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Otras secciones en RTVE.es Más vídeos y audios Todos los vídeos y audios Nuevo Medicamentos falsos, una amenaza global Que tiemble el caminoDiario de las víctimas Las edades del sida Del podio al olvido Barcelona 92: Barcelona camina hacia el futuro 30 años compartiendo historias Hoy no he bebido El machismo que no se ve El peso de la vida Los colores del jamón Acacias 38 - Capítulo 428 Seis Hermanas - Capítulo 416 MasterChef Junior 4 - Programa 4 - 03/01/17 La noche temática - David Bowie, cinco añosTsukiji Market held its first auction if the year this week. An endangered bluefin tuna was sold for US$ 632,000. The first auction's pricing is highly symbolic and generally higher than during the rest of the year. Here’s a Bluefin Tuna That Just Sold for $632,000|NOW AVAILABLE: Sushi: The Global Catch” is available for digital download in North America on iTunes and on pay-per-view through your local cable operator.
How did sushi become a global cuisine? What began as a simple but elegant food sold by Tokyo street vendors has become a worldwide phenomenon in the past 30 years. Sushi: The Global Catch is a feature-length documentary shot in five nations that explores the tradition, growth and future of this popular cuisine. Beautiful raw pieces of fish and rice now appear from Warsaw and New York to football games in Texas towns. Can this growth continue without consequence? A documentary on 85-year-old sushi master Jiro Ono, his renowned Tokyo restaurant, and his relationship with his son and eventual heir, Yoshikazu. Vegucated is a guerrilla-style documentary that follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks and learn what it's all about. They have no ... See full summary » A Year in Champagne With renowned wine importer Martine Saunier as our guide, we get a rare glimpse behind the scenes into the real Champagne through six houses, from small independent makers to the illustrious houses of Gosset and Bollinger.
El Bulli: Cooking in Progress For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season.
sushi grade fish daly cityAn elegant, detailed ...
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sushi online quilpueAfter working at a fruit-vending cart for years, she decides to take a job at a local Japanese restaurant. Fat, Sick & Nearly Dead 100 pounds overweight, loaded up on steroids and suffering from a debilitating autoimmune disease, Joe Cross is at the end of his rope and the end of his hope. In the mirror he saw a 310lb ...
The Mind of a Chef Chef David Chang, along with his friends, explore, explain and enjoy food from around the world. Join Leonardo DiCaprio as he explores the topic of climate change, and discovers what must be done today to prevent catastrophic disruption of life on our planet. Discover ways that you can get involved to spread the urgent message about climate change, and learn how your own personal choices can have a positive impact. Welcome to the Gigafactory Leonardo DiCaprio visits Tesla's Gigafactory and discusses with Elon Musk how the world can transition from fossil fuels to renewable energy. For every use of #BeforeTheFlood, we'll donate $1 to Pristine Seas and $1 to Wildlife Conservation Society, up to $50,000 to each organization. See what people are saying about climate change and take action #BeforeTheFlood. Sushi legend Jiro Ono, in a still photo from 'Jiro Dreams of Sushi,' a documentary directed by David Gelb | ©2011 SUSHI MOVIE, LLCU.
S. President Barack Obama is welcomed to the restaurant Sukiyabashi Jiro by Prime Minister Shinzo Abe in Tokyo on Wednesday. Sushi legend Jiro enlisted in bid to wow president After arriving at Haneda airport on Wednesday evening, U.S. President Barack Obama was whisked to Ginza for a “casual dinner” with Prime Minister Shinzo Abe at the modest yet widely revered sushi restaurant Sukiyabashi Jiro. In terms of entertaining visiting heads of state, it was clearly a step up from 2002, when former U.S. President George Bush dined with then-Prime Minister Junichiro Koizumi at Roppongi’s Gonpachi. The humble Jiro’s, located in a basement next to the subway Ginza Station, doesn’t compare to the retrofitted Edo style of Gonpachi, but it makes up for that with sushi that has garnered the highest gourmet accolade. So whose choice of venue was this? In 2009, former Prime Minister Yukio Hatoyama appealed to the president’s fond childhood memories of matcha-flavored ice cream.
The Abe administration could have set up a feast of Kobe beef, another Obama favorite, but that might have introduced awkward moments related the prickly trade issues of the Trans-Pacific Partnership. Perhaps they saw the photo-op value of having POTUS enjoying Japan’s finest sushi fished from local waters? Or could it be that Obama happened to see a TV program in which celebrity chef Anthony Bourdain genuflects before the man the Guinness World Records recognized as the world’s oldest Michelin three star chef? Or did he perhaps watch the well-received U.S.-made documentary “Jiro Dreams of Sushi”? If Obama had, he would know that the 88-year-old proprietor, Jiro Ono, is a true artisan, and a stubborn man of few words. He would also know that Ono did not gain global fame with showy techniques or eccentric sushi rolls. The sushi at Jiro’s is sublimely understated and stubbornly traditional. It’s all about fresh-as-possible ingredient, expertly prepared and — as Bourdain once observed — exactly the right time.
Master chef Joel Robuchon has called Sukiyabashi Jiro one of his favorite restaurants and visiting foodies put it at the top of their culinary pilgrimages. Not surprisingly, a number of A-list celebrities, such as Tom Cruise, Hugh Jackman and Anne Hathaway, have pulled up to the counter, which seats only 10, to partake of the meticulously prepared “nigiri” sushi, served by Ono himself. The famous set price per person, not including drinks, is ¥30,000 (almost $300). That covers more than a dozen “courses” in roughly 20 minutes, though it’s very possible that Ono might bend his rules for these particular guests. Is it worth the high price? “Purely in sushi terms, Jiro is the yardstick by which all others are measured,” says Japan Times food columnist Robbie Swinnerton. “If you calculate satisfaction by the amount of time you spend at the counter, then you may well feel short-changed. But that will not be a consideration for Obama.” Overall, given Japan’s pride in UNESCO’s designation of “washoku” (Japanese cuisine) as an Intangible World Cultural Heritage, Sukiyabashi Jiro appears to be a wise strategic choice.