Japan Eats

"Yudai Kanayama is the owner of The Izakaya, a casual Japanese restaurant in the East Village, and Samurice at the Canal Street Market in Chinatown, which offers bento boxes, Japanese curry rice, and pour-over miso soup in a cup. There are so many Japanese restaurants outside Japan, but it is not easy to find ones that exemplify the essence of Japanese restaurant culture. Yudai is trying to communicate the unique Japanese tradition that is yet to be known outside Japan. In this episode, we will discuss how Yudai switched his career from fashion to food and became a restaurateur, how he communicates Japanese tradition in NYC through his eateries, 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.

Christopher Pellegrini is one of the few global Shochu and Awamori experts based in Tokyo. He is also the author of “The Shochu Handbook”, which is the first book about shochu and awamori written in a language other than Japanese. Christopher moved to Tokyo in 2002, and discovered the special, traditional Japanese alcoholic beverages, which are yet to be known outside Japan. We will discuss how Christopher got into Shochu and Awamori, what they are, how to drink them, his various activities to educate people about them, 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.

This is the 6th episode with Elizabeth Andoh, who already joined us 5 times on Episodes 18, 61, 83, 99 and 108! As always, she shares her truly deep insight into traditional Japanese food culture with us. 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” published in 2005. In this episode, we will discover dashi, which is the foundation of Japanese cuisine. What is it? What types of dashi you should know about? Tips to make great dashi? Elizabeth tells you all about 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.

"Chikara Yamada is the chef/owner of Yamada Chikara New York in Midtown Manhattan, which opened in May 2018. Chikara also is the chef/owner of the highly recognized restaurant called Yamada Chikara in Tokyo, which serves japanese dishes with A modern twists. Chikara’s background is intriguing. He spent 7 years in Europe, owned a successful Japanese restaurant and eventually worked for the renowned chef Ferran Adria at El Bulli in San Sebastioan, Spain. And his style of cooking reflects his diverse experiences. In this episode, we will discuss Chikara’s unique culinary training, how he expresses the essence of Japanese tradition on his creative dishes, what he serves at his new restaurant in New York, 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.

David Torchiano, Josh Arak, TJ Provenzano and Jeff Miller, the team from the highly recognized and charming 8- seat Japanese sushi restaurant Mayanoki in Alphabet City, will join me to discuss their efforts to achieve their challenging goals: serving the best sushi and conserve the precious ocean resources. Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Coco Kayoko Seo, Japanese beverage specialist, worked at the legendary Japanese cocktail bar Angel’s Share in the East Village, and is a certified as Sake and Shochu Adviser. Currently she hosts a fun, weekly educational happy hour at Bar Moga in the West Village called Coco’s Spirit. We will discuss how Coco became a Japanese beverage expert, what Coco’s Spirit is, what Japanese spirits you should try now, and much, much more! Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's guest is Sam Clonts, the executive Kaiseki chef at Uchu in Manhattan’s Lower East side. He earned a Michelin star at 25, five months after the opening of the restaurant. Uchu is uniquely and deeply Japanese, despite the fact that Sam trained as a chef almost entirely in the United States. We discover how Sam studied Japanese cuisine, how he expresses the idea of Kaiseki, his new Wagyu sandwich restaurant, and much, much more! Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sushi had become a part of the American diet, and we now see more authentic sushi restaurants, particularly in NYC. In this episode, the partners at Sushi Noz in Manhattan will discuss what the authentic sushi culture is, how two young Americans opened a sushi restaurant with a classically trained Japanese chef, and much more! Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Massud Ghaussy, Afghan-Japanese Francophile living in NYC, has a unique 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 and cooking methods. On this episode, Massud shares his favorite Japanese restaurants, the latest trend of Japanese dining culture, and much, much more! Here are the restaurants mentioned in this episode: Paris: • La Table d’Aki • Le Sot L'y Laisse • Autonome New York: • Secchu Yokota • Uogashi • Torishin Tokyo: • Tempura Kondo 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.

Phil Rosenthal, the creator of Everybody Loves Raymond, which is the winner of 15 Emmy Awards, now takes us to the most fascinating food destinations through his fantastic food travel shows I'll Have What Phil's Having on PBS, and the new Somebody Feed Phil on Netflix. On this episode, Phil will share his his deep insight into Japanese food culture. Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's guest is Christina Lecki, the executive chef of Reynard in Brooklyn's Wythe Hotel. Lecki was inspired to pursue cooking after a trip to Japan, and she and Akiko discuss this pivotal experience, and much more! Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Akiko is joined by Dan Tominaga, the chef/owner of the "modern" Japanese restaurant Another C in Kyoto. Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Akiko is joined by Chris Pearce, organizer of The Joy of Sake, the largest sake tasting in the world outside Japan, with a superb array of premium labels and the best in traditional and contemporary Asian cuisine. Chris talks about how the largest sake tasting event outside Japan was born and became sake lovers must-go destination!!! Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host Akiko Katayama is joined by Yuji Haraguchi of Yuji Ramen, Okonomi, Osakana, and the newly opened Kyoto-style sushi restaurant Okozushi, all in Williamsburg, Brooklyn. He also has a restaurant in Kyoto called Lorimer Kyoto. In this episode, Yuji shares his philosophy of introducing the unique Japanese "sea to table" fish culture to a global audience through his unique restaurants and a shop. Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's show, Akiko is joined by Chuck Malone, the second American to work in a shochu distillery. In the fall of 2017, he spent three months in Amami-o-shima, an island off the coast of Kagoshima, making kokuto (black sugar) shochu. He’s now returned to the U.S. and is plotting his next move. Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's show, we welcome Dave Broom, author of The Way of Whiskey: A Journey Around Japanese Whisky. Broom has visited Japan 30 times in the past 16 years, studying and learning about its whiskies. In this major new book he shares his personal journey around Japan's whisky distilleries and the unique whisky culture of the country. Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Machiko Chiba is a best-selling cookbook author and television personality in Japan. Her invention, the patented Cook-Zen microwave pot, was the top-selling item on QVC Japan for seven years. A proponent of "good food and good health," she teaches her microwave cooking techniques to aspiring chefs around the world. Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is John McCarthy, a former attorney who gave up the practice of law to attend the French Culinary Institute. After graduating from FCI at the top of his class, he worked for Chef Wylie Dufresne at wd-50 for several years, ultimately becoming Chef Wylie’s research and development cook. In 2012, he opened The Crimson Sparrow restaurant in Hudson, New York, which served a tasting menu of cuisine that employs French and Japanese technique and incorporates flavors and ingredients primarily from Japan and local farms surrounding Hudson. We discuss John's idea of Japanese cuisine, the fascinating concept behind his new restaurant OKA in Murray Hill, Japanese sweets, and much more! Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Josh Plunkett started cooking at Chapter One in Dublin before moving to New York where he worked at Momofuku, Luksus and Atera. Having spent the last year cooking in Kyoto, Japan he’s getting ready to make a move to San Francisco. Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Akiko is joined by Jamie Graves, the Japanese portfolio manager at Skurnik Wines, a leading wine and spirits importer and distributer based in New York City. Jamie has an extensive knowledge of sake, and discusses the Kimoto Method of making sake, how long sake keeps after opening a bottle, and much more! Japan Eats is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.