Japan - Tokyo The Hairy Bikers' Asian Adventure


Japan - Tokyo

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We've packed our passports and bought our phrase books...

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HE SPEAKS JAPANESE

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..because we're off on our biggest, craziest adventure yet.

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Delicious.

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Delicious. Meow, meow, bn-eeep!

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TARZAN-LIKE CRY

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We're travelling further than we've ever done before

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to uncover the authentic roots of Britain's favourite takeaway foods...

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I've always wanted to know how to make proper sweet-and-sour sauce.

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..going off the beaten track

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and being welcomed into some of Asia's hidden worlds.

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How marvellous is this!

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From the high-rises and hot woks of Hong Kong...

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The heat on this is really, really intense but listen,

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it's like a jet engine.

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I love it!

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To the sweltering tropics of Thailand...

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We love a tuk-tuk!

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..where they say it's impossible to eat badly.

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Thai food's arrived in Britain but, by crikey,

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it's only the tip of the iceberg.

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And we fulfil a lifelong ambition to explore Japan.

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-That is perfect.

-Wow! Look at that.

-I've just had a sushi-gasm!

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We finish up in South Korea where the spicy cuisine is sensational.

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This will go down a bomb down the local.

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So leather-up and take to the road

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-for one extremely hairy

-Asian adventure!

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We've got a trip of a lifetime ahead of us.

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Two weeks travelling all over Japan to unlock

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the secrets of Japanese food and there's only one place to start.

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I can't believe it, mate. We're here in Tokyo.

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Oh, we've been dying to come here for years. Land of the Rising Sun.

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-Sashimi, Sushi, noodles and neon.

-What are we waiting for?

-Sugoi!

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Tokyo is the world's largest metropolis.

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And it's the gastronomic capital of the world.

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It is home to over 13 million people

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and has more Michelin stars than Paris.

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-Do you know what, Si?

-What?

-I think we're going to love this place.

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Japanese is Dave and I's all-time favourite food.

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And it seems we're not alone.

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Sushi now outsells some of our most popular

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sandwiches in supermarkets across the UK,

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making Japanese one of our best-loved lunchtime takeaways.

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Now, since our diet, we've both been watching what we eat.

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The Japanese have the lowest obesity rates in the world and

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we want to find out how they do it.

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We want to discover the secrets of sushi.

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We want to get under the skin of the national obsession with the noodle.

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We want to find out what people are eating in restaurants.

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-And in their homes.

-Oh, enough blathering, Kingy. I'm starving.

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Let's eat.

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Armed with a good Japanese phrase book and a voracious appetite...

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-A potent combination, there's no time to waste, David.

-Yowzah.

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Now I reckon today's the day to hunt out more traditional Japanese food.

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Tradition here equals seafood which equals sushi,

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-which equals...

-Tokyo fish market.

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It is the engine room that drives Japanese food.

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It's the biggest, best fish market in the world.

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We've dreamt of visiting the Tsukiji fish market for 20 years

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but it means an early start.

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-4.30 in the morning. Is it worth it?

-Yes! It is.

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This is the lodestone for sushi lovers.

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The Tsukiji fish market in central Tokyo is a living, breathing

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example of just how important fish is to Japanese cuisine.

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2,000 tonnes of seafood arrive here every day by ship,

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truck and plane from all six continents of the world.

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There is every variety of fish you could possibly think about.

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You can buy anything, from penny-apiece sardines,

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-to £500 a pound sea slug caviar.

-Oh, wow! Look at this.

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Look at the size of those tuna.

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We're here to taste the freshest sushi known to man

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at a traditional sushi bar near the market.

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We're meeting local sushi fiend Marina.

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-Marina.

-Hi.

-How are you?

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-I'm Si.

-Hi. Marina. Nice to meet you.

-Nice to meet you, Marina.

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-Sorry, watch out. Hey, it's quick here, isn't it?

-Yes.

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I'm so looking forward to this. I mean, we're both sushi hounds.

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We love sushi. We love Japanese food.

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She's going to give us

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an insight into how sushi here differs from sushi back home.

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Now before we start, you can take your little plate here. Yeah.

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And you've got the soy sauce in there so you can put a little bit.

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-Just soy?

-Yes. Don't make it a bath.

-Don't make it a bath! Say when?

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-That's it. Yeah.

-Oh! Is that it?

-Yeah. The good...

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The proper Japanese only put a little bit of soy sauce

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on the plate.

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Now do we put our wasabi in that and squidge it around?

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It's going to be wasabi in each sushi,

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so you don't need to add it yourself.

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These bars specialise in just two types of sushi - nigiri,

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which is rice with fish on top and maki, little rolls with fish inside.

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But there are over 20 different varieties of seafood.

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Sushi in Britain tends to revolve around salmon and tuna

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but here, there's mackerel, sea urchin and fish roe.

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We're starting with cuttlefish

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and the sushi equivalent of a sirloin steak, fatty tuna belly.

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THEY SPEAK JAPANESE

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So when you put it in your mouth, put it sideways.

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-Ginger on top?

-Mmm!

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Sideways. Shall we?

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Mixed with the rice and the fish, goes around the mouth a bit better.

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-Lovely.

-Wasn't it?

-Mmm! I've just had a sushi-gasm!

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In Japan, people use their fingers instead of chopsticks to eat sushi

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and the ginger is just a palette-cleanser.

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It's interesting looking at the nigiri here.

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It's a big piece of fish and a small piece of rice.

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At home, it's teensy-tiny piece of fish and loads of rice.

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How often during the day do the Japanese people eat sushi?

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Not so often. Once a week, once a month,

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if you have a family gathering.

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So is sushi still seen as being celebratory or expensive

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-to the Japanese?

-Mm. It is, it is.

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-Now, back in the days, it was a snack, it was a street snack.

-Yeah.

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So it's very different but nowadays, yes, it became a specialty food.

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It may take years to become a sushi master, Kingy,

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but I know a delicious recipe that we can all master in minutes.

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We're in the middle of Tokyo in Kiyosumi gardens.

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The buildings of Tokyo are encroaching on it,

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but here there are is an aura of peace.

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What we are going to do here is show you ways of making

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great sushi that bridges that gap between East and West

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and gives you something lovely to make for your tea.

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I am going to do you a kaisen don which fundamentally is a bowl of rice

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with a load of sashimi on the top.

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I am going to be making a California roll,

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which is nothing to do with Japan,

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it's got more to do with what you get in the supermarket,

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but when it's made properly it's really delicious.

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It all starts with rice, doesn't it?

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Everything. Everything starts with rice.

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This is Japanese sushi rice - you can get it in all the supermarkets.

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Now, obviously, we are in a wooden teahouse of extreme beauty

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in the middle of Tokyo, and it's took a lot of trouble to get here.

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We can't light a fire or boil stuff, so we've had to make the rice first.

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Put half a sheet of nori seaweed

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on a bamboo rolling mat covered in clingfilm.

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Take the rice and cover that entire sheet of seaweed with the rice.

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Then, for colour, taste and texture, add black and white sesame seeds.

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Remember, this is the OUTSIDE of the California roll.

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So now you pick this up carefully - the rice will stick to it -

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and turn it over and press it down.

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Now the filling... which to the Japanese people,

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it all goes a bit off-piste!

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So, we take some crab sticks.

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As its name suggests, the California roll doesn't come from Japan.

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The man who invented the California roll,

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was a gentleman called

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Ichiro Mashita at the Tokyo Kaikan hotel

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in Los Angeles, and he found, in the 1970s,

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that many Americans couldn't face eating fatty tuna - the fools -

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so he found the texture of avocado was similar

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so he got away with avocado. And it was cheaper.

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Also, the reason for the inside-out roll -

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the Americans didn't like the seaweed on the outside.

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"Ew, seaweed! We can't do that!"

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So he puts the seaweed on the inside - an inside-out roll -

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so he hid it in the middle.

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Now, some mayonnaise.

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It's wrong, but it's right.

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Some more of those lovely sesame seeds down the middle.

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One item that is authentic,

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is this grated Japanese horseradish, or wasabi.

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Now you take your mat, roll it up...

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..and then just deftly, with confidence, turn it over.

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Squidge squidge...

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Roll...

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And there we have...

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..perfect California roll.

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So, that's the sushi done.

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Now, I'm starting on the sashimi,

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which is essentially thinly sliced raw fish.

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I'm using sea bream, tuna and salmon.

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Make sure you check with your fishmonger

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that the fish is sushi grade,

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which means it's been pre-frozen, so it's safe to eat raw.

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One cut.

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You don't stop, it's one.

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Look at that. How beautiful is that?

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If you don't mind, Si, I'll pinch a few slivers so I can transform

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my Californian roll into a rainbow roll!

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Lay pieces of fish and avocado at an angle,

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along your California roll to create a rainbow effect

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wrap it in clingfilm and give it a good squeeze so it sticks together.

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If you cut straight through the clingfilm, it keeps the fish on top.

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Remember to take the clingfilm off, however!

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There you are, mate. Your rainbow roll.

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It's proper East meets West fusion.

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Every piece of sushi has kind of got a different vibe to it.

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Now, I need to assemble my sashimi masterpiece.

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On the cooked rice I am adding Japanese shiso leaves,

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but any salad leaves will do.

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Lay the raw fish on top with some tuna tartare for texture,

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and drizzle with a dressing made from

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citrus seasoning called yuzu, sashimi pepper and soy sauce.

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-That looks absolutely lovely!

-Yeah.

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Finish off with black seaweed, salmon roe and wasabi,

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which can be found in any good Oriental supermarket.

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I love that, and I think we've created

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a true culinary souvenir that we can take home.

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ENGINES START UP

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ENGINES REV

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I'm beginning to realise just how healthy

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the traditional Japanese diet really is -

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rice, fish and pickled vegetables are the cornerstones of their cuisine.

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It's ridiculously low in fat!

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Do you know, Kingy, the average Japanese man only weighs 9.5 stone,

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but there's one group of gentlemen,

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who weigh at least three times that!

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You know who they are?

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TOGETHER: Sumo!

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We're heading across town to the Ryogoku district

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which has been the centre of the sumo world for over 200 years.

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Sumo is as old as Japan itself.

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It's the national sport,

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and has millions of fans.

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Being allowed in the ring, is a true honour.

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-Konnichiwa.

-Konnichiwa.

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A bout of sumo rarely lasts for more than a minute.

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The rules are simple -

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the wrestler who first exits the ring

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or touches the ground with any part of his body

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besides the soles of his feet, loses.

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Do you know, I've seen sumo on the telly.

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It's... It's... It's big, isn't it?

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(Don't say that.)

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The daily routine here is very strict.

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They train from dawn on an empty stomach...

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..and don't sit down for breakfast until 11.30.

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The more junior wrestlers are in charge of cooking breakfast.

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Today that means us and wrestler Ray.

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Is there anything we can do to help?

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We might not be good at wrestling, but we're good at cooking.

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OK, maybe you can cut some chicken.

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Yes, certainly.

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Yeah, no problem.

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It doesn't matter what size sumo you are,

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if you are 250kg or 120kg,

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-you will both fight together.

-Yes.

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-Isn't that a bit unfair?

-Oh, that's why everybody try to get big.

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You eat and drink hard, because there's no weight limit.

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-There is no weight limit?

-No weight limit.

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In order to pile on the pounds,

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sumo wrestlers all have to eat the same 10,000 calorie breakfast each day.

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The centrepiece is a traditional hot pot called chankonabe,

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but this is the super-sized version.

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-So, is that the chanko pot?

-Yes, this is.

-OK.

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-So, would you like to try put it in?

-Yeah. All of it in?

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The hot pot is packed with meat and tofu for protein

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and fistfuls of traditional veg.

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It all looks pretty healthy,

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but the wrestlers put on weight by eating huge quantities of it,

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along with copious portions of rice and a fry-up on the side!

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Now, after breakfast, the lads take a nap in their dorm,

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before another round of fighting and a 10,000 calorie tea.

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Now it is time for us to show the boys what we're made of.

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We'll start with a practice called shiko.

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Now, if you want to join in at home, do feel free, you know.

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Now I will show you a small partner.

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Haha. I think it might be your go first, Kingy!

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THEY BOTH LAUGH

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It's like hitting a wall.

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This is a clear demonstration of why being bigger is sometimes better.

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PUSH! PUSH!

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It's like pushing against a tree.

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And the tree is pushing back.

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Thank you so much, Ray, for showing us this side of a sport

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that we didn't understand and appreciate and now we do.

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The food, the camaraderie, the people, the sumo - it's fantastic.

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-Thank you.

-Thank you very much.

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It's been an enormous privilege. Thank you.

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Do you know, I love it here. I could live here.

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It's just so delightful - motorcycles, raw fish and pickles.

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Enough dreaming, we've got work to do.

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Time to get to grips with one of the ingredients

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that defines Japanese cuisine.

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We are heading for the quiet backstreets

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of Tokyo's Chiyoda district

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where we'll be joining a group of local ladies

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who are taking a masterclass in how to make miso, run by teacher Maki.

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Miso is a paste made from fermented soya beans,

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and it's used in everything from soups and stews to sweets.

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Making your own miso is enjoying a big comeback

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and in vogue again with career women in Tokyo,

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in the same way that baking has become so popular in Britain recently.

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OK, from now, we will make rice miso together.

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CHEERS

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Come on, Maki!

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Miso comes in different varieties,

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but we're making classical rice miso.

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It is made from an enzyme-rich rice called koji,

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salt and boiled soya beans.

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-Oh, they're warm!

-Yes, boiled.

-Oh, yeah.

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So, that's the three basic ingredients. It's all we need.

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Yes.

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So, please mash the soya beans by your hand on the plastic bag.

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You need your weight.

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Miso soup is an integral part of the Japanese diet,

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A miso soup a day, keeps the doctor away, they say.

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OK, so once the beans are smooth,

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make a ring of paste on the table.

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-It's OK. Now, yes. OK, next step, mix the salt and koji.

-Together?

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Together, yes. Like this. Yes, yes, like this.

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Koji is a bit like yeast.

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As it ferments, it breaks the beans down, turning them into miso.

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The beans and the koji get kneaded together and shaped into balls.

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-OK. Oh, good balls.

-Thanks.

-Thanks!

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THEY LAUGH

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-And then please throw the balls into the pot.

-Throw?

-Throw?

-Throw!

-Whee!

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-Wow!

-Ho! Sorry.

-So, you need to remove the air completely.

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-That's gone.

-Well, he's removed the air, all right! He's welded the ball!

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Hey!

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The miso is sprayed with alcohol so it doesn't go mouldy,

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and left to ferment for up to a year.

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Do you know, we'd love to use some of your miso

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and cook a dish for the ladies.

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If we cook for you, would you come and join us and have a taste?

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-See what you think?

-Yes.

-Brilliant.

-Now, this is a challenge!

-Yes!

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THEY LAUGH

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-We've done it again, haven't we?!

-We have!

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We could have made it easy and just ate it ourselves.

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-But now we have ladies who know...

-About miso.

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-And, clearly, very good food.

-Yes.

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Now, we're cooking something very Japanese,

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in a bid to win over the ladies.

0:19:530:19:55

Black cod marinated in white miso,

0:19:550:19:57

served with oriental green vegetables.

0:19:570:20:00

Anyway, this is black cod.

0:20:020:20:04

It's a cold water fish from the Northern Pacific.

0:20:040:20:07

Black cod isn't really cod.

0:20:070:20:08

It's sablefish, and it's especially rich in omega 3 oils,

0:20:080:20:12

which helps prevent heart disease. It's a bit pricy, mind.

0:20:120:20:16

But miso has such a strong flavour, it will enhance any white fish.

0:20:160:20:21

It'll make cheaper fish like pollock

0:20:210:20:23

and other such things which aren't quite so tasty, really delicious.

0:20:230:20:27

The first process is to marinade this lovely, lovely fish in all

0:20:270:20:30

manner of wonderful ingredients from the Orient.

0:20:300:20:34

We've kind of used lots of nice Japanese bits that you can

0:20:340:20:37

get in supermarkets at home.

0:20:370:20:39

Or you can get something that's roughly equivalent.

0:20:390:20:41

To make the marinade, mix the miso up with some Sake,

0:20:410:20:44

some freshly-grated ginger, and some sugar.

0:20:440:20:48

We want this fish to be sweet and tasty.

0:20:490:20:52

And possibly the best fish you've ever tasted.

0:20:520:20:54

Then finish off with a splash of Japanese rice wine vinegar.

0:20:540:20:58

-Right, mate, that's it.

-That's it.

0:21:000:21:02

Just put your little pinkie in there, just for a minute. Oh, this...

0:21:020:21:06

Keep the skin on, because we want the fish to hold together.

0:21:100:21:12

While the fish marinates, there's time to make the sesame dressing.

0:21:120:21:16

Now, there's a key about toasting sesame seeds. You see this here?

0:21:160:21:22

Look. I just want to show you a top tip when you're toasting.

0:21:220:21:26

What happens is, you'll see a sheen on the top of the sesame seed.

0:21:260:21:29

And that means that the oil's coming out

0:21:290:21:31

and that's starting to toast, nice and gently.

0:21:310:21:33

-It's gone a sheen on it like a sumo's buttock!

-Hasn't it? Look.

0:21:330:21:36

At that point, what you have to do is make sure that you keep

0:21:360:21:39

a close eye on it, because they go like that.

0:21:390:21:42

The seeds aren't just a sprinkling over the top of the veg.

0:21:420:21:45

They're going to juj up a dressing that should be like Japan in a bowl!

0:21:450:21:50

We're starting with Dashi, which is a Japanese fish stock,

0:21:520:21:56

citrus juice, and a sprinkling of sugar and pepper.

0:21:560:21:59

Grind the seeds, not too finely.

0:22:000:22:03

You want a bit of a rough paste, you know, not "paste" paste. See?

0:22:040:22:09

You want a bit of a texture on your greens, don't you?

0:22:090:22:11

You do, mate, you do that.

0:22:110:22:12

Just stir them into the dressing, and we're ready to cook.

0:22:120:22:16

A splash of vegetable oil.

0:22:160:22:18

I want quite a lot of heat in this, so no olive oil.

0:22:180:22:20

Nothing that's going to flavour it or burn.

0:22:200:22:23

Now, take your fish, skin side down. And sizzle it off.

0:22:230:22:28

And we cook it until we've got a little crust on it.

0:22:280:22:32

Oh, the smell of it is epic!

0:22:320:22:35

I think I'm there now, Si.

0:22:360:22:37

It's beginning to colour through just a little bit at the bottom.

0:22:370:22:40

And the marinade is just kind of starting to caramelise.

0:22:400:22:43

So I'm going to cover this.

0:22:430:22:45

Turn the heat down, so it just steams for about four minutes

0:22:450:22:49

and cooks through in its own "vapeur".

0:22:490:22:52

While the fish cooks, steam the greens.

0:22:520:22:54

We're using choi sum, but you can use pak choi or even spinach.

0:22:540:22:59

OK, Kingy, skates on! Finish the fish with a sizzle.

0:22:590:23:04

It's there, Kingy. Good grief! This is like Miso MasterChef!

0:23:040:23:09

Time to plate up!

0:23:090:23:10

-Wow!

-Oh, I hope it's as good as it looks!

-Wow!

0:23:110:23:15

You don't have to be nice, but it would help!

0:23:150:23:17

THEY LAUGH

0:23:170:23:18

-Mmmm!

-Is it good?

-Fantastic!

-Oh, yes!

-Get in! Get in!

-Excellent.

-Mmmm!

0:23:220:23:30

-Tasty!

-Good?

-Mmm!

0:23:320:23:34

-What do you think?

-Tastes very Japanese!

-Yes!

0:23:340:23:39

THEY CHEER

0:23:390:23:41

What can we say?! Yes! Oh, what a compliment indeed! Thank you.

0:23:410:23:45

-We're doing our best to learn.

-Yes, we are. We are.

-Thank you.

0:23:450:23:50

# Wooh hoo, ooh hoo hoo!

0:23:500:23:53

And as the sun sets on our miso triumph,

0:23:560:23:59

like the rest of Tokyo, we've got that Friday feeling!

0:23:590:24:02

# Wooh hoo, ooh hoo hoo!

0:24:030:24:05

# Wooh hoo, ooh hoo hoo!

0:24:050:24:07

# Wooh hoo, ooh hoo hoo!

0:24:070:24:09

# Wooh hoo, ooh hoo hoo!

0:24:090:24:11

# Wooh hoo, ooh hoo hoo! #

0:24:110:24:13

There's one group of residents who have a very good reason to party.

0:24:130:24:17

And that's Tokyo's army of office workers, known as "salary men".

0:24:170:24:21

Friday marks the end of a long working week that involves

0:24:210:24:24

commuting on the most crowded public transport system in the world.

0:24:240:24:29

Tonight, we're guests of Taku, Shuya, and Kiyohiko.

0:24:290:24:33

Their favourite haunt is a narrow alley called Memory Lane,

0:24:350:24:38

packed with dimly-lit bars known as Izakaya.

0:24:380:24:42

These are to the salary men what our local pub is to us.

0:24:430:24:46

But, unlike at home, you're still allowed to smoke tabs.

0:24:460:24:51

-Cheers!

-On a Friday night! Just explain to us, what do you guys do?

0:24:510:24:57

What is a salary man?

0:24:570:24:59

The first thing is, we are salary men, we have to make money,

0:24:590:25:02

we have to work hard, probably long hours compared to British companies.

0:25:020:25:06

So how many hours?

0:25:060:25:08

Start nine o'clock and finish like eight, nine, ten in the evening.

0:25:080:25:15

16 hours days and six days a week aren't uncommon

0:25:150:25:17

and overtime is often unpaid.

0:25:170:25:21

When do your families see you? Do you just see families at weekends?

0:25:210:25:24

-I have a wife and, erm...

-Is she OK about you...?

-No, no.

0:25:240:25:29

-Before, I used to go out, like, every night.

-Yeah.

-After working.

0:25:290:25:32

-Even like 11 o'clock or 12 o'clock, I'd still go out drinking.

-Yeah.

0:25:320:25:37

But these days, after getting married, like my wife said,

0:25:370:25:40

-"Come home early!"

-Yeah.

0:25:400:25:41

But sometimes I just try to grab some beers and go home like,

0:25:410:25:46

10 o'clock or 11 o'clock.

0:25:460:25:48

Yeah, me too!

0:25:480:25:49

THEY LAUGH

0:25:490:25:50

Then I say I've been working late, and it's been dreadful! Yeah.

0:25:500:25:53

Back home, a night down the local means a few pints of lager

0:25:530:25:56

and a packet of crisps.

0:25:560:25:57

But for these guys,

0:25:570:25:59

the food they eat at bars like these replaces the family meal.

0:25:590:26:03

A salary man's staple is Yakitori, which means "grilled bird".

0:26:070:26:11

Most commonly chicken, but pork skewers are popular too.

0:26:110:26:15

The meat is basted with a sweet sauce of soy and mirin called tare.

0:26:150:26:20

A bit like, well, teriyaki.

0:26:200:26:22

So, by the way, a little bit of explanation.

0:26:220:26:24

That chicken skin, some people say no skin, but we love skin.

0:26:240:26:29

-Japanese people love skin. Now, what I'm eating is liver.

-Liver, yeah.

0:26:290:26:34

-And that gives me a lot of blood.

-Yeah.

-So when you're tired...

-Yeah.

0:26:340:26:38

-..you're going to eat it.

-Iron.

-Iron, iron.

-Puts zip in your pip!

0:26:380:26:42

I've got the chicken, and it's like the tenderest,

0:26:420:26:45

juiciest chicken thigh.

0:26:450:26:46

The great thing is, it's such good beer food, isn't it?

0:26:460:26:49

-Definitely, yeah.

-It's savoury, it's tangy.

0:26:490:26:51

And of course, it's like tapas, you can order more.

0:26:510:26:54

-It's just lovely and convivial. I love it here!

-It's good, isn't it?

0:26:550:26:59

-Cheers!

-God bless Friday!

0:26:590:27:03

The eating part of the evening is done.

0:27:060:27:09

But the night is yet still young, Mr King.

0:27:090:27:13

And, if you're a salary man in Tokyo,

0:27:130:27:15

there's only one way to push through until the dawn!

0:27:150:27:18

Hello, Tokyo!

0:27:200:27:21

Karaoke!

0:27:210:27:23

Here I am! Come on, now!

0:27:230:27:26

THEY SING

0:27:260:27:27

So, mate, we're so far from home,

0:27:270:27:29

but I had a thoroughly good Friday night.

0:27:290:27:31

Good food, good company, and a bit of a sing-song!

0:27:310:27:34

-And it feels kind of familiar, doesn't it?

-Yeah.

0:27:340:27:37

It's like a bit of...

0:27:370:27:38

there's a bit of drinking, there's a bit of kebab going on.

0:27:380:27:41

It might be a slightly different environment,

0:27:410:27:42

but the vibe's there, definitely. A good night, I think.

0:27:420:27:45

Yes, it was a good night. So, it's a good night from me...

0:27:450:27:48

-And it's a good night from him.

-Good night!

-Good night.

0:27:480:27:51

Do you know, mate, I think whatever the Japanese do,

0:27:530:27:55

they put their heart and soul into it.

0:27:550:27:57

And the passion is what makes their food so incredible.

0:27:570:28:01

You're right, they really appreciate and respect their food.

0:28:030:28:06

Whether it's a fast-food snack or a gourmet sushi experience.

0:28:060:28:11

And it's that attitude, together with the wholesomeness

0:28:110:28:14

of the ingredients, that's the secret to their health.

0:28:140:28:17

Well, I don't know about you, mucker,

0:28:190:28:21

but I can't wait to find out what the rest of Japan has to offer.

0:28:210:28:24

Dave and Si discover the ultimate sushi at Tokyo's famous fish market and have the rare privilege of spending time in a sumo stable where they take part in a wrestling bout.


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