Page 3 - Fermented Fish News Today

A decade the japanese entrepreneur has been a fan of fermented fish. as was. special about fermentation is that on the one hand its naturally healthy but on the other you can use the process to create many new flavoring. so its something you can use to create totally new things its a type of tool i dont know. this is a very tall trend for rediscovering old traditions. explain how they work and top chefs use for mental experiments or creations. the best known for food include salad and pickles. s...

Better. in the past many young people left the archipelago cari to once lived abroad but now hes twenty nine and his wife is expecting their second child he feels he belongs here they have its first if you want to when i was in my early twentys most of my friends live in copenhagen only one hundred four remained here. so. but now they are gradually returning. dealy some of today. carry serves the local specialty of fermented fish with a layer of lamb fat mashed potatoes its a quiet night at his ...

A sense of security. because my kids and i can be close to my family it says what it among so really i would be all by myself if i had to live in denmark where this is much better. in the past many young people left the archipelago cari to once lived abroad but now hes twenty nine and his wife is expecting their second child he feels he belongs here they are like its first if you want to when i was in my early twentys most of my friends live in copenhagen only one hundred four remained here. but...

Longer at minus 82 degrees celsius. he pioneered this technique years ago in new york, where, if you bothered to ask, he wouldve proudly told you that the absolutely unbelievably sublime piece of perfect sushi you were eating was frozen. mm, delicious. >> yasuda: thank you very much. >> anthony: which is more important, the rice or the fish? >> yasuda: rice. >> anthony: or what percentage? >> anthony: rice? more important? >> yasuda: uh, about 90%. >> anthony: wow, thats -- >> yasuda: fish is a ...

This style, yasuda practiced, was about beating your opponent as quickly and as aggressively as possible. speed. every second is important. rice is getting cold. seaweed is getting soggy. fish, less than perfect temperature. look at his posture. a fighters stance. distance, knowing the perfect spot to be. moving in and out as needed. never out of position. timing, reacting to his customers pace of eating. their ever-changing desires, always ready for the next move. most people who dont understan...

Or some sake or many beers and many sakes. and, salty, savory, pickly delicious snacks that go brilliantly with alcohol. >> bartender: this is beer. >> anthony: please, yes. tomika brings me to one of them, daitoro, to meet some friends. ♪ theres kusaya, grilled, fermented fish. followed up by some skewers of beef intestine and chicken. this place is well known for motsunabe, or intestine stew with miso. so we order some of that as well. this is naga, invited along to help translate. naga runs...

As possible. speed. every second is important. rice is getting cold. seaweed is getting soggy. fish, less than perfect temperature. look at his posture. a fighters stance. distance, knowing the perfect spot to be. moving in and out as needed. never out of position. timing, reacting to his customers pace of eating. their ever-changing desires, always ready for the next move. most people who dont understand sushi, who go to a sushi bar and say, "oh, i had the best sushi last night. the fish was so...

>> bartender: this is beer. >> anthony: please, yes. tomika brings me to one of them, daitoro, to meet some friends. ♪ theres kusaya, grilled, fermented fish. followed up by some skewers of beef intestine and chicken. this place is well known for motsunabe, or intestine stew with miso. so we order some of that as well. this is naga, invited along to help translate. naga runs a custom service company but he also teaches pole dancing for men. then, theres this man, kinoko hajime. one of the best...

Are these prime fishing waters? i dont know about this. >> that blunt personali alality combined with an endless curiosity of food made the chef a global star. >> im in love. thats good. >> for decades on a nearly constant culinary tour of the world from historic rome. >> actually one of the best. >> i want that. >> reporter: to war-torn libya. >> especially a cross-mode of firing molotov cocktails. >> reporter: leading viewers off the beaten path. and challenging our appetite for the exotic. [ ...

Their ever-changing desires, always ready for the next move. most people who dont understand sushi, who go to a sushi bar and say, "oh, i had the best sushi last night. the fish was so fresh. it was right out of the ocean." >> yasuda: uh, the freshest fish, there is no taste. its just chewy, just hard. and, uh, people think, "oh, freshest should be good." but, it, it wasnt. >> anthony: yasudas menu changes constantly with what he finds in the market. and like thousands of other sushi chefs, he h...