181 episódios

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!

Japan Eats! Heritage Radio Network

    • Culinária

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!

    Episode 181: In Pursuit of The Kaiseki Philosophy

    Episode 181: In Pursuit of The Kaiseki Philosophy

    "Our guest is Jon Klip. He is a graduate of the Culinary Institute of America and after working at reputable Japanese restaurants in New York, he went to Japan and worked at one of the greatest kaiseki restaurants Arashiyama Kumahiko in Kyoto for 2 years until September 2019.

    Working in a Japanese kitchen is not easy for many reasons from language and cultural barriers to visa issues. But Jon conquered all those challenges and had precious culinary and life experiences in Kyoto.

    In this episode, we will find out how Jon discovered the charm of Japanese cuisine, how he landed in the unique job at a traditional kaiseki restaurant in Kyoto, what he has learned there, and much, much more!!!"

    • 52 min
    Episode 180: Unique Kitchen Tools of Japan

    Episode 180: Unique Kitchen Tools of Japan

    Our first guest of 2020 is Elizabeth Andoh, who has joined us seven times on Episodes 18, 61, 83, 99, 108, 131, 156 and shared her deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food.

    Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”In this episode, we will discuss Japanese kitchen tools. Many unique kitchen utensils have been invented in the long culinary history of Japan. Elizabeth will introduce us to various kitchen tools and gadgets that make your time in the kitchen more fun and efficient even if you cook only non-Japanese dishes!!!

    • 52 min
    Episode 179: Japanese Home Cooking by Sonoko Sakai

    Episode 179: Japanese Home Cooking by Sonoko Sakai

    Our guest is Sonoko Sakai who is a cooking teacher, noodle maker, food writer and grain activist based in Los Angeles and Tehachapi in Southern California. Sonoko just published “Japanese Home Cooking – simple meals, authentic flavors”. It covers everything you would like to know about the basics of Japanese food with tips and personal stories on each page. In this episode, we will discuss how Sonoko’ unique global upbringing inspired her to build her career in food, her passion for preserving ancient grains, her new book, and much, much more!

    The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

    • 50 min
    Episode 178: Visting the Home of Shochu

    Episode 178: Visting the Home of Shochu

    Our guests are Haru Zenda of Masa, a famed sushi restaurant with three Michelin stars, and Andy May who works at The Polynesian, the cool tiki bar operated by the Major Food Group of Carbone, ZZ’s Clam Bar, Dirty French and other popular spots.

    Haru and Andy are the two winners of the Shochu cocktail competition “Spirited Away” held in May. The winners’ prize was a trip to Kyushu, the southern part of Japan and the home of shochu production. In this episode, we discuss what they discovered in Kyushu, why shochu is a great ingredient for mixologists, how to make a great glass of shochu and much, much more!!!

    The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

    • 50 min
    Episode 177: My Career in Omotehashi

    Episode 177: My Career in Omotehashi

    Our guest is Alyssa Mikiko DiPasquale. She is the Director of Communications at Cushman Concepts, which operates multiple successful restaurants including Oya in Boston and New York. The owner Tim Cushman joined us on the show on Episode 10 and talked about his culinary philosophy and the flagship restaurant Oya.

    Alyssa first joined Oya in Boston as a host and has built her career successfully since then in the challenging restaurant business. Also, she was recognized as an Eater Young Guns in 2013 for her role of effectively leading the sake program at Oya.

    In this episode, we will discuss how Alyssa developed her career in the restaurant industry, the very unique sake programs that she offers, her eye-opening encounter with Japanese-style hospitality and much, much more!

    • 39 min
    Episode 176: What Is The Future of American Sake?

    Episode 176: What Is The Future of American Sake?

    Our guests are Brandon Doughan and Brian Polen, co-owners of Brooklyn Kura. It is the first sake brewery in New York, which opened at the Industry City in Brooklyn in 2017. They joined us on Episode 105, and discussed why and how created the sake brewery in NY and their sake-making philosophy. Since then, Brooklyn Kura is growing steadily and successfully. You may have seen their sake labels at Japanese restaurants and your local retailers.

    In this episode, we talk about their distinctively unique sake available at the tap room, new sake production methods that they are exploring right now, a fascinating collaboration with a traditional Japanese sake brewery, and much, much more!!!

    • 47 min

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