高いものだけが、ごちそうじゃない。イタリア郷土料理に宿る暮らしの知恵｜今井寿【料理人から、食卓へ 第三話・後半】

In Italy, Chef Imai encountered not only delicious food, but also people enjoying conversations for two or three hours around the table. "Ultimately, it's about enjoying the meal," he said. Memories of a breakfast dish called "cow's eye," mortadella and eggs, a dessert made with eggplant and chocolate, and mozzarella in carrozza from the movie *Bicycle Thieves*—Chef Imai was drawn to dishes born from the local way of life and memories, not just their glamour. In the latter half of their conversation, they moved on to tomato puree making, something he encountered at a farm in Puglia. Large potatoes were placed in a drum used to sterilize jars, and the cooking time was used as a clock. The potatoes, having served their purpose, were eaten by the grandmother, and the peels and seeds after juicing were all returned to the field. In that land, wisdom thrived, where ingredients were not wasted and were utilized to their fullest extent. "It's not all about expensive things. There are delicious things too." Towards the end, the interviewer speaks to aspiring chefs about the importance of "not just pursuing fancy dishes" and "mastering the fundamentals and continuing to learn." The interviewer is Yasuko Imabeppu, a culinary researcher and nutritionist. This program isn't about showcasing the brilliance of chefs, but rather about using a chef's perspective to re-examine your own dining table. Subtitles are available in YouTube's subtitle settings. ▼ Episode 1: 食材があるからこそ、料理人ができる｜今井寿【料理人から、食卓へ 第一話】 ▼ Episode 2: 修業は、魚の木箱から釘を抜くことから始まった。｜今井寿【料理人から、食卓へ 第二話】 ▼ Episode 3 (Part 1): 包丁を握れない日々に耐えたから、今がある。｜今井寿【料理人から、食卓へ 第二話】 ▼ Full Version: The full version, including parts cut from the main episode, is currently being prepared. ------------------------------------------------------------ ▼ Chapters 00:00 Opening 00:42 Enjoying Eating is the Joy of Cooking 04:01 Italian Breakfast - The Truth About "Cow's Eye" 07:15 Want to Know More About Italy - To a Book of Regional Cuisine 08:47 Eggplant and Chocolate - A Dessert Born from Everyday Life 09:56 The Movie "Bicycle Thieves" and Mozzarella in Carrozza 11:47 Different Italian Flavors Across 20 Regions 13:06 "Not Just Expensive": The Love Behind Regional Cuisine 13:36 Potatoes Become Clocks - The Wisdom of a Farmer in Puglia 14:38 Putting the Peels and Seeds Back into the Field - A Life That Doesn't Waste Food 17:14 To Young Chefs - Don't Just Seek Stylish Dishes 18:20 Cooking Requires Study 20:08 Even if it's not an expensive restaurant, I still go out to eat. ---------------------------------------------------------------- [Speaker] Hisashi Imai Owner Chef, Taverna I 3-18-4 Sekiguchi, Bunkyo-ku, Tokyo | 03-6912-0780 http://taverna-i.net/ He entered the culinary world at the age of 21. After working as a chef at Asakusa View Hotel's "Ristorante La Verità" and "Trattoria Buccina," and as a chef at Hiroyuki Sakai's "Ristorante Dontalian," he became the owner chef of "Taverna I" in 2013. Certified Maestro by the Italian Professional Association. Member of the Japan Italian Cuisine Association and the General Incorporated Association Chef Food. [Interviewer] Yasuko Imabeppu Culinary Researcher and Registered Dietitian She pursues the balance between health and deliciousness and has appeared on media such as Nippon Television's "ZIP!". Involved in recipe development and food coordination in collaboration with national and local governments, major food companies, and consumer cooperatives. Inspired by her daughter's wheat allergy, she has dedicated over 25 years to promoting rice flour-based home cooking and mass-production school lunches. https://www.foods.thinknext.co.jp/ ------------------------------------------------ ▼ Program Special Website https://www.thinknext.co.jp/chef-to-t... ▼ Audio Version (Podcast) Spotify: Coming Soon Apple Podcasts: Coming Soon Planning & Production: Thinknext Co., Ltd. https://www.thinknext.co.jp/ #FromChefToTable #HisashiImai #ItalianCuisine #RegionalCuisine #HomeCooking #FoodCulture #ChefInterview