Ep. 110: Yamaoka helps Ryoko make mackerel sushi using Kagoshima black vinegar
Yamaoka and the culture division visit Kyoto for the Gion festival, enjoying botan hamo before buying blue mackerel sushi for Mr. Tojin’s wife, Ryoko. The group eats half the sushi on the train, leaving only enough for Ryoko to replace. Her attempt fails because she uses distilled vinegar, causing Mr. Tojin to fall ill. Yamaoka identifies the preservation error and travels with Ryoko and Kurita to Kagoshima. There, master maker Takenoshina demonstrates traditional kurozu production, explaining how sun warmth aids fermentation in outdoor pots. Returning to Tokyo, Yamaoka teaches Ryoko his specific method for preparing mackerel sushi, involving filleting, pickling, rice addition, kombu rolling, and slicing. Ryoko successfully prepares a new batch, which Mr. Tojin enjoys, forgiving her earlier mistake.
Episodes
- Ep. 106 · Chef Terasugi reunites with former lover Sabine after a decade apart.
- Ep. 107 · Yamaoka prepares a special dish using small abalone to help artist Ginko Kiyotani recover his memory.
- Ep. 108 · Kurita and Yamaoka help two children whose mother disappeared after her husband's death.
- Ep. 109 · Toji and Water
- Ep. 110 · Yamaoka helps Ryoko make mackerel sushi using Kagoshima black vinegar
- Ep. 111 · Kichi confronts his artistic failures and decides to master culinary arts at Shibahama.
- Ep. 112 · Yamaoka reflects on his mother while helping Mrs. Kamura roast tea leaves.
- Ep. 113 · Yamaoka helps prepare Miwa somen to help Grandma Tamayo recover her appetite
- Ep. 114 · Yamaoka and Kurita interview critic Shinichi Furuyoshi about Japanese spirit culture and Awamori aging.