Destination Flavour - Japan
Thursday nights at 8.00pm on SBS ONE (new 10-part series)
Adam Liaw hosts this new ten-part series that dives deep into the story of
Japanese cuisine and culture in Destination Flavour Japan, following on from the first popular Destination Flavour which aired on SBS in 2012. Adam is taking food lovers on a journey of discovery along the entire length of Japan - from its frozen north, through the cherry-blossomed mainland, and down to the tropical sun-soaked southern islands.
You can catch up on past programs (episode 2 was screened last Thursday 26 September) at http://www.sbs.com.au/ondemand/video/48573507652/Destination-Flavour-Japan
It’s great cultural information and listening practice – Adam speaks fluent Japanese too.
Coming up October 17 Episode Five
Adam Liaw hits the packed streets of Tokyo in the midst of cherry blossom season, finding fabulous food
in places so small that four is a crowd. A master chef shares the secrets of his donburi – a staple of the typical Japanese ‘salaryman’; and Adam concocts a sweet festival favourite from bean paste and pickled cherry leaves.
Follow the conversation on Twitter #SBSfood
Thursday nights at 8.00pm on SBS ONE (new 10-part series)
Adam Liaw hosts this new ten-part series that dives deep into the story of
Japanese cuisine and culture in Destination Flavour Japan, following on from the first popular Destination Flavour which aired on SBS in 2012. Adam is taking food lovers on a journey of discovery along the entire length of Japan - from its frozen north, through the cherry-blossomed mainland, and down to the tropical sun-soaked southern islands.
You can catch up on past programs (episode 2 was screened last Thursday 26 September) at http://www.sbs.com.au/ondemand/video/48573507652/Destination-Flavour-Japan
It’s great cultural information and listening practice – Adam speaks fluent Japanese too.
Coming up October 17 Episode Five
Adam Liaw hits the packed streets of Tokyo in the midst of cherry blossom season, finding fabulous food
in places so small that four is a crowd. A master chef shares the secrets of his donburi – a staple of the typical Japanese ‘salaryman’; and Adam concocts a sweet festival favourite from bean paste and pickled cherry leaves.
Follow the conversation on Twitter #SBSfood
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