Anyone with some Japanese know-how know what cooking (wine?) is going in after the water here? Also, what is that in which he peels than slices? and the granules he puts in after the vegetable? Is that kuzu starch? Beautiful ****** broth.... I really need to expand my Japanese repetiore... Anyone know of a good book or link to some good examples of solid Japanese cooking techniques besides ittisan's?
There's this set of videos by Journeyman Kyle Royer preparing for his Master Smith test... I don't know if you guys saw it already but It was the most detailed video I've seen about knife making and it really made me understand how blades are made.
The video also shows him testing out his blade to see if it'll pass the M.S. test. And it also shows the actual test with Master Smith Jim Walker.