WEBVTT 00:01.533 --> 00:03.933 align:start position:10% line:84.67% size:75% [sitar plays in bright rhythm] 00:04.000 --> 00:07.133 align:start position:10% line:74% size:27.5% (Rudy Maxa) I'm walking past the heads of hot sand bathers 00:07.200 --> 00:09.200 align:start position:10% line:84.67% size:52.5% on a geothermal beach 00:09.266 --> 00:11.000 align:start position:10% line:84.67% size:62.5% on gorgeous Kyushu island 00:11.066 --> 00:13.333 align:start position:10% line:79.33% size:30% in the south of Japan. 00:13.400 --> 00:16.600 align:start position:10% line:79.33% size:80% I'm here to discover the essence of Japanese cuisine 00:16.666 --> 00:19.200 align:start position:10% line:79.33% size:67.5% and to discover the glories of a region known for 00:19.266 --> 00:20.966 align:start position:10% line:84.67% size:65% its dramatic landscape and 00:21.033 --> 00:22.066 align:start position:10% line:84.67% size:80% its fiercely independent people. 00:45.533 --> 00:47.266 align:start position:10% line:10% size:67.5% (woman) "Rudy Maxa's World" 00:47.333 --> 00:49.400 align:start position:10% line:10% size:80% is sponsored by Japan's Ministry 00:49.466 --> 00:51.133 align:start position:10% line:10% size:62.5% of Agriculture, Forestry, 00:51.200 --> 00:52.566 align:start position:10% line:10% size:62.5% and Fisheries-- committed 00:52.633 --> 00:54.733 align:start position:10% line:10% size:75% to bringing authentic Japanese 00:54.800 --> 00:56.500 align:start position:10% line:10% size:67.5% food products to the world. 00:58.566 --> 01:01.333 align:start position:10% line:10% size:75% Additional funding provided by United Airlines, 01:01.400 --> 01:05.133 align:start position:10% line:10% size:52.5% serving more than 330 destinations worldwide. 01:05.200 --> 01:08.100 align:start position:10% line:10% size:80% United-- fly the friendly skies. 01:08.166 --> 01:10.833 align:start position:10% line:10% size:22.5% And by... 01:12.433 --> 01:14.000 align:start position:10% line:10% size:70% [drum & violins play softly] 01:21.966 --> 01:24.900 align:start position:10% line:74% size:27.5% (Rudy Maxa) It's spring in Kyushu and flowers explode in color, 01:24.966 --> 01:26.466 align:start position:10% line:79.33% size:77.5% and everyone is out celebrating the new season. 01:29.900 --> 01:33.300 align:start position:10% line:79.33% size:65% It's the very impermanence of spring blossoms 01:33.366 --> 01:36.500 align:start position:10% line:79.33% size:60% that raises their beauty to heart-aching levels. 01:36.566 --> 01:41.433 align:start position:10% line:79.33% size:77.5% That's the core of the Japanese aesthetic called wabi-sabi-- 01:41.500 --> 01:44.100 align:start position:10% line:79.33% size:55% elation and melancholy all at once. 01:47.766 --> 01:51.100 align:start position:10% line:79.33% size:67.5% Wabi-sabi is a sensibility, a reverence for the humble, 01:51.166 --> 01:52.666 align:start position:10% line:84.67% size:77.5% the authentic, the impermanent. 01:52.733 --> 01:57.000 align:start position:10% line:84.67% size:62.5% With its seaside shrines, 01:57.066 --> 01:59.733 align:start position:10% line:79.33% size:47.5% traditional gardens and dramatic landscapes, 01:59.800 --> 02:03.033 align:start position:10% line:84.67% size:77.5% Kyushu embodies this aesthetic. 02:03.100 --> 02:05.733 align:start position:10% line:79.33% size:27.5% Add to that an ash-spewing volcano, 02:05.800 --> 02:08.266 align:start position:10% line:84.67% size:55% long, curving beaches, 02:08.333 --> 02:12.133 align:start position:10% line:79.33% size:37.5% fish-rich seas, and you have paradise. 02:17.666 --> 02:19.966 align:start position:10% line:79.33% size:37.5% We're exploring the Satsuma Peninsula 02:20.033 --> 02:22.466 align:start position:10% line:79.33% size:57.5% on the southwestern tip of Kyushu island. 02:24.933 --> 02:27.433 align:start position:10% line:79.33% size:72.5% I'm joined by my good friend, Daisuke Utagawa, 02:27.500 --> 02:29.866 align:start position:10% line:84.67% size:72.5% restaurateur and food expert. 02:29.933 --> 02:34.100 align:start position:10% line:79.33% size:55% One of our goals is to track down the unsung heroes 02:34.166 --> 02:36.833 align:start position:10% line:79.33% size:77.5% of Japanese cuisine--the people who perfect the ingredients 02:36.900 --> 02:39.033 align:start position:10% line:79.33% size:55% that elevate the foods the nation reveres. 02:39.100 --> 02:42.633 align:start position:10% line:84.67% size:80% From beef to raw fish to shochu, 02:42.700 --> 02:45.633 align:start position:10% line:79.33% size:50% the fiery drink made from local potatoes, 02:45.700 --> 02:48.100 align:start position:10% line:79.33% size:47.5% to Japan's staple-- dashi broth, 02:48.166 --> 02:50.600 align:start position:10% line:79.33% size:47.5% every ingredient is isolated and perfected. 02:50.666 --> 02:53.833 align:start position:10% line:79.33% size:50% Simple does not mean not complex. 02:53.900 --> 02:56.466 align:start position:10% line:79.33% size:75% The complexity of these dishes is enormous. 02:56.533 --> 02:59.600 align:start position:10% line:79.33% size:45% One taste contains a world of effort, or kodawari. 02:59.666 --> 03:01.466 align:start position:10% line:79.33% size:42.5% That's the blood, sweat, and tears 03:01.533 --> 03:02.833 align:start position:10% line:79.33% size:42.5% behind the scenes of this cuisine. 03:02.900 --> 03:05.266 align:start position:40% line:84.67% size:20% Arigato. 03:05.333 --> 03:08.833 align:start position:10% line:84.67% size:62.5% [Daisuke speaks Japanese] 03:11.333 --> 03:14.933 align:start position:10% line:79.33% size:57.5% This is a great example of simple complexity. 03:15.000 --> 03:16.933 align:start position:10% line:84.67% size:52.5% This is called dashi, 03:17.000 --> 03:19.133 align:start position:10% line:79.33% size:52.5% and this is a bedrock of Japanese cuisine. 03:19.200 --> 03:21.500 align:start position:10% line:79.33% size:35% Now, it's made from only 2 ingredients. 03:21.566 --> 03:25.666 align:start position:10% line:79.33% size:67.5% Kombu, which is seaweed and katsuobushi, the dried bonito. 03:25.733 --> 03:29.033 align:start position:10% line:79.33% size:65% But compared to say French stock, which are simmered 03:29.100 --> 03:32.633 align:start position:10% line:79.33% size:55% for hours with lots of ingredients, this is what it is. 03:32.700 --> 03:34.966 align:start position:20% line:79.33% size:60% (Rudy) This is the base? This is what it's all about? 03:35.033 --> 03:37.200 align:start position:10% line:79.33% size:35% This is really the fundamental taste of Japan. 03:39.933 --> 03:42.966 align:start position:20% line:79.33% size:67.5% Oh, that's a lot of taste for a couple leaves. 03:43.033 --> 03:44.500 align:start position:40% line:79.33% size:50% And a piece of fish, dried fish. 03:44.566 --> 03:45.666 align:start position:10% line:84.67% size:25% Very deep. 03:48.566 --> 03:51.233 align:start position:10% line:74% size:15% (Rudy) It all starts at the southernmost tip 03:51.300 --> 03:52.533 align:start position:10% line:84.67% size:77.5% of the Satsuma Hanto Peninsula. 03:57.133 --> 03:58.733 align:start position:10% line:79.33% size:67.5% This spectacular coastline, dominated 03:58.800 --> 04:00.866 align:start position:10% line:84.67% size:65% by the Kaimondake volcano, 04:00.933 --> 04:04.466 align:start position:10% line:79.33% size:65% is famous for its hot sand beaches and for bonito, 04:04.533 --> 04:07.700 align:start position:10% line:79.33% size:62.5% a fish in the same family as mackerel. 04:07.766 --> 04:10.666 align:start position:10% line:79.33% size:72.5% The unassuming little fishing port of Makurazaki, 04:10.733 --> 04:13.333 align:start position:10% line:84.67% size:67.5% also known as "Katsuo Town" 04:13.400 --> 04:17.066 align:start position:10% line:79.33% size:62.5% produces some 50,000 tons of bonito each year. 04:17.133 --> 04:19.066 align:start position:10% line:79.33% size:22.5% (Daisuke) Katsuo fishing is quite unique. 04:19.133 --> 04:22.133 align:start position:10% line:79.33% size:80% The boats, they're equipped with special jets, and they go out 04:22.200 --> 04:25.533 align:start position:10% line:79.33% size:70% and find a school of bonito, and when they do 04:25.600 --> 04:29.133 align:start position:10% line:79.33% size:80% they splash the water with these jets, and to the fish it looks 04:29.200 --> 04:32.366 align:start position:10% line:79.33% size:72.5% like a feeding frenzy so they go out there with mouth open 04:32.433 --> 04:34.433 align:start position:10% line:84.67% size:77.5% and just ready to eat anything. 04:34.500 --> 04:37.733 align:start position:10% line:79.33% size:72.5% That's when you drop the line without any bait, you just 04:37.800 --> 04:40.366 align:start position:10% line:79.33% size:72.5% throw them over your shoulder onto the boat, unhook it, 04:40.433 --> 04:42.533 align:start position:10% line:79.33% size:50% then just keep going back and forth 04:42.600 --> 04:44.133 align:start position:10% line:79.33% size:50% and back and forth-- it's spectacular! 04:44.200 --> 04:46.033 align:start position:50% line:79.33% size:32.5% This happens in the spring? 04:46.100 --> 04:47.933 align:start position:10% line:79.33% size:32.5% Well, there's two fishing seasons here. 04:48.000 --> 04:50.266 align:start position:10% line:79.33% size:70% One's in the spring which is called hatsu-gatsuo. 04:50.333 --> 04:52.766 align:start position:10% line:79.33% size:57.5% The other one is called modori-gatsuo when they 04:52.833 --> 04:55.700 align:start position:10% line:79.33% size:65% come back after feeding in the north, and they're fatter. 04:55.766 --> 04:58.566 align:start position:10% line:79.33% size:57.5% But to make katsuobushi we use the hatsuo-gatsuo 04:58.633 --> 05:00.800 align:start position:10% line:79.33% size:37.5% which is leaner and more aromatic. 05:00.866 --> 05:02.833 align:start position:20% line:84.67% size:67.5% [Daisuke speaks Japanese] 05:08.466 --> 05:11.033 align:start position:10% line:74% size:22.5% (Daisuke) The fish arrive at the Katsuobushi factory. 05:11.100 --> 05:14.433 align:start position:10% line:79.33% size:57.5% They are cut up by hand very precisely 05:14.500 --> 05:17.366 align:start position:10% line:79.33% size:50% using a curved knife to capture all the flesh. 05:17.433 --> 05:19.900 align:start position:10% line:79.33% size:57.5% Then the fish is boiled for 2 hours. 05:19.966 --> 05:23.166 align:start position:10% line:79.33% size:15% (Rudy) So what do we got going on here? 05:23.233 --> 05:26.500 align:start position:10% line:74% size:22.5% (Daisuke) Well, they're deboning here, and if it's not done right 05:26.566 --> 05:29.333 align:start position:10% line:79.33% size:55% when they start to dry they can twist, 05:29.400 --> 05:32.500 align:start position:10% line:79.33% size:55% and so if there's even a single bone left 05:32.566 --> 05:34.566 align:start position:10% line:84.67% size:80% after this process, it's ruined. 05:34.633 --> 05:38.433 align:start position:10% line:79.33% size:67.5% Next they are smoked gently for 2 to 3 weeks 05:38.500 --> 05:42.100 align:start position:10% line:79.33% size:65% over fire from cherry wood and oak from the mountains. 05:42.166 --> 05:45.266 align:start position:10% line:74% size:15% (Rudy) Now what is this gentlemen doing here with this? 05:45.333 --> 05:48.133 align:start position:10% line:74% size:22.5% (Daisuke) He's filling in the cracks with the paste of bonito. 05:48.200 --> 05:50.266 align:start position:10% line:84.67% size:75% It's a very important process. 05:50.333 --> 05:52.833 align:start position:10% line:79.33% size:67.5% Apparently there's not that many people that can do this. 05:52.900 --> 05:55.166 align:start position:10% line:84.67% size:72.5% After another drying, workers 05:55.233 --> 05:59.500 align:start position:10% line:79.33% size:32.5% sand the fish into an oblong shape. 05:59.566 --> 06:06.133 align:start position:10% line:79.33% size:80% Last step is to dry and then age it to extract more moisture. 06:06.200 --> 06:08.633 align:start position:10% line:84.67% size:45% The entire process 06:08.700 --> 06:11.733 align:start position:10% line:79.33% size:52.5% for the highest grade katsuobushi takes about a year. 06:11.800 --> 06:14.233 align:start position:30% line:79.33% size:57.5% Daisuke, if it didn't know this was a fish 06:14.300 --> 06:16.666 align:start position:40% line:79.33% size:50% I would swear it was a piece of wood. 06:16.733 --> 06:18.533 align:start position:10% line:79.33% size:25% Yeah, it's extremely hard. 06:18.600 --> 06:20.666 align:start position:10% line:79.33% size:15% (Rudy) And where he's been shaving it, 06:20.733 --> 06:22.933 align:start position:10% line:79.33% size:57.5% it's this ruby center-- it's just beautiful! 06:23.000 --> 06:25.900 align:start position:10% line:74% size:22.5% (Daisuke) In Japan we rarely make things beautiful 06:25.966 --> 06:29.000 align:start position:10% line:84.67% size:60% just for the sake of it. 06:29.066 --> 06:31.933 align:start position:10% line:79.33% size:77.5% We see beauty in functionality, and that's wabi-sabi. 06:32.000 --> 06:33.833 align:start position:10% line:63.33% size:37.5% [Daisuke speaks Japanese] 06:33.900 --> 06:35.966 align:start position:10% line:63.33% size:25% Aha, there you go. 06:36.033 --> 06:37.900 align:start position:20% line:84.67% size:60% Arigato. Alright this is 06:37.966 --> 06:40.100 align:start position:20% line:84.67% size:60% the bonito that I know. 06:40.166 --> 06:42.600 align:start position:10% line:79.33% size:22.5% (Daisuke) Ah, I can smell it from here. 06:42.666 --> 06:44.433 align:start position:20% line:79.33% size:35% That's quite a shaver, Daisuke. 06:44.500 --> 06:46.366 align:start position:10% line:79.33% size:22.5% (Daisuke) Yeah, well, when I was a kid, 06:46.433 --> 06:48.000 align:start position:10% line:79.33% size:37.5% every household had one of these. 06:48.066 --> 06:50.733 align:start position:10% line:79.33% size:40% My grandma would make me shave this 06:50.800 --> 06:53.566 align:start position:10% line:79.33% size:42.5% every time, right before the meal. Really? 06:53.633 --> 06:56.500 align:start position:10% line:79.33% size:52.5% Yeah, but now they're preshaved and sold in packages. 06:56.566 --> 06:58.266 align:start position:10% line:84.67% size:67.5% But this is the real thing. 07:01.433 --> 07:04.966 align:start position:10% line:79.33% size:12.5% Mmmm! I wish my grandma was here. 07:05.033 --> 07:07.333 align:start position:10% line:79.33% size:22.5% (Daisuke) Oh, look at these! 07:07.400 --> 07:09.500 align:start position:10% line:79.33% size:80% These are fermented katsuo guts. Wonderful! 07:09.566 --> 07:11.066 align:start position:10% line:68.67% size:50% Fermented fish guts? 07:11.133 --> 07:12.800 align:start position:30% line:79.33% size:42.5% Yeah, you had it; you loved it. 07:12.866 --> 07:15.066 align:start position:20% line:79.33% size:57.5% I just didn't tell you what it was. 07:15.133 --> 07:17.966 align:start position:10% line:79.33% size:42.5% I appreciate your not telling me what it was. 07:18.033 --> 07:20.633 align:start position:10% line:74% size:15% (Rudy) At the Makurazaki Fishing Center, you can 07:20.700 --> 07:23.700 align:start position:10% line:79.33% size:70% grill your own Bonito with a little guidance from an expert. 07:23.766 --> 07:25.866 align:start position:10% line:79.33% size:60% Straw! I've never cooked with straw before. 07:25.933 --> 07:28.300 align:start position:10% line:79.33% size:55% This is going to go up like a house afire. 07:31.733 --> 07:33.733 align:start position:10% line:84.67% size:60% Okay, we're ready. Okay. 07:33.800 --> 07:37.633 align:start position:10% line:79.33% size:67.5% Wouldn't charcoal have been easier. I don't know. 07:37.700 --> 07:40.500 align:start position:10% line:84.67% size:52.5% How am I doing? Okay? 07:40.566 --> 07:42.800 align:start position:10% line:79.33% size:42.5% Okay? Good. Okay. More straw? 07:42.866 --> 07:45.666 align:start position:10% line:79.33% size:12.5% Okay. This is a 2-man job. 07:48.166 --> 07:50.266 align:start position:10% line:84.67% size:50% I don't want my hair 07:50.333 --> 07:52.666 align:start position:10% line:84.67% size:75% to catch on fire, so I'm back. 07:52.733 --> 07:54.666 align:start position:10% line:84.67% size:75% Whew! Smoke gets in your eyes. 07:54.733 --> 07:58.200 align:start position:10% line:79.33% size:30% Put the fish in the ice water? 07:58.266 --> 08:00.700 align:start position:10% line:84.67% size:72.5% Never done that before. Okay? 08:00.766 --> 08:02.800 align:start position:10% line:84.67% size:60% Are you sure about this? 08:05.766 --> 08:08.566 align:start position:10% line:84.67% size:80% Oh, I see, we're having sashimi, 08:08.633 --> 08:11.800 align:start position:10% line:79.33% size:45% that's why we just seared the outside. 08:11.866 --> 08:14.600 align:start position:10% line:79.33% size:52.5% Who seared that fish? Clearly an expert! 08:14.666 --> 08:17.700 align:start position:10% line:79.33% size:70% It's okay? (man) Hai. (Rudy) "Hai" by the way, means "yes." 08:17.766 --> 08:20.933 align:start position:10% line:79.33% size:42.5% Hai. May I taste? (an) Hai. 08:26.100 --> 08:27.733 align:start position:10% line:84.67% size:37.5% Mmmmmm. Um-hum. 08:30.600 --> 08:32.600 align:start position:10% line:74% size:15% (Rudy) Japan straddles the "Ring of Fire," 08:32.666 --> 08:35.100 align:start position:10% line:84.67% size:62.5% a seismically active belt 08:35.166 --> 08:38.233 align:start position:10% line:79.33% size:70% that runs around the Pacific Ocean from Chili to New Zealand. 08:38.300 --> 08:40.800 align:start position:10% line:84.67% size:55% Kyushu has 9 volcanoes 08:40.866 --> 08:44.100 align:start position:10% line:79.33% size:55% and hundreds of onsen, or hot springs. 08:44.166 --> 08:47.833 align:start position:10% line:79.33% size:55% The sands at the beach in the town of Ibusuki 08:47.900 --> 08:50.233 align:start position:10% line:79.33% size:42.5% are naturally hot and thought to have 08:50.300 --> 08:51.933 align:start position:10% line:79.33% size:17.5% healing and rejuvenating qualities-- 08:52.000 --> 08:53.733 align:start position:10% line:79.33% size:62.5% everything from improving circulation 08:53.800 --> 08:55.700 align:start position:10% line:79.33% size:52.5% to treating arthritis to beauty treatment. 08:55.766 --> 08:59.033 align:start position:10% line:84.67% size:75% We've opted for a private spa. 08:59.100 --> 09:03.300 align:start position:10% line:79.33% size:72.5% Daisuke insists it will relax us and prepare us for dinner. 09:07.333 --> 09:10.033 align:start position:10% line:79.33% size:62.5% This is getting very hot, Daisuke Utagawa. 09:10.100 --> 09:13.466 align:start position:30% line:79.33% size:35% Rudy, this is good for you. 09:13.533 --> 09:16.300 align:start position:10% line:79.33% size:65% Hmm. I guess I should just relax and enjoy it. Right? 09:16.366 --> 09:19.333 align:start position:40% line:84.67% size:12.5% Hmm. 09:19.400 --> 09:21.633 align:start position:10% line:79.33% size:70% Daisuke,I can't stay in here one more minute. 09:21.700 --> 09:24.833 align:start position:10% line:79.33% size:72.5% I am so hot, and I can't move my arms. I can't get out. 09:24.900 --> 09:26.700 align:start position:10% line:84.67% size:67.5% How do you get out of here? 09:26.766 --> 09:28.600 align:start position:30% line:79.33% size:40% Rudy, we have to be rejuvenated 09:28.666 --> 09:30.566 align:start position:20% line:79.33% size:37.5% to eat lots of katsuobushi tonight. 09:30.633 --> 09:32.866 align:start position:10% line:79.33% size:55% Another minute in here and I will be tonight's dinner! 09:32.933 --> 09:34.766 align:start position:30% line:84.67% size:40% [Daisuke laughs] 09:34.833 --> 09:37.166 align:start position:10% line:79.33% size:57.5% (Daisuke) Look at that! (Rudy) Oh this is beautiful. 09:37.233 --> 09:39.533 align:start position:10% line:84.67% size:20% Arigato. 09:39.600 --> 09:44.433 align:start position:20% line:79.33% size:52.5% What we have here is katsuo from A to Z. 09:44.500 --> 09:47.366 align:start position:30% line:79.33% size:35% Now, yours is katsuo sashimi, 09:47.433 --> 09:50.566 align:start position:20% line:79.33% size:45% essentially sliced katsuo meat, it's tataki. 09:50.633 --> 09:54.433 align:start position:20% line:79.33% size:40% And this one has katsuobushi broth in it. 09:54.500 --> 09:56.266 align:start position:30% line:79.33% size:42.5% Now, you remember how much work 09:56.333 --> 09:57.700 align:start position:20% line:79.33% size:55% that went into making katsuobushi. 09:57.766 --> 09:59.800 align:start position:10% line:84.67% size:55% And how long it takes. 09:59.866 --> 10:02.600 align:start position:20% line:84.67% size:57.5% And the result is this 10:02.666 --> 10:03.666 align:start position:20% line:79.33% size:60% exquisitely, deceptively simple dish. 10:07.500 --> 10:10.666 align:start position:10% line:84.67% size:60% Mm. This is really good. 10:10.733 --> 10:13.133 align:start position:20% line:79.33% size:52.5% Yeah. Rudy, you know what umami is, right? 10:13.200 --> 10:15.033 align:start position:10% line:79.33% size:20% It means something savory. 10:15.100 --> 10:16.966 align:start position:20% line:79.33% size:40% Well, to me it's this textural savoriness 10:17.033 --> 10:19.466 align:start position:20% line:79.33% size:42.5% that you feel in back of your palate. 10:19.533 --> 10:22.366 align:start position:10% line:79.33% size:72.5% It's the kind of taste that makes you want to have 10:22.433 --> 10:24.266 align:start position:20% line:79.33% size:37.5% another bite, then another bite. 10:24.333 --> 10:27.066 align:start position:20% line:79.33% size:50% It's actually a type of amino acid, the umami. 10:27.133 --> 10:30.233 align:start position:10% line:79.33% size:65% Your body knows that it's good for you so it craves it. 10:30.300 --> 10:31.933 align:start position:10% line:79.33% size:45% It's a good thing. That's right. 10:32.000 --> 10:33.766 align:start position:40% line:79.33% size:42.5% And I'm going to have another bite. 10:39.366 --> 10:42.466 align:start position:10% line:74% size:15% (Rudy) The Japanese aesthetic reigns supreme 10:42.533 --> 10:45.033 align:start position:10% line:79.33% size:55% at the Senganen Garden near Kagoshima. 10:49.300 --> 10:53.100 align:start position:10% line:79.33% size:70% The garden was the residence of the Shimazu clan, 10:53.166 --> 10:55.733 align:start position:10% line:79.33% size:67.5% a powerful family who ruled this peninsula known as Satsuma. 10:59.066 --> 11:02.600 align:start position:10% line:79.33% size:77.5% Far away from the Tokyo shogun, the Satsuma people enjoyed 11:02.666 --> 11:05.866 align:start position:10% line:79.33% size:72.5% greater freedom than in other feudal kingdoms in Japan. 11:05.933 --> 11:11.233 align:start position:10% line:79.33% size:77.5% Back in the time when this area was ruled by Satsuma clan, 11:11.300 --> 11:14.333 align:start position:10% line:79.33% size:67.5% they developed a particular language, a dialect. 11:14.400 --> 11:17.133 align:start position:10% line:79.33% size:47.5% It's so different-- if I hear it today, 11:17.200 --> 11:19.533 align:start position:10% line:79.33% size:60% I wouldn't have any idea what they're talking about. 11:19.600 --> 11:22.200 align:start position:10% line:79.33% size:42.5% And they did this to weed out the spies. 11:22.266 --> 11:24.933 align:start position:10% line:84.67% size:55% How very, very clever. 11:25.000 --> 11:29.166 align:start position:10% line:84.67% size:67.5% From the 1630's until 1853, 11:29.233 --> 11:32.766 align:start position:10% line:79.33% size:67.5% when Admiral Perry appeared in Tokyo's harbor demanding 11:32.833 --> 11:36.433 align:start position:10% line:79.33% size:77.5% open trade, Japan was "sakoku," or a locked country. 11:36.500 --> 11:39.166 align:start position:10% line:79.33% size:72.5% Trade was prohibited and many of the traditional foods 11:39.233 --> 11:41.600 align:start position:10% line:79.33% size:40% became perfected during this period 11:41.666 --> 11:44.300 align:start position:10% line:79.33% size:70% when no interaction with the outside world was permitted. 11:44.366 --> 11:46.533 align:start position:10% line:79.33% size:40% With the arrival of Western powers, 11:46.600 --> 11:49.200 align:start position:10% line:79.33% size:40% a change in diet slowly occurred. 11:49.266 --> 11:53.300 align:start position:10% line:79.33% size:60% For a long time fish and vegetables were the main diet. 11:53.366 --> 11:56.300 align:start position:10% line:79.33% size:52.5% Some Buddhist leaders even outlawed meat products, 11:56.366 --> 11:59.266 align:start position:10% line:79.33% size:67.5% though the general populace never completely complied. 11:59.333 --> 12:02.733 align:start position:10% line:79.33% size:60% After the Western powers arrived, meat became popular. 12:02.800 --> 12:06.333 align:start position:10% line:79.33% size:80% Today Japan produces the world's best beef called wagyu. 12:06.400 --> 12:08.833 align:start position:10% line:10% size:62.5% [Daisuke speaks Japanese] 12:16.433 --> 12:19.066 align:start position:10% line:79.33% size:15% (Rudy) What makes wagyu special? 12:19.133 --> 12:22.266 align:start position:10% line:74% size:22.5% (Daisuke) Well, wagyu is known for its naturally marbled meat. 12:22.333 --> 12:24.433 align:start position:10% line:84.67% size:62.5% The lineage is important. 12:24.500 --> 12:27.466 align:start position:10% line:79.33% size:80% You should be able to trace back at least 3 generations. 12:27.533 --> 12:29.333 align:start position:50% line:79.33% size:37.5% This is quite an operation. 12:29.400 --> 12:31.433 align:start position:30% line:79.33% size:37.5% Well, just like everything else, 12:31.500 --> 12:34.733 align:start position:10% line:79.33% size:55% raising wagyu in Japan there's a lot of great care 12:34.800 --> 12:37.200 align:start position:10% line:84.67% size:80% and attention that goes into it. 12:37.266 --> 12:40.100 align:start position:10% line:79.33% size:67.5% I mean, the water is coming from the nearby stream, 12:40.166 --> 12:42.366 align:start position:10% line:84.67% size:57.5% the feed is top secret, 12:42.433 --> 12:44.900 align:start position:10% line:79.33% size:72.5% and creating this environment is a lot of effort. 12:44.966 --> 12:47.566 align:start position:10% line:79.33% size:47.5% Miyaji-san tells me they're cared for 12:47.633 --> 12:50.100 align:start position:10% line:79.33% size:50% like they're members of his family. 12:50.166 --> 12:52.666 align:start position:10% line:74% size:15% (Rudy) You know, there's this, I think maybe 12:52.733 --> 12:54.933 align:start position:10% line:79.33% size:57.5% it's a myth in America, that wagyu beef, 12:55.000 --> 12:56.866 align:start position:10% line:79.33% size:27.5% they listen to Beethoven all day, 12:56.933 --> 12:58.800 align:start position:10% line:79.33% size:67.5% they're massaged every day. Is that a myth? 12:58.866 --> 13:07.433 align:start position:10% line:84.67% size:47.5% [speaking Japanese] 13:13.566 --> 13:16.533 align:start position:10% line:79.33% size:42.5% Actually, he says some farmers do that. 13:16.600 --> 13:20.966 align:start position:10% line:79.33% size:75% The goal is to make them happy and relaxed, so whatever works. 13:21.033 --> 13:23.633 align:start position:10% line:74% size:15% (Rudy) These look like very chillin' cows, I gotta say. 13:23.700 --> 13:25.866 align:start position:10% line:84.67% size:62.5% They look pretty relaxed. 13:25.933 --> 13:29.566 align:start position:10% line:79.33% size:75% Might there be a chance we can taste the product of his work? 13:29.633 --> 13:31.566 align:start position:10% line:84.67% size:72.5% Well, he's just told me where 13:31.633 --> 13:34.600 align:start position:10% line:79.33% size:47.5% we can try his beef in the city of Kagoshima. 13:34.666 --> 13:36.433 align:start position:10% line:79.33% size:70% Which is exactly where we're staying. That's terrific. 13:39.700 --> 13:42.633 align:start position:10% line:74% size:15% (Rudy) Kagoshima was the capitol of the Satsuma clan. 13:42.700 --> 13:46.233 align:start position:10% line:79.33% size:60% Perhaps the fiery spirit of the people grew out of their 13:46.300 --> 13:48.833 align:start position:10% line:79.33% size:75% relationship with Sakura-jima, the city's very own volcano. 13:48.900 --> 13:51.866 align:start position:10% line:79.33% size:80% Since 1955, Sakura-jima has been erupting almost every day. 13:51.933 --> 13:54.800 align:start position:10% line:79.33% size:57.5% Ash and rocks regularly spew forth and sometimes 13:54.866 --> 13:58.233 align:start position:10% line:79.33% size:55% rain down on the heads of the residents of Kagoshima. 13:58.300 --> 14:01.166 align:start position:10% line:79.33% size:57.5% Some families, who live nearest the volcano, 14:01.233 --> 14:04.566 align:start position:10% line:79.33% size:72.5% send their kids off to school with helmets on. 14:04.633 --> 14:06.166 align:start position:50% line:79.33% size:40% Ah, should we be wearing helmets? 14:06.233 --> 14:08.266 align:start position:10% line:79.33% size:40% [Daisuke laughs] No. The most 14:08.333 --> 14:11.033 align:start position:10% line:79.33% size:57.5% that's gonna happen is, you get some ash in your hair. 14:11.100 --> 14:14.633 align:start position:10% line:74% size:75% Wouldn't be a problem for me. I didn't say that. 14:14.700 --> 14:17.833 align:start position:10% line:79.33% size:77.5% Once you try this wagyu, that's all you're going to think about. 14:23.933 --> 14:26.033 align:start position:10% line:84.67% size:62.5% Here in Kagoshima this is 14:26.100 --> 14:29.000 align:start position:10% line:79.33% size:52.5% the way to eat beef-- simple, teppanyaki style. 14:29.066 --> 14:32.100 align:start position:10% line:79.33% size:77.5% But when done right, it's gonna melt in your mouth. 14:32.166 --> 14:34.366 align:start position:10% line:79.33% size:15% (Rudy) I am prepared. 14:34.433 --> 14:36.666 align:start position:10% line:79.33% size:22.5% (Daisuke) What's particular about wagyu 14:36.733 --> 14:39.166 align:start position:10% line:79.33% size:52.5% is that the fat melts at lower temperature. 14:39.233 --> 14:42.166 align:start position:10% line:79.33% size:50% In fact, it melts at our body temperature, so when 14:42.233 --> 14:45.300 align:start position:10% line:79.33% size:62.5% you put it in your mouth, it kind of melts away. 14:45.366 --> 14:47.733 align:start position:10% line:79.33% size:45% And obviously it's really sweet fat, 14:47.800 --> 14:50.300 align:start position:10% line:79.33% size:40% and the meat has that intense beef flavor. 14:50.366 --> 14:51.866 align:start position:10% line:79.33% size:15% (Rudy) This is like performance art, 14:51.933 --> 14:53.700 align:start position:10% line:84.67% size:75% she's clearly got a plan here. 14:53.766 --> 14:55.966 align:start position:10% line:79.33% size:40% This is not just taking it off the grill 14:56.033 --> 14:57.733 align:start position:10% line:84.67% size:72.5% and slopping it on the plate. 14:57.800 --> 15:01.000 align:start position:10% line:79.33% size:22.5% (Daisuke) It's like a ballet of meat. 15:01.066 --> 15:02.500 align:start position:10% line:79.33% size:15% (Rudy) Ballet of beef! [laughs] 15:06.900 --> 15:10.433 align:start position:10% line:84.67% size:62.5% [Daisuke speaks Japanese] 15:10.500 --> 15:13.200 align:start position:20% line:84.67% size:52.5% She said we can eat. 15:13.266 --> 15:16.966 align:start position:20% line:79.33% size:37.5% Let's have one without anything first. 15:17.033 --> 15:20.633 align:start position:30% line:79.33% size:40% Whoo. So you get the meat flavor. 15:20.700 --> 15:22.700 align:start position:10% line:79.33% size:60% You get the meat flavor, without having to chew! 15:22.766 --> 15:24.400 align:start position:30% line:79.33% size:40% [Daisuke laughs] There you go. 15:24.466 --> 15:26.500 align:start position:10% line:79.33% size:15% That's how tender it is. 15:26.566 --> 15:29.400 align:start position:10% line:79.33% size:37.5% Very luxurious, just a great steak flavor. 15:29.466 --> 15:31.833 align:start position:10% line:79.33% size:37.5% Boy, this is... (Daisuke) Mmm. 15:31.900 --> 15:35.500 align:start position:30% line:79.33% size:42.5% Here's a term for you, "mechauma," 15:35.566 --> 15:38.200 align:start position:10% line:79.33% size:40% (Rudy) Mechauma. (Daisuke) Yeah. Which means just 15:38.266 --> 15:40.833 align:start position:10% line:79.33% size:75% amazingly good, or explosively good, or... (Rudy) Mechauma. 15:40.900 --> 15:43.766 align:start position:10% line:74% size:22.5% (Daisuke) You know what I love about wagyu? 15:43.833 --> 15:47.800 align:start position:10% line:79.33% size:57.5% Is that I don't have to eat too much of it. 15:47.866 --> 15:51.466 align:start position:10% line:79.33% size:45% Just a few pieces, and I'm completely satisfied. 15:51.533 --> 15:56.233 align:start position:10% line:68.67% size:70% This is without a doubt, the best beef I've had in my life. 15:56.300 --> 15:59.500 align:start position:10% line:79.33% size:52.5% (Daisuke) ♪ Whoooo. ♪ (Rudy) You should bring your 15:59.566 --> 16:02.033 align:start position:10% line:79.33% size:75% kids here, that would be their favorite part. [Daisuke laughs] 16:02.100 --> 16:04.233 align:start position:10% line:79.33% size:15% (Rudy) To up the odds of getting 16:04.300 --> 16:07.133 align:start position:10% line:79.33% size:47.5% clunked on the head with a volcanic rock, we're 16:07.200 --> 16:09.066 align:start position:10% line:79.33% size:60% traveling across the bay that surrounds Sakura-jima. 16:09.133 --> 16:13.533 align:start position:10% line:79.33% size:52.5% Visitors can roam the lava fields beneath the giant 16:13.600 --> 16:16.333 align:start position:10% line:79.33% size:57.5% and see the destruction wrought by eruptions. 16:21.833 --> 16:25.400 align:start position:10% line:10% size:80% At Kagoshima Bay, another unsung hero of Japanese cuisine 16:25.466 --> 16:29.666 align:start position:10% line:10% size:45% is harvesting fish at his buri farm. 16:29.733 --> 16:33.466 align:start position:10% line:74% size:22.5% (Daisuke) Kyushu is really well-known for a fish called buri. 16:33.533 --> 16:36.166 align:start position:10% line:79.33% size:57.5% It's called yellowtail, or amberjack in the states. 16:36.233 --> 16:38.866 align:start position:10% line:79.33% size:57.5% You know, Japanese have long understood 16:38.933 --> 16:41.066 align:start position:10% line:84.67% size:75% the importance of aquaculture, 16:41.133 --> 16:44.833 align:start position:10% line:79.33% size:77.5% and sustainable farming really, and buri is a perfect example. 16:44.900 --> 16:47.166 align:start position:10% line:79.33% size:60% (Rudy) How many fish are in this holding pen? 16:47.233 --> 16:49.600 align:start position:10% line:84.67% size:52.5% And how old are they? 16:49.666 --> 16:54.100 align:start position:10% line:74% size:22.5% (Daisuke) There are about 5,000 fish in there, and they're a year old. 16:54.166 --> 16:56.633 align:start position:10% line:79.33% size:35% At 2 years old they're shipped out. 16:56.700 --> 16:59.766 align:start position:10% line:79.33% size:27.5% [both speak Japanese] 17:03.733 --> 17:05.500 align:start position:10% line:79.33% size:22.5% (Daisuke) He says mostly America. 17:05.566 --> 17:07.866 align:start position:30% line:84.67% size:40% America? Really? 17:07.933 --> 17:11.566 align:start position:10% line:74% size:15% (Rudy) Every two days he feeds his fish. What is in this feed? 17:11.633 --> 17:15.600 align:start position:10% line:74% size:22.5% (Daisuke) Mainly fish meal, but what's particular about his feed 17:15.666 --> 17:19.433 align:start position:10% line:79.33% size:72.5% is he uses "kurozu," which is black vinegar made locally. 17:19.500 --> 17:21.933 align:start position:10% line:79.33% size:40% Black vinegar. Is this unique to his mix? 17:22.000 --> 17:24.166 align:start position:10% line:79.33% size:50% (Kobayashi-san) Hai. (Rudy) It is. 17:24.233 --> 17:26.533 align:start position:10% line:79.33% size:22.5% (Daisuke) Well, he told me that 17:26.600 --> 17:30.100 align:start position:10% line:79.33% size:75% after trial and error he found the black vinegar to be really 17:30.166 --> 17:32.466 align:start position:10% line:79.33% size:72.5% effective in keeping the fish very healthy. 17:32.533 --> 17:36.600 align:start position:10% line:79.33% size:62.5% And he says he noticed it the first day, that the fish 17:36.666 --> 17:39.366 align:start position:10% line:79.33% size:47.5% were more vigorous, and also it tastes good. 17:39.433 --> 17:42.700 align:start position:10% line:79.33% size:15% (Rudy) It is tying on the feedbag time! 17:42.766 --> 17:45.433 align:start position:10% line:74% size:22.5% (Daisuke) Look at that-- they are so fast! Whoo! 17:49.566 --> 17:52.233 align:start position:10% line:10% size:60% (Rudy) The black vinegar that these fish eat 17:52.300 --> 17:55.300 align:start position:10% line:10% size:70% comes from a vinegar factory not far away. 17:55.366 --> 17:58.300 align:start position:20% line:10% size:60% Black vinegar is famous in this area. 17:58.366 --> 18:01.266 align:start position:10% line:79.33% size:65% There are four things that make this vinegar special: 18:01.333 --> 18:03.300 align:start position:10% line:79.33% size:37.5% a warm climate, first-class rice, 18:03.366 --> 18:06.233 align:start position:10% line:84.67% size:70% the water, and ceramic jars. 18:06.300 --> 18:09.000 align:start position:10% line:79.33% size:70% Ceramics have a long history here in Satsuma. 18:09.066 --> 18:11.433 align:start position:10% line:79.33% size:77.5% I can already smell it Daisuke, it's 4 feet away. 18:11.500 --> 18:13.433 align:start position:10% line:79.33% size:60% Oh, it smells wonderful. I can taste it. 18:16.100 --> 18:18.366 align:start position:10% line:84.67% size:47.5% Oh! Oh my goodness. 18:18.433 --> 18:21.100 align:start position:10% line:84.67% size:80% You could drink this in a glass. 18:21.166 --> 18:23.866 align:start position:10% line:79.33% size:20% Oh, wow! This is as complex as good wine. 18:23.933 --> 18:26.400 align:start position:10% line:79.33% size:72.5% Oh my god, this is fantastic. (Rudy) It tastes like sherry. 18:26.466 --> 18:28.500 align:start position:10% line:84.67% size:77.5% It's like the honey of vinegar. 18:28.566 --> 18:31.200 align:start position:10% line:79.33% size:67.5% How long has he been making vinegar? Is it in the family? 18:31.266 --> 18:35.400 align:start position:10% line:10% size:62.5% [Daisuke speaks Japanese] 18:35.466 --> 18:38.533 align:start position:10% line:10% size:75% [Takemoto-san speaks Japanese] 18:38.600 --> 18:40.066 align:start position:10% line:10% size:60% (Daisuke) Third. He says third generation. 18:40.133 --> 18:41.900 align:start position:20% line:79.33% size:50% Third generation-- I don't think 18:41.966 --> 18:43.800 align:start position:10% line:79.33% size:70% there's a first generation making anything 18:43.866 --> 18:46.566 align:start position:10% line:79.33% size:67.5% in this country, it's...at least the food products here 18:46.633 --> 18:48.666 align:start position:20% line:79.33% size:60% have this family history that's very impressive. 18:48.733 --> 18:50.766 align:start position:10% line:79.33% size:62.5% Sure, if you want to make something really good... 18:50.833 --> 18:52.233 align:start position:10% line:74% size:15% (Rudy) Practice, practice, practice. (Daisuke) There you go. 18:52.300 --> 18:54.966 align:start position:10% line:79.33% size:62.5% Well you know, vinegar is all the craze now-- 18:55.033 --> 18:56.933 align:start position:10% line:79.33% size:65% people drink vinegar-based drinks all the time 18:57.000 --> 18:59.600 align:start position:10% line:79.33% size:57.5% to improve their health and so on. 18:59.666 --> 19:02.533 align:start position:10% line:74% size:35% Me, I just eat Buri sashimi raised with vinegar, and I feel great! 19:05.800 --> 19:08.366 align:start position:10% line:84.67% size:55% How civilized is this? 19:08.433 --> 19:11.433 align:start position:20% line:79.33% size:67.5% You know, coming to Japan, this is the first time 19:11.500 --> 19:14.100 align:start position:40% line:79.33% size:37.5% I've heard this referred to as buri, 19:14.166 --> 19:16.600 align:start position:10% line:79.33% size:67.5% because in the states it's either amberjack or yellowtail. 19:16.666 --> 19:18.766 align:start position:30% line:79.33% size:30% This is an interesting new word. 19:18.833 --> 19:21.466 align:start position:10% line:79.33% size:37.5% Well, buri is-- what it ends up being buri, 19:21.533 --> 19:24.133 align:start position:10% line:79.33% size:72.5% the largest size of this fish is called buri. 19:24.200 --> 19:26.500 align:start position:10% line:79.33% size:40% Hamachi and buri is essentially the same fish, 19:26.566 --> 19:28.500 align:start position:10% line:84.67% size:65% expect Hamachi is smaller. 19:28.566 --> 19:30.700 align:start position:10% line:79.33% size:62.5% This is one of those fish that changes its... 19:30.766 --> 19:32.566 align:start position:10% line:74% size:15% (Rudy) Changes its name? No. (Daisuke) As it grows. 19:32.633 --> 19:34.833 align:start position:10% line:79.33% size:50% Yeah, there's like 3 or 4, 5 names 19:34.900 --> 19:36.600 align:start position:10% line:84.67% size:67.5% depending on where you are. 19:36.666 --> 19:38.733 align:start position:10% line:79.33% size:52.5% But it always ends up being buri. 19:38.800 --> 19:41.266 align:start position:10% line:79.33% size:77.5% This is gonna be good. I always say it's gonna be good. 19:41.333 --> 19:43.633 align:start position:10% line:74% size:15% (Rudy) You always say it's gonna be good, and so far you're right. 19:43.700 --> 19:45.766 align:start position:10% line:79.33% size:65% (Daisuke) Oh look at that! (Rudy) That is beautiful. 19:45.833 --> 19:48.100 align:start position:10% line:84.67% size:37.5% (Daisuke) Whoa! 19:48.166 --> 19:50.633 align:start position:10% line:79.33% size:35% So how good is Mr. Kobayashi's buri? 19:52.400 --> 19:54.066 align:start position:30% line:84.67% size:30% Delicious. 19:54.133 --> 19:56.233 align:start position:10% line:84.67% size:42.5% Fantastic. Right? 19:56.300 --> 19:57.966 align:start position:10% line:84.67% size:77.5% It is the filet mignon of fish, 19:58.033 --> 20:00.200 align:start position:30% line:84.67% size:60% it's unbelievably good. 20:00.266 --> 20:03.166 align:start position:10% line:79.33% size:70% You see, essentially this is sliced raw fish. 20:03.233 --> 20:05.300 align:start position:10% line:79.33% size:60% Simple things are really difficult to do. 20:05.366 --> 20:09.200 align:start position:10% line:79.33% size:80% You have to put in a lot of work and care into it. 20:09.266 --> 20:12.200 align:start position:10% line:79.33% size:77.5% So beautifully presented, which is I think, a hallmark of Japan. 20:12.266 --> 20:15.100 align:start position:10% line:79.33% size:75% Yeah, well you know, hard work by the fish monger, 20:15.166 --> 20:17.200 align:start position:10% line:84.67% size:77.5% hard work by the fish producer. 20:17.266 --> 20:20.300 align:start position:10% line:79.33% size:60% And itamae, or the cook, has to respect that, 20:20.366 --> 20:23.366 align:start position:10% line:84.67% size:72.5% and he has to put in his bit. 20:23.433 --> 20:25.933 align:start position:10% line:79.33% size:55% Plus nobody would want to eat raw fish 20:26.000 --> 20:28.800 align:start position:10% line:79.33% size:62.5% if it didn't look pretty. (Rudy) That could be true. 20:28.866 --> 20:31.500 align:start position:10% line:74% size:62.5% (Daisuke) I'm going to do the first shabu-shabu for you. (Rudy) Okay. 20:31.566 --> 20:33.866 align:start position:10% line:79.33% size:47.5% You just kind of... (Rudy) Swish it through? 20:33.933 --> 20:36.433 align:start position:10% line:74% size:22.5% (Daisuke) Swirl it in there, I think that's good. 20:36.500 --> 20:39.700 align:start position:10% line:79.33% size:60% Now take that and dip it in there, and eat it. 20:39.766 --> 20:41.433 align:start position:10% line:79.33% size:57.5% (Rudy) Okay. Thank you. (Daisuke) I'll make my own. 20:44.800 --> 20:47.700 align:start position:30% line:79.33% size:40% Man! Umm. Melts in your mouth! 20:50.733 --> 20:52.966 align:start position:10% line:79.33% size:15% (Rudy) Nature is revered in Kyushu. 20:53.033 --> 20:55.600 align:start position:10% line:84.67% size:77.5% The wood that smokes the bonito 20:55.666 --> 20:58.933 align:start position:10% line:79.33% size:32.5% and the water that feeds the Wagyu beef come 20:59.000 --> 21:01.166 align:start position:10% line:79.33% size:62.5% from the mountains around Kagoshima and its scenic bay. 21:07.733 --> 21:10.933 align:start position:10% line:79.33% size:70% The more I learn about Japan and taste the cuisine, 21:11.000 --> 21:13.400 align:start position:10% line:79.33% size:62.5% the more I appreciate how reverence for nature 21:13.466 --> 21:15.066 align:start position:10% line:84.67% size:77.5% informs the Japanese aesthetic. 21:15.133 --> 21:18.066 align:start position:10% line:84.67% size:77.5% The celebration of the seasons, 21:18.133 --> 21:21.533 align:start position:10% line:79.33% size:42.5% the first bonito, the spring blossoms, 21:21.600 --> 21:25.233 align:start position:10% line:79.33% size:52.5% all reflect a simple, transient beauty. 21:25.300 --> 21:28.900 align:start position:10% line:79.33% size:62.5% Wabi-sabi is everywhere-- in the frame of a temple gate 21:28.966 --> 21:31.033 align:start position:10% line:84.67% size:60% or in a bite of sashimi. 21:33.633 --> 21:36.333 align:start position:10% line:84.67% size:65% [rhythmic jazz/rock plays] 21:43.500 --> 21:45.900 align:start position:10% line:79.33% size:32.5% Okay Daisuke, what's for dinner tonight? 21:45.966 --> 21:48.333 align:start position:10% line:79.33% size:22.5% (Daisuke) Just you wait, my friend. 21:48.400 --> 21:51.966 align:start position:10% line:79.33% size:72.5% So the pork from this region, they raise special kind of pork 21:52.033 --> 21:53.900 align:start position:10% line:79.33% size:40% called kurobuta, which is black pork. 21:53.966 --> 21:56.566 align:start position:10% line:84.67% size:77.5% And it's as good as wagyu beef. 21:56.633 --> 21:59.800 align:start position:10% line:79.33% size:72.5% In fact, it's so good, you'll eat it shabu-shabu style. 21:59.866 --> 22:02.600 align:start position:10% line:79.33% size:57.5% Unlike beef shabu-shabu which is hot water, 22:02.666 --> 22:05.933 align:start position:10% line:79.33% size:45% this one is broth. The idea is, 22:06.000 --> 22:10.066 align:start position:10% line:79.33% size:75% the meat is so good, you don't really need the sauce. 22:10.133 --> 22:11.333 align:start position:30% line:79.33% size:17.5% (Rudy) Oh my goodness. 22:11.400 --> 22:13.266 align:start position:10% line:79.33% size:17.5% This is plated like a rose. 22:13.333 --> 22:15.433 align:start position:10% line:79.33% size:42.5% (Rudy) I noticed. (Daisuke) So now she said 22:15.500 --> 22:17.633 align:start position:10% line:79.33% size:70% she's going to make the rose come alive in the pot. 22:17.700 --> 22:18.933 align:start position:20% line:74% size:22.5% Arigato. 22:20.200 --> 22:21.833 align:start position:10% line:79.33% size:22.5% (Daisuke) On my god! 22:24.966 --> 22:26.666 align:start position:20% line:84.67% size:20% Ummmm! 22:26.733 --> 22:29.100 align:start position:10% line:84.67% size:40% That's so sweet. 22:29.166 --> 22:33.066 align:start position:10% line:79.33% size:35% So much umami, and my god it's still going. 22:33.133 --> 22:35.700 align:start position:10% line:74% size:15% (Rudy) So fresh egg going into some of the broth. 22:35.766 --> 22:37.566 align:start position:10% line:84.67% size:47.5% Like this, quickly? 22:37.633 --> 22:40.200 align:start position:10% line:79.33% size:27.5% Quick quick quick quick. Ok. 22:40.266 --> 22:43.533 align:start position:10% line:74% size:27.5% Just dip it in there? (Daisuke) Yeah, dip it in there, and eat it. 22:43.600 --> 22:45.833 align:start position:10% line:79.33% size:15% (Rudy) Tastes like a condensed version 22:45.900 --> 22:48.700 align:start position:10% line:79.33% size:60% of the best ham and eggs I've ever had. [Daisuke laughs] 22:48.766 --> 22:50.500 align:start position:10% line:79.33% size:70% Sorry it's coming to an end, we have very little meat left. 22:50.566 --> 22:52.266 align:start position:10% line:79.33% size:25% Oh no, no, this is not the end. 22:52.333 --> 22:54.000 align:start position:10% line:84.67% size:72.5% We're going to have tonkatsu. 22:54.066 --> 22:56.133 align:start position:10% line:79.33% size:45% That's another way of eating this. 22:56.200 --> 22:59.266 align:start position:10% line:74% size:20% You know "ton" means pork, "katsu" comes from the word cutlet. 22:59.333 --> 23:02.500 align:start position:10% line:74% size:15% (Rudy) We have a pork cutlet yet to come? (Daisuke) Oh, yeah. 23:02.566 --> 23:06.100 align:start position:10% line:79.33% size:22.5% (Daisuke) So the way you cook it is that 23:06.166 --> 23:09.566 align:start position:10% line:79.33% size:80% first you put the breaded cutlet into a high heat oil, 23:09.633 --> 23:11.800 align:start position:10% line:79.33% size:65% then you just sort of sear the outside, 23:11.866 --> 23:14.200 align:start position:10% line:79.33% size:62.5% make the outside crunchy, then you move that 23:14.266 --> 23:16.666 align:start position:10% line:79.33% size:65% to a lower temperature oil and cook the meat. 23:16.733 --> 23:20.200 align:start position:10% line:79.33% size:70% This way inside stays really juicy, and outside has 23:20.266 --> 23:23.333 align:start position:10% line:79.33% size:70% this nice crust, almost like you're biting into a croissant. 23:23.400 --> 23:25.300 align:start position:10% line:79.33% size:55% (Rudy) Oh my goodness. (Daisuke) Domo arigato. 23:25.366 --> 23:28.233 align:start position:10% line:79.33% size:15% (Rudy) Oh my goodness! 23:28.300 --> 23:31.333 align:start position:10% line:74% size:22.5% (Daisuke) You see the whole point of cooking this way, 23:31.400 --> 23:34.200 align:start position:10% line:79.33% size:67.5% is to bring out the natural beauty that's hidden inside it. 23:34.266 --> 23:37.066 align:start position:20% line:79.33% size:25% We are in wabi-sabi pork heaven. 23:37.133 --> 23:39.966 align:start position:10% line:79.33% size:17.5% You can say that again! 23:40.033 --> 23:42.766 align:start position:10% line:74% size:15% (Rudy) I need no encouragement to love Japanese food. 23:46.200 --> 23:50.233 align:start position:10% line:79.33% size:55% But once you have seen the coast of Kyushu 23:50.300 --> 23:52.866 align:start position:10% line:79.33% size:55% with its fiery beaches and rugged fishing villages... 23:55.333 --> 23:59.666 align:start position:10% line:79.33% size:72.5% Once you have visited coastal shrines and traditional gardens 23:59.733 --> 24:03.566 align:start position:10% line:79.33% size:62.5% and absorbed the Japanese aesthetic... you can 24:03.633 --> 24:07.100 align:start position:10% line:79.33% size:70% better appreciate the dishes sprung from this bounty. 24:07.166 --> 24:09.033 align:start position:30% line:84.67% size:30% Delicious! 24:09.100 --> 24:10.800 align:start position:30% line:84.67% size:32.5% My goodness! 24:10.866 --> 24:12.666 align:start position:30% line:84.67% size:40% [Daisuke laughs] 24:20.466 --> 24:24.600 align:start position:10% line:74% size:15% (Rudy) And having seen the work of the people: their diligence, 24:24.666 --> 24:27.833 align:start position:10% line:79.33% size:55% the care and precision that goes into each ingredient, 24:27.900 --> 24:31.466 align:start position:10% line:79.33% size:45% I have new respect for this island 24:31.533 --> 24:36.466 align:start position:10% line:79.33% size:47.5% and its simple, but oh so very complex cuisine. 24:36.533 --> 24:39.566 align:start position:10% line:74% size:15% (Rudy) Would you thank for spending time with us and showing us? 24:39.633 --> 24:42.266 align:start position:10% line:84.67% size:62.5% [Daisuke speaks Japanese] 24:44.900 --> 24:48.100 align:start position:10% line:74% size:22.5% (Daisuke) Now this is shochu, it's actually 24:48.166 --> 24:51.400 align:start position:10% line:79.33% size:65% a Satsuma shochu, which is made from Satsuma potatoes. 24:51.466 --> 24:52.800 align:start position:10% line:79.33% size:55% From the local potato. (Daisuke) That's right. 24:52.866 --> 24:55.100 align:start position:10% line:84.67% size:20% Alright. 24:55.166 --> 24:57.900 align:start position:10% line:79.33% size:50% That is some potato. (Daisuke) Yup. 24:57.966 --> 25:00.800 align:start position:10% line:79.33% size:60% I gotta tell you, I hate to leave Japan tomorrow, 25:00.866 --> 25:03.433 align:start position:10% line:79.33% size:77.5% but have they got any good food at the airport? 25:03.500 --> 25:05.466 align:start position:20% line:79.33% size:50% Actually, there is a convenience store 25:05.533 --> 25:07.800 align:start position:20% line:79.33% size:60% right inside the airport and they have great food. 25:07.866 --> 25:09.466 align:start position:30% line:79.33% size:32.5% We can have take-away. 25:09.533 --> 25:11.666 align:start position:10% line:79.33% size:20% Why am I not surprised? 25:11.733 --> 25:14.866 align:start position:10% line:79.33% size:62.5% You think it's as good as the stuff we've had so far? 25:14.933 --> 25:16.900 align:start position:40% line:84.67% size:50% Sure. This is Japan! 25:16.966 --> 25:19.033 align:start position:10% line:79.33% size:52.5% Well, here is a toast to "Taste of Japan." 25:19.100 --> 25:20.833 align:start position:10% line:84.67% size:42.5% Kampai! To Japan! 25:25.933 --> 25:28.833 align:start position:10% line:10% size:70% (woman) For more information on the places 25:28.900 --> 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:22.5% And by... 26:39.400 --> 26:41.400 align:start position:10% line:10% size:52.5% [synthesizer fanfare]