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 documentary 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, the longevity secret soba noodles that shocked the world, and the 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. Adding milk to tofu dregs, mixing and baking them 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, but even noble things have fallen off the altar now, so now tofu 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 better it tastes, the happier it will be.

One thousand 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. It can be said that people have loved it since the birth of sushi. This is conger eel. In order to maximize the deliciousness of conger eel, many people have devoted all their efforts to this.

Energy and emotion.

Kazuo Nagayama is one of them.

He said: "If you want to win the approval of customers, you have to work hard." It is this emotion that makes him still go to Tsukiji Market to purchase ingredients in person every day when he is in his seventies.

For more than thirty years, he has written about what he saw and felt in ports across the country and detailed records of 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 secret to the delicious taste of 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," Nagayama said.

Let's end this episode with this.

Nagano, a place famous for 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 said: "It's nice to be famous, but no one can inherit it. This is not a good situation, 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 there were ancient people before, but no one will come after. I hope this soba is still there.