Oishinbo

Synopsis

Director Tanimura invites his subordinates to a rakugo performance by his acquaintance Kairakutei Hasshou. Afterwards, Hasshou joins the Touzai group for dinner at a tofu restaurant. Their meal is disturbed by a loud argument between the chef and a customer, who claims the place doesn't serve proper tofu. Hasshou and Yamaoka side with the customer, who introduces himself as Stan Black, a food researcher from Los Angeles and author of the Book of Tofu. Yamaoka promises to settle the issue. The following morning, the chef, Mr Black and Hasshou meet him in a tofu shop where the soy milk is coagulated with a strong solution of magnesium chloride called nigari. Yamaoka explains that most modern tofu makers use a different method that is quicker and produces more but results in tofu that is smelly and watery. The chef tries the shop's tofu and agrees that it's what proper tofu should be, apologizes to Mr. Black, and considers changing suppliers for the restaurant. One day, the Touzai staff run into Black and Hasshou on the street and learn that Hasshou has taken Black in as his disciple in the art of rakugo.

(Source: Wikipedia)