Japanology Plus - Season 10 Episode 21
Fermented foods are a longstanding staple of Noto cuisine. This region in Ishikawa Prefecture has a local specialty: ishiri, a fermented fish sauce. Benjamin Flatt, an Australia-born chef living in Noto, uses ishiri and other local ingredients to create his "Noto Italian" cuisine at his popular guest house. The restaurant serves only four groups a day. Peter Barakan talks to him about his passion for conserving traditional fermentation techniques and showcasing the quality of local ingredients.
- Aliran: Documentary, Talk
- Studio: NHK WORLD-JAPAN
- Kata kunci: japan, way of life, arts and culture, japanese folklore, arts and crafts, japanese history, japanese tradition, japanese culture, change vs tradition, japanese society
- Pemeran: Peter Barakan
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