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--captions by vitac--
Www.Vitac.Com
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00:00:05,000 --> 00:00:07,931
Captions paid for by
Discovery communications
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Narrator:
Retractile cords
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00:00:53,137 --> 00:00:56,310
Were invented for telephone
Handsets in the late 1930s,
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00:00:56,310 --> 00:00:58,517
And ever since,
These coiled cords
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00:00:58,517 --> 00:01:01,172
Have been making
A lot of great connections,
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00:01:01,172 --> 00:01:03,862
From medical equipment
To construction tools
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00:01:03,862 --> 00:01:05,379
To industrial machinery.
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00:01:05,379 --> 00:01:09,413
They keep in a lot of things
Plugged in, in a very neat way.
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00:01:12,655 --> 00:01:15,482
Retractile cords stretch
When needed
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00:01:15,482 --> 00:01:18,896
And spring back
Into a tight coil afterwards,
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00:01:18,896 --> 00:01:21,344
And that means no tangled knots
And wiring snarl-ups,
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00:01:21,344 --> 00:01:22,689
Which saves time
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00:01:22,689 --> 00:01:26,620
That would otherwise be spent
Straightening things out.
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00:01:26,620 --> 00:01:29,862
Production begins
With thermoplastic coloring.
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00:01:29,862 --> 00:01:32,793
The color selected indicates
The electrical function
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00:01:32,793 --> 00:01:34,275
Of each wire in the cord.
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00:01:34,275 --> 00:01:36,103
It takes just a small amount
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00:01:36,103 --> 00:01:39,448
To tint a batch of white plastic
Pellets a vivid hue
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00:01:39,448 --> 00:01:41,655
As they melt in an extruder.
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00:01:43,689 --> 00:01:46,379
Tin-plated copper wire
Feeds into that extruder,
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00:01:46,379 --> 00:01:48,965
And the colored molten plastic
Coats the wire
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00:01:48,965 --> 00:01:52,517
To provide an insulating wrap.
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00:01:52,517 --> 00:01:55,172
As it exits the extruder,
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00:01:55,172 --> 00:01:57,620
The plastic casing
Is still warm and soft,
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00:01:57,620 --> 00:02:00,137
But cool water solidifies it.
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00:02:03,517 --> 00:02:08,206
A spool then takes up
The insulated wiring.
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00:02:08,206 --> 00:02:11,896
Next, several wires
Unwind simultaneously
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00:02:11,896 --> 00:02:14,758
Over guide rollers
And into a spreader plate.
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00:02:14,758 --> 00:02:20,655
The plate precisely aligns the
Wires as they feed into a die.
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00:02:20,655 --> 00:02:23,241
This die draws them down
To the correct diameter,
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00:02:23,241 --> 00:02:25,862
While a mechanism
Further down the production line
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00:02:25,862 --> 00:02:28,000
Twists the wires into one cord.
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00:02:31,827 --> 00:02:34,931
The cord continues to twist
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00:02:34,931 --> 00:02:37,655
As rollers wrap polyester-backed
Foil around it.
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00:02:37,655 --> 00:02:38,931
This foil is a shield
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00:02:38,931 --> 00:02:41,172
To protect the wires
From electrical interference
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00:02:41,172 --> 00:02:44,620
And is an optional feature.
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00:02:44,620 --> 00:02:47,896
The cord then passes
Through the twisting mechanism
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00:02:47,896 --> 00:02:49,689
And onto a take-up reel.
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00:02:51,413 --> 00:02:53,620
Next, standard unshielded cord
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00:02:53,620 --> 00:02:56,344
Travels through
Beads of electrodes
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00:02:56,344 --> 00:02:59,379
As thousands of volts of
Electricity are applied to them.
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00:02:59,379 --> 00:03:03,379
The energized electrodes detect
Any faults in the wires.
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00:03:03,379 --> 00:03:06,689
If they find none,
The cord moves forward.
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00:03:08,206 --> 00:03:11,689
The next machine gives the cord
A paper wrap.
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00:03:11,689 --> 00:03:16,206
That's followed by the final
Layer, a thermoplastic jacket.
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00:03:19,103 --> 00:03:23,000
It also takes a trip through
A cooling station to solidify.
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00:03:25,517 --> 00:03:29,413
An ink-jet printer applies
Technical and other information.
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00:03:32,000 --> 00:03:34,034
The plastic casings
Of some cords
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00:03:34,034 --> 00:03:36,724
Have been treated
With fire-retardant chemicals.
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00:03:36,724 --> 00:03:39,172
Now they put that treatment
To the test.
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00:03:39,172 --> 00:03:40,827
The cord doesn't catch fire,
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Confirming
That it's flame-resistant.
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00:03:43,862 --> 00:03:46,000
So it's now ready to be coiled.
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This worker
Gets the process started
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00:03:49,931 --> 00:03:52,206
By manually winding it
Around a rod.
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00:03:55,517 --> 00:03:57,034
Then he presses a button,
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00:03:57,034 --> 00:04:01,689
And the automated winder
Does the rest.
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00:04:01,689 --> 00:04:06,206
This establishes the spiraling
Profile of the retractile cord.
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00:04:06,206 --> 00:04:09,275
But at this point,
The coil won't hold.
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00:04:09,275 --> 00:04:12,586
Simply pulling out the rod
Would cause it to unravel.
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00:04:12,586 --> 00:04:15,896
The plastic sheathing
Around the wires has no memory,
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00:04:15,896 --> 00:04:19,000
So it won't retain the shape.
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They wheel the cords,
Still on rods,
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00:04:21,758 --> 00:04:26,241
Into an industrial oven and bake
Them at 200 degrees fahrenheit.
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00:04:31,482 --> 00:04:35,793
This gives the cord's plastic
Casing the necessary memory
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00:04:35,793 --> 00:04:40,517
So that when the operator pulls
Out the rod, the coil is intact.
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00:04:44,655 --> 00:04:47,275
But it still doesn't have
The necessary snap.
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That is now achieved
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00:04:48,482 --> 00:04:50,827
By reversing the direction
Of the coil.
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The equipment used for that
Is proprietary,
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00:04:53,344 --> 00:04:57,172
So this worker demonstrates
The basic concept with a drill.
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00:04:57,172 --> 00:04:59,758
The drill turns the cord
Counterclockwise
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For an impressive rewind.
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00:05:01,379 --> 00:05:04,551
The effect ripples
All the way down to the end.
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Reversing the direction
Of the coil transforms it.
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00:05:07,758 --> 00:05:09,689
The process tightens the spiral
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So that after the cord
Is stretched,
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It retracts
To its original shape.
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00:05:17,275 --> 00:05:19,551
The difference is very apparent.
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The top coil in this shot
Hasn't been reversed,
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While the bottom one has,
And it's clearly much tighter.
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00:05:30,068 --> 00:05:31,655
So these retractile cords
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00:05:31,655 --> 00:05:34,172
Are now ready to be stretched
To the max
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And snap right back again.
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Narrator:
Being behind the wheel
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Of a traditional-style
British sports car
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Will surely get you noticed.
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00:05:57,241 --> 00:06:01,172
These vehicles combine modern
Performance with classic styling
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00:06:01,172 --> 00:06:04,068
That dates back
To the turn of the last century.
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Even the inner construction
Is traditional,
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With the car's body frame
Handcrafted out of wood.
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00:06:12,000 --> 00:06:14,241
The first models,
In the early 1900s,
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00:06:14,241 --> 00:06:16,896
Were three-wheelers
With motorcycle engines.
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00:06:16,896 --> 00:06:19,206
It wasn't until the mid-1930s
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00:06:19,206 --> 00:06:22,241
That these hip sports cars
Acquired a fourth wheel
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00:06:22,241 --> 00:06:24,724
And a four-cylinder
Automotive engine.
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00:06:24,724 --> 00:06:27,965
But one thing hasn't changed
In more than a century --
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The wood-frame construction.
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In the factory's woodshop,
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Workers glue together
2/10"-thick ash panels
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To produce a 3-ply lamination
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With which to make
The frame's curved components.
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00:06:40,862 --> 00:06:42,517
To make each wheel arch,
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00:06:42,517 --> 00:06:45,482
They clamp a lamination
Into a rounded jig
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For a couple of hours.
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00:06:47,034 --> 00:06:50,034
The glue dries,
Locking the curve in the wood.
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00:06:50,034 --> 00:06:52,517
They make the frame's
Front section
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Out of three solid pieces
Of ash.
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Triangular wood jigs
Align the frame,
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00:06:57,758 --> 00:07:01,655
While workers screw in
A solid ash rail on each side.
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00:07:01,655 --> 00:07:03,793
These rails connect
To back framing
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00:07:03,793 --> 00:07:06,413
And form the bottom
Of the car's door openings.
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00:07:06,413 --> 00:07:09,103
Two vertical rails
Form the side of the openings
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On which the door will hinge.
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Using a spoke shave,
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00:07:13,827 --> 00:07:16,724
Workers fine-tune each doorframe
So that it fits perfectly
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00:07:16,724 --> 00:07:18,896
Into the openings
They have just constructed.
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00:07:23,586 --> 00:07:27,310
Then they mount the doorframe
With strong steel hinges.
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00:07:29,379 --> 00:07:33,310
They submerge the finished frame
In wood preservative,
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00:07:33,310 --> 00:07:35,379
Giving the chemical
Plenty of time
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00:07:35,379 --> 00:07:38,000
To thoroughly penetrate
The pores of the wood.
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00:07:38,000 --> 00:07:40,379
This will prevent the frame
From rotting.
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00:07:44,965 --> 00:07:46,862
In another part of the factory,
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Workers assemble the engine,
Transmission, and drive shaft
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00:07:50,379 --> 00:07:53,068
To the car's
Galvanized-steel chassis,
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00:07:53,068 --> 00:07:56,586
Then mount the front and rear
Axles and wheels.
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00:07:56,586 --> 00:07:59,310
They'll switch
The brass wheel nuts
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00:07:59,310 --> 00:08:01,655
For fancy chrome ones later on.
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00:08:03,586 --> 00:08:05,310
Back to the bodywork now.
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They cut an aluminum panel
To the shape of the doorframe,
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00:08:08,931 --> 00:08:13,034
Only wider all around,
Clamp it on to the doorframe,
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00:08:13,034 --> 00:08:15,241
Hammer down this door skin,
As it's called,
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Over the frame edge all around.
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00:08:21,034 --> 00:08:22,827
They remove the clamps,
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00:08:22,827 --> 00:08:26,827
Then peel off
The panel's protective covering.
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00:08:26,827 --> 00:08:30,344
After paneling the rest
Of the wood frame in aluminum,
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00:08:30,344 --> 00:08:34,413
They re-install the door, gently
Tapping the hinge pin in place.
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00:08:36,379 --> 00:08:39,379
Now they lower the paneled body
Onto the chassis.
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00:08:39,379 --> 00:08:42,103
The only wooden parts
Not covered with metal
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Are the rear wheel wells.
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00:08:43,758 --> 00:08:46,172
Unlike the rest
Of the body frame,
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00:08:46,172 --> 00:08:49,310
These are made
Of water-resistant plywood.
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00:08:49,310 --> 00:08:52,862
Two bonnets form the car's hood.
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00:08:53,862 --> 00:08:55,275
To make each one,
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00:08:55,275 --> 00:08:59,000
A craftsman feeds aluminum
Through rollers to curve it.
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00:08:59,000 --> 00:09:01,379
Then he massages it
Over an old log
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00:09:01,379 --> 00:09:04,310
That this factory's been using
For this purpose
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00:09:04,310 --> 00:09:06,482
Since the 1930s.
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00:09:07,482 --> 00:09:10,793
They put each panel through
A press that cuts louver holes.
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00:09:10,793 --> 00:09:12,137
In the old days,
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00:09:12,137 --> 00:09:15,310
The purpose of louvers
Was to ventilate the engine,
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00:09:15,310 --> 00:09:17,551
But now they're mostly
For style.
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00:09:17,551 --> 00:09:19,413
The two finished bonnet panels
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00:09:19,413 --> 00:09:21,896
Go on either side
Of a central hinge,
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00:09:21,896 --> 00:09:25,034
Forming a car hood
That opens like butterfly wings.
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00:09:28,448 --> 00:09:30,965
The body gets a paint job.
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00:09:30,965 --> 00:09:34,793
Then they trim the car's
Interior with genuine leather,
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00:09:34,793 --> 00:09:37,793
Cutting and stitching
Every piece by hand
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00:09:37,793 --> 00:09:39,758
And affixing it
To the wood frame.
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00:09:39,758 --> 00:09:44,310
They make door seals by wrapping
Leather around rubber tubing.
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00:09:47,931 --> 00:09:50,793
And finally
They re-fit the wings,
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00:09:50,793 --> 00:09:54,310
Now painted,
Over the front and back wheels.
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00:09:54,310 --> 00:09:56,344
The front wings have shells
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00:09:56,344 --> 00:09:58,586
Which house
The car's headlights.
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00:10:00,275 --> 00:10:02,827
Workers install the radiator
At the front
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00:10:02,827 --> 00:10:05,172
And top it with a cover
Called a cowl.
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00:10:07,758 --> 00:10:11,310
Then the electronic-dashboard
Instruments, gearshift,
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00:10:11,310 --> 00:10:15,551
Windshield, mirrors, and,
Of course, the steering wheel.
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00:10:15,551 --> 00:10:17,758
They also attach the hood --
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00:10:17,758 --> 00:10:22,862
Handcrafted from either vinyl
Or mohair -- to a tubular frame.
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00:10:22,862 --> 00:10:25,620
After installing
The leather-trimmed seats,
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00:10:25,620 --> 00:10:28,241
They take the vehicle out
For a test drive,
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00:10:28,241 --> 00:10:29,655
Then, upon return,
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00:10:29,655 --> 00:10:33,000
Put it through a meticulous
Inspection, inside and out.
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00:10:33,000 --> 00:10:35,103
After a wax polishing,
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00:10:35,103 --> 00:10:37,965
This fancy fusion
Of technology and tradition
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00:10:37,965 --> 00:10:40,758
Finally gets the green light.
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Narrator:
Sushi is a meal that appeals
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To the discriminating palate.
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00:10:54,103 --> 00:10:56,482
But it had
Very rudimentary beginnings.
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00:10:56,482 --> 00:10:59,551
The first sushi was actually
A form of food preservation.
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00:10:59,551 --> 00:11:02,206
Salted fish
Was covered in cooked rice
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00:11:02,206 --> 00:11:05,172
And left to ferment for months
And even years.
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00:11:05,172 --> 00:11:08,517
The rice was then thrown away
And the fish consumed.
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00:11:11,379 --> 00:11:14,275
A fresh approach came
About a century ago,
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00:11:14,275 --> 00:11:17,206
When the japanese
Began combining raw fish
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00:11:17,206 --> 00:11:19,448
With pressed mounds
Of cooked rice.
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00:11:19,448 --> 00:11:21,689
It was a mouth-watering
Combination
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00:11:21,689 --> 00:11:24,620
And brought something
Entirely new to the table.
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00:11:24,620 --> 00:11:27,517
Rice is now
An essential part of sushi.
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00:11:27,517 --> 00:11:30,310
Sushi chefs
Use short or medium grain
194
00:11:30,310 --> 00:11:33,965
Because it sticks together
Better than longer grain.
195
00:11:33,965 --> 00:11:36,689
The rice undergoes
A thorough washing.
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00:11:36,689 --> 00:11:39,586
First the chef
Swishes it around in water
197
00:11:39,586 --> 00:11:41,275
To rinse off impurities.
198
00:11:41,275 --> 00:11:44,103
This also begins to remove
The rice bran,
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00:11:44,103 --> 00:11:46,931
Which has an undesirable flavor
And aroma.
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00:11:46,931 --> 00:11:50,241
He drains the rice
And adds clean water.
201
00:11:50,241 --> 00:11:54,275
Next, he scrubs it with his palm
Fairly vigorously
202
00:11:54,275 --> 00:11:56,517
To remove
More of the rice bran.
203
00:11:56,517 --> 00:11:59,413
When the water becomes cloudy
From the bran,
204
00:11:59,413 --> 00:12:00,793
He changes it again.
205
00:12:00,793 --> 00:12:03,517
By now, the water
Has softened the rice,
206
00:12:03,517 --> 00:12:05,931
Which makes the grains
Prone to breakage.
207
00:12:05,931 --> 00:12:08,172
So he scrubs them more gently
This time
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00:12:08,172 --> 00:12:11,275
To keep the rice grains whole.
209
00:12:11,275 --> 00:12:14,517
Finally, he rinses the rice
Under a running faucet
210
00:12:14,517 --> 00:12:16,896
Until the water drains clear.
211
00:12:16,896 --> 00:12:20,103
This rice is now thoroughly
Washed and ready to cook,
212
00:12:20,103 --> 00:12:23,448
So he adds an equal amount
Of water and a splash of sake
213
00:12:23,448 --> 00:12:25,448
And plugs in the rice cooker.
214
00:12:28,275 --> 00:12:29,758
The previous day,
215
00:12:29,758 --> 00:12:33,689
He seasoned rice vinegar with
A strip of dried kombu seaweed
216
00:12:33,689 --> 00:12:37,206
And left it
To soak up the flavors.
217
00:12:37,206 --> 00:12:41,034
The flavored vinegar is key
To making good sushi rice.
218
00:12:41,034 --> 00:12:43,000
It's what makes the rice sticky.
219
00:12:47,103 --> 00:12:49,896
He pours the sushi vinegar
Into the cooked rice
220
00:12:49,896 --> 00:12:53,413
And evenly distributes it
With a gentle folding motion
221
00:12:53,413 --> 00:12:56,206
To keep each grain intact.
222
00:12:57,448 --> 00:13:02,034
He fans the rice and grains dry,
To a nice sheen.
223
00:13:02,034 --> 00:13:06,275
With the rice prepared, it's
Time for all the raw details.
224
00:13:06,275 --> 00:13:09,896
Each fish must be assessed
For spoilage or damage.
225
00:13:09,896 --> 00:13:11,206
The chef lifts the gills
226
00:13:11,206 --> 00:13:13,310
To confirm
That the flesh underneath
227
00:13:13,310 --> 00:13:17,172
Is red and translucent --
Essentially fresh-looking.
228
00:13:19,275 --> 00:13:22,068
He also examines
The eyes of the fish.
229
00:13:22,068 --> 00:13:24,344
They should be bright and clear.
230
00:13:24,344 --> 00:13:27,620
He then prods the skin
Of this sea bream fish
231
00:13:27,620 --> 00:13:29,344
To establish it's firm.
232
00:13:29,344 --> 00:13:32,586
Once he's satisfied,
He prepares the fish,
233
00:13:32,586 --> 00:13:35,482
First scraping away
The unpalatable and messy scale
234
00:13:35,482 --> 00:13:37,275
With a rasp.
235
00:13:38,448 --> 00:13:42,137
Next, he uses the thin edge
Of a one-sided blade
236
00:13:42,137 --> 00:13:43,689
To fillet the fish.
237
00:13:43,689 --> 00:13:45,034
Razor-sharp,
238
00:13:45,034 --> 00:13:48,137
This knife cuts cleanly
Through the fragile flesh.
239
00:13:48,137 --> 00:13:51,137
He slices off
And discards the head.
240
00:13:54,206 --> 00:13:57,172
He then carves the flesh
From the backbone.
241
00:13:59,379 --> 00:14:02,448
Now, firmly grasping
The tail of the fillet,
242
00:14:02,448 --> 00:14:04,517
He cuts the skin from the flesh,
243
00:14:04,517 --> 00:14:07,310
Using a zigzag motion
To pull it away.
244
00:14:07,310 --> 00:14:10,793
This technique leaves no flesh
On the skin at all
245
00:14:10,793 --> 00:14:13,413
So that not a morsel
Goes to waste.
246
00:14:13,413 --> 00:14:18,344
Using fish-bone tweezers, he
Extracts all the little bones.
247
00:14:21,448 --> 00:14:24,793
He now slices the fish
On an angle across the grain,
248
00:14:24,793 --> 00:14:26,310
Using one long stroke
249
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That doesn't tear the fibers
The way a sawing motion would.
250
00:14:30,379 --> 00:14:33,896
The result is a shiny,
Smooth piece of sea bream.
251
00:14:35,172 --> 00:14:36,482
Next he peels away
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The transparent outer skin
Of a marinated mackerel
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00:14:39,655 --> 00:14:43,000
To expose the silvery subskin.
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00:14:43,931 --> 00:14:45,275
The gorgeous subskin
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Is a feature that adds
Presentation value to the sushi,
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And it's also tasty.
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Next, he carves tuna
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That's been frozen
Within hours of being caught.
259
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This locks in freshness
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So that, when thawed,
It's suitable for sushi.
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00:15:10,034 --> 00:15:13,413
And the freezing also kills
Any parasites in the fish.
262
00:15:17,448 --> 00:15:20,413
He chops spring onions
Into thin rings.
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00:15:20,413 --> 00:15:24,379
They'll be used to offset the
Strong taste of mackerel sushi.
264
00:15:26,034 --> 00:15:30,344
He then mixes water and wasabi
Powder to create wasabi paste --
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00:15:30,344 --> 00:15:33,655
The pungent condiment
That adds kick to sushi.
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00:15:33,655 --> 00:15:36,793
And with
All the ingredients prepared,
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It's time to start rolling,
So stay tuned.
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Narrator: once a simple food
Sold by japanese street vendors,
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Sushi has gone uptown.
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00:15:55,965 --> 00:15:59,793
Today, skilled chefs produce
Bite-sized morsels
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With gastronomic artistry.
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00:16:01,551 --> 00:16:04,482
A blend of color,
Texture, and taste,
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00:16:04,482 --> 00:16:08,068
Sushi appeals to the eye
As well as the palate.
274
00:16:11,931 --> 00:16:13,862
The chef moistens his hands
275
00:16:13,862 --> 00:16:17,000
To keep the rice from adhering
To them as he works.
276
00:16:17,000 --> 00:16:18,448
He dabs wasabi
277
00:16:18,448 --> 00:16:21,517
And places a ball of rice
On one of the tuna slices.
278
00:16:21,517 --> 00:16:24,931
He pokes a hole in the center
Of the ball to introduce air.
279
00:16:24,931 --> 00:16:27,137
This keeps the rice
From compacting
280
00:16:27,137 --> 00:16:28,965
As he shapes the fish around it
281
00:16:28,965 --> 00:16:32,103
To make a type of sushi
Called nigiri sushi.
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00:16:35,068 --> 00:16:38,586
To form nigiri,
The chef works swiftly
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00:16:38,586 --> 00:16:41,310
To minimize the fish's exposure
To his touch.
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00:16:41,310 --> 00:16:44,758
Human body temperature is much
Higher than room temperature,
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00:16:44,758 --> 00:16:46,413
And prolonged exposure to it
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00:16:46,413 --> 00:16:51,068
Would compromise the fresh taste
Of the sushi.
287
00:16:51,068 --> 00:16:54,034
A little pickled ginger
To cleanse the palate,
288
00:16:54,034 --> 00:16:56,758
And this sushi
Is ready to serve.
289
00:16:58,310 --> 00:17:01,310
To make cucumber rolls --
Or kappamaki --
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00:17:01,310 --> 00:17:03,586
He carves the outer part
Of the cucumber
291
00:17:03,586 --> 00:17:07,448
Into a long, wide ribbon,
Stopping at the soft core.
292
00:17:07,448 --> 00:17:11,689
He slices the ribbon in two
And layers the pieces.
293
00:17:11,689 --> 00:17:15,344
He then chops the cucumber
Into uniformly thin sticks.
294
00:17:15,344 --> 00:17:18,310
This exposes
More of the vegetable's fiber,
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00:17:18,310 --> 00:17:21,068
To maximize the taste.
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00:17:21,068 --> 00:17:23,862
This is roasted seaweed,
Called nori.
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00:17:23,862 --> 00:17:26,931
He places it, shiny side down,
On a bamboo rolling mat.
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00:17:26,931 --> 00:17:29,413
He lightly presses rice
Into a ball
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00:17:29,413 --> 00:17:33,758
So the grains stick together
As he transfers it to the nori.
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00:17:36,862 --> 00:17:38,896
He spreads the rice evenly,
301
00:17:38,896 --> 00:17:41,689
Leaving a margin of nori
At the top.
302
00:17:45,241 --> 00:17:48,310
And now he's ready for those
Expertly sliced cucumber sticks.
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00:17:48,310 --> 00:17:52,413
He groups several in the center
Of the bed of rice.
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00:17:54,862 --> 00:17:57,517
Then, gripping the mat
On one side,
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00:17:57,517 --> 00:18:00,379
He folds the nori
Around the fillings.
306
00:18:00,379 --> 00:18:02,413
As he squeezes the pack,
307
00:18:02,413 --> 00:18:07,344
Some rice spills into
The margin of nori at the top.
308
00:18:07,344 --> 00:18:10,379
But there's still enough space
To create an overlap
309
00:18:10,379 --> 00:18:13,379
And seal the ends of the nori
Around the fillings.
310
00:18:13,379 --> 00:18:17,862
Using a wet cloth, he tucks in
The overflow at both ends.
311
00:18:17,862 --> 00:18:19,620
He slices the roll in half.
312
00:18:19,620 --> 00:18:21,034
He aligns the halves
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00:18:21,034 --> 00:18:23,965
And slices three times
To create six pieces,
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00:18:23,965 --> 00:18:26,689
Each piece approximately
The same height,
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00:18:26,689 --> 00:18:28,724
For an attractive lineup.
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00:18:33,034 --> 00:18:34,655
Next, he makes uramaki,
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00:18:34,655 --> 00:18:37,551
A kind of sushi
With rice on the outside,
318
00:18:37,551 --> 00:18:40,931
Which is why they're also called
Inside-out rolls.
319
00:18:40,931 --> 00:18:43,517
He spreads rice evenly
Over the nori
320
00:18:43,517 --> 00:18:46,137
And flips it around
To the shiny side.
321
00:18:46,137 --> 00:18:47,896
He dips a finger in wasabi
322
00:18:47,896 --> 00:18:51,586
And spreads it on the nori
At midpoint.
323
00:18:51,586 --> 00:18:55,827
He arranges tuna on
The wasabi-coated section.
324
00:18:55,827 --> 00:18:59,965
The raw red fish is then paired
With slices of avocado
325
00:18:59,965 --> 00:19:02,724
For a tantalizing contrast.
326
00:19:04,413 --> 00:19:07,241
He folds the rice-coated nori
Over the fillings
327
00:19:07,241 --> 00:19:08,793
And tucks it around them.
328
00:19:08,793 --> 00:19:12,620
He continues rolling
Until he reaches the edge.
329
00:19:14,379 --> 00:19:17,206
He garnishes the rice
With toasted sesame seeds
330
00:19:17,206 --> 00:19:21,413
For visual interest
And tasty crunch.
331
00:19:21,413 --> 00:19:23,275
He covers the roll with plastic
332
00:19:23,275 --> 00:19:26,103
To protect it from the grooves
Of the sushi mat
333
00:19:26,103 --> 00:19:28,586
As he shapes it
Into a tighter pack.
334
00:19:32,310 --> 00:19:34,000
He then removes the mat
335
00:19:34,000 --> 00:19:38,896
And carves the inside-out roll
Into bite-sized pieces.
336
00:19:39,965 --> 00:19:43,620
Inside-out sushi was invented
In the 20th century
337
00:19:43,620 --> 00:19:47,827
To appeal to westerners who
Preferred not to see the nori.
338
00:19:55,379 --> 00:19:58,551
The final thing on the menu
Is the hand roll,
339
00:19:58,551 --> 00:20:01,413
Also known as temaki sushi.
340
00:20:01,413 --> 00:20:05,344
He presses soft rice
Into the crispy nori
341
00:20:05,344 --> 00:20:08,862
And layers the next ingredients
Diagonally over the rice --
342
00:20:08,862 --> 00:20:13,586
Wasabi, a japanese herb called
Shiso, and two pieces of tuna.
343
00:20:17,551 --> 00:20:19,655
He folds the nori
Around the fillings
344
00:20:19,655 --> 00:20:24,379
To contain them
In a seaweed cone.
345
00:20:24,379 --> 00:20:27,551
Now all that's left
Is the presentation,
346
00:20:27,551 --> 00:20:31,206
And when it comes to sushi,
Less is more.
347
00:20:31,206 --> 00:20:35,827
Overgarnishing can detract
From the main event -- the fish.
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00:20:35,827 --> 00:20:38,034
A simple, artful arrangement
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00:20:38,034 --> 00:20:40,862
Puts the focus
On its raw appeal.
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00:20:51,517 --> 00:20:54,000
If you have any comments
About the show,
351
00:20:54,000 --> 00:20:56,655
Or if you'd like to suggest
Topics for future shows,
352
00:20:56,655 --> 00:20:59,034
Drop us a line at...
28499
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