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Secrets behind Japan’s Water

The Root of Japanese Cuisine

Aired: June 3, 2016


Information

Rei Dan

Rei Dan

Special Goodwill Ambassador for Japanese Cuisine

Kyle Card

Kyle Card

Reporter

Washoku (traditional Japanese cuisine) is designated a UNESCO Intangible Cultural Heritage and the focus of worldwide attention. In this program series, we unveil the secrets behind Japan’s water – how it nurtures high-quality produce and brings out the “umami” (savory) taste of Washoku dishes.

We also introduce some of the agricultural and marine products that are the fruits of Japan’s bountiful land and seas.

At the beautiful natural springs of Mount Chokai, we see how rain in Japan’s steep mountains and melt-water eventually become spring water, infused with minerals. We visit food-producing areas of the country to highlight some ingredients carefully cultivated with spring water, such as rice (Akita Prefecture), scallops (Aomori), strawberries (Miyagi), and yellowtail (Kagoshima).

Presenting the show is renowned actress Rei Dan. In the spirit of “omotenashi” (hospitality), she prepares a Washoku meal using Japanese ingredients nourished by spring water and sets a luxurious table.


Dishes

Naoyuki Yanagihara

Cuisine Supervisor

Yanagihara

Gallery

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