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A decade the japanese entrepreneur has been a fan of fermented fish. as was. special about fermentation is that on the one hand it's naturally healthy but on the other you can use the process to create many new flavoring. so it's something you can use to create totally new things it's a type of tool i don't 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. so mentation is a process used in kitchens around the world pickled white cabbage is a staple in ...

Better. in the past many young people left the archipelago cari to once lived abroad but now he's 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 twenty's 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 it's a quiet night at his restaurant but he doesn't mind it's been a busy summer and he's looking forward to a holiday. bac...

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 he's twenty nine and his wife is expecting their second child he feels he belongs here they are like it's first if you want to when i was in my early twenty's most of my friends live in copenhagen only one hundred four remained here. but now they're gradually returning. dealy some today. carries serves the local specialty of ferment...

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...

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 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 fre...