Japan Eats!

This week on Japan Eats, host Akiko Katayama is joined in the studio by Idan Elkon, co-owner of Ichimura, a ten seat sushi bar serving an omakase dining experience. Tune in to hear them discuss why fresh fish is not always better, particularly for sushi.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Japan Eats, host Akiko Katayama is joined by Atsuko Quirk, a documentary filmmaker and environmental activist. Her recent short documentary, School Lunch in Japan, has over 9 million views on YouTube, and been widely inspirational, showing the importance of "quality of the mealtime" to many in the public school community. Here are links to Atsuko's impressive films: “School Lunch in Japan “It’s Not Just About Eating!”　　 https://www.youtube.com/watch?v=hL5mKE4e4uU You can watch how successfully the Japanese school lunch system is applied to NYC here: http://www.cafeteriaculture.org/ “Kids in Tokyo & NYC Share a Message About Marine Litter” https://www.youtube.com/embed/Ta70uqmiKDc?start=343 Other inspiring films by Atsuko Quirk https://vimeo.com/user6716675/videosSee 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 episode of Japan Eats, host Akiko is joined in studio by Jimmy Matsushima of E.A.K. Ramen. Jimmy talks about his background as a second-generation Japanese-American entrepreneur and his experience adapting Japanese cuisine to the taste of American guests.See 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 episode, Akiko Katayama discusses Japanese food, vegetarianism, and much more with Guy Vaknin, Owner and Executive Chef of Beyond Sushi, which has four locations in Manhattan. Sushi has become a part of the American diet, and Guy created a unique concept based on traditional Japanese sushi, and expanded the category. Hear about his background, interest in vegan cooking, and more on this wide-ranging conversation.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Japan Eats, host Akiko Katayama is joined in the studio by Craig Koketsu, a third generation Japanese-American and chef-partner of Fourth Wall Restaurants in New York City. The group is comprised of established restaurants including the flagship Smith & Wollensky location, Maloney & Porcelli, Quality Meats and Quality Italian. Tune in to hear how the traditions of his heritage, as well as those of the chefs who mentored him, made Koketsu the chef that he is today.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On an all new episode of Japan Eats, host Akiko Katayama is joined by Nils Norén of Asil Limited, a consulting company for the hospitality industry. Norén is also the former Vice President of Culinary and Pastry Arts at The French Culinary Institute, the former Director of Operations for Marcus Samuelson's MSG Group, and the former Executive Chef of Aquavit. Tune in to hear them discuss the value of incorporating Japanese ingredients and techniques into all forms of cooking.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Japan Eats, host Akiko Katayama is joined in the studio by Masahiro Takeda of Wine of Japan, the leading national importer and distributor of Japanese alcoholic beverages for the last 40 years. He oversees a comprehensive portfolio of 250 brands of Japanese beer, sake, and shochu, distributed in over 32 states. Here are links to the three fascinating breweries discussed in this episode: Niida Honke (Their brand name on the label is Kinpou Shuzo) https://www.kinpou.co.jp/ Shimazaki Shuzo (Azuma Rikishi) http://azumarikishi.co.jp　　 Hayashi Honten (Eiichi/ Hyakujurou) http://www.eiichi.co.jp/en/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Japan Eats, host Akiko Katayama is joined by Tomoko Honda of Ippodo Tea in Midtown Manhattan, the first street-front location of the shop outside Japan. The original location, located in the heart of Kyoto, has been providing the highest quality Japanese green tea for nearly three centuries.See 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 episode of Japan Eats, host Akiko is joined in studio by Japanese cuisine specialist Elizabeth Andoh. Elizabeth talks about the fascinating world of preserved vegetables. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP-award winning An Ocean of Flavor. She has been writing for Gourmet magazine for more than 30 years and has been a frequent contributor to the New York Times travel section for more than a decade. She lectures around the world on Japanese food and culture and runs A Taste of Culture, a culinary arts center in Tokyo, Japan. She lives in Tokyo, Japan.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the season premiere of Japan Eats, host Akiko Katayama is joined in the studio by Chef Tadashi Ono Tadashi Ono was born and raised in Tokyo, where he first began chef training, at age sixteen. Inspired by the mentorship of celebrated Japanese chef, ceramicist, and author, Rosanjin, Ono decided to further pursue his culinary career. He moved to Los Angeles in the eighties, cooking at the innovative French-Japanese fusion restaurant Le Petite Chaya and the legendary L'Orangerie. Relocating to New York, he became the executive chef of La Caravelle, one of America's top French restaurants. In 2003, Ono opened his signature restaurant, Matsuri, in the basement of New York’s Maritime Hotel. Ono also co-authored the cookbook Japanese Hot Pots, and is an accomplished potter and avid student of Japanese food culture.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.