is umami a flavor or a sensation? masa: umami is essence. strong essence. anthony: so it s a mysterious force. masa: yeah, much bigger than the universe. anthony: bigger than flavor? masa: of course. this vegetable is called fukinoto. under the ground, covered in snow. cold. then, little by little, it opens up like that. this is first sign of spring. we appreciate that. anthony: how do you cook this? masa: grill, fried, or braise it. i m gonna grill it, little bit of oil, then a little bit of salt. this is so happy, the phases. so happy. they re going to be cooked this way. their blood is bitterness, very bitter. you need bitterness to grow. anthony: this is italian. agro dolce, at the end of an italian meal. masa: exactly. anthony: sweet, fat, sweet, fat, at the end of the meal, something bitter to remind you of the sadness.
oh, awesome. masa: oh, man. so good, huh? anthony: yeah. i feel healthier already. masa: yeah. where s the beer? cheers. anthony: it is suntory time my friend. it s time to relax. masa: beautiful color, huh? anthony: looking good. masa: right? anthony: get together with some friends and cook up some al fresco, mountain style sukiyaki, bitches. maybe a little tempura made from foraged wild asparagus and fukinoto. yep. masa: beautiful. anthony: and when it s sukiyaki time, after a whole lot of, shall we say, home brewed sake you just kick back, stir in the maitakes and the shiitakes and some tochigi beef
with the spanish. big argument. is umami a flavor or a sensation? masa: umami is essence. strong essence. anthony: so it s a mysterious force. masa: yeah, much bigger than the universe. anthony: bigger than flavor? masa: of course. this vegetable is called fukinoto. under the ground, covered in snow. cold. then, little by little, it opens up like that. this is first sign of spring. we appreciate that. anthony: how do you cook this? masa: grill, fried, or braise it. i m gonna grill it, little bit of oil, then a little bit of salt. this is so happy, the phases. so happy. they re going to be cooked this way. their blood is bitterness, very bitter. you need bitterness to grow. anthony: this is italian.
before fish, i m gonna burn up. anthony: so him first. [ laughter ] masa: don t hurry. good food takes long time. anthony: so this big argument with the spanish. big argument. is umami a flavor or a sensation? masa: umami is essence. strong essence. anthony: so it s a mysterious force. masa: yeah, much bigger than the universe. anthony: bigger than flavor? masa: of course. this vegetable is called fukinoto. under the ground, covered in snow. cold. then, little by little, it opens up like that. this is first sign of spring. we appreciate that. anthony: how do you cook this? masa: grill, fried, or braise it. i m gonna grill it, little bit of oil, then a little bit of salt. this is so happy, the phases. so happy. they re going to be cooked this way.
so good, huh? anthony: yeah. i feel healthier already. masa: yeah. where s the beer? cheers. anthony: it is suntory time my friend. it s time to relax. masa: beautiful color, huh? anthony: looking good. masa: right? anthony: get together with some friends and cook up some al fresco, mountain style sukiyaki, bitches. maybe a little tempura made from foraged wild asparagus and fukinoto. yep. masa: beautiful. anthony: and when it s sukiyaki time, after a whole lot of, shall we say, home brewed sake you just kick back, stir