Japan Eats!

Yuji Haraguchi, the chef behind OKONOMI // YUJI Ramen, joins Akiko Katayama for an information-filled episode of Japan Eats. Yuji explains how he embraces mottainai, a Japanese phrase that loosely translates to “no waste”, in his cooking. Learn about ramen techniques, under utilized seafood and his forward thinking philosophy in the kitchen. This program was brought to you by EscapeMaker.com. “The fish we serve is wild …it’s important to have a good relationship with your fish purveyor.” [23:00] “We have more than 10 different fish on the menu.” [33:00] “All the ceramics we serve at the restuarant are made by hand.” [38:00] –Yuji Haraguichi on Japan EatsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to Japan Eats! Japan Eats is a weekly radio show from Akiko Katayama, a food writer and a director of the non-profit organization The New York Japanese Culinary Academy (NYJCA), which promotes a deeper understanding of Japanese cuisine in the US. Akiko is joined by food industry professionals who can share their deep knowledge and passion for Japanese cuisine. Tune in and demystify Japanese food tradition, learn about the latest Japanese food trends. On her first episode she’s joined by Harry Rosenblum of Brooklyn Kitchen and The Meat Hook. Harry talks about the products he carries, specifically Japanese knives. “Knives are a really good example of something the’s easy to directly import.” [08:00] “We don’t like to support products that are what we call ‘landfill fodder’. We don’t want to sell people things that will break in two weeks or become useless.” [14:00] –Harry Rosenblum on Japan EatsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#d