Japan’s RAREST Foods from North to South!! (Full Documentary)

boom, okay, try your little sauces. I'm going to try it simple and adventurous, as long as I'm already trying something strange. I just want to get the

full

effect. The outside is definitely a little overcooked, but yes, the middle part is raw chicken. oh my god, okay, raw chicken in Japan, trying it for the first time, I'm a little scared, I'm really scared, let's do it with the help of buyfood.com. I traveled to Tokyo, Japan, Ramen, Sashimi, sake, sake, sake, it's just right. from food that can kill you, the poisonous heat of my muscle quickly to food that you have to kill, so right now it's peeling the shrimp, the main thing about the shrimp is heading to life right now, beautiful, ugly and everything in between , raw horse.

I've never had a raw horse, this is crazy, so what do you focus on when you feel like you've covered everything? This time I will return for round two and we will delve deeper into Japan than any film crew before on a mission to hunt down the most unique food you will find anywhere in the world our effort is not fruitless here has captured one oh what the hey baby eight videos in eight cities from Sendai to Fukuoka alongside Shizuka Anderson TV and radio host Personality raised in Canada but living in Japan for the past 10 years Welcome to Japan for food I'm your host Shizuka Anderson Shizzy describes herself as a food lover food, but this trip may test that statement now that she told me to put this in that I'm not sure what this does boom she bit the spoon oh in Japan food is more than just food it's an art worth perfecting during a place where the drive for quality forces shop owners to never expand beyond their 10-seat ramen shops where, for hundreds of years, meticulous livestock owners raised the most expensive, high-quality beef. best tasting food in the world and where Garzas' strict food and drink standards make dishes like raw chicken and raw meat sashimi safe to eat.

This series of eight videos will show you a side of Japan you've never seen before Our journey across the country Japan for food The journey begins in the nation's capital, Tokyo, in this city Ramen is life, it's one of those

foods

you can find on almost every corner Tokyo has over 10,000 ramen shops and it could take a lifetime to try them all today we're trying three very different styles of ramen at three different prices we've got our first fancy location behind us now same 7-Eleven completely different from 7-Eleven in the US because here it has nothing to do with gasoline the only thing you can't get here you will find everything you need in one place classic cup noodles with countless flavors noodles for microwave in a bowl or noodles on the stove in case you want to ravage your insides but something even more special has caught my attention we just broke into a 7-Eleven we don't have a permit and this is illegal oh hey okay we just have to look now I'm so right Here they have something I've never seen before, they're some kind of frozen noodles, that's right, this is the most standard Japanese style ramen, it's a soy sauce based ramen with lots of toppings, it's only 185 yen, it's like 1.85, okay, let's do this, we'll actually ask them. to do this for us because all the microwaves are behind the foreign counter right?

I did not do it? I came out yeah, I know our dramatic noodles are soaking up this hot broth, what I love is that even though it was frozen even though it's from a 7-Eleven they have a slice of chashu pork and I'm going to get the best bite of all this food here, let's go for it, we're good, there are actually several good qualities in this is the quality of the noodles I would say it's a really good dough, it tastes like freshly rolled noodles point two, point two the soup is also pretty good, let's sip it properly, it's not as rich and greasy as the normal broth, but not bad, the Joshua is a little tough, but I still like its taste, I think for two dollars more the experience of being in the 7-Eleven interacting with the locals, getting kicked out, people threatening to call the police on you, all of that combined into an experience absolutely a great bang for your buck, yes, almost a priceless experience, it really is priceless. , yeah, we can't even put a price on this, no, we've come to our second location, a real ramen shop, this is the menu right here, you just walk in.

Here, put your money and you'll get a ticket just like you're going on a roller coaster, except the only roller coaster we're going to ride is a flavor roller coaster for our mouths. You understand that the ramen game in Tokyo is not easy, the quality and price of the Ambiente restaurant, everything has to be excellent if you want to stay and oriyoshio is earning his key, this is a special, which means that my way I can add things. Yeah, these are the add-ons down here, oh, there's cheese dumpling and cheese gyoza. oh, this is a crispy fried chicken with oh, I don't know how to read that, oh, what is this?

It says Basil Ramen, but in Japanese it's called Genovese, which is a pasta sauce with basil, if we get two, let's make it Basil Ramen or Genovese Ramen. Maybe named after New York's Genovese crime family, it's a little touch of Italy that takes ramen to the next level, as long as you're not a snitch, they stir-fry a mix of vegetables including cabbage, bok choy, onion, carrots, and mushrooms, add chicken and pork bone broth, Genevieve sauce and pepper on those nudes and then top it with chasu pork bamboo shoots spinach green onions a soft-boiled egg and finely chopped chili peppers magnificent it's like a work of art this part red looks like saffron but it's not saffron it's not called, which means red peppers, yes, I realize that what we should do is try a little of this broth, okay, because this is what makes it so special, it is green, it has basil, let's try it foreign, it's not a crazy intense herbal flavor, it's not a punch in the mouth, it's a kiss on the lips, oh, beautiful way to say it.

I was with ramen expert Frank almost a year ago. He had ramen terminology. You know, it's a very dramatic pull-up with the noodles you have. terminology, he says: I will have a deep and then aggressive summer. The delicious noodles are still a little firm. I like that they are very thin. I'd say it's a lighter tasting meal, okay Kai, look at this suck, nice close up. In this, is there a better word to describe it? No, a sip, maybe a sip, yeah, well, it was an aggressive sip, so this is just under 10 bucks. Yeah, I'm really curious to see at the next place how they're going to raise something from nine to ten dollars to a hundred dollars, maybe like a couple extra slices of meat, oh, maybe it's rhino horn, which is pretty exotic. .

Yeah, you can't even get them in Japan. Modern ramen is versatile for eight to ten dollars. you can get squid ink black as the night darker than my heart this is the lunch of my dream this mega thick chinese inspired broth it's hard to get the broth out it's almost like fighting you to remove it yes they even have ramen without soup what I thought it was illegal. I didn't think you could do that. No, it's legal, but how would you elevate Japanese ramen to its

full

potential if price wasn't an issue? The answer is here.

Do you know anything about this place? Nothing great at the moment. I'm at the Tokyo noodle stall, it's both ethical and Ramen. Yes, do you know why it is ethical? the origin of each ingredient on the menu I already checked the menu, their most expensive ramen is only about 11 today, they are making a hundred dollar ramen, it won't be 10 times the size, they are doing something to it to make it. more expensive, what do you expect to be there? I'm hoping for truffles because I love truffles, but they are known to be very expensive. Oh, I expect diamonds, diamonds as earrings.

Meet the man behind the noodles, are you ready for this? A demonstration. My respect to you for making this Hundred Dollar Ramen. Ramen Master Takeshi Nishimaki spent 20 years in the noodle game and today he is pushing the boundaries of typical Ramen. What is your approach to this luxurious 100 Ramen? The main idea is to use locally sourced Japanese products. ingredients and also Japanese Wagyu, which seems like the most logical step, it just improves the protein a lot. Is there an ingredient you would never find in your typical 10 Ramen meal? Today we decided to add a little bit of, oh, keep it classy. yeah and also truffles you're right I called it if this is a big hit people come here wanting 100 ramen would you add it to your menu?

Hello, yes definitely sir, I'm very excited, let's do it first, the Wagyu steak is seared. oil and garlic, then sprinkle with salt and pepper, add a mixture of sake and soy sauce and finally cut the steak into irresistibly succulent slices. Next, thin slices of Sukiyaki meat dipped in a mixture of soy sauce, sugar and seaweed, now it's time to bring it all together. Together, our giant bowl that we will definitely share because I can't afford to do so, is filled with a base of soy sauce, oyster sauce and a dreamy milky broth, the noodles are placed delicately in the center and stacked with slices of beautiful and rare wagyu, now the white Sukiyaki. asparagus naganagi half a seasoned egg a dose of truffle oil on the meat Bonito or dried fish flakes and finally as a pure symbol of exaggerated opulence pure gold flakes here we are I have never met anyone I think you are excited to eat something like I am now I don't think so either that this is a collection of the best ingredients in Japan the best bonito flakes the best gold this is a very special brand of egg called okukujita which is apparently one of the highest quality eggs in Japan it is a good egg, we have this beautiful wagyu on each side, two different cuts.

I think we can get just one piece of this because it's one, it's gold, two, it's truffle sauce, three is wagyu and that's enough, thank you, my goodness. That was excellent, wow, that's one of the best bites of my life. The truffle can usually be too much or too little and that was perfect. The wagyu just melts in your mouth, very tender. It still has some broth in it, so it's rich and flavorful. It was incredible. What was a sample of heaven, this is the sirloin, have you ever felt so comfortable eating wagyu meat covered in gold?

Damn, it's remarkably tender, acts very rich and very oily, look guys, this might be the best bite of ramen. that exists anywhere we have wagyu A5 some Bonito some noodles some broth oh that's so good the culmination of everything it just explodes in your mouth that broth has a deep flavor you can get that Umami in there yes, all together it's incredibly rich, here They have something I've never seen combined with ramen, a kind of foie paste, yes, so we can mix it with the broth and even put a little more in a bite, so I want to try that change. everything is like a fattier rich note at the end of the food cycle, you guys bought this at the Food Cycles a little later, we came to see the nice people here at the noodle stand and asked them, can you make a great Top of the line luxurious and opulent ramen and honestly they delivered it hard, it looks amazing, tastes even better and I couldn't be more satisfied.

I agree this is for one person, we share it, but I would say it's a good investment for your money, a good investment for my money. I'm sure that's not my thing. Our Japanese food tour across the country has officially begun. Moving from Tokyo to the city of Sunday is known for Sendai you, which is uh sendaiwaki Sendai is the largest city in the Tohuku region, a city popular for the delicacies you can I can't find it anywhere, oh look at that yolk egg, today it is about the famous Japanese tradition of eating raw meat. Honestly, it's not my thing I want to eat, but I'm going to do it.

I don't know what it's like for anyone. What today we are taking raw meats to the extreme, apart from being a normal food, concluding with the most dangerous food I have ever eaten, raw chicken. I'm surprised this food exists. Welcome to Keturah, a restaurant specializing in raw meat dishes, including their own raw meat with rice we are in the kitchen with Mr. Daisuke Shoji sir thank you very much for inviting us today double handshake double handshake Ultra respect how long does it take people eating raw meat in Japan historically speaking in Japan we haven't done it, is it dangerous?

It is good to eat raw meat can be very risky as it can contain bacteria such as E coli or salmonella and both could be fatal. Is it worth taking the risk? Yeah, that's 100 for sure, that was a big yes. What's so special about Robbie? Oh, you don't even know. I need to translate that I felt that in my heart I love this guy's passion for beef. Yes, I saw this somewhere. Can you tell me about this one? It's actually just meat sushi. Sushi does not mean raw fish, it means sour rice and is the same rice used to make raw meat nagiri and an oblong mound of hand-pressed rice and a thin slice of raw meat topped with a little Wasabi and finally smeared with sauce soy.

Please share this moment with me. Here is mine. Greetings,Surprisingly it's so good. It's so layered for being so simple, a little bit of wasabi and then just the salt on top of the soy sauce, which was a great appetizer. Thank you very much, today we came especially for the United Kingdom, a Japanese dish similar to beef tartar and keturah. was the first restaurant in Japan to serve it to safely prepare raw meat. The restaurant first blanches a large cut of the top at a high temperature to kill any existing bacteria on the surface of the meat, then they cut away the cooked section leaving only pristine bacteria. -free raw meat that is perfectly safe to eat, from here they mince the meat at night adding a homemade sauce, sesame oil and a mixture of vinegar and miso. place it on a plate, top it with an egg yolk and garnish with cucumber , green onions, sesame seeds and flour, here we are, we have this little, cute, adorable creation for about 15, yes, but before we realize that someone actually died eating this book, they really died eating it.

This seems like folklore, it actually happened in 2011, it was big news all over Japan and that's why they forced many restaurants to stop serving it, why are you so happy telling this story? No, not a single person, five of them died. Great, let's think less and chew. This is one of the stickiest

foods

I've ever had. Here we go, wow, wow, is that worth dying for, yes, it really is. The egg goes very well with this, it is very creamy, soft and melty. texture, you know, it's not just pure and chopped, it's like half chopped, half chopped, there's still a lovely texture in your mouth too from here, when will we know if we might die?

Good question, I have no idea that it won't be during this video, our next stop is nanbu Izakaya, a Japanese pub run by Miss Uchinda Kanako since its inception seven years ago, the crowd that follows can't get enough of its Japanese odang fish cakes and our next shark heart, a raw food delicacy, we are here right now with Miss Kanako, thank you. so much for inviting us, they told me that you have raw shark heart, is it true?, this is true, she says yes with pride, how many people are eating this shark hard, about half of all customers will order these shark hearts to some in Japan, shark meat.

It has a long list of health benefits, including skyrocketing male libido, but I'm sure it's good for other things too. I love your restaurant. I love the feeling here. I can see you have heart and I can't wait. I see you put your heart into making the shark's heart strange, especially the organs have an intense ammonia aroma that should be removed within a couple of hours. May I smell it? The meat itself is cut into thin slices, and the arteries are cut even more finely. Boom, raw shark heart, what I like is that it's not just heart, it's heart and valves, why don't you grab some?

Okay, you just go from the heart one, two, three, oh you actually did it, I'm like I'm not going to eat that, I'm just kidding, here we go, the texture is very, it's like a firm sponginess, the Flavor isn't strong at all when you mix it with the sesame oil, it's just kind of a rich, smoky, salty flavor, but here we have valve. and that has to be easier, right, you're doing very well with the meat part. What happened? I'm not an organ girl it must be a lonely life. Let's try it here we go, the texture is completely different from chewing in Japanese, we say oh, it's so. cold the only thing I can compare it to is a penis fish it's like eating tendons I like it I like the texture it's a little weird and all you need on the side is like a couple liters of sake to really take it home yeah that Do it on our last stop today.

Knee Diamond since 2008 have been serving a specialty that, if prepared incorrectly, can kill you. I'm talking about raw chicken. How many people in Japan have died from eating raw chicken? Actually, I haven't heard of anyone. dying at least it hasn't become crazy news or the raw chicken mafia is just sweeping it under the rug they're serving it up behind us let's jump in and find out how this works thank you so much for having us today hello right? Terrified, are you excited? There are literally millions of people watching right now. What is tokidoki onomatopoeia for your beating heart?

Oh, okay, here's a couple of special things on the menu, first of all, horse meat, a popular dish from Kyushu in

south

ern Japan, and it's actually more common. than what you think they eat in Mexico Switzerland Indonesia I even tried some in Uzbekistan but Japan is the only place I've seen raw servit and what separates horse meat from any other animal like beef or horse meat It's completely different from eating raw beef. I can enjoy this and not be afraid of dying that's something I really look for when I eat food it's like I'm not dying Mr.

Keita tried his first Versace when he traveled to Kyushu it was love at first bite and he's been serving fresh Versace since cutting the meat sliced ​​paper thin and served simply with a side of garlic miso paste and scallions, let's go for it. I love it, oh that's really good, a little bit firmer, and then it has an interesting aftertaste, it's a little bit horsey, what's the taste? horse, it's hard to explain, I mean, it's heavy, it's sturdy, you have to try a horse unless you really like horses, but you can still try it anyway and don't tell the horse it was your friend, oh, our final dish, raw chicken, if any. the food kills me in this show will it be this I mean, I'm actually scared this time the Japan tour hasn't even started and it could be over already.

I'm surprised this food exists. I've been all over the world. eating crazy things and honestly nothing scares me more than what we're about to try right now have you ever heard of anyone getting sick from eating raw chicken those are the names of all the people who have died no no no Was it all? the names this is a very common dish sir my life is in your hands and my intestines are also in your hands let's do this raw chicken achieves safe food status using the same preparation method as raw meat the outer chicken breast is briefly blanched By killing any bacteria or salmonella what is left is the free raw bacteria inside the chicken.

The sashimi is cut into thin slices and spread on a plate like an attractive raw chicken. Raw chicken meal. Sashimi. I'm Doki Doki Doki Doki, okay, let's do this. I'll try it plain and simple. wow adventurous just want to get the full effect it looks like it's cooked rare let's do it let's do it wow that's actually surprisingly very good I like it I'm very pleasantly surprised I was ready for a raw chicken type texture. but no, it melts in your mouth, it did anything but melt in my mouth, I was stubborn, okay, I'll try it with some sauce, it's literally like eating sushi, I can definitely tell I'm eating raw chicken, no need to I like a different world or anything.

I'm so confused like all the flavors are there, but my brain is so conditioned to not eat raw chicken that it's like a mistake, a mistake, a mistake with every bite, like hearing his explanation, seeing his preparation, and knowing what he thinks. that he probably hasn't killed anyone, that was enough for me to feel pretty safe. Our Japan food tour continues as we move from Sendai to Fukushima. I came here to see if life had returned to normal after the tragic tsunami and nuclear disaster that occurred eight years ago there was a huge earthquake that caused the tsunami to hit and then the tsunami affected the nuclear reactor how did Japan recover from that?

Let's go while we're at it, we're going back to Japanese traditions that have stood the test of time if you trust me. I want to see how strict the pattern is that we can get three, two, one, including unique foods that you wouldn't expect to see in Japan, yes, I could put it in your mouth and end up with the fish you make. I know it from Japan, but I never expected to see it on a plate before I started cooking. I want to ask more seriously, like what is koi in Japanese, as long as we take the load to the empty country code safe, let's start while setting foot.

In Fukushima prefecture everything seems normal, calm, country atmosphere, smell of vegetation, but deep in these fields there is a unique creature that will become part of an almost unheard of Japanese dish. Here we are, we are in a field, where are we again? Fukushima I. I was told that today we are going to hunt grasshoppers. Yes, you look like a professional because you are wearing gloves. I mean, look how I'm dressed. He knows everything about country life, including what to do with these grasshoppers that people in Japan used to eat. most commonly a long time ago, but the tradition still continues today.

I came here about a year ago. I posted a lot of videos about Japanese food from Japan and there are comments here and there about people being scared about radiation in food because of what happened here. Has Japan recovered? We had tons of volunteers come and help clean up the rebuild. It was a great effort that took years. He says there is no danger now. In fact, they eat local vegetables raw. In fact, they carry out examinations and tests to determine the state of conservation. rice, so it has become safe at this time, although the foods coming from this region have been thoroughly reviewed and examined, there is still a lot of work to be done to regain the trust of other regions and other parts of the world, which I'm sure these grasshoppers are ready?

I like that you strive to do new things. I do the best I can. It's pretty easy at this point. We are literally walking alongside thousands of them. Find your prey. Oh, there are big ones here. Move quickly. Here we go. one two but above all this literally here is a gift from God you must commit yourself if you think I am brave like a little I have tried delicious food from all over the world food that other people cook they are gone but there is nothing like the feeling of satisfaction that comes When you go out there no, no, go in and catch your own food.

I'll try another one. I'm trying. There is a grasshopper on this leaf. He almost wants to be cut. He looks a little sad. He looks a little depressed, he is above all this living being, what he wants is to be caught and join his friends in the bottle, but what he needs is for you to take some actions, jump in, okay, like the hand of God , you did it there. Don't you feel amazing like you've accomplished something? I'm a hunter, yes, yes, we have today's secret ingredient. Masamichi takes us to a local house where all the culinary action is. about to fall, including the riskiest food making procedure in Japan, as far as I understand, there are two people with hammers and then there is one unfortunate person who has to stick his hand in there, that's our friend here, how are you? ?

Are you afraid? you should join our lunch today Mochi a sticky classic that symbolizes Japan's eternal ability to innovate with everything around them. He starts by soaking rice in water overnight, the next day straining it through cheesecloth and steaming it for an hour before pounding it in a wooden mortar, if you trust me. I want to see how tight we can get a pattern, here we go, yes, this is the product right here, it's incredibly sticky, it won't even come off your hands, oh my goodness, this is more than I can chew, let's try it. oh it's so weird, it's like the unrefined version that's so sticky and lumpy Pure mochi freshly pounded rice cake with no taste are you going to eat this part on your arm?

Mochi is an amorphous Carby base and there are so many things you can do with it, add vegetable broth. To make Mochi soup, top it with red bean paste, top it with soy flour to create a vibrant yellow dessert, and if you want something wilder, top it with natto, Japan's infamously sticky foreign fermented soybeans. I think we should go for it, so shizuka, oh no. Have you ever had a bug? This is never what we came here for because the grasshopper is boiled in hot water to remove dirt and then stir-fried in a mixture of soy sauce and sugar and sake, a mixture that creates a homemade teriyaki sauce.

I want you to grab some, I should help you, I can pour you some, don't look at it, that's the last thing you need to do is look at them, she has one, oh yeah, we'll do it together, listen, look at this, I have two here, come on. make this yeah I could put it in your mouth oh god that's what you want coutini okay I'm going to try it oh that's really good it was sweet it's salty it's like grasshopper teriyaki grasshopper yeah just crunchy like paper, there's nothing sticky, it's a pretty good cell phone so bad it's not bad here this is mochi with natto natto natto oh two people here it smells good it's a pretty normal smell for them it doesn't smell bad but for me it's obviously fermented oh yeah , it's fibrous so unique, oh, you just mix it like this, mix it, the more you mix it, the healthier it gets, wow, it's a chewy bite, yes, I had too much, I couldn't open my mouth even for a second, the smell is more intense thanflavor.

The flavor itself is a little softer, definitely slimy, it's like slime on slime crime here, it's all just a texture sensation. Actually, I like it a lot. Foreigners think it is a very strange food, but in Japan they eat it like every morning. here's our dessert, let's try them mmm, that's a good thing, same sticky text, a little bit sweet and then a little bit, what's that called?, like nutty, earthy, nutty, might be the best way to describe it, it looks like a traditional

japan

ese dessert. It's not like a cake with frosting, it just has a subtle sweetness to it.

Talking about the event eight years ago, what kind of impact did that have on your lives here? If anything, it was working in Tokyo in a company and then after the earthquake and the disaster happened that made him want to return home and support his hometown, that's amazing, like Yuchiro and his wife, many others returned to Fukushima to help rebuild it to what it is today before leaving Fukushima. I have a unique opportunity to try a rare freshwater fish native to this part of Japan, a species you may know as koi fish, sir, thank you, thank you, it is the perfect retreat from the city hotel restaurant and hot springs in one Opened 146 years ago and specializing in traditional foods that reflect Japanese culinary history.

On their big menu, they have a dish that caught my attention, but before I get into that, I want to ask what koi is in Japanese. Koi is a carp fish. This big and they get it from the local rivers in Aizu. This fish is most famous for its bright and vibrant colors in Japan. Koi fish symbolize persistence, determination, wealth, success and good fortune. I've seen them in picturesque ponds, but never on a table I can tell. You're kind of funny, I came here because I thought we were going to eat one of those gold fish like koi, it'll be colorful, white and orange, and then people will be like, "No, don't do that." I'm going to say, "I'm doing it anyway, um, but I don't think it's that kind of fish.

What kind of koi fish do you have here? Maybe you thought you'd be eating those beautiful, colorful koi fish that are usually found in Japanese gardens and ponds, but those are not actually fish intended for eating and we have separate breeds of koi fish that are actually designed for eating. Are they still cute? When you grab one, you can try to find the cutest one you have. .thanks, okay, thanks, these fish, well, they will fulfill the commercial purpose of a filleting knife and join their friends in a dish called koi umani, large pieces of fish simmered with soy sauce, sugar and homemade sake for nine hours, when the fish becomes tender and the broth becomes thick it is ready to be served thank you all calm down I'm in character Hello guys, welcome back to the food show so here this is a koi fish this There is also a koi fish we are in like this restaurant Private suite room that has a little bit of everything.

The beautiful background here is a hot plate and there is a tea station here. They have a seven-inch television. Can you explain this place to me? I don't understand. This is a room where you can sleep in, so you eat here and then you take out your futons and then you sleep, you sleep or you pass out, probably both because I mean soft and here there is a nice kind of caramelized frosting on the outside. It would look. I think I'm going to start in the middle you think it's an egg I have no idea maybe it's a grasshopper it's not better than it's better than it's nothing more than a grasshopper okay let's try it Regards Regards it's kind of like it falls apart inside but it's all held together with this thick soy-based glaze a little sweet a little salty it tasted like a real chicken egg like the yolk that's been cooked let's pop this meat right here it looks really good I don't think carp have flakes, I'm cutting them my program oh, that's very nice, Oishi would say, it's so soft that it's softened from all the boiling but it has a powerful flavor.

I never expected carp to be so good, it doesn't have any strange aftertaste and it's very tender, it's delicious. A region severely plagued by disaster after disaster, Fukushima is now a symbol of Japanese resilience and persistence, a feat only possible thanks to the incredible fighting spirit of the Japanese people. Welcome back to our series on Japan. We are very far from Tokyo, where we have a surprise for you that you will not find on any of our competitors' channels. I'll tell you definitely not, this is enoshima, host of the 2020 summer olympic sailing competition and famous for its enoshima Shrine, but if you know our program, you know it's not why we are here from this to this How did that happen?

This unique island also boasts some of the most unusual food you'll find in Japan. Okay, goodness, and a local secret ingredient seems to be found in almost every dish. creepy today looks like a shizzy fossil and I'm coming to the docks hello sir sticking our cameras in the fish factories and sweet talking our way of cooking I don't like the gross little things to try and get some answers to the question with gold What happened with Enoshima Island at this time? We are at the dock. Dock, what is the name of this boat area? Yes, the piece of concrete that has many boats in the

south

ern part of Kamakura city, along the coast, is the Koshigo fishing port, one of the largest suppliers of shirasu in the area right now we are waiting the arrival of a local fisherman who has a shirasu blog yes, he does it every day, he is updating how many shirazos he caught.

Shirasu in English is called White bait, they are small white fish. We are eating the bait, so white bait is a term for immature fish that are so small that their only purpose is to swim and be eaten by larger, cooler fish. White baits are tender and edible in Japan these small sardines are a delicacy that our boat has I arrived hello sir hello very excited back from the sea you can see the enthusiasm in their eyes oh and they are passing in front of us it seems that they had a catch amazing all these huge coolers completely full of shirasu this is much more than I expected yes Oh, these little sardines are called shirasu.

Processed chirasu appears in many Japanese delicacies, especially across the bay on the island of Enoshima. You guys need help. It's very important. Used in snacks as a main ingredient or this today's shirasu catch is immediately transported. These coolers to keep them fresh from here take a short trip to a nearby factory to process the shurasu processing is going on but some people eat this raw, actually they do, enoshima is one of the places where you can eat them raw normally. I would eat them over a plate of rice oh, don't you think it's normal to just have 20 pounds of fish in your hand, eat it raw no, it's okay, oh come on, you didn't make grasshopper, you have to do this, oh, can I eat?

If I don't look at it, yeah, I might drop it in your mouth, oh god, I don't like the gross little things, okay, cool, oh holding it, I'm holding it, let's try the raw shirazu, okay, it's a little crunchy. a little salty and a little like anchovies but it doesn't have any super strong flavor no, no, it's not bad oh, you're holding it pretty well now I did it, I want to mix it up a little, you can't touch me, it's the best You just learned to love me . The fish are collected and washed. Huge baskets are boiled for five minutes too long and the fish fall apart.

Do you know why they choose to process it this way? Is it to preserve it? They generally ship it all over Tokyo. So to do that, you usually need to boil them. After boiling, the fish is placed in a dry net, spread evenly and left under the sun for 30 minutes. Oh, thank you, that's a lot, no, that's the exact portion I wanted. Alright. Go ahead, here we go better, much better, they are no longer so viscous or so viscous or so similar to the oceanic flavor, it tastes good from here they are going to package it, many of these go to Tokyo, but many end up. on sardina island, which is where we will go next, that's not what it's called that's what I called it welcome to enoshima island.

I call her shirasu heaven and I came ready to eat. Asahi wanteden is the only place on the island that sells shirasu cookies with their exclusive recipe made by Mr. Mitsurulone Sir, yes hello, they have been operating for 16 years, very popular for those who want to see how a whole octopus can become a cookie in seconds. It's something really amazing. It doesn't seem feasible right now, he's working on it, he's putting some oil on this super hot flat surface, so he has octopus and he dipped it in potato starch. That's it, this is my favorite part, so close it.

They are dying. A large octopus shouts, open up now. And would you look at those three separate octopuses turned into a cookie? How is that even a legal right? Okay, let's go get you. Crush the paper octopus. Know me a little salty, seafoody, but what surprises me most is the texture. It's a legit cookie. I thought there would be some parts that would be inconsistent, some parts chewy, some parts soft and it looks quite beautiful at the same time. I heard they have two more types here, they make one with shrimp and they make one with rasu, that's why we are.

Here we are going to try the following with almost the same technique and ingredients. They take a shrimp, they put it on a bed of dough, they press it for a minute and voila, it was normal size and then they just smashed it, flattened it, it's literally. like paper thin, that's amazing, the shirasu is cooked a little differently first, it's blue like the ocean and the fish are multicolored also like the ocean, press it into the cookie maker 3000 and bazunga, the art is revealed from a children's kindergarten and you can eat it too. oh that's pretty good it tastes fishy and the texture is super unique it tastes like you're eating styrofoam oh yeah it's like a foamy fish cracker so it looks crunchy oh oh it's a little thicker , a little harder, do you want a head? or a bun, the butt, oh, that one's a little crispier, no, don't break your teeth, you broke it, this is like where the life force of the shrimp ended, it was here, you're right, but it gives it a taste of Very strong shrimp, yes, that.

It's shrimp shrimp and Oshima is just a day trip from Tokyo these days it's packed and you can thank the shirasu boom for attracting curious tourists. Hi, according to the manager this restaurant started the shirasu trend over a decade ago here at Toby Cho, the shirasu even makes its way into your drink, interestingly this shop may have also been the start of us ice cream. My main question is why is there a fish in the ice cream? Can you explain it real quick? Today's menu San churu noshirasudan a bowl of rice. with three different types of shirasu, it starts innocently enough with a bowl of rice, adds some vegetables, mayonnaise, sesame seeds and dried seaweed, then boiled sardines, soy sauce, sardines and raw sardines, finally it is topped with chopped yellow ginger, chopped radish and chopped horseradish along with our main dish. shirasu Maki Sushi dish and shirasu croquette, here is shirasu heaven.

If you were a fish that eats bait fish, you would love this restaurant or if you were a bird or something. I think we should work around the table first. as an appetizer, if I've ever seen one, I want to have half, here we go, oh, fun, I like it, there's food, wouldn't be my usual choice for this style of sushi, but man, it's full of fish, oh. strange sake, so before you came here I put some dried fish chips with gold in the sake, you are right, it has small golden plates, it is opulent below.

I want to open this and hope a bunch of fish swim out of the bamboo. coal, where is the fish? I came here for the fish, oh there they are, they've been chopped and mashed up a bit mmm. I like that there is no gustatory evidence of fish. I love what we have here is the classic sivashu rice bowl with three different types of shirasu syrups on the side they have a boiled egg or a raw egg we can use either of the two add a little soy sauce first you must mix the yolk with the soy sauce and then pour it in oh wow it's so thick and yolky, did you go to the same food review school as me?

I'm going to try this because it's the only type of shirazo that I haven't tried 80 times today is one in soy sauce, it's raw oh so it is. raw too yes, foreign, honestly, because the look of the food brings that out of me a little bit, but I mean, once you can get past that, whatever you set your mind to, you can add fish too. Do you want to have a good time tonight? Believe it or not, this is the only shirasu burger place on this island. Shonan Burger first toasts the buns, then the shirasu cake is fried and dipped in a bowl of soy sauce, adds some shirasu cake with wasabi lettuce, a lot of boiled shirasu and lubricates with a little mayonnaise.

This is the first step for me. I'm going to put his little hat on him. Put the hat on my favorite part. I thought they would put like 10 fish, but look how many fish are there. Thank you. I like it a lot. No. Even trying them you wouldn't know you should ask your fish here unlessGermany, I think it should be, but. Japan values ​​freshness now he told me to put this on I'm not sure what this does oh this spoon oh hush what to put on this girl's music okay it's sake oh and these are little alcoholics there's no way he's still alive he's definitely still there alive, but that's just his nervous system.

What do you think it is like? Yes, he is still alive. Are you going to try it? I don't know if I can try this one. How about these two heads? Top it with a lemon. No, no, not that. There's no difference, it's literally the skin of the fish you just shaved, yeah, I can't hide that that's the real food, okay, I'm going to try it, come on, hmm, almost like a penis fish, actually, it's very chewy . I like it, the taste itself is not unpleasant, it doesn't taste fishy, ​​but honestly, the outer skin is gritty and rough, like premium sandpaper.

Well, little ones, thank you for giving your life. It was pretty good. In fact, I'll try it again. only the third best way, aren't you excited that there are still two more ways that are even better? Yes, very excited. Miss Tokiko has offered us her three favorite Wars Sumo dishes and Shizuka has promised to try at least one. What a wonderful day, how eventful. damn, I think the surprise couldn't have been better, yeah, here's my part of the surprise, there are three forms of War of Subaru here, which one are you willing to try today? As scary as it is, I'm curious to try it and even sucks the head, she told her that she should do it, we asked her that I can take a bite out of the shumai apartment.

I think that sounds pretty good to me, which I want to show you before we work on this here, so she said this is the favorite and most popular vorosubo dish, grilled dry warsubo, this dish is served in sake, but first you have to soften it with a hammer and roast it over open fire for 20 seconds, cut it up and pop it into your Appletini or Mimosa sake as you wish. okay let's try it, that's so fishy, ​​I usually can't tell much difference when I throw something in there, oh I can say yes, me too, too bold, it's bold, it's alternative in a way, this is like a really changed experience . and I can't say the tour is better or not, yeah I really don't know why you would.

I don't think anyone will start with that. I think when you're trash, then you say, let's start putting fish in. There yes, so I got a little fishy buzz and now I'm ready to approach this shomai on Elm Street that's not on the menu and no wonder our kind host removes the warsubo heads and steams them, then carefully removes them meat and pica along with soy sauce, sugar and sake, you know, I would still tell you the cooking instructions, but I don't think anyone follows them at home anyway, so let's move on. I'm going for this guy here, very erect, slick, good posture, wow, look. that foreigner you have to get rid of the head yeah it looks like the head might be safe I think it is oh yeah I didn't even describe it I don't know can you just tell them what it tastes like, is it salty?

I'm so mean to myself, good effort, good effort, not bad at all, well prepared, well seasoned, and then there's foam on the meat of tons of these little guys, yeah, finally, I took a bite out of this head, still we have a little fin here. the teeth are just whitened at this point, oh god, oh it's fun, there's not a lot of meat, it's a lot of hard stuff and fins, no one does this, no, but the lady said you can suck on that, yeah, well you can suck . anything technically doesn't mean you should shizuka, we've done it well, okay, boom, revenge is a dish best served cold, how could you make this to me, but steamed?

Okay, too, very good, it's pretty good After raw shark heart grasshoppers, Japanese death ships and now this, I hope Shizuka and I are finally no longer cute creatures hunting me. Luckily, you can't say I just hit my pants, but next time you go. to the mudflats, make sure you know what's beneath the surface today, our Japanese cross country series has prepared for this grand finale in this port city of 1.5 million shizuka and I'll explore Japan's dying food tradition when I heard Street food, I thought about it. It was going to just be grilled and thrown on a plate, but it's like we're sitting in a proper five-star restaurant.

Check out this performance, a tradition the locals are fighting for, guys, have you ever seen such a pretty midriff? I've never had a diaphragm before, but it may only be a matter of time until the government shuts them down. These are the strictest street food stalls you will find anywhere in the world. Right behind me, these guys are riding right now. It's an incredible amount of work just to be able to sit on my stomach have a few drinks and some very good food this is not your average street food I'm very good this guy it's your time we've reached our first guitar can you tell me a little about this ?

This is a Yetai family business, originally the father was the one who started this business and then the mother and son also run it. That's great here, this same place, this little piece of sidewalk has been yours every night for the last 35 years. a not so common street stall with a varied menu, but tonight I have a pork fetish and I like feet, have you ever had a pixie? I've never had pig's feet, oh man, you're getting so many new opportunities for adventures, so many. many I understand it maybe because it looks like a foot and I usually walk on the ground with my feet Yes, but the foot is actually full of fat and collagen, which is good, here is your skin, the skin, yes, and the wrinkles , this part of pork that is not so commonly used.

A favorite of sake drinkers in Japan, the legs are simmered in a soy sauce base for five hours, then grilled, lightly seasoned, and served simply with shredded cabbage and vinegar soy sauce. . Here we have some skin that is pure gelatinous fat. super cute, it's a bit of a spelling game Stone, oh okay, it's much better than I thought, the texture really reminds me of a very soft, undercooked chewy rice, almost like a Mochi rice, it's a bit animalistic , but the thing about drinking food is that it's supposed to give you a jolt of intensity so you have a reason to drink your beer.

That's right, how are you doing? It's true every night at dusk, as the sun sets over the city of Fukuoka. On the sides of the streets and alleys, these yatai come to life, but what is your time for? means to Fukuoka meetigashi koichiro he owns a yatai called jonatsu No chido riyashi makes sure he can provide the best experience to his customers every night starts here hello sir thank you for inviting us today thank you higashi is a newcomer to this traditional style of dining alone He has been running his outdoor restaurant for the past two and a half years, but his Izakaya, the birthplace of most of his culinary creations, has been around for 50 years.

The words you write have a literal meaning. Basically, what a yetai is, is a transportable food cart. For him, what they do is take their card out to the street and then, at the end of the day, pack it up and take it back to the restaurant. I was in the US recently and was talking to a lot of small independent restaurants. owners about their restaurants and the regulation they have to deal with and they are finding it increasingly difficult to meet the demands placed on them by different government agencies and as a yetai owner I am curious to know what challenges you face.

When it comes to regulation in Japan, we have very strict regulation for space size. The actual size assigned to you is three meters by five meters and the size of your Yetai tent must be within three meters and 2.5 meters, oh my goodness. Gosh, because of regulations, you can only start at 5 p.m. m. and you must leave before 4 a.m. m. and of course you can't leave anything behind, it must look exactly as before, of course the number of yatai has greatly reduced in Japan. As government officials try to clean the streets, but even some locals see them as eyesores that create more fuss than their job.

For some who stick to the old ways, running a yetai goes beyond a profession for them, it's a performance. , here we are, can we talk? noisy in the confines of the yatai, yes we can, yes we are outdoors, how come your tie shop has been around for 62 years and passed through three generations? A cozy space with capacity for 10 people maximum, but people still line up for their turn at the yatai. table here as part of their menu, they served us some of their classics, we have gyoza. I'm going to split them up, it's super crispy, it's been seared in a pan so you can see, they're very serous gyoza dumplings filled with dirt. meat and vegetables wrapped in a thin dough here it is served with yuza kosha a spicy and citrusy soy sauce wait, you are going to dip it in use, of course, it is not complete without this, oh oh, that is so crispy, it is the holy matrimony of delights. having your wedding reception on my tongue, that's so nice, this is a great metaphor, it's crunchy on the bottom, chewy on the top and full of delicious spiced meats.

I love it, this is great Thai food, someone here translates it as diaphragm. i've never actually had diaphragm before sagari it's a thin and tender skirt steak, put it on a skewer, throw it on the grill, sprinkle with salt and pepper and you're ready for an intimate evening with your taste buds, oh yeah it's like medium rare, tender, squeezing the pepper really brings it out. a nice taste of meat, everything here is meant to be small bites full of flavors, flavors, textures to intersperse between all the drinks, so the more you eat, the more you want to drink, the more you drink, the more you want to eat, it's a vicious circle could get out of control quite quickly, it really can be, the variety of their Thai food is limitless and the prices are more reasonable than you might think, five dollars for tofu ramen soaked in odang broth and beef tendon for just a few Dollars.

Pretty good for some tofu, that's right, I like it or this is a rare wild meat that you don't often see served in restaurants. Meet head chef Yoshito Takahashi. Well hello Yoshi, working together with Mr. Hagashi, you are winning over locals and newcomers night after night. So now he himself is debunking the hindquarters of a deer. Where did you get a deer leg? I'm dying to know what the key is to great Yetai service. What is this? He says a lot of people feel a little nervous about going to Yetai in the city - it's hard to go and sit next to someone you don't know.

He believes it is his role to help you feel comfortable and enjoy the experience. Is incredible. The party is about to start in five hours, but first. psycho, yeah, when I was a teenager helping my dad kill a deer, I never thought about eating the raw loin, just take a quick look at this game meat, it's as deep red as scarlet, no fat, this is a deer that has been eating organic. His whole life said they can't serve it I guess that way, but I'm in the kitchen, I have special access, let's eat together, yeah, okay, let's do it, come on.

I like your enthusiasm for raw meat hmm, it's really good. that's a lot of meat, there are no super strong flavors, nothing spicy, it's just super clean, salty, like animal oil that coats my mouth, that's great, so every time you're brewing there's a boss of vanilla and you just eat one couple right behind me, these guys are sitting. upstairs right now and I don't envy the work these guys do every day, first of all, the cart that fits an incredible amount of things in there, they have the sink, the chairs, the pots, the stove, everything that It fits inside, now you can see that they have opened. he set it up, cleaned it and finally at the end take out the food and then start preparing the food.

The whole process takes about an hour and a half, something I'll keep in mind next time I see these on the street is all the work that goes into just to be able to sit on my butt, order some drinks and a really good meal, imagine us here , after a long day watching how they prepare all this food, the results are here, it's like five stars. street food Yoshi doesn't take food preparation lightly, he is the captain of this ship monitoring every guest around him making sure they get what they need. I ordered a venison sausage.

I thought I would just cut a hot dog into five pieces and throw it in a bowl. and give it to me and then it's like a work of art, first a fried cheese roll, then a fried sausage along with artfully plated vegetables. Yoshi meticulously spreads the sauces, placing each vegetable with precision and then that cheese roll that brings the dish to life and a fat venison sausage. placed on top This is my first deer by the way, Bambi. I wouldn't eat Bambi by choice, but here we are, oh, that's so good, that's so juicy. I suppose you alsoThey put a little pork in, as there is a little venison. low in oil and fat, you are cooking it in pork fat, so the meat is still 100 deer, what is this?

It's a fancy cheese, oh so good, crunchy parmesan cheese, wonderful, high quality, beautiful to look at, food is Yoshi's strength, like this venison steak. placed on a bed of flower petals, it is game meat, but it is not hunted at all, and also wild boar meat. There are many different flavors in that bite. It's the next level of delicious. It's not just about the food or drink, although I am. a big fan of both, can we get three, can you have one? Like, oh yeah, it's about who you're here with me and who you might run into along the way, guys, let's show up, uh, okay right now.

Shortly after 9:00 p.m. m., are just warming up in Japan, you can feel this switch as people go from intense office work, expectations and obligations, and then they flip the switch and forget about everything else. I think in Japan the phrase Work Hard Play It really is difficult if you count, yes, absolutely these days, yutai is a tradition that is only found in Fukuoka, a tradition whose time may be limited, but while it is here, the Vendors all over the city are doing the backbreaking work of preparing food, setting up shop, and serving drinks only to take it all in that night, leaving no trace of the hangovers and laughter that were shared the night before you killed kills rap in Japan I'll see you next time I'll go I was asleep I mean sleep vitamins alcohol yes