ＮＨＫスペシャル 2025年3月23日 新ジャポニズム 第３集 ＦＯＯＤ 日本食が“世界化”する
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00:00It's your turn.
00:05Say you love me.
00:07A mysterious black creature has been discovered.
00:14You know it's Shokan, right?
00:18This is freaking awesome.
00:23A plate is covered in a black sauce with ink on the squid.
00:27The salty taste of the sauce represents the restaurant across the sea.
00:43This is Barcelona, where the world-famous restaurant Hoshizuki is located.
00:49The chef is a world-famous chef who has transformed a familiar Japanese dish into a world-famous one.
01:09The chefs are obsessed with this unique dish.
01:20This is an oden.
01:22Oden is a traditional Japanese dish.
01:29Oden seeds are often eaten in Spain.
01:32It's a pig's nose.
01:35The broth is made from a pig's ham.
01:37The oden is localized to European flavors.
01:42Is the raben wasabi?
01:44No, it's...
01:46The raben and the oden are usually served with Japanese mustard.
01:50It's a mustard that looks like wasabi.
01:57The influence of Japanese cuisine in Spain, as far as I know, is evolutionary.
02:04Without a doubt, when we reach the end, five or ten years from now,
02:11what we're going to learn the most is Japanese philosophy.
02:16We want to transmit emotions and sensibilities.
02:18I want Japanese cuisine to transmit these values and sensibilities
02:23that go beyond just feeding the soul.
02:27Japan
02:32Now, the number of Japanese restaurants in the world is approaching 190,000.
02:37It's tripled in the past 10 years.
02:40And 90% of them are run by foreigners.
02:45Sushi
02:53In the U.S., young people are fascinated by the cool way of eating sushi.
03:11The trend is omakase.
03:15Then you get surprised by everything that comes your way
03:18versus something that you planned to order.
03:22So, that's the great thing about this, yeah.
03:26If you're a Japanese chef in Japan making sushi,
03:29there is very strong, you can't go outside of the box.
03:35They're really evolving it and developing it in new ways.
03:38And I think it's really an exciting period.
03:42So, we can't just talk about Japanese cuisine as something localized in Japan.
03:48It's gone global.
03:52A new era has begun where Japanese cuisine is being updated all over the world.
04:01Neo-Japanese cuisine has been transformed into a world-class dish.
04:08Exotic and exotic dishes have been decided to be the best in the world.
04:21There is a big upheaval in Japanese culture all over the world.
04:27Manga, music, food, design,
04:35series, Shin-Japonism.
04:41What kind of charm is decided in Japanese culture?
04:48This is a story of Japan that we ourselves haven't realized yet.
05:05A new era has begun where Japanese cuisine is being updated all over the world.
05:15Will the Japanese try our Japanese food?
05:20There is a big upheaval in Brazilians who like meat dishes and deep-fried food.
05:38There is a Neo-Japanese cuisine that captures the hearts of young people.
05:49There is a big upheaval in Brazilians who like meat dishes and deep-fried food.
06:07In my life, it's very difficult to quantify, but I would say more than 250.
06:12Life is a race, and this is an easy, fast and tasty thing.
06:17Hamburger, pizza, anything.
06:20Only after you eat it can you feel the heaviness in your stomach.
06:26Temaki-riya.
06:29More than 100 restaurants have been opened in São Paulo, and it has become one of the national cuisines.
06:38When you look out of the kitchen, you can see the localization of temaki-sushi.
06:48Brazilians' favorite sweet and spicy temaki-sushi.
07:00Among the vegetables, there is a mango temaki-sushi.
07:12And...
07:18This is...
07:27Deep-fried temaki-sushi.
07:33There are salmon, cream cheese and vinegared rice inside.
07:48But it's still healthier than other foods.
07:53Because there is rice and fish, which is very good for your health.
08:05Japanese food is not limited to the taste, but it is characterized by its unique and very enjoyable style.
08:12A huge Japanese restaurant has been opened in the financial district where Saudi Arabia is developing.
08:42Hey!
08:45Hey!
08:48Let's do this.
09:03The whole concept is inspired by Izakaya.
09:07Hey!
09:10Hey!
09:13Energy like that.
09:15That's the energy in Izakaya, right?
09:17Loud, noisy, people have fun.
09:23Izakaya by Germans.
09:28Welcome!
09:30Welcome!
09:31Welcome to Izakaya!
09:34It's a space full of exotic Japanese.
09:38Businessmen and travelers from all over the world gather in the city where globalization is going on.
09:49It's the scene of Izakaya that is decided by the counter.
09:55Becker's Izakaya has 25 stores in the world.
10:00It sells 350 billion yen in a group.
10:05I'll take it. I'll take it.
10:07I'll take it.
10:09I'll take it.
10:13The seller is Friendly, which Japanese Izakaya has been pursuing.
10:17The standard Izakaya talk is also world-class.
10:47Yes! Yes!
10:52Actually, it's very good.
10:54Do you want to join us?
11:00Izakaya menu has been changed in various ways to suit various tastes and needs.
11:11The standard Edamame.
11:17It's been localized a little bit spicy.
11:25The expensive Wagyu sirloin for 20,000 yen.
11:31It also has a high-class line so that it can be used in formal scenes such as consultations.
11:36It's a new sensation that all dishes can be shared by imitating the Izakaya style.
11:46The high atmosphere is different from the restaurant atmosphere.
11:50But in the restaurant, we all have the same atmosphere.
11:54We enjoy a lot in these restaurants.
11:58We like to be in one place and enjoy it all.
12:02Anybody can go.
12:04You can dress up. You don't need to be dressed up.
12:07Occasional atmosphere, you meet with your friends.
12:10You can also have a business meeting in Izakaya.
12:13I think if you're alone, you're also welcome.
12:16You're entertained by the chefs in front of the fire or in front of the sushi counter.
12:21And then it's not boring sitting on your own.
12:32Becker met Izakaya 30 years ago.
12:36It was when he was working as a chef at a high-class restaurant in Tokyo.
12:48He was invited to Izakaya and the distance with his colleagues was shortened.
12:57I fell in love with the Izakaya approach.
13:01I like the atmosphere.
13:03It's a lively atmosphere.
13:08He found something in Izakaya that can't be found in high-class restaurants.
13:18They don't like to be in a restaurant where they cannot talk, where they cannot express their feelings.
13:24They like to have it a little bit more natural.
13:27And I would say also perhaps the sharing style.
13:30Sharing that informal dining is what people like to see.
13:36Japanese cuisine and Japanese culture is very much in sync with the modern way of living.
13:44Becker discovered the value of Izakaya.
13:49In fact, Izakaya has not changed since the Edo period when Izakaya spread to Japan.
13:56The Edo period
14:01In the Edo period, a million-year-old city,
14:03there were merchants, craftsmen, laborers and various people.
14:14Izakaya was their intersection.
14:20Many people from various regions came together.
14:25At first, it was like a group of strangers.
14:31But people who happened to come talked to each other.
14:36They talked about their earnings.
14:40It's lonely to be alone, isn't it?
14:45We don't have social media.
14:48So I think it was necessary for people to come together and connect with each other in any era.
15:03London was the first Izakaya Becker chose.
15:09It was a city of diversity, with many immigrants and people of various faiths.
15:19After that, Izakaya opened in New York and Dubai.
15:24The number of employees has also increased.
15:28Good morning.
15:31Boys, are you ready for a busy lunch?
15:34Yes, sir.
15:39Are you ready?
15:43Are you sure?
15:46Cheers!
15:53We offer everything for every kind of person.
15:56It's not a status to dine in Zuma.
15:59For me, it's a lifestyle. Going to Zuma is a lifestyle.
16:05We are not ready for that.
16:11Even now, they value the memories of the night when they met for the first time in Izakaya.
16:21During my time in Tokyo, when we went out with the chefs for a drinking session in Izakaya,
16:29when we finished our sessions, we did always a clapping.
16:33It went like this.
16:37Yosh, and then you scream something.
16:39They say, thank you for the beautiful evening, and everybody left to go home.
16:44Clap, clap, clap!
16:50The DNA of Izakaya has been transformed into a global brand.
16:54Now, it is being taken over by employees from over 40 countries and regions.
17:06The world is becoming more diverse.
17:12Izakaya, born in Japan, is wrapping up its daily life.
17:24It's a beautiful place to see everybody in the country blended together,
17:29especially in Riyadh, it's becoming a mountain part.
17:32So, we are having people from all over the world,
17:35all together with the Saudi nationals, also Riyadh nationals that are living here,
17:42and enjoying the food and kind of looking at the future of the country.
17:54Izakaya has begun to walk alone in the world.
17:59What does a man who runs a Japanese Izakaya think?
18:09Sharing the space is the core of Izakaya,
18:13and I think that is a very important point of Izakaya.
18:20There is something in common between Izakaya and its founder.
18:28My origin is the New York Live House in 1922.
18:31There were so many people there,
18:34and I thought to myself,
18:36how wonderful it would be to have a space like this,
18:39where people can eat delicious food,
18:41have a good atmosphere, and have a good service,
18:44and be with the people they love.
18:46I wanted to create a space like this.
18:49When I thought about how to create a space like this in Japan,
18:52I thought of Izakaya.
18:59So, I think Izakaya is the world that this founder is trying to create.
19:06Izakaya
19:15We are trying to hide Japanese cuisine in French cuisine.
19:18Did you notice?
19:25Even the ingredients and techniques that support the foundation of Japanese cuisine
19:29are now being converted into world-class dishes.
19:35Torowaguro
19:43Torowaguro is said to be the best French cuisine.
19:51This famous restaurant, which has been serving Mitsuboshi for 56 years,
19:57carries the history of French cuisine.
20:06The quality of everything we serve is refined.
20:13It's intense.
20:16For me, it's one of the biggest restaurants in France.
20:20In France, it's one of the most beautiful tables in France.
20:24It's run by the largest family of French chefs.
20:28Torowaguro
20:32Japanese cuisine was hidden in the most French-like cuisine.
20:45Torowaguro's speciality,
20:47Kawasuzuki's cool version, with spinach.
20:53The secret lies in the sauce that determines the taste of this dish.
21:06Mineral water, green water, and a little bit of vinegar.
21:11For me, kombu is magic.
21:15The best kombu, it seems, is from Hokkaido.
21:21Eight, nine, and ten.
21:25There you go, half of the kombu.
21:33Now, I'm a French chef.
21:36I rely on this dashi to make a sauce at the same time.
21:41White wine in the dashi.
21:44I don't know how the Japanese will forgive me for this.
21:57Torowaguro first met dashi when he was 17.
22:02He came to Ryotei with his father, who was invited to Japan at the time.
22:12He was shocked by the rich flavor of the dashi
22:16that was made only from kombu and bonito flakes.
22:21At the time, for French cuisine,
22:24a rich flavor was derived from meat, butter, fresh cream, and many other ingredients.
22:33But that was overturned.
22:38I was inspired by this dish.
22:41I was inspired by this dish.
22:44I was inspired by this dish.
22:47I was inspired by this dish.
22:50I was inspired by this dish.
22:53I was inspired by this dish.
22:56I was inspired by this dish.
22:59I was inspired by this dish.
23:02I was inspired by this dish.
23:07Today, many French chefs use dashi.
23:12Why was it born in Japan?
23:21Japan, the island nation.
23:26It was difficult to obtain food in the mountains.
23:30It was difficult to obtain food in the mountains.
23:38What was available was good quality water and food from the sea.
23:44What was available was good quality water and food from the sea.
23:51I saw negumi food inside.
23:55I saw negumi food inside.
24:01I saw negumi food inside.
24:06By working hard to keep it alive,
24:09By working hard to keep it alive,
24:12I was able to survive a long time.
24:17I think that the way of living is to take care of nature as much as possible and to make the most of it.
24:33I think that this humble way of thinking has been passed down from generation to generation.
24:41The age of raw food has come to an end, and the world has come to seek simplicity in food.
24:53The existence of Japanese food, which creates a rich flavor with limited ingredients, has captured people's hearts.
25:03The consumption of cream per day was 10 pots like this, or 10 liters.
25:14It's not very good for the diet.
25:17To tell you about the change towards the lightness of the cuisine that I make today,
25:24today, I use this much cream per day.
25:28Cesar, the eldest son, wishes for the future of the famous store Torowaguro.
25:38The Japanese food's DNA has been inherited in a colorful way.
25:44Japan has always inspired our family in its approach to cuisine and products.
25:53The culinary heritage that I have inherited indirectly, even if I had never been to Japan,
26:00I would have had Japanese markers in my kitchen.
26:03Because what I do today is what I have learned.
26:11A plate that Cesar created with his father, the Mushroom Flower.
26:17The Mushroom Flower
26:22The Mushroom Flower
26:27The Mushroom Flower
26:34It reminds me of the lightness of Japanese aesthetics.
26:44Port Town, France
26:49Port Town, France
26:54Port Town, France
26:59The Japanese food's technique of maximizing the limited ingredients,
27:04also opens up the possibility of a new type of food.
27:14At the fish market representing Port Town,
27:18a Japanese word that is familiar to some people is popping up.
27:34On the label, there is the word Ikejime.
27:44Ikejime began to spread in this town about four years ago.
27:52The fish that has been watered are brought from the boat alive.
27:57Ikejime
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43:17It's nice that people are trusting enough
43:20and open enough to do those things.
43:23That is the community that we build in here,
43:26where after an hour of being with us,
43:28you feel comfortable enough to explore and be like,
43:31OK, I'm actually going to do it.
43:34I'm here for it now.
43:36That's what I want to happen here.
43:39Ikejime
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