LWIF EP21: Making Authentic Neapolitan Pizza… in Japan

Aiko and Shin learn to make authentic Neapolitan pizza from Japanese chef Naoto Tsurumi at his luna e dolce restaurant. They learnt that awesome pizza is a blend of dedication and fresh, quality ingredients. 

Lots of people said they would like to visit, so here’s Tsurumi-san’s website http://www.luna-e-dolce.com/.

The first time Tsurumi-san had pizza Margherita pizza he was 24 years olds. He said it was the best tasting pizza he had ever had and decided he had to learn to make the same pizza himself. He learnt how to make pizza from an Italian chef visiting Japan.

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Not only are his recipes from Italy, but his equipment also. Both his giant dough mixer and wood-fired brick stove came straight from Italy.

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Making pizza is a real labour of love for Tsurumi-san, as he has to make dough every morning, even on his days off.

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On top of making pizza, he also runs a program for local kids to learn how to make pizza themselves.

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We’re really lucky that Tsurumi-san was kind enough to show Aiko and Shin how to make pizza. It was delicious!


What’s some good authentic food that you can get in your country? 

9 comments on LWIF EP21: Making Authentic Neapolitan Pizza… in Japan

  • Iris

    In São Paulo, Brazil where I live, city has dozens of thousand of “pizzerias” (places where they make pizzas) we enjoy very much eating pizza.
    I’m loving you videos!

  • Sam Ford

    That is so neat! Y’all are so very lucky. I love fresh pizza. I think everyone in the world loves pizza!

    Here in Texas we have two types of authentic food. The first is BBQ (pronounced BarBeeQ) it is more of a cooking experience than a food group. We grill meat (chicken, pork, turkey legs, and lots and lots of beef) over an open flame, rubbing it with spices and sauces till it is just right. We also grill vegetables (Corn, beans, potatoes) then we dress them however you want. Meals often include potato salad, coleslaw, cornbread and other sides. It is traditional food that stems from the Wild West, though it is not native to Texas alone. Everyone in the South loves BBQ, and I’ve been in other countries in Central and South America that have their own unique taste.

    The other authentic, truly Texan food we have is TexMex. It is a blend of traditional Mexican food with other flavors and cooking styles. It is uniquely our own. The most common example would be Fajitas (Fah-he-tas) In Mexico they are a slab of beef seared over an open fire and served alone. In TexMex, for fajitas, we take either beef or chicken, cut them into long strips, and saute them with limes, bell peppers and onions. We serve them hot directly on the grill (they are tiny, portable, metal plates) and have tortillas, refried beans (think Natto paste), Mexican long grain yellow rice, sour cream, guacamole, and pico de gaio (diced tomatoes, onions and cilantro) This is all proceeded by tortilla chips and red and green salsa, and occasionally queso (melted cheese). After the meal, if you wish, you are free to have a little icecream in a cone.
    Needless to say, once you are done eating, you are very, very full, and very sleepy.

    I always enjoy hearing about where you are from. Please keep up the good work!

    • lifewhereimfrom (author)

      I’ve always wanted to try some southern BBQ. It all sounds so good! – The Dad

  • Josh

    I’m lucky I live in New York, there’s so much diversity so I can get lots of authentic food from lots of different countries.

    • lifewhereimfrom (author)

      Yeah, having lived in Vancouver and now living in Tokyo, I feel the same way. There’s a lot of great authentic food if you know where to look. – The Dad

  • Sara

    Ciao from Italy! Wow those pizzas look amazing and pretty much are exactly the same as from my home town Verona (where Romeo&Juliette are from ?)!!!! Pizza is my favourite food, and in Italy we can get all types of toppings on them! We can also have one long pizza to share with family and friends, and it can be up to 3 different flavours as you can see in one of the photos. Thank you for sharing your great videos, I love travelling and always enjoy learning about new cultures. A big hug from Italy!!!

    • lifewhereimfrom (author)

      Oh man, those pizzas look fantastic! – The Dad

  • Jana

    I think the most authentic German foods are bread, sausage (or other types of pork products), and beer. I can’t say much about the latter since I don’t like beer (too bitter for me), but I do love bread and pork products!

    German bread comes in all shapes and flavors. There’s sweet white buns with raisins in (or not, or chocolate!), there’s savory buns with bacon bits and onion bits inside and cheese on the top, there’s “neutral” buns either plain or with seeds like sesame or poppy on top that you can eat with either sweet or savory stuff. Bread is so essential to our meals that the evening meal, which for a lot of people consists of slices of bread or cut-up buns with ham, or cheese, or sausage, or pickled fish, … is called “Abendbrot” which means “evening bread.” A traditional German bakery is a sight to behold! And don’t forget Bretzeln or, as the English say, pretzels!

    What beef is in the Americas, pork is in Germany – the meat of choice – as a matter of fact my wife, who is American, was astounded by how yummy a pork Sunday roast was; she had never considered that a Sunday roast could be anything else but beef. Everything from the head to the tail and feet of the pig is used, although products containing head, innards or feet are becoming less popular.

    We use some cuts of the meat straight as they are, for pan-roasting or grilling (like tenderloins, Schnitzel (tonkatsu!) or pork chops), others for slow-cooked meals like goulash or ribs or Eisbein (this means “ice bone”; it’s the lower part of the hind legs, brined and then cooked – brining means preserving the meat in salty water), others parts of the meat get ground and either eaten as is (yes, we eat ground raw pork. It’s delicious, and totally safe if produced in the right way), or made into sausages that get dried or smoked for preservation, or boiled or grilled straight away. Another use is Sülze which doesn’t really translate well – it’s meat (usually already cooked) and sometimes vegetables suspended in a gelatin. It can contain parts of the pig that are rarely eaten these days, like meat from the head, or the tongue, and there’s also Sülze made from other animals’ meat. It’s eaten cold, usually. Innards are typically eaten cooked or fried, although as stated above, they’re getting less and less popular.

    The typical German cuisine used to be very heavy – chunks of meat, boiled or fried, some vegetables, something starchy (like potatoes, noodles, rice, or bread). Sauce. Done. People from other central European countries and the UK might recognize this, as might Americans especially from the Midwest – because a lot of their ancestors are from these parts and brought their food traditions with them.

    These days, it’s lighter and brighter and fuses together lots of different influences. So there’s still a roast, but the sauce might no longer be a creamy one with lots of calories, but something lighter. Vegetables are no longer boiled into grey softness, but eaten steamed or parboiled or stir-fried or sometimes even raw! 😀 salads are big, and not just potato salad (which in Germany can be mayonnaise based or broth-and-vinegar based).

    • lifewhereimfrom (author)

      Oh, ok, Japan’s very similar with the pork situation. It seems to be the number one meat, followed by beef and then chicken. Of course, I think fish is more popular than those meats though. What you said about the German main dishes, sounds very much like how I’d describe a Canadian dinner: protein, vegetable, and starch – all in one dish.

      While we do often have bread for dinner in Canada (we have dinner rolls for example), it doesn’t sound as engrained into dinners as it does in Germany. It’s probably similar to rice and Japanese meals (in that rice can go with almost any meal).

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