Page 104 - Soy News Today

>> masa: yeah. >> anthony: thats a lot of time. >> masa: a lot of time. >> anthony: a lot of work. a lot of pain. what was it like apprenticing here? hard? >> masa: his father was very tough. >> anthony: yeah? >> masa: very tough. at that time, his grandfather was here too. very tough. >> anthony: young masa was first hired here as an apprentice by shokunin toshiaku sugiyama. this is his son, mamoru sugyiyama, who runs sushiko today. the fourth generation to uphold the standards and family tradi...

Makings of a pretty amazing feast -- iwana, or char, were caught today in a nearby mountain stream. enormous hokkaido scallops, pulled this morning from the sea of japan, sizzle and pucker in their shells over the fire in butter and lime juice and a touch of home-brewed soy sauce. wild japanese boar hangs above the coals, radiating its sweet aroma as it cooks. look at that. >> masa: yeah. >> anthony: so how long have you all known each other? how many years? >> masa: 30 years. right? we know eac...

Tonight, the soba is paired up with slices of tender duck and green onion grilled over the irori. >> masa: nice, al dente. >> anthony: mhm. >> masa: this sobas the best soba. >> anthony: perfect. then topped by a warm dashi sauce made of soy, mirin, and a touch of sugar. >> masa: im so glad we can share with this moment with my old friend, you know? >> anthony: mm. >> masa: [ speaking japanese ] you know what that word is? >> anthony: no tell me. >> masa: once in life, this moment, we appreciate...

>> masa: sushi is the best meal. we can enjoy every single small piece, different fish. we can see the chef, right there, hes slicing, wasabi, make it, put it right here, eat. >> anthony: right. >> sugyiyama: [ speaking japanese ] >> anthony: japanese tiger prawn, octopus, and fluke sashimi. >> masa: japanese cooking, we care very much about the ki, which is fighting spirits. like this, right? >> anthony: mm-hmm. striped jack brushed with soy and sake. >> sugyiyama: [ speaking japanese ] >> masa...

Nasushiobara. his oldest brother, kazuo stayed. hes been the chef proprietor of local restaurant tsukimura for the last 30 years. kimoyaki -- eel liver dipped in a sauce of sake, soy, and mirin then grilled low and slow over charcoal. >> anthony: say, they could serve this at the french laundry. right? [ laughter ] >> catherine: i think we do. >> anthony: so back in the days of the family catering business, when he looked at his younger brother did he think, "this guys going to make something of...

Something comes of this, and i think something is going to come of this. in less than a year robert mueller has gotten more indictments, has gotten folks to plead guilty and corroborate with him, than any other investigation weve ever seen at such a rapid pace. soy would imagine there is something there. theres a lot of smoke. >> well, its nice -- >> but i do. >> i do agree, i think at the end of the day, whats going to lap if something is turned over and it becomes a political issue, which is w...

Think something is going to come of this. in less than a year robert mueller has gotten more indictments, has gotten folks to plead guilty and corroborate with him, than any other investigation weve ever seen at such a rapid pace. soy would imagine there is something there. theres a lot of smoke. >> well, its nice -- >> but i do. >> i do agree, i think at the end of the day, whats going to lap if something is turned over and it becomes a political issue, which is why i think november is so impor...

You know, i have to imagine that that is said in part to get back to cohen. i dont know of any other direct contact, but what has existed has been enough. >> just in terms of, you know, the chief of staff kelly, kind of feeling within the white house -- is it as -- i mean, i guess with giuliani out there sort of making gaffe after gaffe, thats got to have been a concern. >> i mean, its frustrating -- look, youve seen the stories about how trump is really frustrated. the reality is that, yes, tru...

Static and even all our communities that have come in. you know, weve transformed these neighborhoods that weve moved into. >> heems: its hard to make a claim for ownership when my parents moved here too, you know? theres this constant i dont want this neighborhood to be gentrified but am i gentrifying it. >> anthony: shaptra, or chili fried beef, thin panes of beef with chili oil and soy and sichuan pepper corns. sha momo, steamed dumplings stuffed with beef. there are a lot of people that youl...

Its hard to escape us in queens, which is why i like it here. >> anthony: spicy beef and tripes, boiled pig tongue and tripe marinated in sugar and soy, served cold in chile oil. >> anthony: traditional indian food at home, what about outside the house for you? >> heems: because the foods so good at home, we dont really go out to eat indian food because it was just be my mom going "i can make better dal than this." so its new york. so its like lo mein and pizza when we werent eating indian food....