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Through the Kitchen Window - Season 1 Episode 8
Shimi-konnyaku is a unique, naturally freeze-dried Japanese food, that would be able to be kept for 50 years. It was developed as a form of preserved food in early Japan. Toshi Nakajima, 89 years old, has been making this local specialty for 36 years. In the heyday, there were more than 50 producers in Hitachi-Ota, Ibaraki Prefecture, but it has been produced less and less because of the difficult work and harsh climate in winter. Toshi said, "Someone must keep local traditions." For him, Shimi-konnyaku is not only an ingredient, but also it's full of memories of his hometown and family. Visit the family life and the scenery created by Shimi-konnyaku in a quiet village in the mountains.
- Shekara: 2024
- Kasa: Japan
- Salo: Documentary
- Studio: NHK WORLD-JAPAN
- Mahimmin bayani: way of life, cooking, food, culinary arts, local food, japanese cuisine, food culture, japanese culture, satoyama, comfort food, daily life
- Darakta:
- 'Yan wasa:
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