Japan Eats!

My guests are Rich Shih and Jeremy Umansky, who just wrote a great book on Koji - the title of which is “Koji Alchemy – Rediscovering the magic of mold-based fermentation”. Koji is the national mold of Japan. It is used to make almost all fermented products in Japanese cuisine, such as miso, soy sauce and sake. Koji is also becoming a culinary keyword lately, and top chefs in the world such as Rene Redzepi and Ferran Adria have been actively utilizing it in innovative ways. Jeremy joined us on Episode 135 and discussed his mind-blowing and effective ways to use koji. In this episode, we will discuss what is in their fascinating new book - what koji is, why it is so special and powerful in producing great flavors, what you can make with it in both traditional and modern ways and much, much more!!! Japan Eats is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we will discuss why Lillian decided to start Kokoro Care Packages, the artisanal farmers and producers they works with, challenges they face in running the niche global business and much, much more!!!Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Shinobu Kato who is the owner and brewer of Kato Sake Works in Bushwick, Brooklyn. Shinobu soft-opened his sake brewery in March 2020 after several years of dreaming and careful planning while working as IT project manager at a major corporation in the US.As you may know, New York City already has the first sake brewery Brooklyn Kura in Industry City, which opened in 2017. The owners Brian Polen and Brandon Doughan joined us twice (Episodes 105 & 176) to discuss their experience of opening and managing a craft sake brewery outside Japan. Now here is the second craft sake brewery in New York City where Shinobu makes unique sake that is both authentic and American. In this episode, we will discuss how Shinobu got into sake, his life philosophy that prompted him to a new career, the challenges he has been facing in making Japanese sake abroad and much, much more!Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Amanda Cohen who is the chef and owner of Dirt Candy in Lower East Side and co-owner of Lekka Burger in Tribeca in Manhattan. Amanda has been cooking vegetarian food for the last 20 years, since when vegetarians were in the absolute minority. She is a James Beard Award-nominated chef and definitely a pioneer of the vegetable-forward movement in the US. Amanda visited Japan in December 2019 to discover vegetarian food culture in the country. Japan is a Buddhist society and had the heavily restrictive meat consumption policy that lasted 1200 years until the end of 19th century. In this episode, we will discuss what Amanda discovered in Japan, how she applies the discoveries to her dishes in New York City, what vegetarian cuisine means in our modern society and much, much more!!! Japan Eats! is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Atsushi Kono who is the chef de cuisine at Chikarashi Isso in the Financial District of Lower Manhattan. Previously Atsushi was the executive chef and General Manager at Torishin, which is the destination for authentic yakitori in New York City. Chikarashi Isso opened in October 2019 and serves beautiful yakitori by Atsushi along with the executive chef Michael Jong Lim’s kappo-style Japanese dishes. Sushi and ramen became familiar terms around the world, but not many people know enough about yakitori. Yakitori simply means grilled chicken, but profound skills and craftsmanship are behind it. In this episode, we will discuss what yakitori is, how Atsushi got into the world of yakitori, why cooking ostensibly simple chicken skewers requires years to master and much, much more!!! Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Massud Ghaussy who has a Japanese food and restaurant blog on instagram under TokyoManhattan. His posts not only describe restaurants he has visited, but also include many other elements behind the dishes, such as history, culture, cooking methods. He appeared on Episode 125, 136 and 152 and shared his favorite Japanese chefs and restaurants in Paris, NY and in Tokyo as well as sushi restaurants in NY and Tokyo. In this episode, we will continue our conversation with Massud, but the theme is not his favorite restaurants. In order to help you to understand Japanese food more deeply, we will discuss different genres of Japanese cuisine and how they were created. For example, what is honzen ryori? It is the mother of kaiseki cuisine created by samurais! Also, we will talk about various concept of taste and flavors that are unique to Japanese cuisine such as umami and kokumi. Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Marc Krampe who is the chef and owner of Southern Hospitality Kitchens in Lafayette, Louisiana.Marc has a unique relationship with Japanese cuisine through his wife’s heritage. His interest in Japanese food has developed over time and now he beautifully incorporates Japanese and Southern American elements on his dishes. Marc is also a chef devoted to sustainability. In this episode, we will discuss Marc's unique family background, how he studied Japanese cooking, his efforts to be local, sustainable and global at the same time, and much, much more!Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!!! Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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! Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!Photo Courtesy of Paul BarberaJapan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!!!Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!!!Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.Image courtesy of Ben Hunter.Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!Image courtesy of Ally SchmalingJapan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!!!Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Tetsuya Nick Sakagami, a fish expert based in Los Angeles. Nick joined me on Episode 70 and discussed the Kindai tuna, a unique experiment of farmed Bluefin tuna by the Kinki University in Japan. Nick works as an international business advisor to the university, import sustainable tuna from Tahiti, educate American chefs about fish among other things. Also, he recently published a book called “Sushi Master – an expert guide to sourcing, making, and enjoying sushi at home”.Japan Eats! is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guests are Joshua Foulquier, co-owner of Sushi Noz, and Joshua Copeland, beverage director and general manager. Sushi Noz is an authentic ８-seat sushi restaurant in Upper East Side with a Michelin star. Joshua Copeland has extensive experience at highly reputable western and Japanese restaurants, including Del Posto and Brushstroke by David Bouley. He has built an impressive beverage list at Sushi Noz, which includes 165 sake, 18 shochu, 385 wine and 22 Japanese teas, to pair with sushi. In this episode, we discuss how Josh gained his knowledge of a vast variety of beverages, what to drink with sushi beyond Japanese sake, and much, much more!!!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Japan Eats is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Shuzo Nishiyama, the 6th generation president of Nishiyama Shuzojo in Tamba, Hyogo Prefecture. After working at a major TV production company in Tokyo, Shuzo returned to succeed his family business. Now the 170-year old award-winning sake brewery is known for its innovative culture. In this episode, Shuzo will discuss his various efforts to revive the male-dominant conservative sake industry, e.g. why the majority of his brewery workers are female, why he has hired multiple foreigners as the brewmaster's assistants, and much, much more!!! Japan Eats is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Arisa Forbes, a specialty cake designer and cookbook author based in NYC. Cakes are often the highlight of important events, including weddings, birthdays and other celebrations, and designing specialty cakes can be as challenging as designing a dress or making a sculpture. Arisa was born and raised in Japan but her passion and hard work led her to build a career here in NY. Today, we will discuss how Arisa chose to become a cake designer, the challenges she has faced to establish her career, her design philosophy and much, much more!!!Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Amy Watanabe, executive chef at Sake Bar Satsuko in East Village, Manhattan. Sake Bar Satsuko is a unique Japanese restaurant originally opened by her mother Satsuko Watanabe in 2004. In this episode, Amy discusses the charm of Sake Bar Satsuko, her life as the chef at the restaurant, challenges she faces in succeeding the legacy of her mother, and much, much more!!!Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guests are Kirsten and Christopher Shockey. They are the co-founders of Ferment Works where they educate people about fermented foods. They are also the co-author of multiple books about fermentation, including “Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans", which came out in June 2019. Fermented foods are gaining global attention lately for their amazing flavors and health benefits, but Kirsten and Christopher already have 20 years of experience in the field. In this episode, we will discuss how they got into fermentation, why fermented foods are so good for you, what fermented foods you can make in your own kitchen and much, much more!Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Stephen Lyman who is known as a leading shochu expert. He joined us on Episode 23 and talked about shochu extensively. He moved to Japan in 2018 and now lives in the mecca of shochu Fukuoka Prefecture in Japan. Stephen recently published an intriguing book titled “The Complete Guide to Japanese Drinks”. Also, he now has a cool shochu bar in Fukuoka. In this episode, we will discuss his new life in Japan, his exciting new book, Japanese drinking culture that he deeply observes as a resident of Japan, and much, much more! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Sylvain Huet who is one of the few Japanese sake experts in France. He is also the first French Sake Samurai, which is appointed by The Japan Sake Brewers Association Junior Council. Sylvain is also the organizer of on of the biggest sake events in the world Salon du Sake held annually in Paris. In this episode, we will discuss Sylvain’s unique path to the world of sake, what sake French people drink in the kingdom of wine, the upcoming Salon du Sake and much, much more! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. Today, we will discuss James’ unique analysis of Japanese sake market as a retailer, the latest trend of popular sake, how to pick a bottle of sake at a retail shop, and much, much more! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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! 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 Japan Eats! is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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! 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 Japan Eats! is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!!! 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 Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!!! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Nico Russell who is the chef/owner of Oxalis, a beautiful new American restaurant in Prospect Heights, Brooklyn. Nico worked in some of the greatest restaurants in the world, and after a series of popular pop-up dinners, he finally opened Oxalis in November 2018. His dishes are elaborate and refined, but very approachable and reasonably priced. Nico incorporates Japanese flavors uniquely into his dishes. In this episode, we discuss his approach to new ingredients and flavors, how he apply elements of Japanese cuisine in his kitchen, and much much more!!! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On May 1, 2019, Crown Prince Naruhito was inaugurated as the 126th emperor of Japan. As a result, a new Japanese era Reiwa began. In this episode, the Japan-based food expert Elizabeth Andoh returns (she was on Episodes 18, 61, 83, 99, 108 and 131) to discuss notable food trends in Japan during the previous Heisei era (1989-2019) and the unique Japanese mindset behind them. Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Moe Kuroki who is the chef/owner of Oisa Ramen in Boston. The aspiring artist from Japan found her creative stage at her own ramen shop where she calls "a home to everyone". In this episode, we discuss how she began her career as a ramen chef, her classic yet creative menu, challenges she faced in running a ramen shop in the US and much, much more!!! Photo By Tzahi Kerem Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Jonathan Garcia of Osakana, the innovative fishmonger in Brooklyn. The CIA grad discusses his unique relationship with Japanese culture, his devotion to promoting Japanese fish culture to a broad New York audience through unique programs at Osakana, and much, much, more!!! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guests today is Peter Hottum (AKA Sakeman Green) of Kuramoto US, which represents wonderful boutique sake labels in the US. Peter recently spent 6 weeks in Japan to study sake-making at 8 breweries in total. We discuss his intriguing experience at each brewery, along with an academic program he took in Tokyo, how he got on multiple media in Japan, and much, much more!!! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Massud Ghaussy who has a Japanese food and restaurant blog on instagram under TokyoManhattan. His posts not only describe restaurants he has visited, but also include many other elements behind the dishes, such as history, culture, cooking methods. He appeared on Episode 125 and 136, and shared his favorite Japanese chefs and restaurants in Paris, NY and in Tokyo as well as sushi restaurants in NY and Tokyo. In this episode, we focus on RAMEN!!! Here is the list of the ramen shops that Massud recommends in this episode: Ippudo Ichiran Santoka Yuji Ramen Nakamura / Niche Minca Ramen Ishida Shuya Cafe de Ramen Enjoy!!! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Jeff Cioletti, the author of “Sake-Pedia: A Non-Traditional Guide to Japan’s Traditional Beverage”. Japanese sake is becoming popular in the US, which is now the biggest importer of the national beverage of Japan. But it is hard to find an easy and fun guidebook of sake. Jeff’s book is very handy for someone who is curious about it, for both beginners and connoisseurs. We will discuss why Jeff wrote the book, what you can learn from the book, what he learned from writing the book, and much, much more! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Derek Wilcox who studied Kaiseki cuisine at the 3 michelin-starred restaurant Kikunoi in Kyoto, and Edomae sushi at Ginza Sushi Aoki in Tokyo, also Michelin-starred, for 10 years in total. Now he is the chef at Shoji at 69 Leonard Street in Tribeca, New York, which earned a precious 3 star rating from the New York Times. Many cooks aspire to study Japanese cuisine in Japan, but it is not easy because of language and cultural barriers. Derek’s background is impressive and refreshing. In this episode, we will find out how he conquered challenges at the traditional (yet forward-minded) restaurants in Japan, how he interprets Japanese food culture, how he expresses the idea on his menu at 69 Leonard Street, and much, much more! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Maribel Lieberman, CEO and Founder of MarieBelle Chocolates in New York. She now has 8 locations of MarieBelle Chocolates worldwide, including 4 shops in Japan. In this episode, Maribel discusses her experience with Japanese culture through the fascinating project of bringing her iconic brand to Japan. Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest today is George Weld who is the owner of the iconic Brooklyn restaurant Egg that has served local and sustainable food since 2005. Many of the menu items are made with produce from his own farm in upstate New York. American cuisine is not very visible in Japan, but George introduces the essence of American dishes through Egg in Tokyo, which opened in 2017, and now he has the second location at a cool museum in Tokyo. In this episode will discuss Egg’s unique and fascinating concept, how George brought it to Japan, his experience and discoveries in Japan, and much, much more!!! Image courtesy of Diaspora Co. Japan Eats! is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Taichi Manabe, chief operating officer of Food Hub, which is a unique project to revive the declining community in Shikoku island of Japan through food. Taichi wanted to change the world through design, but he realized that food has a bigger and stronger influence for his purpose. He has gotten involved in multiple fascinating food projects before he became the COO of Food Hub, which is based in a small town with a population of 5,300 in Shikoku Island. We will discuss why food is important for our community, and Taichi's very local yet global projects!!! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Ron Silver, who is the chef/owner of Bubby’s. Bubby’s opened in 1990, and is now one of the iconic American restaurants in NYC, serving delicious breakfast, burgers pancakes as well as beautiful pies. What you may not know about Bubby’s is that there are six Bubby’s restaurants in Japan! We will discuss why Ron decided to open Bubby’s in Japan and his unique experience with the Japanese market and culture, how Ron is inspired by Japan as a chef, and much, much more! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Yuki Minakawa, the beverage and service director of Sushi Ginza Onodera in NYC, which has 2 Michelin stars. Yuki has worked at the NYC’s top Japanese restaurants, such as Masa, EN Japanese Brasserie and Kajitsu, for the last 10 years. She is in charge of the wine, sake and cocktail lists at Sushi Ginza Onodera. You might think sushi has to be paired with sake, but Yuki introduces you to many other interesting possibilities that will enrich your dining experience!!! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

David Israelow is the global winner of the 5th Washoku World Challenge, which is a cooking contest where chefs from around the world compete in technical expertise and passion for Japanese food. David joins the host Akiko Katayama to discuss how he studied traditional kaiseki cuisine, how he expresses it uniquely on his plates, his experience at the Tokyo Sushi Academy, the documentary film he is working on, and much, much more!!! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, the Sakemen (judo wrestlers/superheroes) joins me to discuss traditional sake breweries they closely work with and why they are so precious!!! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is an episode from Manga Sensei, which is one of the most popular Japanese language learning podcasts. The host John Dinkel majored in Japanese language in college and lived in Japan as well. So he has deep experience in Japanese language and culture. If you are willing to learn Japanese, I suggest that you subscribe to John’s super-approachable and effective podcast Manga Sensei on iTunes, Stitcher and Spotify. John invited Akiko Katayama, the host of Japan Eats! to his podcast as a guest, and had a fun conversation about Japanese food culture. I hope you will find this episode a nice little window to peek into Japanese mindset and culture! Japan Eats is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.