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Japan Eats!
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Japan Eats!

Author: Heritage Radio Network

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What is Japanese food? Sushi? Ramen? Kaiseki? What about Izakaya? What exactly are they? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, will tell you all about the real Japanese food and food culture. Her guests will range from a sake producer whose family has centuries of sake-making history, to a great American chef who pushes the envelope of Japanese cuisine. Japanese cuisine is demystified here!
167 Episodes
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Our guest is James Kumm, the owner of Landmark Wine and Spirits in Chelsea, Manhattan. At the back of the store is a special section Minoru's Sake Shop that features regional sake. He is recognized as one of the professionals who effectively promote the preciousness of Japanese sake by the Consulate General of Japan.
Our my guest is Gaston Becherano who is the co-founder & CEO at Bonsai Kakigōri, which opened in April this year2019. Kakigori is a traditional Japanese icy dessert. It is similar to snow cones but is distinctively different. And it is a very nostalgic and culturally important food for the Japanese.In this episode, we will discuss how Gaston got into the world of kakigori, why it is a great tool to understand the essence of Japanese culture, what unique items are on the menu at Bonsai Kakigori, and much, much more!It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
"Our guest is Erina Yoshida of Yoshida Restaurant Group in New York. Erina’s father, Tony Yoshida is a quintessential figure when you talk about Japanese food culture in New York. He owns and operates multiple food establishments, including the legendary Sunrise Mart and Angel’s Share. And Erina is supporting him as the COO of the company.In this episode, we discuss how Erina’s father started the business, the unique concepts of the brands that they operate, Erina’s upbringing as a Japanese American, their new project Japan Village in Industry City, and and much, much more! "
"Our guest today is Austin Power who has been in the sake industry for the last 15 years as sake sommelier and kikizakeshi. Austin currently works at Tokyo Record Bar in Greenwich Village, Niche Niche and Special Club both in SOHO, all super-popular spots in New York City. He also have a 10 year experience as sake sommelier at Sake Bar Satsuko in the East Village. (And he is also a talented artist and graduate of Parsons School of Design.)In this episode, we will discover how Austin got into sake, how he convinces people to try sake, his fun sake-pairing dinner party, and much, much more!"
"Our guest today is Koichi Higuchi of Higuchi Matsunosuke Shoten in Osaka, Japan. His business is to provide koji starters to manufacturers of traditional fermented foods in Japan, such as miso, soy sauce, sake ... you name it!Indeed, koji, the beneficial mold, is a quintessential element of Japanese food culture. Koji is also becoming a buzz word in the global culinary industry. For example, René Redzepi of Noma, the renowned restaurant in Denmark, included koji in his recent book ""The Noma Guide to Fermentation"".In this episode, Koichi will discuss his 6th generation-old family business, what koji is, how to use it, and much, much more!!!"
Our guest is Justin Potts who has lived in Japan for the last 15 years, working on various projects to connect different communities from rural to global, with the power of Japanese traditional food culture. And he is also a kurabito at a sake brewery and the co-host of sake and shochu specialized podcast Sake On Air.In this episode, we will discuss how Justin got involved in Japanese culture, his fascinating activities to promote Japanese food culture and empower communities, his podcast, his job at the brewery and much, much more!!!It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Our guest today is Russell Kohn, who is the chief operating officer of the mochi ice cream company Mochidoki. Mochi ice cream is super popular in the US and other global markets, so we will dig into the special delicacy!Russell is also starting up an amazake production company. Amazake is now very well-known outside Japan yet, but it is another sweet item with lots of history, cultural background and nutrition. So we will discover Amazake with Russell as well!!!It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Our guest is Jamie Graves, the Japanese Portfolio Manager at Skurnik Wines, which is a leading wine and spirits importer and distributor based in NYC. Jamie joined us on Episode 114 and discussed his interesting path to get into the world of sake, and the unique process of sake making.In this episode, we will talk about shoshu. Jamie recently visited 14 shochu distilleries in southern Japan. We will discover shochu through Jamie’s intriguing stories from the trip as well as his job at Skurnik working closely with family-owned, traditional yet innovative distilleries.It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Our guest is Ken Fornataro, the founder and CEO of the Culture Group, which offers unique educational programs about fermentation with the focus on Japanese and Asian-style foods. Fermented foods are increasingly popular nowadays for their deliciousness and health benefits. Ken is one of the leading experts of fermentation in the US.In this episode, we will discuss how he got into the world of fermentation, classic Japanese fermented foods that you can make at home, and much, much more!!! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Our guests are Elena Yamamoto & Yael Peet, wonderfully talented chefs who cooked beautiful Japanese-influenced food at Karasu in Fort Greene, Brooklyn, until recently. They are currently getting ready for their own new restaurant.Elena and Yael grew up in the US, but understand the essence of Japanese food very, very well. Today, we will discuss how they learned cooking Japanese food, how they incorporate traditional ideas and recipes into their dishes, the concept of their upcoming new restaurants, and much, much more!!!
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