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david gelb · documentary · Features · film · filmmaker · Food · interview · Jiro · jiro dreams of sushi · News · Reviews Cinema · sushi · Jul 11, 2011

Interview: David Gelb Director of Jiro Dreams of Sushi

Most of us have eaten sushi in one form or another. I’d like to think that I’m fairly adept, my mother owning a sushi restaurant for decades in Santa Monica. I’ve seen the rise of the American sushi movement from the early 80s. Sushi is now available everywhere, from your local supermarkets to the secret sushi locations that feature high end everything at unpublished, market rate prices. People talk about them, as if they’re holding onto a secret. Yet one place stands alone at the top of the rugged mountain of sushi establishments, and it’s Sukiyabashi Jiro – a restaurant that’s garnered back to back Michelin three star ratings in 2008 and 2009. It’s the food lovers holy grail. Filmmaker David Gelb captured the head master chef and octogenarian, Jiro at his finest moments in Jiro Dreams of Sushi. The documentary isn’t overly cinematic, or overly dramatic, it’s actually shot clean and classic, and at the same time, takes you into the world of the business of sushi – from in the shop, the fish market, to Jiro’s personal life which further explains how he is known to be the best.

GR: Can you back track and talk about sushi and how you felt compelled to make this documentary?
DG: I’ve loved sushi ever since my dad took me to Japan on business trips starting when I was 2 years old. I was fed a diet of cold soba and cucumber rolls. I’ve loved sushi and Japanese culture ever since. After I got out of film school, I thought to myself, ‘why not make it my job to travel to Japan and eat the best sushi in the world?’

GR: Jiro seems like a stoic and strict person. How is he off camera?
DG: Nobody takes his work more seriously than Jiro. He’s been making sushi for over half a century and he still considers everyday an opportunity to improve his skills. He’s strict because he’s applying his full concentration to the present task. However, once the last customer leaves and he has a moment to relax, you’ll find that he is incredibly kind and personable. He has a great sense of humor.

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buffet · c'mon · chinese · ed lin · Food · News · Jul 11, 2011

C’mon, Chinese People!

You mean I get two bucks off for the last two hours before you have to throw it all away? Awesome!

eating · Food · hot dog · nathans · News · takeru kobayashi · Jul 04, 2011

Takeru Kobayashi unofficially eats 69 hot dogs and wins

Takeru Kobayashi wasn’t at the official Nathan’s event (or is it just a commercial anyway), since he’s not part of the official food eating league due to contract disputes. But alongside of a live feed of the official event, he ate more dogs during the same period of time. 69 vs Chestnuts 62. His image was also removed from the Wall of Gluttony. Either way, Kobayashi ate the most. More info almost everywhere including: (CNN – Kobayashi Wins) [youtube]NWXGlNCEPLQ[/youtube]

blogger · Food · News · taiwan · Jun 30, 2011

The Reviews Are In: Taiwan Food Blogger Must Do Time

This might make you think twice about complaining the next time the food you’re served in a restaurant is too salty. Well, if you’re going to blog about it or post a review on Yelp, anyway. For it seems salt is the reason a female food blogger in Taiwan drew a jail sentence after a restaurant she reviewed filed a suit objecting to how the restaurant’s food was described. In her review, the blogger said the restaurant’s food was too salty, and that she observed cockroaches while dining. Of the two complaints, one would think the mention of cockroaches would be the greater concern. Not so; for in ruling on the restaurant’s complaint against the blogger, a Taiwan judge determined that noting the presence of the bugs was merely part of the blogger’s narrative describing the restaurant. Labeling the sampled food too salty, apparently, amounted to a defamatory statement which the Taiwanese court determined was excessive and damaging to the restaurant and its owner. As a result, the food blogger must serve 30 days in jail, and was fined about US $7,000 for the infraction. An odd story, at least to us. But just to be safe, we’re going to cook at home tonight (Taipei Times – Food Blogger in Hot Water). The Toronto Globe and Mail has additional details about this strange case.

buta kakuni · Features · Food · japanese food · recipe · Jun 30, 2011

Izakaya recipe: Buta Kakuni (Braised Pork Belly)

Buta Kakuni. This isn’t a dish I grew up with, but I once read a list of the top 5 things a Japanese man would want their wives to cook for them and this was on the list. The other 4, I no longer remember. Buta kakuni is almost a delicacy. It’s never served in huge quantities. It’s something that you eat, taste, and savor. The moist, soft, and sweet pork belly that falls apart when you pick it up with your sticks. If it had a bone, you’d say the cliche line, “the meat just slides right off the bone.” It’s sweet but at the same time has a rich flavor that attacks your palette, but at the same time won’t continue to dominate it. It’s a companion to a multi course meal, yet at the same time, eaten with a bowl of rice, it could easily be the main feature. The catch? It takes hours to make. Here’s how: Start with about a pound of pork belly. Chop pork belly in pieces. Larger than 1″ cubes are ideal. I’ve seen large pieces closer to 2″ cubes and that works. In a pot, using medium heat, brown the outside for about 5 minutes. I turned the cubes so each side could have it’s sides torched. The meat has fat and will be the natural pan greaser. Remove the meat, and add about 3 tbsps of sugar to the leftover and melt down the sugar. Add chopped green onion, and 6 small slices of ginger. Add about two cups of water, bring to boil and then simmer for… 3 hours or so. Yes, this is a longer process and the part that requires planning. At the the near end mark, I actually added extra soy sauce to taste, and a bit more sugar to taste. When it’s done, serve it with rice, and it’s tasty. I started off with 1″ cube pieces and it does shrink down, so start with larger pieces. Optional: add salt, Coke!, and mirin (sweet sake).