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masa: [ speaking japanese ] anthony: oh, wow. masa: how is it, good? anthony: that is good. mm. masa: this kind of charcoal slow cooking gives this kind of flavor, soft, juicy. how s the fish? konishi: [ speaking japanese ] [ laughter ] masa: you know what he said? 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. ....
Napa Valley just got a splashy new upscale restaurant from a former Momofuku chef FacebookTwitterEmail 1of2 Black cod with clams and snap peas from North Block in Yountville.Mariana Calderon PhotographyShow MoreShow Less 2of2 North Block executive chef Nick Tamburo most recently worked at Momofuku in New York.Mariana Calderon PhotographyShow MoreShow Less Yountville’s restaurant scene is dominated by French-leaning California cuisine thanks to the enduring influence of Thomas Keller. But the latest restaurant aiming to be an upscale destination is bringing an Asian flair to the small Napa Valley town, with an executive chef hailing from celebrity chef David Chang’s Momofuku empire in New York. ....
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All known each other? how many years? masa: 30 years. right? we know each other. i love this kind of cooking, you know? it s the way i like. anthony: wow. masa: be careful, though. it s hot, though. anthony: oh, yeah. masa: mm! anthony: wow, it s sweet. masa: [ speaking japanese ] konishi: [ speaking japanese ] anthony: izura, freshly caught local quail, is rubbed with olive oil, sprinkled with salt and lightly glazed with that homemade soy. masa: [ speaking japanese ] anthony: oh, wow. masa: how is it, good? anthony: that is good. mm. masa: this kind of charcoal slow cooking gives this kind of flavor, soft, juicy. how s the fish? konishi: [ speaking japanese ] [ laughter ] masa: you know what he said? 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 ....