“Foodprints,” the TV show, was meant to tell the viewer where to eat good food around the country.
If one goes to a province and does not know where to eat, one will likely dine anywhere and get disappointed, and conclude that the province does not have good cuisine.
Our show seeks to check that.
We have done over a dozen provinces and it never ceases to amaze me what we have discovered.
In the last two years, other countries have caught on the show and we’ve been invited to explore foreign cuisines. We have done Guam, Saigon, Spain and most recently, Japan.
When I am asked what my favorite cuisine is after Filipino, without hesitation, I say Japan. I love everything about Japan: the people, culture, discipline, gadgets, medicines, butter, croissants, cakes and any type of food put before me.
We have done four one-hour shows on Japan. We started in Hiroshima. This place devastated by the bomb during World War II is now a bustling, progressive and exciting place to visit. People are kind and peace-loving. There is no trace of negativity from the war.
Hiroshima cuisine is out of this world.
Oysters
We tried Shimada Suisan Oyster restaurant. I am not too crazy about oysters. I could not imagine how these Hiroshima oysters could change my dislike. But was I wrong.
First, we were seated at a table with a huge hole in the middle. A few minutes after we settled down, a metal container of burning coals was put in front of us.
A bucket of freshly harvested and cleaned oysters came next.
We got the flat side of the oyster, lay it on the grill and waited for it to heat up and pop open.
As soon as the oyster opened a bit, we flipped it and waited another two minutes.
Then we picked up the oyster with chopsticks and bit into the most delicious, juicy, succulent, fat and tasty oysters we ever had.
There was some leftover broiled broth in the shell and that too was delicious. I was an instant convert.
Then came the Japanese rice cooked in the oyster broth. With Ponzu vinegar, this went up another level.
I constantly dream about this place. A must!
Saltwater eel
Our next stop was a place called Anago Meshi, which specialized in saltwater eel. Unlike the freshwater eel or unagi we were more used to, this was so soft it would melt in the mouth.
The eel meat would be put on barbecue sticks, dipped in teriyaki-like sauce then grilled over charcoal.
Eating it with steaming sticky Japanese rice, no matter how stuffed I was, I had to make space for this new discovery and winner. Outstanding!
We then went to a noodle place called Tantanmien Musashibo, offering freshly made al dente noodles, served with thick sesame paste, topped with lean ground pork and chopped spring onions.
The meal done, one would still be left with a cup of the tasty sauce. So one could ask for another cup of rice, and have more of the sauce. Fattening? Perhaps, but definitely worth the risk.
There were five levels of spice. I got the level three which was pretty hot and even tried one they call “Death.” This was a lot spicier than no. 3. I felt the smoke coming out of my ears.
Pancake
Our last meal in Hiroshima was in a place that specialized in Okonimiyaki. This was Japanese pancake with egg, ramen, cabbage, octopus, spring onions, sweet thick sauce and other ingredients.
There was a ritual in making it. On a misono grill, chef would flip the pancake until it was done and served the diner.
Japan was a real culinary heaven for the crew. I never went to bed hungry. Even the 7-11 had delicious spicy fried chicken and nori fried rice. Family Mart had a delicious egg and tuna sandwich. How can you beat that?
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