184 episodes

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

    • Food

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!

    Nourishing Japan: Lessons from Japanese Food Education

    Nourishing Japan: Lessons from Japanese Food Education

    Our guests are Alexis Agliano Sanborn and Chris Whittaker.

    Alexis joined us on Episode 106 in 2018 to discuss the production of her new film “Nourishing Japan”. She is the producer and director of the film and now it is finally on view.

    Chris is a professional composer, conductor and pianist, and he created beautiful songs for the film.

    Their new film “Nourishing Japan” introduces us to the unique Japanese food education philosophy through an example of the unique school lunch programs at an elementary school in the Tohoku region.

    Healthy eating has become an important subject globally in recent years. The Japanese government enacted new legislation for food education, or Shokuiku, in 2005 to improve Japanese people’s diet and lifestyle of all ages.

    The film inspires us to think what food education can do to our healthy mind, body and beyond.

    In this episode, we will discuss the philosophy of Japanese food education, how the Japanese school lunch programs differ from those in the US and other countries, what children actually can learn thought the programs, who support the system to function and much, much more!!!

    • 52 min
    In Pursuit of Perfect Sushi

    In Pursuit of Perfect Sushi

    Our guest is Katsushi Sakai who is the Sushi Head Chef at Kyo Ya, the iconic Japanese restaurant in East Village, Manhattan.

    Sushi began to draw attention around 1960s in the US and its popularity has seen exponential growth since 1980s. Who would have imagined 50 years ago that many Americans would eat raw fish on a daily basis?

    Katsushi came to New York in 2004 after working in Ginza, Tokyo, which is the capital of greatest sushi restaurants. In New York, he built his career from Assistant to Head Chef to Head Chef himself at the legendary Sushiden in NY. He also worked at Sushi Ginza Onodera and Sushi Nakazawa, two of the most reputable sushi restaurants in NYC before he joined Kyo Ya.

    Katsushi is one of the talented chefs who have been supporting the popularity of sushi in NYC.

    Today, we will discuss how he built his career as sushi chef, his philosophy of sushi making after 22 years of experience in Japan and New York City in total, how he balances sustainability and highest quality of fish and much, much more!

    • 40 min
    Episode 182: My Take On Nikkei Cuisine

    Episode 182: My Take On Nikkei Cuisine

    Our guest is Erik Ramirez, who is the chef and owner of the modern Peruvian restaurant Llama Inn, the casual Peruvian spot Llamita and the modern Nikkei Peruvian restaurant Llama San.

    Peruvian cuisine is a hot genre in the culinary world right now. As you may know, there are Peruvian citizens of Japanese ancestry called Nikkei who has influenced Peruvian cuisine over the last century. And Erik is a Nikkei descent.

    Nikkei cuisine is getting attention globally too. For example, Ferran and Alberto Adria brothers of El Bulli opened the Nikkei restaurant Pakta in Barcelona in 2013, and Maido in Lima, Peru is currently ranked #10 in the 50 World Best Restaurant list.

    In New York, Erik is a big ambassador of Peruvian and Peruvian Nikkei cuisine.

    In this episode, we will discuss Erik’s unique family background, his passion for Peruvian culture, what Nikkei cuisine is, how he expresses the uniqueness of Peruvian food on his plates, and much much more!

    • 50 min
    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

Customer Reviews

Radiooooooooo preyer ,

I adore this show

First and foremost I really appreciate the ability of host Akiko to connect with guests and let them tell their stories. Also I’m thankful for how she expertly highlights how culinary traditions connect to social influences.

BillybongwAter ,

Great Show!

I have an affinity for Japanese cooking, as understaning its principles helped me to take my work as a chef to the next level, but excellent show nonetheless.

Adriankeith ,

Just awesome.

If you love Japanese food, subscribe now. Akiko is a fantastic host with super interesting guests on each and every episode. I just recently found this podcast and the latest episode as of this writing (Episode 120) just had me hooked. It was so interesting hearing about different styles of sushi and Yuji Haraguchi's (many) different restaurants! Its a shame I don't leave on the east coast as I'd love to visit his restaurants. Do yourselves a favor and subscribe to this podcast now! I have 119 more episodes to get through and I'm looking forward to each and every one of them.

Keep up the great work, Akiko!

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