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I'm at the Japanese Ambassador's residence in London. | 0:00:02 | 0:00:06 | |
I'm about to prepare and cook a banquet for some of his guests. | 0:00:06 | 0:00:10 | |
I've got to get it right and yet I've had no experience of cooking Japanese food, apart from tempura. | 0:00:10 | 0:00:17 | |
So to say I'm apprehensive is a bit of an understatement. | 0:00:17 | 0:00:22 | |
It's a fine kettle of fish I've got myself into this time. | 0:00:22 | 0:00:26 | |
As a seafood cook, I'm constantly asked what I think of food in Japan. | 0:00:51 | 0:00:57 | |
To which I say, "I've never been." "Well, that's like teaching French without having been to France. | 0:00:57 | 0:01:04 | |
"You must go." So I'm here in Tokyo to find out the basics of Japanese cuisine. | 0:01:04 | 0:01:11 | |
This will, I hope, help me create a banquet fit for their ambassador in London | 0:01:11 | 0:01:18 | |
and all his sophisticated guests, where I hope nation shall speak food unto nation. | 0:01:18 | 0:01:24 | |
'The whole thing started with a day's mackerel fishing off Padstow. | 0:01:25 | 0:01:30 | |
'I was making sushi for a group of holidaymakers who'd never tried it.' | 0:01:30 | 0:01:36 | |
Agh! Damn thing! | 0:01:36 | 0:01:38 | |
'And I thought that no-one could get fresher mackerel than this. | 0:01:38 | 0:01:43 | |
'But when the Japanese Ambassador saw what I was doing on the television, he told my friend, | 0:01:43 | 0:01:50 | |
' "Rick Stein can grill a Dover sole, but he doesn't know much about sushi." ' | 0:01:50 | 0:01:57 | |
So what do you think? | 0:01:57 | 0:02:00 | |
-Rather good. -Yeah. -Hmm. | 0:02:00 | 0:02:02 | |
-Really nice. -I was just thinking that this is about 30 quid's worth of sushi here, | 0:02:02 | 0:02:09 | |
all from one mackerel. | 0:02:09 | 0:02:11 | |
Cost - 5p? You get it on the restaurant straightaway! | 0:02:11 | 0:02:16 | |
'That's how this banquet idea started. I met Ambassador Nogami and realised he was a true gourmet | 0:02:16 | 0:02:23 | |
'and suggested the idea of going to Japan and coming back and cooking dinner for him and his friends.' | 0:02:23 | 0:02:30 | |
Ambassador, what do you think I should be looking out for in Japanese cuisine? | 0:02:30 | 0:02:36 | |
I think if you could sort of grasp what lies behind Japanese food. | 0:02:36 | 0:02:42 | |
The, uh... Japanese food... | 0:02:42 | 0:02:45 | |
..is based on seasonality and we appreciate the quality of produce | 0:02:47 | 0:02:54 | |
and the freshness of our produce. | 0:02:54 | 0:02:58 | |
And also our food is always very much closely linked to the seasonal changes. | 0:02:58 | 0:03:05 | |
This idea of cooking the banquet - I know very little about Japanese cooking. | 0:03:05 | 0:03:11 | |
-Do you think I'm mad? -No. Not at all. I don't think that the British audience | 0:03:11 | 0:03:18 | |
would like to see you cooking, you know, exactly like the Japanese do, | 0:03:18 | 0:03:24 | |
but the spirit of Japanese cooking. | 0:03:24 | 0:03:28 | |
'And so it was that I found myself in the world of Bill Murray in that lovely film, Lost In Translation. | 0:03:31 | 0:03:39 | |
'This is where ritual and custom and extreme politeness are the order of the day.' | 0:03:39 | 0:03:45 | |
Welcome to Japan and Tokyo and Royal Park Hotel. | 0:03:45 | 0:03:49 | |
'Right from the start, I had an inkling that I was being made a fuss of. | 0:03:49 | 0:03:56 | |
'I'm sure they think I'm terribly important, more than a TV cook from Cornwall. | 0:03:56 | 0:04:02 | |
'But what they don't know won't hurt me. I suppose there weren't any princes staying this week.' | 0:04:02 | 0:04:09 | |
Good Lord! | 0:04:09 | 0:04:11 | |
'I've just thought of a Japanese saying - "The bigger the room, | 0:04:11 | 0:04:16 | |
' "the less likely you are to find all the light switches when you turn in. | 0:04:16 | 0:04:22 | |
' "And there's always one that you left on." ' | 0:04:22 | 0:04:26 | |
Fantastic. Is that the bedroom? | 0:04:26 | 0:04:29 | |
Blimey. I didn't expect anything like this. Thank you. This is unbelievable! | 0:04:30 | 0:04:36 | |
Obviously the Ambassador's pulled a few strings! | 0:04:36 | 0:04:41 | |
Although it was late and wet, I was determined to explore the city. | 0:04:41 | 0:04:46 | |
A friend said, "Don't bother going to all the up-market restaurants." | 0:04:46 | 0:04:51 | |
And even the Ambassador said I should try the restaurants in the business quarter, | 0:04:51 | 0:04:58 | |
specialising in different dishes, like barbecued chicken intestines. | 0:04:58 | 0:05:03 | |
And this is deep-fried, breaded pork in a dipping sauce. | 0:05:03 | 0:05:08 | |
Even in the pouring rain, there's a great atmosphere around here. | 0:05:08 | 0:05:13 | |
Little groups of office workers having a few pints before the long train ride out to the suburbs. | 0:05:13 | 0:05:21 | |
This is nice, isn't it? Look at that Kobe beef there, all done in sort of shiny plastic. | 0:05:21 | 0:05:28 | |
It's a much better idea than just having pictures of the food. And there's some sashimi. | 0:05:28 | 0:05:35 | |
This is eminently collectable, this stuff. It's so bright and cheerful. | 0:05:35 | 0:05:42 | |
And there's some noodles with seafood. I've got to take these all back and start a collection. | 0:05:42 | 0:05:50 | |
I was looking out of my hotel room on the 18th floor earlier | 0:05:53 | 0:05:58 | |
and it just looked like big, high-rise office blocks and a massive city. | 0:05:58 | 0:06:04 | |
When I got down on the street, I realised that it's not like that at all. | 0:06:04 | 0:06:10 | |
There's little streets leading off everywhere. And I found this place. It's under a railway arch. | 0:06:10 | 0:06:17 | |
I can hear the trains above all the time. It's so funky. There's lots of people here in city suits. | 0:06:17 | 0:06:24 | |
So it's not down-market, but it just looks so informal. | 0:06:24 | 0:06:29 | |
And the food is excellent. And Japanese beer is a revelation. | 0:06:29 | 0:06:34 | |
I had a bit of a problem trying to come to an idea | 0:06:34 | 0:06:39 | |
of what I would choose to eat. | 0:06:39 | 0:06:42 | |
But I was just having a look at the menu and I saw a little pig, a little chicken and some kebabs. | 0:06:42 | 0:06:49 | |
So I just pointed to them and then I just said "pickles", cos I know you eat pickles with everything. | 0:06:49 | 0:06:56 | |
And it's a fantastic meal. I'm really enjoying it. It's very good quality. And I just love the buzz. | 0:06:56 | 0:07:03 | |
It's one of those places that reminds me of Spanish tapas bars. | 0:07:03 | 0:07:08 | |
You have a little plate of mussels and a glass of sherry and move on to the next little bar. | 0:07:08 | 0:07:15 | |
But I'm running out of time because soon the biggest fish market in the world, called Tsukiji, opens. | 0:07:15 | 0:07:22 | |
Business here means a turnover of 20 million dollars of fish every day. | 0:07:22 | 0:07:28 | |
It was here that I met up with Taka who became my indispensable guide. | 0:07:28 | 0:07:32 | |
First we're going to do the frozen tuna before the bidding starts. | 0:07:33 | 0:07:39 | |
Wow! | 0:07:39 | 0:07:41 | |
You know that film, Alien? I always thought it had a bit of seafood imagery in it. | 0:07:44 | 0:07:51 | |
The bottom of the spaceship in that film with all the pods with the eggs in it and that fog hanging? | 0:07:51 | 0:07:58 | |
That's where they got it from! | 0:07:58 | 0:08:01 | |
It also looks like a World War Two aircraft hangar, full of bombs. | 0:08:01 | 0:08:06 | |
And these guys are so skilful with the axe. | 0:08:06 | 0:08:10 | |
They're chopping a bit out of the tail to tell the quality of the tuna. | 0:08:10 | 0:08:16 | |
Later, somebody will test the tuna to see how much fat is in the flesh | 0:08:16 | 0:08:22 | |
and how good the quality of the fat is. | 0:08:22 | 0:08:26 | |
So this is the fresh tuna room or hall, I suppose you could call it, just prior to the auction. | 0:08:26 | 0:08:34 | |
Just beautiful fish here. They're checking the quality of the tuna. | 0:08:34 | 0:08:39 | |
They're looking for the marbling in the tuna and the colour and the more vibrant and intense the red, | 0:08:39 | 0:08:46 | |
the fresher it is. And talking about marbling, it's a bit like beef. | 0:08:46 | 0:08:52 | |
I think tuna is... Like roast beef is to us, tuna is to the Japanese. | 0:08:52 | 0:08:57 | |
And when you think that they sort of live on fish and rice, | 0:08:57 | 0:09:02 | |
if this ran out, I think it'd be all over for them. | 0:09:02 | 0:09:07 | |
BELL RINGS | 0:09:07 | 0:09:10 | |
Most of the money that passes through this market is from the tuna sales. | 0:09:10 | 0:09:17 | |
And these fish come from all over the world, New Zealand, Chile, Africa, even the Mediterranean. | 0:09:17 | 0:09:24 | |
There's nowhere the tuna boats won't go. | 0:09:24 | 0:09:28 | |
SPEAKING IN JAPANESE | 0:09:28 | 0:09:31 | |
This auction, I think, sums up their fanatic zeal and a voracious appetite for this magnificent fish. | 0:09:35 | 0:09:42 | |
Because the tuna's so expensive, it goes to specialists who know how to prepare it. | 0:09:44 | 0:09:50 | |
They leave nothing to waste before it's shipped out to restaurants and sushi bars all over Japan. | 0:09:50 | 0:09:57 | |
I've seen filleting all over the world, but this man is a master. | 0:09:57 | 0:10:02 | |
He reminds me of a samurai warrior from the films of Akira Kurosawa - | 0:10:02 | 0:10:08 | |
that intense concentration where the man is totally at one with the sword. | 0:10:08 | 0:10:15 | |
When I was little, the fishmonger in Padstow called Mrs Soper used to say, | 0:10:15 | 0:10:21 | |
"You make your money from the sharpness of your knife." | 0:10:21 | 0:10:26 | |
This fish cost a million yen. | 0:10:26 | 0:10:28 | |
That's £5,000. | 0:10:28 | 0:10:30 | |
You certainly need a sharp knife to get your money out of that. | 0:10:30 | 0:10:36 | |
I've just found out that this tuna, which is £5,000, by Christmas, will be as much as 20,000 to 25,000. | 0:10:36 | 0:10:44 | |
And the most expensive tuna on the market, the Christmas market, could be as much as £50,000. | 0:10:44 | 0:10:52 | |
It's not even eight o'clock yet, but it feels like lunchtime. | 0:10:52 | 0:10:57 | |
Ever since I arrived in Japan, I've yearned for really fresh sushi. | 0:10:57 | 0:11:02 | |
And it doesn't come any fresher than this - a sushi bar right in the fish market. | 0:11:02 | 0:11:08 | |
I couldn't wait to try the tuna, slivers of squid and red bream straight from the market, | 0:11:08 | 0:11:15 | |
with grated wasabi root, served with vinegared rice. | 0:11:15 | 0:11:19 | |
Those that know such things say that sushi will take over the world like the pizza and hamburger did. | 0:11:19 | 0:11:25 | |
Well, it had better hurry up before the fish runs out. | 0:11:25 | 0:11:29 | |
There are many types of sushi. This is called maki - vinegared rice wrapped in dried seaweed. | 0:11:31 | 0:11:39 | |
It's one of those dishes that has great theatre attached to it, like making the perfect pizza disc | 0:11:39 | 0:11:46 | |
or flambeeing a Crepe Suzette. | 0:11:46 | 0:11:49 | |
Even the way it's presented on the plate means something. | 0:11:49 | 0:11:54 | |
This sushi is vastly different from the supermarket version back home where they use mainly cooked fish | 0:11:54 | 0:12:02 | |
for a longer shelf life presumably. | 0:12:02 | 0:12:04 | |
This is the bee's knees. | 0:12:04 | 0:12:07 | |
Would you just ask him how long it takes a sushi master to train? | 0:12:09 | 0:12:14 | |
SPEAKS IN JAPANESE | 0:12:14 | 0:12:17 | |
IN JAPANESE | 0:12:20 | 0:12:23 | |
-It takes ten years for normal people, but I was a taxi driver until four days ago myself. -What? | 0:12:24 | 0:12:31 | |
-SPEAKS IN JAPANESE -It's a joke. | 0:12:31 | 0:12:35 | |
-Right. Ten years? -Ten years. -Amazing. | 0:12:35 | 0:12:39 | |
Well, now we are eating this fresh sushi, do you think you'll be making sushi at the banquet? | 0:12:39 | 0:12:47 | |
No. I haven't got ten years to spare! It's next month we're doing it. | 0:12:47 | 0:12:53 | |
But I think sushi's really a meal in itself with all that rice. | 0:12:53 | 0:12:58 | |
I think it'd be too filling. I think I'll go for sashimi. | 0:12:58 | 0:13:03 | |
-I've just got to learn how to cut it. -We saw a beautiful technique today. -Yes! | 0:13:03 | 0:13:10 | |
'It doesn't matter what country you're in, this is the way to soak up the nuances of a nation's food. | 0:13:10 | 0:13:17 | |
'And it helps that Taka is a serious foodie.' | 0:13:17 | 0:13:21 | |
This is actually wasabi, which is the green horseradish | 0:13:21 | 0:13:26 | |
that everybody has with sashimi and sushi. I never knew what it looked like before. | 0:13:26 | 0:13:32 | |
But of course it's a horseradish root just like ours. | 0:13:32 | 0:13:36 | |
This is a dried fillet of bonito, a type of tuna, being planed into those very fine shavings | 0:13:36 | 0:13:44 | |
for dashi, the essential stock here. The Japanese are crazy about pickles. | 0:13:44 | 0:13:50 | |
Here, there's celery, cucumber and salty aubergines. | 0:13:50 | 0:13:54 | |
Well, this is a sushi knife and it's quite rigid. | 0:13:54 | 0:13:59 | |
It's incredibly sharp, of course. | 0:13:59 | 0:14:01 | |
But what's interesting is it's flat on one side and curved on the other. | 0:14:01 | 0:14:07 | |
So when this knife cuts, it actually cuts like this. | 0:14:07 | 0:14:12 | |
-But this part remains, which means you get the freshness of the ingredients maintained. -I see. | 0:14:12 | 0:14:20 | |
That's what I mean about Japanese attention to detail. | 0:14:20 | 0:14:24 | |
When you slice into a fillet with the straight side, | 0:14:24 | 0:14:29 | |
it just cuts through those cells without damaging any of the others. | 0:14:29 | 0:14:34 | |
So you have minimum damage and maximum freshness. | 0:14:34 | 0:14:38 | |
A large part of the market is devoted to live fish. | 0:14:38 | 0:14:42 | |
They're sold at a premium because of the Japanese obsession with freshness. | 0:14:42 | 0:14:49 | |
It's almost like coming to a Disneyland of seafood | 0:14:49 | 0:14:54 | |
because there's so much variety that it's mind-boggling to me! | 0:14:54 | 0:14:58 | |
-I like that - a Disneyland of seafood. -Good way of saying it, I guess. -I might use that. | 0:14:58 | 0:15:05 | |
If I was doing the banquet here, I'd have this boiled octopus. | 0:15:05 | 0:15:10 | |
And these sea squirts - they're a real bite of the sea. | 0:15:10 | 0:15:14 | |
I've got to have prawns somewhere, preferably live tiger prawns. | 0:15:14 | 0:15:19 | |
But maybe I'll use our langoustines. I'm also thinking about clams. These are blood clams. | 0:15:19 | 0:15:27 | |
They might be good in the sashimi. These look like our whelks back at home. | 0:15:27 | 0:15:34 | |
But they're much more tender, called Babylons here. | 0:15:34 | 0:15:37 | |
This reminds me of a samurai warrior, an Arctic snow crab. | 0:15:37 | 0:15:42 | |
Big money, but perfect for the banquet. Maybe I'll use our local spider crabs. | 0:15:42 | 0:15:48 | |
This market is a source of inspiration to create a menu. | 0:15:48 | 0:15:53 | |
I really think it helps to have a serious appetite when you do this type of window shopping. | 0:15:53 | 0:16:01 | |
But now it's time for lunch. | 0:16:01 | 0:16:04 | |
Tell me the basics of Japanese cooking. What do I need to know? | 0:16:04 | 0:16:09 | |
I think typically Japanese food, what we eat, we have about five different flavours, | 0:16:09 | 0:16:16 | |
which is the saltiness, the sweetness, the sourness, the bitterness, and, I guess, the heat. | 0:16:16 | 0:16:23 | |
And we try to mix things that we make with these flavours and enjoy those flavours. | 0:16:23 | 0:16:30 | |
But it's important to remember it's the ingredient that's the star. | 0:16:30 | 0:16:35 | |
The ingredient is enhanced by these flavours, not killed by it. | 0:16:35 | 0:16:40 | |
This is a typical businessman's restaurant in the heart of Tokyo, | 0:16:40 | 0:16:45 | |
specialising in sashimi, with fish straight from the pool. | 0:16:45 | 0:16:50 | |
The food is prepared very quickly because these office workers eat and run. | 0:16:50 | 0:16:56 | |
There are so many things to know about Japanese cuisine. | 0:16:56 | 0:17:00 | |
Colours, for instance. Their favourites are white, yellow, black, green and red in food. | 0:17:00 | 0:17:07 | |
This is a picture - sashimi made with sea snail, red bream, tuna and prawns. | 0:17:07 | 0:17:14 | |
I don't think I'll be doing anything quite this elaborate at the banquet. | 0:17:14 | 0:17:20 | |
I've only been here for 36 hours. And when I arrived, I was utterly daunted. | 0:17:20 | 0:17:27 | |
Talk about Lost In Translation. You arrive in Tokyo and it just seems like another planet almost. | 0:17:27 | 0:17:34 | |
Everything about life in Japan is about precision, about really paying attention to detail. | 0:17:34 | 0:17:41 | |
We were walking through a lot of restaurants with kitchens. Everything's so tiny. | 0:17:41 | 0:17:48 | |
And I thought it's actually good for human beings to have to think in a confined space. | 0:17:48 | 0:17:55 | |
When you've got massive space, you don't know where you're going, but when everything's small, | 0:17:55 | 0:18:02 | |
people rise to the occasion. | 0:18:02 | 0:18:05 | |
That's what's impressive about the place - its attention to detail. | 0:18:05 | 0:18:11 | |
And the detail is never more important than in social etiquette. | 0:18:11 | 0:18:16 | |
Setsuko Yamamoto teaches the art to businessmen. | 0:18:16 | 0:18:20 | |
-Setsuko, how do I greet you then? -First, it's a little bow. | 0:18:20 | 0:18:25 | |
-And the head goes like this. Hajimemashite. -Hajimemashite. -"Nice meeting you." | 0:18:25 | 0:18:31 | |
-And slowly up, the head. Then it's nice smiling. -Nice smiling! -Then it's, "Please take a seat." | 0:18:31 | 0:18:38 | |
-"Please take a seat"? -Yes. -Oh, we kneel. | 0:18:38 | 0:18:42 | |
OK. | 0:18:42 | 0:18:44 | |
So just tell me what the worst mistakes of etiquette Westerners can make, really. | 0:18:46 | 0:18:53 | |
-When you take off shoes... -Yes. -First you take off shoes. | 0:18:53 | 0:18:57 | |
Sometimes you can get into slippers. | 0:18:57 | 0:19:00 | |
-Slippers are not allowed in a tatami room. -It's got to be bare feet? -Yes. | 0:19:00 | 0:19:05 | |
And also when you eat, the chopstick - you have to break it and then you eat. | 0:19:05 | 0:19:12 | |
-Then every chopstick you have to put on the side, horizontal. -OK, horizontal. -Horizontal. | 0:19:12 | 0:19:19 | |
-And what about drinking? -Drinking is always - kampai. -Right. Kampai? That's "cheers"? -Yes, "cheers". | 0:19:19 | 0:19:27 | |
Kampai means "cheers". | 0:19:27 | 0:19:29 | |
And always the holding - nice way. Then to bring it to you respectfully. | 0:19:29 | 0:19:36 | |
-And always double-handed? -Yes. That means it's respect. | 0:19:36 | 0:19:40 | |
-It's all about respect? -Yes, respect. That's it. | 0:19:40 | 0:19:45 | |
And as I'm beginning to realise in Japan, respect is the key word. | 0:19:45 | 0:19:50 | |
Without it, nothing works. And it goes right back into the kitchen. | 0:19:50 | 0:19:55 | |
Andy Cook has been a top chef in Tokyo for the past two years | 0:19:55 | 0:20:00 | |
and runs a restaurant for Gordon Ramsay, which is producing Western food for the Japanese palate. | 0:20:00 | 0:20:07 | |
I thought if anyone could help me understand the preferences of the Japanese, then it would be him. | 0:20:07 | 0:20:14 | |
I think first of all, the key thing for you is fresh. | 0:20:14 | 0:20:19 | |
You really need to be getting the best, freshest fish possible. You need to concentrate on the season. | 0:20:19 | 0:20:26 | |
The Japanese are passionate about being in touch with nature and with what's going on around them. | 0:20:26 | 0:20:33 | |
You've got things like the Kaiseki menu, which is the monster 18-course menu. | 0:20:33 | 0:20:39 | |
And each course will be something different. You'll have sashimi. You'll have your grilled dish. | 0:20:39 | 0:20:47 | |
You'll have your soup. You'll have your meat and your pickles. Then you may have some kind of sweet. | 0:20:47 | 0:20:54 | |
But you're going to need to have a nice soup, something that's focusing on what's in season. | 0:20:54 | 0:21:01 | |
Sashimi traditionally is white fish. | 0:21:01 | 0:21:04 | |
So you're looking at a nice bass or baby rouget or sea bream. | 0:21:04 | 0:21:09 | |
Sea bream's interesting because the Japanese love anything that's red and white. | 0:21:09 | 0:21:15 | |
-Anything that represents the Japanese flag, they adore. -Wonderful! -Lobster - fantastic. | 0:21:15 | 0:21:22 | |
Sea bream - fantastic. We buy it and sell it at a very high price. | 0:21:22 | 0:21:28 | |
Don't be scared about it being too complicated. | 0:21:28 | 0:21:32 | |
-You'll not fail to impress the guy. -You reckon? -I reckon you'll be OK! | 0:21:32 | 0:21:37 | |
Well, I was just going to say, do you think I'm bonkers? | 0:21:37 | 0:21:42 | |
You probably are, yes. But I think you'll be all right. | 0:21:42 | 0:21:46 | |
I like to feel I've become a connoisseur of street food over the years I've been travelling around. | 0:21:49 | 0:21:56 | |
But this just beats it all. I mean, where could you get a dish of first quality tuna like this | 0:21:56 | 0:22:03 | |
with your own little tea supply and a bowl of miso soup? | 0:22:03 | 0:22:08 | |
I mean, it's perfect! The variety is endless and it's cheap and fresh | 0:22:08 | 0:22:13 | |
because they all specialise in one thing or another. | 0:22:13 | 0:22:18 | |
People come to this one for tempura, beautiful prawns in a light batter. | 0:22:18 | 0:22:24 | |
And this man makes an old Tokyo dish, like an omelette, full of chilli, coriander, mirin and pork. | 0:22:25 | 0:22:33 | |
And he doesn't let the egg set. It's poured over boiled rice. | 0:22:33 | 0:22:38 | |
But best of all, I found this little gem that has cooked the same dish for generations. | 0:22:38 | 0:22:45 | |
This is a local restaurant. They only serve one dish, Fukagawadon. | 0:22:45 | 0:22:50 | |
It's also the name of the area because the dish was so typical of the area. | 0:22:50 | 0:22:56 | |
It's clams and rice served with a miso soup. | 0:22:56 | 0:23:00 | |
The clams came out of the river, so it's an obvious dish to serve here. | 0:23:00 | 0:23:06 | |
It just reminds me a bit of sort of eel pie and mash. | 0:23:06 | 0:23:11 | |
You know, those restaurants that were all around London near the Thames. | 0:23:11 | 0:23:17 | |
Most of them have died out now and this is very sort of similar. | 0:23:17 | 0:23:22 | |
They largely serve older people, but it's good that there's still some of these restaurants around. | 0:23:22 | 0:23:30 | |
And this is delicious. If you find a good eel pie and mash shop, it's good. This is particularly good. | 0:23:30 | 0:23:37 | |
'Like many dishes of this type, it's all to do with the quality of the stock. | 0:23:37 | 0:23:44 | |
'My taxi driver took us here as this is where he has lunch. | 0:23:44 | 0:23:48 | |
'But now we go from one end of the culinary spectrum to the other, | 0:23:48 | 0:23:53 | |
'a restaurant that has been in the same family for 16 generations, a town north-west of Tokyo, Kanazawa. | 0:23:53 | 0:24:01 | |
'I've come here to experience a banquet, given in my honour, | 0:24:01 | 0:24:06 | |
'by the ex-Prime Minister of Japan, Yoshiro Mori. | 0:24:06 | 0:24:10 | |
'The Ambassador was keen for me to meet him and also to sample some of the best food Japan has to offer. | 0:24:10 | 0:24:18 | |
'I felt a bit out of my depth and I kept thinking of the do's and don'ts of chopstick etiquette. | 0:24:18 | 0:24:25 | |
'And I really wanted to know what sort of fish I was eating. | 0:24:25 | 0:24:30 | |
'It was a relief when Mr Mori suggested we take our coats off.' | 0:24:30 | 0:24:35 | |
So relax and enjoy the food. | 0:24:35 | 0:24:38 | |
'Under domes of ice was the prettiest display of sashimi I've ever set eyes on. | 0:24:38 | 0:24:45 | |
'I'm never going to match this. This was made up of tuna, prawns and sea bream. | 0:24:45 | 0:24:52 | |
'It was a work of art. I wondered how many days a week Mr Mori would eat fish?' | 0:24:52 | 0:24:58 | |
THEY SPEAK IN JAPANESE | 0:24:58 | 0:25:01 | |
-Every day. -Every day? -Every day. Seven days a week. -And how often meat then? | 0:25:01 | 0:25:08 | |
-THEY SPEAK IN JAPANESE -I try not to eat as much meat. | 0:25:08 | 0:25:13 | |
Would you ask him if he likes any British dishes? | 0:25:13 | 0:25:18 | |
SPEAKING IN JAPANESE | 0:25:18 | 0:25:20 | |
He said, "What sort of cuisines are there in England?" | 0:25:21 | 0:25:25 | |
'I think that says quite a lot, really. The roast beef of England is still a mystery in Japan. | 0:25:25 | 0:25:32 | |
'And judging by what we're eating tonight, it will remain so until they run out of fish.' | 0:25:32 | 0:25:39 | |
IN JAPANESE | 0:25:39 | 0:25:42 | |
Roast beef, I love. I really do. | 0:25:42 | 0:25:45 | |
But obviously that kind of does build up on my body, so I try not to eat as much. | 0:25:46 | 0:25:53 | |
'There were nine courses, all complementing each other. | 0:25:53 | 0:25:58 | |
'And every chef wants to know how their food is being received at the table. | 0:25:58 | 0:26:04 | |
'Well, it's oishii! - "delicious". And this is a little boat formed out of kelp, which they call kombu. | 0:26:04 | 0:26:12 | |
'It's filled with slices of abalone, red snapper and leeks | 0:26:12 | 0:26:16 | |
'and shredded daikon. The kombu has the taste of the sea itself. | 0:26:16 | 0:26:22 | |
'But it also has other prize properties.' | 0:26:22 | 0:26:25 | |
The people of Okinawa, the island at the southernmost part of Japan, | 0:26:25 | 0:26:30 | |
live longer than anybody else in Japan | 0:26:30 | 0:26:34 | |
and people in Japan live longer than anybody else cos they eat so much fish. | 0:26:34 | 0:26:41 | |
But they eat ten times more kombu than anyone else in Japan and live longer. | 0:26:41 | 0:26:47 | |
And it's very good for slimming. I wish I could eat this. | 0:26:47 | 0:26:51 | |
-SPEAKING IN JAPANESE -The Japanese eat kelp quite often. | 0:26:51 | 0:26:55 | |
When we eat kelp, it actually helps to grow your hair. | 0:26:55 | 0:27:00 | |
Keep your hair nice and colourful. | 0:27:00 | 0:27:03 | |
And I'm going to be 70 next year. | 0:27:05 | 0:27:08 | |
-70? -Yes, 70. -I thought he was younger than me! | 0:27:08 | 0:27:13 | |
THEY SPEAK IN JAPANESE | 0:27:13 | 0:27:16 | |
71. | 0:27:16 | 0:27:19 | |
Look at our hair. | 0:27:20 | 0:27:23 | |
It's the kelp. | 0:27:23 | 0:27:25 | |
-Was it nice? Did you like it? -Well, I would like to say it was completely a revelation to me. | 0:27:25 | 0:27:32 | |
I don't think... If it wasn't for this, I would never have tasted food like that. | 0:27:32 | 0:27:39 | |
I don't believe you could go to a Japanese restaurant outside Japan and eat food like that. | 0:27:39 | 0:27:46 | |
I mean, it's better than the top three-star French food. | 0:27:46 | 0:27:50 | |
For me, it's the perfect food, simple, delicate, incredibly complex in the kitchen, | 0:27:50 | 0:27:56 | |
and my thanks to the chefs. | 0:27:56 | 0:27:59 | |
But so effortless here. I just think, to me, it's sort of what Japanese culture is all about, | 0:27:59 | 0:28:07 | |
this sort of seeming simplicity, but behind it so much complexity. | 0:28:07 | 0:28:12 | |
Thank you very much. < Thank you very much. | 0:28:12 | 0:28:17 | |
'What I want to do next is get to grips with the essential pillars, if you like, of Japanese cuisine, | 0:28:17 | 0:28:24 | |
'the ingredients and the flavours that keep recurring in each meal I have. | 0:28:24 | 0:28:30 | |
'If it was Italy, well, pasta, tomatoes and basil. | 0:28:30 | 0:28:34 | |
'Here, it's a little bit more complicated than that.' | 0:28:34 | 0:28:39 | |
OK. He's just going to get a bag. | 0:28:39 | 0:28:42 | |
I've only been here under a week, but I think I've got the essentials I'm going to need for the banquet. | 0:28:45 | 0:28:52 | |
That's the main flavouring ingredients in everything. | 0:28:52 | 0:28:57 | |
We start with soy sauce. A soy maker told me, "It's as important as water in Japanese cooking." | 0:28:57 | 0:29:04 | |
I think that's absolutely right. And next is mirin. That's the main sweetener in all Japanese cooking | 0:29:04 | 0:29:11 | |
and sweetness is very important. Next, sake. Well, this isn't a great sake. It's just cooking sake. | 0:29:11 | 0:29:18 | |
They use it with soy to cut down the strength of soy. | 0:29:18 | 0:29:23 | |
So you always start with soy and sake to vary the intensity of the sauce. | 0:29:23 | 0:29:29 | |
Rice wine vinegar. Pickles are so important in Japanese cooking, | 0:29:29 | 0:29:35 | |
with salt, the essence of a good pickle. | 0:29:35 | 0:29:38 | |
The one herb I've picked out is shiso, or perilla as we call it in England, such a distinctive flavour. | 0:29:38 | 0:29:46 | |
Bonito flakes. Dashi is the basic stock that all soups come from. | 0:29:46 | 0:29:52 | |
And with bonito flakes, the classic dashi is made with kombu which is kelp, which is seaweed. | 0:29:52 | 0:29:59 | |
Kombu is used in pickling, particularly pickling fish. | 0:29:59 | 0:30:03 | |
I could not fail to mention wasabi. For the Japanese writing, it's that way up. | 0:30:03 | 0:30:09 | |
It's that really hot, green horseradish. | 0:30:09 | 0:30:13 | |
They like to do the whole spectrum of all the flavours and all the tastes, so that is very important. | 0:30:13 | 0:30:20 | |
And lastly and by no means least, the mighty daikon - | 0:30:20 | 0:30:25 | |
a really strong radish that gives you the hot flavour in a lot of Japanese cooking. | 0:30:25 | 0:30:31 | |
The thing that's worrying me is my food is quite simple, just relying on very simple presentation. | 0:30:37 | 0:30:45 | |
Japanese is simple, but there's a lot of work that goes on behind the scenes there. | 0:30:45 | 0:30:51 | |
That's where I'll find it difficult | 0:30:51 | 0:30:54 | |
because I wouldn't say I'm a basic cook, but I like things straight down the middle. | 0:30:54 | 0:31:00 | |
I'm gonna have to get into that whole idea of making things look simple when in fact they're not. | 0:31:00 | 0:31:07 | |
I've got as much information as I could cope with. | 0:31:07 | 0:31:11 | |
I've learnt a lot and all I can do now is to go back home and do it | 0:31:11 | 0:31:16 | |
and hope that Ambassador Nogami is a kind and forgiving man. | 0:31:16 | 0:31:20 | |
Well, this is my menu for tonight. | 0:31:20 | 0:31:23 | |
First, sardines - a Mediterranean dish, but it looks Japanese. | 0:31:23 | 0:31:28 | |
Next, clear soup with langoustines and shiitake mushroom. | 0:31:28 | 0:31:32 | |
Then sashimi, the ultimate Japanese dish, and I had to have the ice igloo. | 0:31:32 | 0:31:38 | |
To follow, a tempura of lobster, red mullet, | 0:31:38 | 0:31:42 | |
and for that seasonal touch, chanterelle mushrooms. | 0:31:42 | 0:31:46 | |
Afterwards, a savoury egg custard called chawan mushi, and that's made with spider crabs. | 0:31:46 | 0:31:53 | |
This is grilled bass with porcini mushroom and a spear of ginger shoot. | 0:31:53 | 0:31:59 | |
No meal is complete without miso soup | 0:31:59 | 0:32:02 | |
and, of course, those lovely pickles and a bowl of rice. | 0:32:02 | 0:32:07 | |
And finally, poached autumn fruits | 0:32:08 | 0:32:11 | |
with quince syrup, and that's it. | 0:32:11 | 0:32:14 | |
I've designed this banquet menu, but I could not have done it | 0:32:16 | 0:32:21 | |
without the expert skills of Inoue-san and Koike-san. | 0:32:21 | 0:32:25 | |
I hadn't met these chefs before and I was pretty nervous | 0:32:25 | 0:32:30 | |
as chefs hate strangers coming into their kitchen, | 0:32:30 | 0:32:34 | |
blunting their knives, burning their pans and getting in the way. And I don't speak the language. | 0:32:34 | 0:32:41 | |
They don't have handles on their saucepans here! | 0:32:41 | 0:32:44 | |
This is the basic stock made with bonito flakes for the soups and dipping sauces. | 0:32:44 | 0:32:51 | |
The most important thing I've learnt about Japanese cooking is the quality of the raw materials. | 0:32:51 | 0:32:58 | |
I've tried to have the fish brought from Cornwall because I know the quality of my local fish. | 0:32:58 | 0:33:05 | |
I'm just looking through it. This gurnard is in perfect condition. | 0:33:05 | 0:33:10 | |
Absolutely dead fresh, lovely smell about it. | 0:33:10 | 0:33:14 | |
And just looking at this sea bass... | 0:33:14 | 0:33:18 | |
When you're cooking, if your raw materials are OK, everything falls into place. | 0:33:18 | 0:33:24 | |
When I look at that bass with that tag on it saying, "Line-caught wild bass from Cornwall," | 0:33:24 | 0:33:31 | |
I just feel so reassured and my apprehension about cooking this banquet starts to fall away. | 0:33:31 | 0:33:38 | |
And I wanted live spider crabs and they are because they'll taste that little bit better. | 0:33:38 | 0:33:45 | |
I know that the Japanese members of this banquet tonight, | 0:33:45 | 0:33:49 | |
and probably the British too, will taste that extra freshness. | 0:33:49 | 0:33:54 | |
And the lobster's got to be alive when we start with it. | 0:33:54 | 0:33:58 | |
Perfect, very reassured. | 0:33:58 | 0:34:01 | |
So for the sashimi and the tempura, I'm using brill and red mullet, | 0:34:01 | 0:34:06 | |
a symbol of autumnal seafood because they're at their prime. | 0:34:06 | 0:34:11 | |
To start the soup off, we poach shiitake mushrooms in the bonito stock. | 0:34:11 | 0:34:17 | |
These are the young shoots of the ginger plant. | 0:34:17 | 0:34:20 | |
They've been blanched, cooled and dried quickly, so they don't lose their crunch. | 0:34:20 | 0:34:26 | |
Next we make the dipping sauce and that starts with sake, | 0:34:26 | 0:34:31 | |
reduced sake with the alcohol burned off. | 0:34:31 | 0:34:34 | |
The kelp aroma comes through nicely. | 0:34:34 | 0:34:37 | |
To add to that, I've chosen a fantastic bottle of soy sauce | 0:34:37 | 0:34:41 | |
which I discovered in Kanazawa and it's flavoured with kombu or kelp. | 0:34:41 | 0:34:47 | |
This is flavoured with bonito flakes - just like wood shavings disappearing in a bowl of gravy! | 0:34:47 | 0:34:53 | |
Very good mackerel. We can't get this kind of quality that often. | 0:34:53 | 0:34:59 | |
Mr Inoue, the head chef, has just complimented me on the quality of the mackerel, so I'm very happy. | 0:34:59 | 0:35:06 | |
He said it's very hard to get mackerel of this quality in London, | 0:35:06 | 0:35:11 | |
so it's paid off bringing it up from Cornwall because the mackerel is where it all started from. | 0:35:11 | 0:35:18 | |
This is what I was doing wrong on board that boat off Padstow. | 0:35:18 | 0:35:23 | |
The Japanese coat their mackerel fillets in salt and set them aside for two hours to firm them up | 0:35:23 | 0:35:30 | |
and take away any fishy odours. | 0:35:30 | 0:35:32 | |
Before they're sliced up for sashimi, they're seasoned in a marinade of mirin, sugar, water | 0:35:32 | 0:35:39 | |
and kombu, a seaweed I'm getting to like very much indeed. | 0:35:39 | 0:35:44 | |
I've just had these sardines delivered. | 0:35:44 | 0:35:47 | |
I was hoping to get Mount's Bay sardines because when Ambassador Nogami said about seasonality, | 0:35:47 | 0:35:54 | |
my immediate thought was of a very nice night once out fishing | 0:35:54 | 0:35:59 | |
about this time of year in Mount's Bay, pulling up sardines with Stephane. | 0:35:59 | 0:36:05 | |
I asked him to go out, but the weather's been appalling. | 0:36:05 | 0:36:10 | |
They still went out to try and catch some but they didn't get any. | 0:36:10 | 0:36:14 | |
These are from the Bay of Biscay. We'll see what they're like. | 0:36:14 | 0:36:19 | |
They smell all right. I'm gonna be a bit red in tooth and claw and take a little piece off there. | 0:36:19 | 0:36:26 | |
I hope you don't mind. I'll just put a bit of soy with them. | 0:36:26 | 0:36:31 | |
It looks good. I'm sure these chefs won't approve of me doing this. | 0:36:31 | 0:36:35 | |
That's really good. They're lovely. They'll be fine. | 0:36:37 | 0:36:42 | |
It's for the first course. | 0:36:42 | 0:36:45 | |
I was hoping they'd be the Penzance ones, but it'll still be fine. | 0:36:45 | 0:36:50 | |
It's the only western dish in the whole banquet. | 0:36:50 | 0:36:54 | |
This brill is up there with turbot and halibut. | 0:36:54 | 0:36:58 | |
It will be perfect in the sashimi because it's a really firm fish. | 0:36:58 | 0:37:03 | |
And gurnard is no longer thought of only as lobster bait. | 0:37:03 | 0:37:07 | |
Now it's as sought after as red mullet or John Dory. | 0:37:07 | 0:37:12 | |
The last course will be an autumnal fruit compote and the centre piece will be quinces. | 0:37:12 | 0:37:18 | |
Quince is very hard to eat in its own right, but it makes a lovely syrup. | 0:37:18 | 0:37:24 | |
Not only does it taste very nice and astringent, it also has a deep russet colour | 0:37:24 | 0:37:30 | |
and that clear juice right over the top of my compote will make it really perfect. | 0:37:30 | 0:37:36 | |
I'm going to simmer these for as long as it takes to get these bullet-hard fruits to soften, | 0:37:36 | 0:37:43 | |
then break up with a potato masher. | 0:37:43 | 0:37:45 | |
I only want the juice and none of the pulp. | 0:37:45 | 0:37:49 | |
I wonder if this lovely fruit will be popular again? Perfect. | 0:37:49 | 0:37:54 | |
Inoue-san is expertly cutting up the bass into equal pieces ready for grilling. | 0:37:54 | 0:38:00 | |
I could after my visit to Japan eat that raw. | 0:38:00 | 0:38:03 | |
These are ceps or porcini, as the Italians call them. | 0:38:03 | 0:38:07 | |
They don't use them in Japan. They use a really revered mushroom called matsutake | 0:38:07 | 0:38:13 | |
which are quite similar in appearance and in price. | 0:38:13 | 0:38:17 | |
I just thought it would be very interesting to use our most revered mushroom | 0:38:17 | 0:38:23 | |
and do it in a Japanese way. | 0:38:23 | 0:38:26 | |
What I'm really keen on about porcini is the look of them sliced like that. | 0:38:26 | 0:38:32 | |
It has a Japanese elegance about it. | 0:38:32 | 0:38:35 | |
What I'm hoping to do is just grill them along with the bass. I think they'll go very well indeed. | 0:38:35 | 0:38:42 | |
I could watch Inoue-san for hours. Every cut is done with one continuous action. | 0:38:42 | 0:38:48 | |
He's preparing the red mullet for the tempura. | 0:38:48 | 0:38:53 | |
This is the tempura dipping sauces. | 0:38:53 | 0:38:56 | |
I was keen to see the way they do it properly cos I got it out of a book! | 0:38:56 | 0:39:01 | |
Actually, it's four parts dashi and one part mirin | 0:39:01 | 0:39:06 | |
and one part soy. | 0:39:06 | 0:39:09 | |
Then a big handful of bonito flakes. Nice little tip, that. | 0:39:09 | 0:39:15 | |
Now for the first course - those sardines. | 0:39:15 | 0:39:18 | |
I got the idea when I saw an old man in Corfu preparing anchovies with lemon and olive oil, | 0:39:18 | 0:39:25 | |
but how to serve it in a Japanese way? | 0:39:25 | 0:39:28 | |
If I was doing this in my restaurant, I'd probably put them on the plate like this. | 0:39:28 | 0:39:35 | |
I can't see me doing that here | 0:39:35 | 0:39:37 | |
because of the incredible delicacy of the way that the dishes are done here. | 0:39:37 | 0:39:44 | |
So I'm just going to ask Inoue if he would give me a few tips on how he thinks we should lay it out. | 0:39:44 | 0:39:52 | |
In Japan we normally take the skin off the sardines. | 0:39:52 | 0:39:56 | |
We actually do a lot of slices, I guess designs on it. | 0:39:56 | 0:40:01 | |
-Like a diamond pattern? -Yes. -Will you show me? -SHE TRANSLATES INTO JAPANESE | 0:40:01 | 0:40:07 | |
'Well, I'd never in a million years have thought of skinning a sardine fillet. | 0:40:15 | 0:40:21 | |
'This humble little sardine has started to resemble a very expensive watch strap. | 0:40:32 | 0:40:39 | |
'There seems no end to Inoue-san's skill. | 0:40:39 | 0:40:42 | |
'I wonder what he thinks of me!' | 0:40:42 | 0:40:45 | |
Good Lord! | 0:40:52 | 0:40:54 | |
That's perfect. I mean, that just says it all. | 0:40:54 | 0:40:58 | |
That is the difference between Japanese and Cornish, I suppose! | 0:40:58 | 0:41:03 | |
The amount of detail that's gone into that little sardine says it all. | 0:41:03 | 0:41:09 | |
My spider crabs have been cooking away for 20 minutes, | 0:41:09 | 0:41:13 | |
but I'll leave them to cool down before I can get at the meat. | 0:41:13 | 0:41:18 | |
Most of what's caught off Cornwall gets shipped off to Spain! | 0:41:18 | 0:41:23 | |
Koike-san turns a single radish into half a dozen delightful little butterflies | 0:41:23 | 0:41:29 | |
to garnish the sashimi. | 0:41:29 | 0:41:32 | |
If it was left to me, they'd get them in a bowl with some sea salt. | 0:41:32 | 0:41:37 | |
This is the difference between us - gastronomic origami! | 0:41:37 | 0:41:41 | |
I've seen tomatoes turned into roses which I detest, | 0:41:41 | 0:41:45 | |
but this fine detail and precision is meant to be a sign of respect | 0:41:45 | 0:41:50 | |
for the Ambassador and his guests | 0:41:50 | 0:41:53 | |
who will be turning up in a couple of hours' time. | 0:41:53 | 0:41:57 | |
I can't do that, but I've handled a couple of thousand of these! | 0:41:57 | 0:42:02 | |
When I was in Japan, this bit just outside the Tsukiji Market, | 0:42:02 | 0:42:07 | |
which is a retail market, if you like, outside Tsukiji called Jogai, | 0:42:07 | 0:42:14 | |
there was this good fishmonger selling crabs | 0:42:14 | 0:42:18 | |
and I asked him how much the crabs were selling for | 0:42:18 | 0:42:22 | |
because there were these lovely, big Alaskan snow crabs there and they were about £150 each, | 0:42:22 | 0:42:29 | |
so I was thinking maybe I could do something with our spider crabs. | 0:42:29 | 0:42:34 | |
They're not a crab much used in the UK. They've got a lovely flavour. | 0:42:34 | 0:42:39 | |
But the problem is you have to really work to get the meat out. | 0:42:39 | 0:42:44 | |
There's this very lovely dish in Japan called chawan mushti... | 0:42:44 | 0:42:49 | |
-Is that right, Taka? -Chawan mushi. -Chawan mushi. | 0:42:49 | 0:42:53 | |
It's like a baked egg custard and you put very delicate things in it, | 0:42:53 | 0:42:58 | |
particularly some chicken breast, which it often has. | 0:42:58 | 0:43:02 | |
You make it with eggs, but the prime ingredient in my dish will be these spider crab claws. | 0:43:02 | 0:43:10 | |
I think it will work very well. As I said, quite a lot of work. | 0:43:10 | 0:43:14 | |
'I wish I could crack eggs like that. They'd be all over the floor! | 0:43:14 | 0:43:19 | |
'This is the basis of the dish - beaten eggs. | 0:43:19 | 0:43:23 | |
'I had this for breakfast in Japan and it inspired me to put it on the menu. | 0:43:23 | 0:43:29 | |
'It's a very loose mix - half eggs to a mixture of mirin, a sake-based sweetener and dashi. | 0:43:29 | 0:43:35 | |
'This has been seasoned with light soy sauce and salt.' | 0:43:35 | 0:43:40 | |
Origato. | 0:43:40 | 0:43:42 | |
That's very nice, very delicate, very nicely seasoned. | 0:43:44 | 0:43:48 | |
So to make up the little chawan mushi pots, first a gingko nut - they're really important in Japan - | 0:43:48 | 0:43:55 | |
followed by chicken breast and chestnuts, a seasonal reference, | 0:43:55 | 0:44:00 | |
and some sprigs of trefoil, almost unknown at home, but very popular in Japan. | 0:44:00 | 0:44:06 | |
And now that lovely, sweet crab meat. | 0:44:06 | 0:44:10 | |
Once people are used to Japanese food, it's the way people like to eat. It's healthy, light, delicate. | 0:44:10 | 0:44:17 | |
I remember saying when we went to the banquet with ex-Prime Minister Mori | 0:44:17 | 0:44:24 | |
that it's like Michelin three-star food, but it's the sort of food you want to eat. | 0:44:24 | 0:44:30 | |
It's not too sort of calorific | 0:44:30 | 0:44:33 | |
and you'd get up from the tables thinking, "Yes, let's face life! Let's have some fun." | 0:44:33 | 0:44:40 | |
And now the pots go into this handsome steamer - looks a bit like a Japanese temple - for 20 minutes | 0:44:40 | 0:44:47 | |
until the egg mixture loosely sets like a little custard. | 0:44:47 | 0:44:52 | |
We're ready for the sashimi where only the prime cuts are served. | 0:44:52 | 0:44:57 | |
This is where Koike-san and Inoue-san's knife skills come into their own | 0:44:57 | 0:45:03 | |
and I sit back and watch with wonderment, tinged with a dash of envy. | 0:45:03 | 0:45:09 | |
So this is how mackerel sashimi is made. | 0:45:21 | 0:45:25 | |
The salt in the marinade really firms it up. | 0:45:25 | 0:45:29 | |
I don't know what the serious aficionados of Japanese food will think about this menu, | 0:45:29 | 0:45:35 | |
but I'm getting something from it. | 0:45:35 | 0:45:38 | |
I've learnt such a lot and I'll use that in my restaurant in Cornwall. | 0:45:38 | 0:45:43 | |
But I'll keep the handles on the saucepans! | 0:45:43 | 0:45:47 | |
And there goes that little butterfly to sit on the top. | 0:46:01 | 0:46:06 | |
What he's saying is, "Look at the amount of detail and care that's gone into this sashimi!" | 0:46:06 | 0:46:13 | |
What Inoue has done is just cook the lobster tails very quickly, about two minutes in boiling water, | 0:46:17 | 0:46:24 | |
just to set the lobster and so he can take the shell off easily. | 0:46:24 | 0:46:29 | |
Now he's just portioning them up for the tempura. | 0:46:29 | 0:46:33 | |
I chose Cornish lobster in the tempura, so everyone could get a taste of it, but back to the quince. | 0:46:33 | 0:46:40 | |
I'm now adding about half the volume of sugar to juice. | 0:46:40 | 0:46:45 | |
I'll bring it to the boil and the impurities will rise to the surface. | 0:46:45 | 0:46:51 | |
I'll skim them off and I'll be left with a nice, clear syrup | 0:46:51 | 0:46:55 | |
to poach the rest of my autumn fruit. | 0:46:55 | 0:46:59 | |
It's quite interesting because time is getting a little bit tight here. | 0:47:02 | 0:47:08 | |
I always think we've only got... I can't remember how many it is, | 0:47:08 | 0:47:13 | |
but there's a lot of courses and time waits for no man, so I'm just having to go a bit fast now. | 0:47:13 | 0:47:20 | |
I thought I'd use an English Cox apple to poach in the quince syrup. | 0:47:20 | 0:47:25 | |
I got the idea of using persimmon from ex-Prime Minister Mori's banquet. | 0:47:25 | 0:47:31 | |
It's becoming more popular here, the Japanese love it and it looks so autumnal. | 0:47:31 | 0:47:37 | |
The apples are done in two minutes. | 0:47:37 | 0:47:40 | |
It won't be long before the first guests arrive and it's time to assemble the first course. | 0:47:40 | 0:47:46 | |
Good. Tomato? | 0:47:47 | 0:47:50 | |
Yeah. Perfect. | 0:47:50 | 0:47:52 | |
-Everything going all right? -Not too bad, Ambassador. | 0:47:53 | 0:47:58 | |
We're very impressed with the way Inoue has cut them like that. | 0:47:58 | 0:48:03 | |
We're just working out how best they will look in a Japanese way. | 0:48:03 | 0:48:08 | |
-We're just gonna put a bit of olive oil on there. -Lovely. -A tiny bit of oregano. -Yeah. -So it should be fun. | 0:48:08 | 0:48:15 | |
The first to arrive is the lady who taught me the fundamentals of Japanese etiquette, | 0:48:15 | 0:48:22 | |
an essential requirement for anyone thinking of going there. | 0:48:22 | 0:48:27 | |
CONVERSATION IN JAPANESE | 0:48:27 | 0:48:29 | |
This is the miso soup which is the last but one course. | 0:48:32 | 0:48:37 | |
He's using a dark miso paste which is a soya bean paste, but he's also cooked up the lobster heads. | 0:48:37 | 0:48:44 | |
Much as I wanted lobster in the tempura, there is so much flavour in the heads, | 0:48:44 | 0:48:50 | |
I'm very happy that he's using the lobster heads to flavour the miso. | 0:48:50 | 0:48:55 | |
It will be really special. | 0:48:55 | 0:48:58 | |
One of the things that was a real revelation in Japan | 0:48:59 | 0:49:03 | |
was the use of pickles. | 0:49:03 | 0:49:06 | |
I love these pickles, particularly this burdock and the sour plums and the cucumber. | 0:49:06 | 0:49:12 | |
They're just sensational. This is going to come with the miso soup | 0:49:12 | 0:49:17 | |
right at the end of the banquet just before the sweet. | 0:49:17 | 0:49:21 | |
To me, it's like the cheese course. | 0:49:21 | 0:49:24 | |
I look forward to these pickles like I would to some nice cheese. | 0:49:24 | 0:49:29 | |
We're serving various seriously good sakes, but also some wine, | 0:49:29 | 0:49:34 | |
and with the miso soup I'm going to serve a Pinot Noir | 0:49:34 | 0:49:38 | |
because it will go really well with these pickles. | 0:49:38 | 0:49:42 | |
Konbanwa. | 0:49:43 | 0:49:45 | |
It's a good job us drones can't see what's going on upstairs. | 0:49:47 | 0:49:51 | |
I'm a firm believer in getting the first course absolutely tippy-top, | 0:49:51 | 0:49:56 | |
then the rest will go like a dream. I'm also an optimist! | 0:49:56 | 0:50:00 | |
-Good evening. -Good evening. -Thank you very much for coming. -Terrible traffic, I'm afraid, in this rain. | 0:50:00 | 0:50:08 | |
-How are you? -Very nice to meet you. | 0:50:08 | 0:50:10 | |
Rick is working in the kitchen. | 0:50:13 | 0:50:16 | |
-Who's working in the kitchen? -Rick Stein. -Oh, how wonderful! That's a plus. | 0:50:16 | 0:50:23 | |
-How are you? -Sorry we're late. -Sorry we're late. Terrible traffic. | 0:50:26 | 0:50:31 | |
They say the Japanese are inscrutable and now I know what it means. | 0:50:34 | 0:50:41 | |
The bass is ready for grilling and so might I be if this doesn't turn out as I would like! | 0:50:41 | 0:50:48 | |
Well, thank you very much for coming tonight. | 0:50:51 | 0:50:55 | |
Actually, the real host is not here. He's downstairs. | 0:50:56 | 0:51:00 | |
Origato. | 0:51:03 | 0:51:05 | |
Superb! | 0:51:08 | 0:51:10 | |
I was told that you always serve soup as a second course because of its relaxing qualities. | 0:51:24 | 0:51:31 | |
It puts people at their ease. | 0:51:31 | 0:51:34 | |
I'm down in the kitchen, oblivious to all this. | 0:51:34 | 0:51:37 | |
If I could have seen the guests enjoying it, I would have been much happier. | 0:51:37 | 0:51:44 | |
They make the ice domes by putting water in a bowl, adding a second one and freezing it. | 0:51:48 | 0:51:55 | |
They have a wow quality that says this sashimi cannot be fresher! | 0:51:55 | 0:52:00 | |
Is this an innovation of his or is it always served in an igloo? | 0:52:00 | 0:52:05 | |
-No, no, this is... -This is a Rick Stein-ism. -Look at the butterfly. Isn't that gorgeous? | 0:52:05 | 0:52:11 | |
Course number four - tempura, | 0:52:14 | 0:52:16 | |
a popular choice for people beginning to explore the delights of Japanese cuisine. | 0:52:16 | 0:52:22 | |
The skills shown here are far beyond me. There's no point in me trying to help. I'd be in the way. | 0:52:22 | 0:52:29 | |
But I did do the recipes and the menu. I'm very happy with it. | 0:52:29 | 0:52:34 | |
What's interesting about this is you only batter the shiso leaves on the one side, | 0:52:34 | 0:52:40 | |
so you've got the nice green in the finished tempura. | 0:52:40 | 0:52:44 | |
In recipes for tempura, they say don't mix it too much. | 0:52:44 | 0:52:49 | |
There's bits of totally unmixed flour in the batter, | 0:52:49 | 0:52:53 | |
but that's how you get this lovely light crispness in the finished tempura. | 0:52:53 | 0:52:59 | |
Oh, God! | 0:53:08 | 0:53:10 | |
This is a really important part of the banquet to me. | 0:53:13 | 0:53:17 | |
I love tempura and I just wanted to see it done perfectly. | 0:53:17 | 0:53:22 | |
I had the idea of what to go in it. | 0:53:22 | 0:53:24 | |
I wanted some Cornish lobster, some chanterelles, seasonal, | 0:53:24 | 0:53:29 | |
but to me it's a bit like designing a house and then getting somebody to build it. | 0:53:29 | 0:53:36 | |
The way they work, the last-minuteness of this tempura | 0:53:36 | 0:53:40 | |
which is the only way to do it, is absolutely spectacular. | 0:53:40 | 0:53:44 | |
The dipping sauce is really important for tempura. | 0:53:44 | 0:53:49 | |
Before I embarked on this banquet and went to Japan, I thought it was just soy sauce | 0:53:49 | 0:53:55 | |
and not that complex mixture of mirin, bonito and seaweed. It makes all the difference. | 0:53:55 | 0:54:02 | |
This is a dish we learned from the Portuguese. | 0:54:02 | 0:54:06 | |
Course number five is the chawan mushi with the crab meat topped off with a warm, delicate sauce | 0:54:10 | 0:54:17 | |
made with dashi and just a touch of grated ginger. | 0:54:17 | 0:54:21 | |
This whole banquet is a voyage of discovery for me. | 0:54:21 | 0:54:25 | |
Nowhere, I think I'm right in saying, have we anything like this in our food - | 0:54:25 | 0:54:31 | |
a savoury steamed egg custard. | 0:54:31 | 0:54:34 | |
I had absolutely no idea that people were wolfing it down like no tomorrow! | 0:54:34 | 0:54:40 | |
All my hopes are pinned on this course. It's the grilled porcini and sea bass. | 0:54:42 | 0:54:48 | |
I've never tried grilling porcini this way, | 0:54:48 | 0:54:52 | |
but I'm certain that the Ambassador is a stickler for seasonality | 0:54:52 | 0:54:57 | |
and porcini it's got to be. | 0:54:57 | 0:55:00 | |
I'm happy with this. The mistake is because this is the star dish, | 0:55:00 | 0:55:05 | |
the sea bass, it's a mistake to give him too much. | 0:55:05 | 0:55:09 | |
That's why we've only got one small piece, one piece of cep, | 0:55:09 | 0:55:14 | |
and a little bit of garnish there. People will really appreciate that. | 0:55:14 | 0:55:20 | |
The Ambassador's guests include diplomats, bankers, journalists, | 0:55:23 | 0:55:29 | |
some old hotelier friends of mine from Cornwall, all people who know a lot about cooking. | 0:55:29 | 0:55:35 | |
It occurred to me that food is one of the Ambassador's greatest tools | 0:55:35 | 0:55:40 | |
in creating friendships all over the world, but I suspect Mr Nogami knows that already. | 0:55:40 | 0:55:47 | |
Now for this all-important miso soup. | 0:55:53 | 0:55:57 | |
This has been flavoured with lobster and seaweed and it has tofu added to it at the last minute. | 0:55:57 | 0:56:03 | |
This is traditionally served with pickles and steamed rice. | 0:56:03 | 0:56:08 | |
It signifies the end of a meal | 0:56:08 | 0:56:10 | |
and if a Japanese waiter says to you, "Can I serve the rice now?" you know it's the end of the meal, | 0:56:10 | 0:56:17 | |
but on this occasion we've still got dessert to come. | 0:56:17 | 0:56:22 | |
For us cooks, we can start to relax now. | 0:56:24 | 0:56:28 | |
We still don't know how it's gone down, but there's an air of buoyancy about the place | 0:56:28 | 0:56:35 | |
and there's not much to dislike about the autumn fruits, so I'd say we're home and dry | 0:56:35 | 0:56:41 | |
and I think the pudding wine will go really well with the fruit. | 0:56:41 | 0:56:46 | |
APPLAUSE | 0:56:53 | 0:56:55 | |
CHEERING | 0:56:58 | 0:57:00 | |
-It was down to these boys, I have to say. -It was wonderful. | 0:57:03 | 0:57:08 | |
-Thank you very much. -Amazing! | 0:57:08 | 0:57:10 | |
Wonderful, wonderful. | 0:57:10 | 0:57:13 | |
-Rick, please... -Oh, thank you. | 0:57:13 | 0:57:16 | |
-Great. -Great. | 0:57:21 | 0:57:24 | |
You know how to...how to put it? | 0:57:24 | 0:57:27 | |
You've done it! | 0:57:27 | 0:57:30 | |
-Oh, good. -You've done it. -My God, we've done it! -My God, you've done it! | 0:57:30 | 0:57:36 | |
-They're terribly good, your chefs. I would not have... -Would you give them a job in Padstow? | 0:57:36 | 0:57:42 | |
Oh, tomorrow, yesterday! | 0:57:42 | 0:57:45 | |
No, don't do that! | 0:57:46 | 0:57:49 | |
No, no, no. It's only a joke. It's only a joke! | 0:57:49 | 0:57:53 | |
We loved it. | 0:57:53 | 0:57:55 | |
I've loved doing it. It's been such a pleasure. | 0:57:55 | 0:57:59 | |
It was a bit nerve-wracking, I was a bit on edge this morning, | 0:57:59 | 0:58:04 | |
but as I realised how good they were and in what safe hands I was, | 0:58:04 | 0:58:09 | |
I've learnt so much today that it's been a fantastic experience for me and thank you very much. | 0:58:09 | 0:58:16 | |
-Thank you very much. It was excellent. Let's... -Cheers. | 0:58:16 | 0:58:21 | |
Oh, good, we've got some... Well... | 0:58:21 | 0:58:24 | |
-Kampai. -Kampai. | 0:58:24 | 0:58:27 | |
Subtitles by Subtext for Red Bee Media Ltd 2006 | 0:58:49 | 0:58:53 | |
Email us at [email protected] | 0:58:53 | 0:58:57 |