Japan Eats!

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.