Sake Education Videos
Hiraku Ogura - Fermentation Designer
Miso and other fermented foods are key to Japanese cuisine, a favorite of health-conscious foodies the world over. But increasing food diversity has led to a 40% decline in miso consumption over the last 20 years. This has prompted Hiraku Ogura, a self-proclaimed "fermentation designer," to produce animation and songs about microbial action, hold miso-making workshops, and showcase regional foods to explore the link between fermentation and Japanese culture. Join us for more on Face To Face.
The Thruths about Wasabi
Have you ever eaten wasabi?
If you answered “yes” to that question, you are likely mistaken. Most
sushi eaters—even in Japan—are actually being served a mixture of ground
horseradish and green food coloring, splashed with a hint of Chinese mustard.
Worldwide, experts believe that this imposter combination masquerades as wasabi
about 99
percent of the time.
The reason boils down to supply and demand. Authentic wasabi, known
as Wasabia japonica, is the most
expensive crop in the world to grow. The temperamental
semiaquatic herb, native to the mountain streams of central Japan, is
notoriously difficult to cultivate. Once planted, it takes several
years to harvest; even then, it doesn’t germinate
unless conditions are perfect. Grated wasabi root loses its flavor within 15
minutes.
The Japanese have grown wasabi for more than four
centuries. The 75-year-old Shigeo Iida, the eighth-generation
owner of his family’s wasabi farm in Japan, takes pride in his tradition, which
is profiled in Edwin Lee’s short documentary Wasabia Japonica, co-produced
by Japan
Curator. “Real wasabi, like the ones we grow, has a unique,
fragrant taste that first hits the nose,” Iida says in the film. “The sweetness
comes next, followed finally by spiciness.”
The film details Iida’s method of sustainable farming, known in Japan
as tatamiishi. “It’s one of the most intricate organic farming
systems,” Lee told me. Tatamiishi farms like Iida’s are built
on sloped hillsides near rivers, harnessing the power of nature. Despite the
plant’s finicky nature, Iida doesn’t use chemicals or fertilizers.
“In this day and age, where mass farming and manufacturing are dominant,
it`s refreshing to see a farming method that eschews modern technology,” Lee
told me. “Tatamiishi farming results in some of the best wasabi in
the world.”
Happy Food - Oshizushi
