Sushi and Udon Notes.docx - INTRO 2011 documentary of Japan 81 mins long Tokyo Japan Follows jiro ono 89 or 90 yr old \u2013 sushi master and owner of

Sushi and Udon Notes.docx - INTRO 2011 documentary of Japan...

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INTRO 2011, documentary of Japan 81 mins long Tokyo, Japan Follows jiro ono- 89 or 90 yr old – sushi master and owner of sushibacci? Born in 1925- in the movie hes still working Restaurant connects to subway station in Tokyo Best sushi master on earth First restaurant in japan to be rated so high Jiro-old man has two sons takish and yoshikazo who will succeed his father Family relationships in japan and their dedication to work Yaba moto- food writer writes about sushi and the history of it and restaurants hes in the movie a lot Japanese cuisine Why do they eat so much fish and rice- fiscal geography so lets of experimentation of the foods Differentiations in the cuisine especially in high end Vinegered rice with vegetables and raw food Fish outside-Nageri sushi- often in the movie Fish in the middle and layer of seaweed wrapped around- nori- macci Ancient ito was the capital’s name before Tokyo Used to let it get sour Metropolitan area- food vendors make their own food that slow fermenting rice used with vinegar 100- 200 years ago it was different DONE IN TOKYO- ALPHA CITY_ RICHEST 47 prefactures- Tokyo is one of them Largest city, and richest city, metropolitan, and on earth, 37-38 million people
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  • Fall '08
  • JDBOYER
  • japan, Japanese cuisine, Ramen, Soba, Udon

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