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For the first time, Vietnam has five culinary world records recognized by both the World Records Union (WorldKings) and the World Records Association (WRA), according to the Vietnam Records Organisation (VietKings).
Represented. places where a hard-working salary man can have a beer. 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. ♪ there's 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 ...
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 fighter's 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 don't 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 oc...
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. ♪ there's 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, there's this man, kinoko hajime. one of the best known and most resp...
Longer at minus 82 degrees celsius. he pioneered this technique years ago in new york, where, if you bothered to ask, he would've 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, that's -- >> yasuda: fish is a second ingredient. the main ingredient is rice. so, my sushi is rice. [ laughter ] >> anthony: yas...