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Anthony Bourdain Parts Unknown

♪ so it's no surprise that young masa once suited up for the same team at the same junior high school. ♪ i don't know if he's trying to psych the kid, but i don't think it's going to work frankly. eh, on the other hand -- >> teacher: [ speaking japanese ] [ applause ] >> anthony: you still got it, man.

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Anthony Bourdain Parts Unknown

looking good. >> masa: thank you. ah. whoo. ah. [ speaking japanese ] [ speaking japanese ] >> anthony: awesome, man, fast! an inspiration. >> masa: [ speaking japanese ] >> students: [ speaking japanese ] [ applause ] >> all: yay! >> anthony: masa takayama left

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Anthony Bourdain Parts Unknown

force. >> masa: yeah, much bigger than the universe. >> anthony: bigger than flavor? >> masa: of course. this vegetable is called fukinoto. under the ground, covered in snow. cold. then, little by little, it opens up like that. this is first sign of spring. we appreciate that. >> anthony: how do you cook this? >> masa: grill, fried, or braise it. i'm gonna grill it, little bit of oil, then a little bit of salt. this is so happy, the phases. so happy. they're going to be cooked this way. their blood is bitterness, very bitter. you need bitterness to grow. >> anthony: this is italian. agro dolce, at the end of an italian meal. >> masa: exactly. >> anthony: sweet, fat, sweet, fat, at the end of the meal, something bitter to remind you of the sadness. >> masa: this is the umami, too. that kind of sense building, i didn't know that. he taught me this kind of delicacy.

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Anthony Bourdain Parts Unknown

>> masa: this has lots of shrimp eggs, those eggs, and the fish paste is in. >> anthony: really. >> masa: very special stuff. ♪ >> anthony: did he ever think back then that you would be a success in america? or did he think -- bad move? >> sugyiyama: [ speaking japanese ] >> anthony: ambitious. >> masa: exactly, ambitious. >> sugyiyama: [ speaking japanese ] >> masa: [ speaking japanese ] >> sugyiyama: [ speaking japanese ] >> masa: [ speaking japanese ] ♪

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Anthony Bourdain Parts Unknown

>> anthony: and if you get that right, eventually, maybe, just maybe, the master will begin to teach you the next phase, how to stand next to him as a wakita, slicing the fish, eventually, eventually, creating pieces of nigiri for guests at the bar. of the dozen young men who work here, not all will make it to become a sushi shokunin. >> masa: oh, it's been a long time. >> anthony: to achieve that status of truly becoming a master chef. how many years? seven years to learn, right? >> masa: yeah. >> anthony: that's 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

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Anthony Bourdain Parts Unknown

moment, we appreciate, respect each other, enjoy this moment. >> anthony: [ speaking japanese ] >> masa: never again. >> anthony: never again. >> masa: yeah, exactly. ♪ i love to help people understand the world through their lens and invest accordingly. you can call us christmas eve at four o'clock in the morning. we're gonna always make sure that you have all of the financial tools and support to secure your financial future. that means a lot for my community and for every community. i'm a vegas hotel. i know what you're thinking - it's cool, i don't want anything too serious either. just a fun, spontaneous thing.

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Anthony Bourdain Parts Unknown

arrive moving. swimming. very fast. done. amazing. this momentum is ended right there. it's very important. >> anthony: anago, or sea eel, a handroll in fresh, crackling seaweed. mm, oh man. wow. >> sugyiyama: [ speaking japanese ] >> masa: his father told me that, i did a great job for this. >> anthony: this is very difficult. >> masa: yeah. ♪ >> sugyiyama: [ speaking japanese ] >> masa: "please teach my son," what he said. >> anthony: oh, wow look at that.

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Anthony Bourdain Parts Unknown

>> anthony: nasushiobara is a town like many others in rural japan. the kind of japanese town we don't see much of in movies or television. a once traditional farming community, slow paced, inward looking, the opposite end of the universe, culturally, from new york and tokyo, even from kanazawa. >> ishi: [ speaking japanese ] >> anthony: it used to be a five-hour trip from tokyo, now reduced to two by the shinkansen bullet train. why don't we have these in america, by the way? ask your congressmen. this rather drab, featureless place is where masa was born and raised and could well have stayed. but then, everything would have been different. masa's dad, yoshio, recently passed. but his mom, ishi is still going strong, the center of the family.

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Anthony Bourdain Parts Unknown

>> anthony: oh, yeah. >> masa: mm! >> anthony: wow, it's sweet. >> masa: [ speaking japanese ] >> konishi: [ speaking japanese ] >> anthony: izura, freshly caught local quail, is rubbed with olive oil, sprinkled with salt and lightly glazed with that homemade soy. >> masa: [ speaking japanese ] >> anthony: oh, wow. >> masa: how is it, good? >> anthony: that is good. mm. >> masa: this kind of charcoal slow cooking gives this kind of flavor, soft, juicy. how's the fish? >> konishi: [ speaking japanese ] [ laughter ] >> masa: you know what he said? "before fish, i'm gonna burn up." >> anthony: so him first. [ laughter ] >> masa: don't hurry. good food takes long time. >> anthony: so this big argument with the spanish. big argument. is umami a flavor or a sensation? >> masa: umami is essence. strong essence. >> anthony: so it's a mysterious

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Anthony Bourdain Parts Unknown

>> masa: [ speaking japanese ] >> ishi: yeah. >> catherine: nice to meet you! >> ishi: [ speaking japanese ] >> masa: thank you! tony, tony. >> anthony: pleased to meet you. catherine is masa's daughter. california raised, but a frequent visitor to the family home. she and her grandmother are preparing some familiar comfort foods to celebrate masa's homecoming. >> masa: [ speaking japanese ] >> anthony: motsuni is a slow simmered stew of pork tripe, konnyaku, daikon, green onions, and miso. >> catherine: [ speaking japanese ] >> masa: very different food, right? this is the country food. [ laughter ] kanpai. welcome home! >> ishi: [ speaking japanese ] >> anthony: you don't get this in new york. >> masa: no. mm.

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