21. Japanophiles: Benjamin Flatt

Fermented foods are a longstanding staple of Noto cuisine. This region in Ishikawa Prefecture has a local specialty: ishiri, a fermented fish sauce. Benjamin Flatt, an Australia-born chef living in Noto, uses ishiri and other local ingredients to create his "Noto Italian" cuisine at his popular guest house. The restaurant serves only four groups a day. Peter Barakan talks to him about his passion for conserving traditional fermentation techniques and showcasing the quality of local ingredients.