Jiro Dreams of Sushi shared I Am Not Your Negro's video.Debut teaser for I Am Not Your Negro - Raoul Peck’s vision of James Baldwin's unfinished radical narration about race in America, using the writer’s original words. "One of the best movies you are likely to see this year." - Manohla Dargis, The New York TimesPosted by shareWatch MoreI Am Not Your NegroDebut teaser for I Am Not Your Negro - Raoul Peck’s vision of James Baldwin's unfinished radical narration about race in America, using the writer’s original words. "One of the best movies you are likely to see this year." - Manohla Dargis, The New York TimesYou’ve probably read a dozen food bloggers wank on and on about how poignant and beautiful the documentary Jiro Dreams of Sushi is, but today The Hollywood Reporter gives us a glimpse at the film’s local roots. It turns out that director David Gelb first shot a test video with Studio City’s legendary, recently retired sushi master, Kazunori Nozawa. As one would expect, Nozawa wastes no time ripping on California and spicy tuna rolls in this clip (“I started here omakase, because American people they don’t know real good sushi,” he stings), while you can see how Gelb’s stirring way with classical strings could have easily given the so-called Sushi Nazi the same moving Jiro treatment with near-equal grace, minus that slightly Oedipal sub-plot.

Anyway, now that Sushi Nozawa is no more, watching the chef slice his way into a tuna may be all we have to rekindle the memories. Take a look at Gelb’s Nozawa clip, below. NOZAWA from CITY ROOM CREATIVE on Vimeo. The Eat Sheet: A New Documentary Follows The Top Sushi Chef In Tokyo [THR]Sushi TraysSushi BuffetSushi PlatterParty YumParty 3Bday PartyZen PartyWedding Sushi BarMy WeddingForwardThis makes me want to have a sushi bar at my wedding. I feel like that may be expensive though. Five top brunch spots where you can dine with your dog Never Miss a Story Get The Post delivered directly to your inbox By clicking above you agree to our Terms of Use and Privacy Policy.“The concept of shokunin, an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture. Tokyo is the city of ten thousand shokunin. If you come to Japan to eat, you come for them.” Basically, I didn’t want to throw art in an artisan’s face.

But I also couldn’t eat their food. Unlike my gluten free guide to Barcelona, where I gave specific addresses, this Japan guide addresses the biggest pain point: communication and knowledge. Understanding the basic kanji so you can read ingredients, knowing what is safe and unsafe, and being able to show a card that can help is far more important than an address where you might not be faced with a waiter or staff who can communicate. That said, at the end of the post is a list of gluten free restaurants in Japan that were provided thoughtfully by fellow celiac Sarah. This kind of research is a good part of what mitigates my fear as a celiac when I travel. I did not do it ahead of this trip, and I regretted it. In my research I did note that some blogs discuss MSG as being a derivation of wheat. There has been discussion on the web about MSG being unsafe for celiacs, but in the United States, the US Food and Drug association notes: Does “glutamate” in a product mean it contains gluten?

No—glutamate or glutamic acid have nothing to do with gluten. A person with celiac disease may react to the wheat that may be present in soy sauce, but not to the MSG in the product. In addition, the Gluten Free Dietician confirms that while MSG used to be derived from wheat flour, it is no longer the case and has not been since the 1960s in North America. That said, sites have referred to Japanese and Chinese MSG as potentially still isolating the additive via wheat gluten.jiro dreams of sushi tpb However, the main producer of Japanese MSG, Ajinomoto, does not derive their MSG from wheat. sushi grade fish hertfordshireFrom the blog Just Hungry:youda sushi chef online spielen

Now specifically about Ajinomoto, the white granulated product that is synonymous with MSG: According to the official Japanese Ajinomoto company site, it is currently made by “fermenting the sugar extracted from sugar canes or corn, tapioca starch and other ingredients”. Of course other companies might still do so in the Asian or Southeast Asian region. I should note that most of the MSG I saw being used in Vietnam and Japan was Ajinomoto. umi sushi menu westlake villageHaving stuffed my face in Asia for the last many years, my inadvertent glutening has been related to soy sauce consumption or sauces with flour and not MSG.where to buy inari pouches in singapore I would love to hear other people’s experiences here.jiro dreams of sushi vostfr streaming

We went to quite a few izakaya bars during my time in Japan, both with the G Adventures trip and with my friends from the trans-Pacific crossing. Izakaya are casual drink and food places, smokey from the grilled meat and loud with beer-filled patrons hungry and conversational. While almost all of the food at an izakaya will have wheat or soy, you can ask for your meat or chicken skewers (yakitori) to be made with a salt (shio) cooking technique, instead of the sweet and savoury sauce which has soy in it (called tare). Choose salt and you will be ok, or at least I was! They consisted of yakitori that were brushed with salt and grilled, and were not pre-marinated. In North America, it is quite difficult to find 100% buckwheat (soba) noodles. Despite the name, buckwheat does not contain any wheat, and also has no gluten. Buckwheat has been providing protein, zinc and potassium to humans for almost 8,000 years, first appearing in the Balkans in 4000BC. Despite being more prevalent in Japan than North America, many dried and fresh versions of soba noodles in Japan are nonetheless mixed with wheat. 

I only found one noodle restaurant during my travels that made their noodles with 100% buckwheat, far more expensive than the usual soba fare. Unfortunately I was not able to eat the noodles with soup broth because they had put soy sauce for flavouring, so they were kind enough to provide me with the water these same noodles were boiled in and also some freshly grated ginger. Most soba stops will be making noodles with a mixture of wheat and buckwheat, so despite the technically gluten-free base ingredient, they should be avoided unless you’re sure they are all buckwheat. Regardless of where I was in Japan, there was a 7-11 or a Family Mart convenience store nearby. Full of fun ice cream treats and prepared food in crazy (to this Montrealer anyhow) flavors, these shops also contained something for the gluten-free eater.  Often there are grocery stores attached to transportation hubs like bus and train stations. These stores are well-stocked and contain many of the snacks I list below.