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Private Notes
Adam heads to Hokkaido, known by Australians for its snow, but to the Japanese it is a gourmet paradise known for extraordinary cold-water seafood and dairy farming. Adam meets a dairy farmer who, with only 35 cows and his wifes cheesecake recipe, turned their tiny farm into a multi-million dollar business. Hokkaido may be remote, but the northern island has more than 60 Michelin-starred restaurants and the food culture here is as strong as anywhere in the world.
Adam Liaw goes to sea with the Japanese fishermen who caught the "million dollar tuna", and then meets the soy sauce maker who saved most of his staff from the 2011 tsunami.
In his wife’s hometown, Adam Liaw uncovers the secrets to superb sake, samples some of the world’s best sushi and prepares a classic Japanese dish with his mother-in-law.
Adam Liaw discovers and devours some of the finest miso, Nagoya chicken and Wagyu beef in Japan, before meeting a 74-year-old who free-dives for precious abalone.
In the vast urban sprawl of Tokyo, Adam Liaw explores a food culture that not only sustains the "salaryman" workers in style, but retains the culinary traditions of the annual Cherry Blossom Festival.
Adam Liaw explores the restaurants of food-crazy Tokyo to find food as diverse as yakitori made from the reproductive organs of chickens to a degustation delight called "soil 2013".
In Kyoto, traditional Japanese culture is thriving (as is the food scene), so when Adam Liaw takes us on a journey of discovery, we meet a tea master, a Maiko and Michelin star chef who turns risotto into sushi.
Adam Liaw explores Japan’s high-energy financial centre, Osaka, and finds the world’s best fast food, a sumo wrestler turned chef and soba noodles to die for.
In Japan’s southern islands, Kyushu and Shikoku, Adam Liaw finds a vibrant, warm culture where old ladies use iPads to harvest the forests, organic farmers grow fruit for their pigs, and the cuisine is as fascinating as its people.
In this, the final episode of Adam Liaw’s culinary expedition through Japan, we meet the people of Okinawa and discover an eclectic cuisine derived from Chinese, American, Thai, Japanese and Korean influences, and learn the secret to long life.
