Seasoning the Seasons - Season 1 Episode 15 Blowfish - A Secret Taste from the Deep
The blowfish is an expensive delicacy in Japan that has been eaten here for thousands of years, judging from the presence of blowfish bones in prehistoric remains. The flesh is firm with almost no fat and mostly ignored in other countries. The fish is also highly toxic and even a slight error in preparation can kill. The Japanese, though, have come to love the quintessential flavor of its white meat and also the aesthetic of dining so close to death. Fugusashi - blowfish slices served raw - is a representative way to serve the fish. The chef slices the firm flesh extremely thin to obtain the perfect texture. The chefs of Shimoneseki City have developed special techniques for this through friendly rivalry with each other. Another is the fugunabe hotpot. The collagen which makes the flesh so firm becomes tender with boiling in this highly savory repast. We examine the development of Japan's food culture through the lens of the quest for the most delicious preparation of this white fish.
First Air Date: Apr 04, 2012
Last Air date: Oct 14, 2024
Season: 13 Season
Episode: 161 Episode
Runtime: 28 minutes
IMDb: 10.00/10 by 1.00 users
Popularity: 20.698
Language: Japanese, English
Season
Season 1
Season 2
Season 3
Season 4
Season 5
Season 6
Season 7
Season 8
Season 9
Season 10
Season 11
Season 12
Season 13
Episode
Kyoto: Coloring the Season
Kakunodate: Stories of Old Families
Spirited Away to Tono
Japanese Towers, Memories Past and Present
Matsushima: Islands of Beauty and Prayer
Suwa: A Celebration Down Through Time
Niyodo River: Living with Japan's Clearest River
Mt. Fuji
Awa Dance: Obon Festival with 100,000 Dancers
Kamakura - Samurai and Zen
Itsukushima, Island of the Gods
Hand-Made in Japan
Dolls Bearers of Dreams
Tracing Rice in Japan
Blowfish - A Secret Taste from the Deep
Millennium Guardians The Buddhist Statues of Kyoto
Nights of Snow
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