Japan Eats!

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 muc

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 t

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 p

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

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

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

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 sh

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 herit

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.