Overview
Fermented foods are a longstanding staple of Noto cuisine. This region in Ishikawa Prefecture has a local specialty: ishiri, a fermented fish sauce. Benjamin Flatt, an Australia-born chef living in Noto, uses ishiri and other local ingredients to create his "Noto Italian" cuisine at his popular guest house. The restaurant serves only four groups a day. Peter Barakan talks to him about his passion for conserving traditional fermentation techniques and showcasing the quality of local ingredients.
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10 - 1Kitchens January 12, 2023 -
10 - 2Satsumaimo: Sweet Potatoes February 09, 2023 -
10 - 3Dinosaurs March 02, 2023 -
10 - 4Japanophiles: Kyle Holzhueter March 23, 2023 -
10 - 5Camping April 13, 2023 -
10 - 6Male Aesthetics April 27, 2023 -
10 - 7Konnyaku May 11, 2023 -
10 - 8Japanophiles: Isabelle Sasaki May 25, 2023 -
10 - 9Ueno June 08, 2023 -
10 - 10Meteorological Data June 22, 2023 -
10 - 11Amami Oshima: Paradise Found July 06, 2023 -
10 - 12Amami Oshima: Shaped by Adversity July 13, 2023 -
10 - 13Japanophiles: Francesco Panto August 03, 2023 -
10 - 14Vacant Homes August 17, 2023 -
10 - 15Rokyoku: Musical Storytelling August 31, 2023 -
10 - 16Japanese Honeybees September 14, 2023 -
10 - 17Japanophiles: Martin Holman September 28, 2023 -
10 - 18Unused Fish October 12, 2023 -
10 - 19Garbage October 26, 2023 -
10 - 20Firefighting November 09, 2023 -
10 - 21Japanophiles: Benjamin Flatt November 23, 2023 -
10 - 22Izumo: Home of the Gods December 07, 2023 -
10 - 23Izumo: Land of the Supernatural December 14, 2023
