Japan Eats!

4,9 (8)
GASTRONOMIE
TOUS LES MOIS

What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here!

-6 J

Japanese Rice: A Culinary Delight And A Symbol Of Spirituality

Akiko has a conversation with Jun Mattison, Assistant manager of The Rice Factory New York

44 min
2024-12-11

Sushi by Scratch: America’s Own Omakase Sushi

Akiko Talks with Phillip Frankland Lee, The Chef/Owner of Michelin star restaurant: Sushi by Scratch.

55 min
2024-11-27

Boken Adventures: Connecting Centuries-Old Sake Breweries And American Tables

Akiko sits down with George Kao, Head of Sales at Boken Sake!

55 min
2024-11-19

What Is Anko: The Key Ingredient of Japanese Sweets

Akiko chats with Ririko Tatsumi, found of Annn about her Traditional Japanese key ingredient: a bean paste called An!

28 min
2024-11-13

Tips For Pairing Sake And Non-Japanese Food

Japan Eats!

47 min
2024-11-04

Yama Seafood: Forward-minded Authentic Japanese Seafood Purveyor In America

Our guest is Nobu Yamanashi who is the president of Yama Seafood based in New Jersey.

47 min
2024-10-22

A Delicate California Wine Made To Be Paired with Japanese Food

Akiko Chats with Xander Soren who is the founder of Xander Soren Wines

56 min
2024-10-17

Bringing Japanese Premium Ingredients To Non-Japanese Chefs In The U.K.

Akiko talks with CEO & Founder of SushiSushi, based in Sheffield UK

53 min

Tout afficher (352)

4,9

sur 5

8 notes

What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here!