>> ming: hey, this is ming tsai from simply ming. i'm here in the heart of napa valley, downtown, to learn how to make sushi. really, sushi? absolutely, because the man himself, iron chef morimoto, has a restaurant here. he's going to take us through sushi 101-- how to actually make the rice, how to make the soup, how to put together the sushi rice. take some produce from napa valley, pristine fish, and we're cooking on the fly with morimoto right now on simply ming.

funding for simply ming is provided by: >> ocean spray. for over 75 years our grower-owners have been harvesting cranberries to bring you and your family products liked craisins, sweetened dried cranberries-- a versatile snack that's surprisingly sweet. ocean spray-- straight from the bog. >> hand crafted and naturally brewed with spring waters from the hudson valley of new york, wan ja shan offers an extensive line of natural organic gluten-free and lower sodium soy sauces. wan ja shan-- simply natural, simply organic, and a proud sponsor of simply ming. t-fal's actifry. one spoon of oil for two pounds of fries and many other meals. >> our recipe for success-- it's what makes a subaru a subaru. subaru of new england, a proud

sponsor of simply ming. >> melissa's world variety produce is a proud sponsor of simply ming. >> ming: i'm in morimoto's most recent restaurant here in napa, california to learn the key of great tasting sushi, which is the sushi rice. let's go to the kitchen and check out iron chef morimoto. (speaking japanese) how are you? >> (speaking japanese) >> ming: what are you doing? >> i'm polishing rice. >> ming: polishing rice. >> yeah, from brown to white. >> ming: so that's california or japanese? >> yes, this is california. so this is different. >> ming: so you take the hull off. >> yeah. >> ming: and why do you polish your own rice? >> after polish rice to white, so they keep it in the warehouse at room temperature. >> ming: right. >> it's, you know, losing

moisture and all the taste, everything. that's what i think. >> ming: okay, so you think this is higher quality rice. >> yeah. you know, i am a sushi man, so i need best quality rice. >> ming: but they're all exactly the same size, which is one of the great keys of sushi rice, right, so it all cooks the same? so this is secret number one to great sushi at morimoto's, is actually you polish your own rice. >> i think so, yes. >> ming: all right, will you show me how, then, you make this into rice, please? >> okay. >> ming: okay. >> i'm going to show you how to wash the rice. >> ming: all right, morimoto-san, so the first step is to wash the rice, right? >> yes, this is the washing process. so very important is to run the water like that, and then, okay, wash it here so water become white. >> ming: okay, yep. >> and then you have to throw away first, you know, water like this right away. >> ming: you have to throw that away, because that's... and that's the starches, right, that are washing off? >> yeah, starch is outside, and then this is dried rice. >> ming: okay. >> and then come into water with

the starch inside. >> ming: you can smell that. >> yes. you have to take the white water right away, you know, as soon as possible, okay? >> ming: so that's the first rinse, right? >> yes, first rinse. >> ming: so how many times do you think you have to do it? >> actually, until the water is clear. >> ming: until the water's clear, okay. >> yeah. >> ming: all right, that's good. >> see this is kind of okay. >> ming: yeah, okay. perfect. all right. so then here you have... this is your insert of your rice cooker. >> yeah. >> ming: why the netting? what's the netting for? >> easy. easy to take out. >> ming: easy to take off, all right. >> okay. >> ming: like that. >> then make it a flap. >> ming: it looks beautiful. >> bright. >> ming: yeah, it's very bright. it is. it's shiny. it's shiny looking rice. >> and then basically one part rice in the same part of... >> ming: one part of... oh, so equal volume. one cup, one cup. oh, so you don't do my take.

see, i do it by hand. you just do it by exact one to one. >> yeah, this is... yes, yes, yes. >> ming: i'm just curious. my hands are clean. >> where, here? >> ming: no, i go right... yeah, right there, mount fuji. >> right, right, right. >> ming: same thing, right? or to the finger, to the first line of your finger. same thing when you touch the rice. all right, so now this goes into your rice cooker, right? >> yes. >> ming: oh, you actually cover it up. look at that. all right, let's go cook it. >> yep. >> ming: ah, so you have a gas rice cooker, huh? >> yes. >> ming: wow, that's a big one. >> let's be careful there. okay, let's make sure fit. >> ming: okay. then a cover. >> yes. >> ming: and then how long does this cook for? >> it cooks, like, about 15 to 20 minutes, and then maybe another 15 to 20 minutes of rest. >> ming: okay, so about a half hour total. >> yes. >> ming: okay, so... >> this is ready. >> ming: half an hour. so how do you know if you have perfect sushi rice? can you tell if it's overcooked or not, or... >> no, no, this is... i'm cooking it 365 days. >> ming: a year. so there's no question it's perfect.

okay. okay, morimoto-san, so the first secret of sushi rice is you actually polish your own rice. >> right. >> ming: then you wash and cook it, secret two. >> yes. >> ming: the third secret for the flavor is the su, right? >> su, yes. >> ming: the flavored vinegar. so what do you put in your seasoned vinegar? >> this is all the ingredients i have. >> ming: okay, what do we have? >> so this is red vinegar made from the sake... >> ming: oh, sake leaves. okay, so sake leaves is the top when you make sake. it's kind of... usually... >> after squeeze. >> ming: after you squeeze, right? so the top kind of foams. so vinegar is made from that. so... interesting. >> this is rice... >> ming: so rice vinegar? okay. >> and then sugar and salt. >> ming: okay. >> so... >> ming: about what kind of ratio? total, vinegar, four, two, and one. >> ming: okay. >> yes. >> ming: all right. so then... >> put in the kombu. >> ming: kombu, which is kelp. >> yes. >> ming: right. so more umami, right? more flavor of the sea, excellent. >> yes, naturalness of the sea. and then just heat it enough to melt with these powdered things. >> ming: all right, so just heat it enough to just melt the sugar and the salt. you don't have to boil it, okay.

>> ming: look at that. you can tell how perfect. everything... every single kernel is cooked perfectly. >> ming: yeah, because they are, you know, all the same size. >> all the same size, yes. >> ming: all the same size, which is why you polish your own rice. >> right. >> ming: okay. >> easy, easy. >> ming: right. >> then... >> ming: so... and this is called what? >> it's called hangiri. >> ming: hangiri. >> yes. >> ming: and this is white pine, correct? >> yes. >> ming: and if you notice, it's moist on the inside, so the condensation from the steam goes into the wood. otherwise, if it was a stainless steel bowl, it would sweat on itself and get mushy rice. >> yeah. >> ming: right? okay. >> this is, like, 400 ccs. >> ming: that's 400 ccs of the soup, okay. >> (speaking japanese) so this is ten percent. >> ming: okay, ten percent of that. >> then using this paddle. >> ming: okay. >> and then... >> ming: and you do the motion so that it spreads evenly? >> yes. this is only here, right? >> ming: okay. >> so this spreads it out. >> ming: oh, okay. interesting. and it's important that the rice is hot, right? >> yes. >> ming: because that's when it absorbs most of the soup.

>> yes, yes. and another key is this is the line. >> ming: okay. >> okay. >> ming: the line's this way, okay. >> yes. you have to cut from the line. >> ming: you cut... you cut the rice. >> yeah. cut. not the mix, mix. >> ming: don't mix. >> it's combining gluten, and then make sticky, sticky. then... so mix well like that. then you take everything off. okay. take this five, ten minutes. >> ming: right. >> single rice, again, dry easier. >> ming: right. >> right. come on, baby. everyone together. >> ming: yeah, that's my sushi method kobayashi in osaka taught me. he said folklore was if the rice is by itself, it will die and get lonely. >> yes. >> ming: right? and that's no good. >> yes. >> ming: but in reality if you have a single rice, it will dry and be crunchy. >> yeah. >> ming: and that's... you don't want crunchy rice in your sushi, right? >> no. >> ming: ah, because when you're making sushi, you definitely don't want it cold. you want it at what, body temperature?

yeah, body temperature, yes. >> ming: and why is that? what's this... why... i mean, obviously cooled it gets crunchy, but does it help the fish better when it's body temperature? >> i think it's about... on the other hand, it makes sushi easier. >> ming: right, to roll it. >> roll it, yeah, everything, yes. >> ming: let's go roll some sushi. >> (speaking japanese) >> ming: all right, so listen. in the spirit of cooking on the fly... >> sure. >> ming: ...we're just going to pick and choose some of your seafood. so whatever you want to pick, you pick. >> i have a lot of selection here. okay, a little color, right? >> ming: all right, so some shrimp, beautiful. >> and then... >> ming: what am i going to use? >> okay, this is mackerel. >> ming: oh, saba. >> saba. >> ming: okay, good. >> octopus. >> ming: a little tako. >> yes. >> ming: man, i haven't gotten anything yet. >> and maybe a little... >> ming: this is scrambled egg, but cooked with a little dashi, right? >> yes. and i need red. >> ming: ah, maguro, tuna. >> yes. then orange. >> ming: you're picking everything. all right. what else? and... >> ming: you're going to... >> and this.

>> ming: uni and tamago. all right, i've got some beautiful alaskan king crab legs that i'm going to use. you're going to pick more? >> maybe. i need white. >> ming: okay. fluke. oh, wait. oh, my god. is this local? >> yeah, santa barbara. >> ming: santa barbara abalone. >> cooked in the pressure cooker. >> ming: all right, let's go roll some sushi. >> okay. >> ming tsai becomes a sushi chef with this headband. you want me to make it tight? >> ming: yeah, go ahead-- make it tight. >> like that? >> perfect. so now i'm a sushi chef? that's all it takes, is a headband? >> yes. >> ming: okay, perfect. good. okay, iron chef, you first. what's your first dish? >> okay, i have to show you how to, you know, make the... >> ming: so this is die cut. and we have beautiful produce here, right? this was from boku farms, here, right? all organic. >> so this is a very original technique called katsuramuki. >> ming: do not try this at home. >> no, no, no. >> ming: or you can try, but you just... >> you have tool now, yeah. then... so... >> ming: perfect.

>> roll up, then cut, and roll up again. then slice it. >> ming: so that's how you make dikon shred, or dikon noodles, or... >> yes. >> ming: then, so... maybe you can see with the sashimi, right? >> ming: so is this one of your dishes, sashimi salad? >> yeah. >> ming: that's awesome. look at that. that's amazing stuff. oh, my god. so just ice water? >> ice water, yep. >> ming: okay. >> okay. now to cut our greens. same technique, katsuramuki. >> ming: so english cucumber. >> yes, english cucumber. >> ming: that's amazing. i could do this... practice for 20 years, and i could never do this. >> no, no. you can. >> ming: at what age did you master this? >> i started at 18. i think cucumber is much easier in that it goes soft. >> ming: right. yeah, yeah, i use cucumber myself when i do this. no, i don't.

>> same thing. then... >> ming: and the same thing. again, you roll up and slice? >> yep. >> ming: wow. all right, well, i'm going to grab a zucchini blossom. i'm trying to think what dish i want to create myself as i'm watching you. i mean, these are unbelievable. i think that's one of the advantages you have in napa. >> yes. >> ming: you have the most beautiful products. okay, so what first dish are you going to do? now you have kind of your garnish. >> okay, so... >> ming: so pattypan squash? >> yes. >> ming: it's beautiful stuff. so you have this farm, grows your stuff for you, right? >> yes, yes. >> ming: and it's just down the road? >> yes. >> ming: can i slice some of this for you? >> sure. can you? >> ming: how big? >> any size is good. >> ming: any size. >> any size is good. >> ming: round, thin? >> yes, any size. >> ming: all right. so this is for... what's your first dish? >> so i'm going to make a chirashi. it's kind of the... >> ming: so chirashi is kind of a sushi rice with sashimi on top.

>> this is a nice cube. >> ming: all right. then this, i take the skin off, see? >> ming: all right. called hamachi. >> yes. >> ming: yellowtail. is this okay, morimoto-san, all right? >> yeah, more than okay. >> ming: more than okay. (they laugh) you want round slices too? >> yes. >> ming: all right, so we have thin round. so now you have salmon. so you have umachi, you have maguro, which is tuna. >> yes. >> ming: and so you use... from kindai, this tuna, right? i think it's important to say this. because bluefin is being overfished now, right? >> right. this is sustainable from kindai. >> ming: so sustainable tuna from kindai. and you must use bigeye, too, from hawaii, right? >> yes. and then local. >> ming: and local, right. >> yes. so this is tough situation, tuna. >> ming: it's really tough, right? >> yeah. >> ming: i mean, i think the whole seas are having problems these days. >> yes. >> ming: right? >> so why don't you grind the wasabe for me? >> ming: wasabe? hai. >> yes. >> ming: how much do you want?

>> as much as now. >> ming: all right, so this is fresh wasabe. >> yes. >> ming: using sharkskin. >> okay. this is the rice i made. >> ming: all right. >> and then... >> ming: is that enough? >> yes, enough. >> ming: okay. all right, so you put the sushi rice on the bottom? >> yes. >> ming: so is this a traditional dish you grew up eating? >> my family, when i was a kid, poor. >> ming: right. >> actually, this... actually i can eat, like, this gorgeous sushi. >> ming: right. >> then that's why i become a sushi chef, to... >> ming: so you don't go to sleep hungry. >> yes. >> ming: dude, that's the reason i became a chef. >> oh, really? >> ming: i don't want to go to sleep hungry. all right, so fresh wasabe. >> wasabe. >> ming: so you added the saba, the mackerel, and the tako, which is octopus. >> and then... so that's the soy sauce i have. can you pour this? >> ming: hai. so this is house-made soy sauce.

>> yes. >> ming: how much? >> so maybe you can do like this. >> ming: ah-hah. i like that. is that enough? >> enough, yes. >> ming: okay. anything else? >> can you mix with it? >> ming: yep. >> you have a chopstick there? >> ming: hai. >> yes. >> ming: thank you. who invented the chopsticks, chinese or japanese? >> in between, in between. >> ming: in between. the koreans. >> yes. okay, this is seaweed, and then... >> ming: what is that? >> this is kampyo. >> ming: which is? >> dried squash. sweet corn. >> ming: sweet corn, yeah, squash. and you have nori. >> nori, yes, i did. >> ming: this looks awesome. >> then, okay, this is... i need a color like this. can you get this in the same shape as this? >> same shape as the cube? okay. hai. >> okay. yes. yes, yes, nice, nice. >> ming: okay, hai. it looks awesome.

>> and then... >> ming: looks so good. oh, my god. and so healthy too, right? >> yes. >> ming: i mean, there's almost no fat, just natural fat. >> yes. and then... so... from here. >> ming: on top? >> yep. go, go, go. >> ming: this looks awesome. >> and then blossom leaf here. >> ming: oh, my god, beautiful. >> and then... >> ming: oh, my god. >> could you get the soy sauce again? >> ming: hai. that looks awesome. >> this is adding a little more color. >> ming: all right. so a little ikura, right? salmon eggs. yes, orange, yes. >> ming: this really is like napa valley in a bowl. a cornucopia. beautiful. thank you. (speaking japanese) can't wait to eat that. so i'm going to make a little onigiri. >> onigiri. >> ming: did you eat this as a child? >> yeah, lots.

>> ming: you actually make triangles of the sushi, and you kind of flip it in your hands. and the key here is actually wet hands, right, morimoto-san? >> yes. >> ming: you have to have wet hands. and with wet hands... and they have machines that do this, right? but i think my hand has just... it gets a better look, right? >> this is all you need. >> ming: that's all you need, right? >> yes. >> ming: okay, so then, as you know, umeboshi, which is the really, really tart plum, right? >> yeah, salty and spi... sour. >> ming: yep. do me a favor, okay? take your.... >> what do you need? >> ming: the zucchini flower. chop just a little chiffonade of zucchini flower. >> so chopped up? >> ming: what you do is you actually stuff this. and i'm going to take some bonito, some of this umebushi, a little bit of his zucchini flower. just a little bit, yep. >> any seasoning? >> ming: i have to make two of these. no, we're going to put a little shoyu on that. and i'm going to just make two of these real quick.

>> should i mix in with that? >> ming: yeah, just mix it here, right here with this bonito. >> oh, okay. >> ming: umeboshi, bonito, right? all right. two triangles like that. a little shoyu. i love your... i love your technique. >> enough? >> ming: perfect. >> okay. >> ming: all right. now, this, quite often, you grill them, too, right? >> yeah. >> ming: but i like to take... and you just poke a hole, and you take this, right, and you stuff it. >> ming: and you can stuff again that one? >> and then put it inside. how did you know? and you stuff it in like this. >> iron chef. >> ming: iron chef, yes, he is an iron chef. >> behind you. >> ming: thank you. all right, and this is... kids in japan eat this, right? >> yeah. >> ming: this is a great kind of a snack food on the street. >> right. >> ming: right, and they stuff this, and then you reseal it like this. all right. then we have those.

all right, then i'm going to take... because i love the look of these, they're just so beautiful, i just think, as a backdrop to these rice cakes. because zucchini blossom you can totally eat raw. we'll put that there. well, you're... look at you. what are you rolling over there? >> i don't know. >> ming: so you can't keep an iron chef down. i want to watch what you're doing here. so he has cucumbers, sushi rice, and nori. >> yeah. and then tuna in the middle. >> ming: tuna, okay. >> yes. >> ming: i'm just garnishing here, so you keep going, morimoto-san. >> yep. >> ming: all right. >> then like that. okay. >> right. this is going to come out this way, and flip over. >> ming: i have a little togarashi. >> yes. >> ming: on top like this. all right. and then a little shoyu like that. all right, so there's my dish. and you have a maki. >> yes.

>> ming: and i'm going to take a little of this great alaskan king crab. (speaking japanese) very expensive now, right? >> yes. it was inexpensive from the ocean. >> ming: right, so you have what? so you have a maki. will we do some nigiri? >> yes. >> ming: so i'm going to make a little just king crab kind of salad to go on top of my rice cake. just a little bit. just a little bit of shiso. and you're doing some sashimi? >> sushi. >> ming: okay. i have some shiso. and you have beautiful... i'm going to come behind you, iron chef. you have those fantastic... so this is ginger, right, that you had made for you? >> yes. >> ming: some pickled baby ginger. >> so, you know, all this summer, we got whole baby ginger, take everything, and then marinate the whole year and then use it next near. >> ming: that's awesome.

so this is very simple. i love the brightness. all right, so then i have just a very bright, light salad. it goes with my tamari. oh, look at that. rose. this is wine barrel. >> ming: what is that? wood, huh? >> yes, it's from wine barrel. >> ming: from wine barrel? >> yes. okay, so rice, hold in right hand. >> ming: yep. >> and then fish in left hand. >> ming: yep. >> take the wasabi in the middle, between fish and rice, and hold like this, okay? and then turn it over, squeeze, push, squeeze, push. >> ming: that's awesome. >> very easy. >> ming: so we have a hamachi nigiri. >> yes, hamachi nigiri. then same thing, okay? fish, rice, wasabe inside. >> ming: hai. >> hold, then make, turn over.

>> ming: that's awesome. let me ask you, morimoto-san, what would you drink with this? you have your own sake, right? >> yes, i have a morimoto. see, see, see? >> ming: i love the teardrop. that's beautiful. awesome. >> and then here. >> ming: a little bit of wasabi. >> hold on, hold on, hold on, hold on, hold on. >> ming: (laughs) fantastic. here. (speaking japanese) okay, morimoto-san, you are the best. >> thank you very much. >> ming: thank you. >> so your headband. >> ming: my headband. >> thank you. >> ming: all right, let's try this. i want you to try... tell me what you think. i'm going to try your... i'm going to try the hamachi. >> oh, soy sauce. >> ming: yes, shoyu. >> hai, shoyu. >> ming: in japan they use their fingers, too, right?

>> sushi is a finger food. >> ming: yeah, it's a finger food. >> yes. >> ming: mmm. >> see? >> ming: please, try this out. >> okay. so load up everything? >> ming: yeah, just take it... exactly, exactly. use the leaf. how did you know? so it's kind of like a sandwich. >> yes. >> ming: right? let's see. >> one, two, bite. mmm, good. this is nice. >> ming: maybe it's on your menu. >> mmm. >> ming: all right, unfortunately, we've got to go. morimoto-san, you are the best. i have to try your sashimi salad. see this. oh. you know what? there's a reason you're an iron chef. >> thank you. >> ming: (speaking japanese) you are the best. thank you all for watching. come to napa, come to morimoto. as always, peace and good eating. >> drinking my sake. >> ming: hai! coming up on simply ming, i'll show you how one small rule will

allow you to bake countless desserts and mousses with just a few ingredients in quantities you can eyeball. and my guest, fabulous boston pastry chef joanne chang, will join me to prove that with this rule. you don't need recipes to make amazing pastries. that's next time when we cook on the fly on simply ming. for more information on simply ming, including upcoming guests and more, visit us online at ming.com/simplyming. funding for simply ming is provided by: >> ocean spray. for over 75 years our grower-owners have been harvesting cranberries to bring you and your family products liked craisins, sweetened dried cranberries-- a versatile snack that's surprisingly sweet. ocean spray-- straight from the bog. >> ming: and by... >> t-fal's actifry. one spoon of oil for two pounds of fries and many other meals.

>> ming: and by... >> simply caring about the planet. it's what makes a subaru a subaru. subaru of new england, a proud sponsor of simply ming. >> ming: and by... >> melissa's world variety produce is a proud sponsor of simply ming. >> ming: and by... >> wan ja shan soy sauce-- simply natural, simply organic, simply ming. >> the simply ming studio was provided by clarke, a new england luxury kitchen and bath resource.

>> to order the simply ming cookbook, dvd collection of classic simply ming episodes, or softcover cookbook featuring recipes from previously aired programs, call 1-800-255-9424.

steves: like so much of budapest, hungary's parliament was built for the big 1896 party. its elegant neo-gothic design and riverside location were inspired by its counterpart in london. it's enormous, with literally miles of grand halls, designed to help administer that sprawling, multinational hapsburg empire. by the end of world war i, the hapsburgs were gone, and hungary, while much smaller, was fully independent. but then came the nazis, followed by the communists. that illusive freedom was finally won after the fall of the soviet union in 1989, and since then, the city has blossomed. today, hungary rules only hungary, and it's ruled not by an emperor, but by democratically elected representatives

who legislate from what's now a palace of democracy. like vienna, budapest feels more grandiose than the capital of a relatively small country, but the city remains the cultural capital of eastern europe, with a keenly developed knack for good living. you can enjoy that hungarian joy of life at the széchenyi baths. soak with the locals. of the city's two dozen or so traditional mineral baths, this is the most accessible and fun. budapest is hot, literally. it sits on a thin crust over thermal springs, which power all these baths. both the ancient romans and ottoman turks enjoyed these same mineral springs. they still say, "poke a hole in the ground anywhere in hungary, and you'll find hot water." magyars of all shapes and sizes squeeze themselves into tiny swimsuits and strut their stuff. babushkas float blissfully in the warm water.

the speedo-clad old boys club gathers pensively around soggy chessboards. and the circle of rapids brings out the kid in people of all ages. after 2,000 years of experience and innovation, locals have honed the art of enjoying their thermal hot springs. budapest straddles the danube river. on the west side is hilly buda, dominated by castle hill. the royal palace marks the place where one of europe's mightiest castles once stood. since the 14th century, hungary has been ruled from this spot.

library congress named maui poet and conservationist w.s. merwin poet laureate of the united states. >> your absence has gone through me like thread through a needle. everything i do is stitched with its color. >> stay tuned for, "a conversation with america's poet laureate: w.s. merwin" next. merwin: you know, when you lose a child or a parent, or a lover, it is bitter -- uh, bitter, and you know you can't you know that you can't express it, but you have -- you have to, you have to say something. that's the origin of language, is trying to say something, trying to express something that is inexpressible. and i think that's the origin of ry