --> 22:03.933 align:start position:10% line:10% size:65% on the lush Izu Peninsula, 22:04.000 --> 22:06.100 align:start position:10% line:10% size:60% wasabi farmers cultivate this fickle plant. 22:06.166 --> 22:08.200 align:start position:10% line:10% size:67.5% Wasabi is in the same plant family 22:08.266 --> 22:10.133 align:start position:10% line:10% size:67.5% as horseradish and mustard. 22:10.200 --> 22:12.266 align:start position:10% line:79.33% size:67.5% It's harvested year 'round, but spring wasabi 22:12.333 --> 22:14.833 align:start position:10% line:84.67% size:77.5% is the best and most flavorful. 22:14.900 --> 22:18.266 align:start position:10% line:74% size:20% It takes a ton of kodawari to nurture these slow-growing plants. 22:18.333 --> 22:20.666 align:start position:10% line:74% size:22.5% (Daisuke) This is some major irrigation work. 22:20.733 --> 22:22.466 align:start position:10% line:79.33% size:15% (Rudy) It's very, very impressive. 22:22.533 --> 22:24.933 align:start position:10% line:84.67% size:77.5% Is it difficult to grow wasabi? 22:25.000 --> 22:27.200 align:start position:10% line:10% size:52.5% [man speaks Japanese] (Daisuke) Well he's being 22:27.266 --> 22:29.400 align:start position:10% line:10% size:60% very modest, he's saying it's really working 22:29.466 --> 22:31.600 align:start position:10% line:10% size:70% with the nature or sometimes fighting with the nature, 22:31.666 --> 22:33.500 align:start position:10% line:84.67% size:70% so I wouldn't say it's easy. 22:33.566 --> 22:35.500 align:start position:10% line:79.33% size:60% The most important thing about wasabi farm 22:35.566 --> 22:37.733 align:start position:10% line:79.33% size:52.5% is actually the water and certain quality of water. 22:37.800 --> 22:40.666 align:start position:10% line:74% size:15% (Rudy) It seems it has to be moving as well. 22:40.733 --> 22:42.733 align:start position:10% line:74% size:22.5% (Daisuke) All the time; essentially we're sitting on a creek. 22:42.800 --> 22:44.833 align:start position:10% line:84.67% size:70% Number 2 is the environment, 22:44.900 --> 22:48.033 align:start position:10% line:79.33% size:77.5% that includes actually the farm that he actually made, 22:48.100 --> 22:50.833 align:start position:10% line:79.33% size:70% and the third important part is human work. 22:50.900 --> 22:52.633 align:start position:60% line:79.33% size:25% His work. (Daisuke) His work. 22:52.700 --> 22:54.733 align:start position:20% line:74% size:62.5% He's a fourth generation. Oh my goodness. 22:54.800 --> 22:57.366 align:start position:10% line:79.33% size:45% He's been doing it for 10 years himself, 22:57.433 --> 23:00.300 align:start position:10% line:79.33% size:57.5% but it came all the way from his great grandfather. 23:00.366 --> 23:02.200 align:start position:10% line:74% size:15% (Rudy) So this is a mature plant, Daisuke? 23:02.266 --> 23:04.166 align:start position:10% line:84.67% size:60% (Daisuke) Yeah, 2 years. 23:04.233 --> 23:06.566 align:start position:10% line:74% size:15% (Rudy) Right, and this is a particular kind. 23:06.633 --> 23:08.966 align:start position:10% line:74% size:25% How do you pronounce it, mazu...? (Daisuke) Mazuma wasabi. 23:09.033 --> 23:11.333 align:start position:10% line:74% size:15% (Rudy) Mazuma wasabi; it's a particular kind of wasabi. 23:11.400 --> 23:13.266 align:start position:10% line:74% size:22.5% (Daisuke) Well, it's considered the best wasabi. 23:13.333 --> 23:15.533 align:start position:10% line:74% size:15% (Rudy) And this is the actual wasabi here, correct? 23:15.600 --> 23:17.866 align:start position:30% line:79.33% size:57.5% Well, this is the part that you grind, 23:17.933 --> 23:19.966 align:start position:50% line:79.33% size:37.5% but you can eat the whole thing. 23:20.033 --> 23:21.566 align:start position:10% line:79.33% size:60% When I go in the average Japanese restaurant 23:21.633 --> 23:23.433 align:start position:10% line:79.33% size:55% anywhere in the world, I get this wasabi 23:23.500 --> 23:25.100 align:start position:10% line:79.33% size:72.5% that's made from green powder and mixed with liquid, 23:25.166 --> 23:26.633 align:start position:10% line:79.33% size:35% is that coming from a plant like this? 23:26.700 --> 23:28.466 align:start position:50% line:79.33% size:35% It has nothing to do with this. 23:28.533 --> 23:30.766 align:start position:30% line:79.33% size:60% This is the real thing; the green powder 23:30.833 --> 23:32.800 align:start position:20% line:79.33% size:67.5% is really not real wasabi, it's really horseradish. 23:32.866 --> 23:35.500 align:start position:10% line:74% size:15% (Rudy) Is it time to taste the real thing? 23:35.566 --> 23:38.466 align:start position:10% line:74% size:22.5% (Daisuke) I sure hope so, I can't wait. This is sharkskin. 23:38.533 --> 23:40.866 align:start position:10% line:74% size:15% (Rudy) That's sharkskin on there? Have to get one of these. 23:40.933 --> 23:45.133 align:start position:10% line:84.67% size:57.5% [speaking Japanese] Oh! 23:45.200 --> 23:48.233 align:start position:10% line:79.33% size:77.5% Take a little bit and-- oh come on, pick it up, there we go. 23:48.300 --> 23:49.666 align:start position:10% line:79.33% size:42.5% Is that too much? No, that's... 23:49.733 --> 23:52.666 align:start position:10% line:79.33% size:27.5% More, more. Like so? Yeah. 23:56.200 --> 23:58.966 align:start position:10% line:79.33% size:42.5% [coughs slightly] Wow! That is wasabi. 23:59.033 --> 24:04.966 align:start position:10% line:79.33% size:37.5% Whoo, and right to the top of the head. 24:05.033 --> 24:08.600 align:start position:20% line:79.33% size:40% It's beautiful, the flavor is great. 24:08.666 --> 24:12.066 align:start position:10% line:79.33% size:70% Oh my god. Thank you so much Mr. Asada, that is-- it's good? 24:12.133 --> 24:13.800 align:start position:10% line:84.67% size:55% [Rudy & Daisuke laugh] 24:15.600 --> 24:16.766 align:start position:10% line:84.67% size:55% [Rudy & Daisuke laugh] 24:16.833 --> 24:18.466 align:start position:10% line:79.33% size:37.5% He's faking it, he's used to it. 24:22.433 --> 24:26.000 align:start position:10% line:74% size:30% Daisuke says that knowledge informs the palate, and it's true. 24:26.066 --> 24:29.766 align:start position:10% line:79.33% size:60% I can really discern now the flash of vinegar flavor 24:29.833 --> 24:33.033 align:start position:10% line:79.33% size:67.5% on each glossy, hard-earned grain of rice, the fish 24:33.100 --> 24:36.733 align:start position:10% line:79.33% size:77.5% that the fish monger only sells to someone who understands it, 24:36.800 --> 24:40.033 align:start position:10% line:79.33% size:70% and the spark of wasabi that comes from the Izu Peninsula. 24:40.100 --> 24:42.566 align:start position:10% line:79.33% size:60% I've always loved sushi, but now that I understand 24:42.633 --> 24:44.266 align:start position:10% line:79.33% size:30% the kodawari behind each element, 24:44.333 --> 24:45.900 align:start position:10% line:79.33% size:50% I'll never eat sushi the same way. 24:48.366 --> 24:51.366 align:start position:30% line:79.33% size:57.5% So that was terrific. It was, wasn't it? 24:51.433 --> 24:54.200 align:start position:10% line:79.33% size:75% So now you've taken this sushi journey around Tokyo-- 24:54.266 --> 24:55.933 align:start position:10% line:84.67% size:62.5% what do you really taste? 24:56.000 --> 24:58.566 align:start position:20% line:84.67% size:57.5% Well, I taste the sea, 24:58.633 --> 25:03.233 align:start position:20% line:79.33% size:40% I taste earth, I taste the rivers, 25:03.300 --> 25:05.466 align:start position:20% line:84.67% size:52.5% I taste human pride. 25:05.533 --> 25:08.000 align:start position:10% line:79.33% size:30% That's haiku right there. 25:08.066 --> 25:10.100 align:start position:20% line:79.33% size:57.5% I've been telling you, sushi is poetry 25:10.166 --> 25:12.266 align:start position:20% line:79.33% size:55% and frankly, I'd like to have some more. 25:12.333 --> 25:15.533 align:start position:10% line:79.33% size:37.5% We can do that. Right on time. 25:15.600 --> 25:17.900 align:start position:10% line:84.67% size:37.5% (Rudy) Arigato. 25:26.266 --> 25:29.000 align:start position:10% line:10% size:70% (woman) For more information on the places 25:29.066 --> 25:30.733 align:start position:10% line:10% size:80% featured on "Rudy Maxa's World," visit... 25:34.333 --> 25:38.166 align:start position:10% line:10% size:75% To order DVD's of "Rudy Maxa's World," visit... 26:12.933 --> 26:14.666 align:start position:10% line:10% size:67.5% (woman) "Rudy Maxa's World" 26:14.733 --> 26:16.800 align:start position:10% line:10% size:80% is sponsored by Japan's Ministry 26:16.866 --> 26:18.533 align:start position:10% line:10% size:62.5% of Agriculture, Forestry, 26:18.600 --> 26:19.966 align:start position:10% line:10% size:62.5% and Fisheries-- committed 26:20.033 --> 26:22.133 align:start position:10% line:10% size:75% to bringing authentic Japanese 26:22.200 --> 26:25.600 align:start position:10% line:10% size:67.5% food products to the world. 26:25.666 --> 26:28.600 align:start position:10% line:10% size:75% Additional funding provided by United Airlines, 26:28.666 --> 26:32.133 align:start position:10% line:10% size:52.5% serving more than 330 destinations worldwide. 26:32.200 --> 26:35.100 align:start position:10% line:10% size:80% United-- fly the friendly skies. 26:35.166 --> 26:37.900 align:start position:10% line:10% size:25% And by... 26:39.400 --> 26:41.400 align:start position:10% line:10% size:52.5% [synthesizer fanfare]