Castuner

Japan Eats!

Heritage Radio Network

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!

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Эпизоды

396 эпизодов

  1. Proving Them Wrong with Precision: A Woman in Sushi 36:51
  2. From Vietnam to New York: The Story Behind Pizza 4P’s 37:22
  3. Dokidoki: Innovative Sake & Shochu Cocktails In Japanese Tachinomi Vibes 32:59
  4. Palate Project: Making Japanese Sake More Accessible to Americans 29:22
  5. Why Is Japanese Wine So Hot Right Now? 54:06
  6. Making Waves in the Latte-Driven Matcha Boom: An Italian Woman Introduces Authentic Japanese Tea Culture 26:18
  7. Food Is The Foundation Of Our Mindfulness: Zen Monk Masaki Matsubara 49:54
  8. Crafting Shogun-Selected Barrel Aged Soy Sauce For Over 330 Years 40:52
  9. Discovering Real Japan: The Oldest Izakaya, Fermentation Lab And Singing With Japanese Bluegrass Musicians 57:59
  10. Konbini Culture: Unwrapping Japan’s Unique Convenience Stores 56:26
  11. Discover America’s Largest Japanese Whisky Collection at Teruko 53:18
  12. Chef Tadashi Ono: Serving The Essence of Japanese Cuisine For Three Decades 37:41
  13. An American Winemaker's 35-Year Journey Helping To Shape Japanese Wine Culture 1:09:29
  14. What Makes a Michelin Star Sushi Restaurant? 35:51
  15. Teaching Kids How To Cook And Eat Healthy Food (With Fun!) 46:09
  16. A Humane Catch: How Ikejime Benefits Fish, Flavor And The Planet 45:56
  17. Nozomi Mori: A Female Sushi Chef Breaks New Ground In L.A. 23:55
  18. Global Kura: Japanese-American Sake Collaborations 42:05
  19. What Is The Difference Between Japanese Restaurants In Japan And The U.S.? 37:41
  20. Ask The 18th Generation Priest: What Is Zen And How Do You Practice It Daily? 51:09
  21. ‘Read The Room’ Mindset: What Makes Japanese Culture Unique? 48:31
  22. Waltz: Japanese Cocktail Culture Expressed in Seasonality 44:29
  23. Pioneering Sustainable Plant-Based Protein With Koji 43:06
  24. Inspiring The World With Japanese Fermentation Culture And Traditions 32:55
  25. The Spirit of Japan: Passing Down The Tradition Of Shochu In The Modern Era 46:53
  26. SingleThread: Weaving Japanese And Californian Ethos Together 50:55
  27. From Masa To Nami Nori: A Culinary Journey of Chef Taka Sakaeda 33:05
  28. A Japanese Toji Dedicated to Making Sake In America For Over 20 Years 39:19
  29. After Two Michelin Stars In London, A Chef Returns To Japan To Reimagine Kaiseki 54:52
  30. Cooking Authentic Kaiseki Cuisine in New York For Two Decades 32:13
  31. Merging French And Japanese Cuisines In Harmony 38:17
  32. A Ginza Sushi Chef Who Connects Authenticity And Evolution 31:02
  33. A Career In Sake: Curating Sake Lists, Collaborating With Breweries And Educating Future Professionals 55:40
  34. Heavensake: Traditional Sake Made In The Style of Champagne 47:08
  35. Hilo Beverly Hills: Earnest Pursuit Of Deliciousness With Hawaiian Hospitality 43:54
  36. Noma Kyoto 2024 Recap And The Future Of Noma 57:29
  37. How A Bowl Of Ramen Changed The Whole Life Of An American 54:08
  38. The First Sake Brewery In The U.K. Promotes The True Market Value of Japanese Traditions 51:46
  39. Mandaracha In Kyoto: A Frenchman’s Quest For Japanese Tea 1:18:47
  40. The Joy Of Making Soy Sauce With A Winery Partner in Bordeaux 34:45
  41. Merging Michelin-style French Cuisine And Japanese Home Cooking Seamlessly 29:06
  42. The First Japanese Culinary School Opened In London 31:03
  43. What Is Ikigai? Restaurant Ikigai Exemplifies The Idea 29:15
  44. Shojin Ryori: Healthy, Sustainable Japanese Plant-based Diet 43:58
  45. Japanese Rice: A Culinary Delight And A Symbol Of Spirituality 43:33
  46. Sushi by Scratch: America’s Own Omakase Sushi 55:29
  47. Boken Adventures: Connecting Centuries-Old Sake Breweries And American Tables 54:38
  48. What Is Anko: The Key Ingredient of Japanese Sweets 28:25
  49. Tips For Pairing Sake And Non-Japanese Food 47:21
  50. Yama Seafood: Forward-minded Authentic Japanese Seafood Purveyor In America 46:53