I still use the title of this documentary "The Taste of Sakura" here because I couldn't find a better title.

This documentary is a film about Japanese food jointly produced by Japan's JFN Company and BIDC. It describes in detail five delicacies with Japanese characteristics. The film crew visited Tokyo, Noto Peninsula, Nagano, Edo and other food holy places, leading the audience to experience in-depth urban wonders tofu, fresh and delicious giant crabs, longevity secret food soba noodles that shocked the world, and dreamy Edo cave fish. Authentic Japanese sake that leaves a lasting aroma on your lips and teeth, you can experience the unique charm of Japanese cuisine and interpret the Japanese culture that blends tradition and modernity in the cuisine. This is a small and fresh series of works with a literary style and warm and healing images that will surely bring a loving gourmet feast to the audience.

Tofu is an ancient ingredient and an indispensable ingredient in Chinese cuisine. However, across the border in Japan, it can be said to be taken to the extreme.

This is the first time I heard that tofu dregs has the effect of beautifying and shaping the body, and adding milk to tofu dregs, mixing and baking it is actually another delicacy. The Japanese probably have a special liking for tofu dregs and all kinds of delicacies related to tofu dregs. However, they have also published a book about tofu dregs, which also introduces in detail the preparation of various tofu dregs, which makes people curious. .

Of course, in Japan, traditional tofu shops have also been impacted by mechanized production in the industrial era. They are undergoing the test of the times, and I wonder if they can retain their traditional skills. But Ota Tofu Shop, a tofu shop that has been around for 80 years, shows their persistence in their craftsmanship.

Tofu was originally a high-end food in the Edo period. However, even noble things have fallen off the altar now, so tofu now feels very cheap to us. However, this store, Living Snow, has retained a 320-year tradition. It uses exquisite materials, sophisticated production, and high prices. It has been able to prosper and survive in this impact. As the manager of this store said, "Now the performance of tofu is great." The economy is in recession, so I think sticking to tradition is the best way to cope with the ever-changing situation without changing anything.”

Tofu actually has a tofu association in Japan, which shows how the Japanese treat tofu as an ingredient. I don’t know why, but I suddenly feel that Japanese people have a profound understanding of beauty. Tofu is a magical thing that can be mixed with almost all kinds of ingredients.

In this episode, a Chinese international student and the program team interviewed four or five people related to tofu and listened to their stories about tofu to illustrate: the more delicious it is, the happier it will be.

One thousand and two hundred years ago, envoys from ancient China entered Japan through the Noto Peninsula. Wajima is famous for crabs. Even the lacquerware they produce has the crab logo, and they also hold a crab feast every year. This episode also teaches how to choose and eat crabs

Because of the delicious food, is it worth it for people to take such a big risk to catch pine leaf crabs? Maybe it is. I don’t have much enthusiasm for crabs, so I won’t make too many comments or thoughts.

Tokyo is the birthplace of sushi hand rolls. There is also a unique product here, which can be said to have been loved by people since the birth of sushi. This is conger eel. In order to maximize the deliciousness of conger eel, Many people poured all their energy and emotions into this. Kazuo Nagayama is one of them.

He said: "If you want to get the approval of customers, you have to work hard." It is his emotion that makes him still go to the store in person every day when he is in his seventies. I go to Tsukiji Market to purchase ingredients, and for more than 30 years, I have written detailed records of what I saw and felt at ports across the country and the quality of fish. This got me thinking: if you want to achieve something, use what you like to the fullest.

Passion for ingredients, strict selection, and meticulous preparation are the secrets of delicious Changshan cuisine, and they are also the basic traditions that we should abide by. Some people call sushi an art, because each sushi embodies all the professionalism of the Edomae chefs.

Due to the decline of conger eels, researchers and fishermen have made great efforts to protect them. It can be said that they are dedicated to protecting conger eels because of their love.

"If you ask me what sushi is, this is my life," Changshan said. Let's end this episode with this.

Nagano, a place famous for its longevity, also gave birth to the magical food "Tomikura Soba".

The birth of this food was an accident. Because of the harsh environment, people created some unique foods in order to survive, and soba noodles were born. But this kind of buckwheat noodles is made of a plant called Osan Crater as a binder and buckwheat. Since Osan Crater is very endangered, I don’t know if it will still exist in the future, so I used the word fantasy.

The secret to the delicious noodles lies in: kneading the noodles thoroughly. This is what the people of Fucang adhere to, and it is also the spirit we need. In this episode, there is actually a guide to eating soba noodles, which is really eye-catching.

District Mayor Ueno Hirofumi once said: "It is very happy to be famous, but no one can inherit it. This is not good, but I still hope that someone will take over. There is probably no hope. ". There is an inexplicable sadness in this sentence, a kind of sadness that the ancients have done before, but no one will come after. I hope this soba is still there.

Fortunately, some people are still insisting on it. Udaya Ichitetsu, a soba maker who has been making it for 25 years, said: "This tradition must be maintained. If it is not inherited, it will be lost." This sentence allows us to see hope. There are still people who are holding on, and I hope they can persist.

People in Fucang adhere to this tradition.

I really want to taste this wine, I really want to.

Rice, water, and koji are all very simple ingredients, but the chefs can make about 20,000 different flavors, which is amazing. Japanese sake is recognized by the world with the SAKE brand, which shows that the brand is really important.

The production process of Japanese sake is very sophisticated. The selected rice must be ground to make it white, absorb water quickly during soaking, and be easily steamed; fermentation is divided into two stages: pre-fermentation and post-fermentation; sterilization is performed once before and after bottling to ensure The shelf life of wine; pay attention to specifications and standards when blending wine. It can be said that the production is very strict.

The Japanese have developed a unique method of making sake in the vast nature. Wherever there is Japanese sake, there are their stories. "What we are trying to do is to show the taste of rice."

Conclusion: Overall, this documentary is really good, showing people's adherence to tradition and careful selection of ingredients. Because of love!