Japanology Plus: 10x21
Japanophiles: Benjamin Flatt
Fermented foods are a longstanding staple of Noto cuisine. This region in Ishikawa Prefecture has a local specialty: ishiri, a fermented fish sauce. Benjamin Flatt, an Australia-born chef living in Noto, uses ishiri and other local ingredients to create his “Noto Italian” cuisine at his popular guest house. The restaurant serves only four groups a day. Peter Barakan talks to him about his passion for conserving traditional fermentation techniques and showcasing the quality of local ingredients.
10 - 1Kitchens Jan. 12, 2023
10 - 2Satsumaimo: Sweet Potatoes Feb. 09, 2023
10 - 3Dinosaurs Mar. 02, 2023
10 - 4Japanophiles: Kyle Holzhueter Mar. 23, 2023
10 - 5Camping Apr. 13, 2023
10 - 6Male Aesthetics Apr. 27, 2023
10 - 7Konnyaku May. 11, 2023
10 - 8Japanophiles: Isabelle Sasaki May. 25, 2023
10 - 9Ueno Jun. 08, 2023
10 - 10Meteorological Data Jun. 22, 2023
10 - 11Amami Oshima: Paradise Found Jul. 06, 2023
10 - 12Amami Oshima: Shaped by Adversity Jul. 13, 2023
10 - 13Japanophiles: Francesco Panto Aug. 03, 2023
10 - 14Vacant Homes Aug. 17, 2023
10 - 15Rokyoku: Musical Storytelling Aug. 31, 2023
10 - 16Japanese Honeybees Sep. 14, 2023
10 - 17Japanophiles: Martin Holman Sep. 28, 2023
10 - 18Unused Fish Oct. 12, 2023
10 - 19Garbage Oct. 26, 2023
10 - 20Firefighting Nov. 09, 2023
10 - 21Japanophiles: Benjamin Flatt Nov. 23, 2023
10 - 22Izumo: Home of the Gods Dec. 07, 2023
10 - 23Izumo: Land of the Supernatural Dec. 14, 2023