Peter Barakan is very good at explaining all things Japanese, his whole series of videos is excellent. He explains everything, and I mean everything. Every detail, and at length; small factories, cranes, fragrances, ink brushes, bonsai, K cars, nighttime scenery, soy, rice, grapes, conveyor belt sushi, earthquakes, miniaturization, robots, saki, tempura, pets, parties, makeup, wrestling, beer, cut glass, moss, Imiri porcelain, pickles, dams, aquariums, insects, plastic food, home appliances, chrysanthemums, hair styles, lunches and many more, too many to mention, things you've probably never heard of; nishikigoi, Osamu Dazai, bunraku, shinkansen, kyudo, satoyama, kaiseki cuisine, matcha, shakuhachi, and many more videos with Japanese titles, on specific Japanese subjects. Imagine how smart you will be if you watch all of them. Imagine. At social gatherings with your superior cultural knowledge you'll be positively intolerable.
I should mention the video itself suffers from technical quality in places, the camera appears to not have much contrast. Other than that the video is excellent and thorough. Sadly, the comments to this video at YouTube are dreadful. Some people learned nothing.
4 comments:
Some years ago an expensive restaurant opened in Philadelphia, much hyped, that was the first to serve some kind of ultra-expensive Japanese beef. A few months later there was an article, maybe in Philadelphia Magazine, ostensibly profiling the owner, where he said that the complaints they're getting about customers getting sick are unfair because you have to drink (expensive) red wine with it because it's so rich. That took whatever interest I had, threw it to the ground, and stomped it flat.
Kobe?
I know fat adds flavor but it appears this piece of Wagyu is more fat than beef. Puts me off.
Something about eating beef puts me off...
I like tasty steak, and I know that means high fat content, but I can't eat visible fat. A lot of things are only good if you can't see what's in them.
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