Japan Eats!

This week on Japan Eats, host Akiko Katayama is joined in the studio by Stephen Globus, a native New Yorker who has long been involved with cultural fusion and interchange between Japan and the United States. Through the Globus Washitsu organization, Stephen and his brothers have sponsored events at various eminent institutions including the Japan Society, the Asia Society, and many other NYC locations. The scope of these events includes dance, theater, cinema, art, craft, tea ceremony, and performance groups. Wabi-sabi represents Japanese aesthetics and a Japanese world view centered on the acceptance of transience and imperfection. The aesthetic is sometimes described as one of beauty that is "imperfect, impermanent, and incomplete."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, Akiko is joined by sake expert Chizuko Niikawa-Helton. Ms. Niikawa, grew up on the Temple grounds of the Zen Buddhist Temple Gihozan Hosho Ji, located in the finest Rice and Sake producing prefecture of Japan, Akita. chizAfter graduating, Takushoku University and with additional studies at Esmond Japon, a fashion college. Ms. Niikawa embarked on a career in fashion as a fashion designer for over ten years. With her firm grounding in balance, and form, through a decade of fashion design Ms. Niikawa began to awaken to her deep appreciation, and love of the ancient art of Sake, and the pleasures and complexities it possesses. She began to feel that Sake had life, and form, and texture. She remembered her childhood, and her roots, she remembered the incredible rice, and Sake that her famous prefecture of Akita was known for and she began to appreciate of how closely Sake in form, as well as in balance was a living thing and that it needed to be understood and discussed in its purest, simplest way and thus launched her in her career as a Sake sommelier. Ms. Niikawa earned her prestigious Sake Sommelier Certificate at the Sake Service Institute (SSI), in Tokyo, Japan. Ms. Niikawa has competed in the New York Regional 2nd World Kikisake-shi (Sake Sommelier) Competition where she placed 3rd in a field of over 75 competitors, wining the recognition, praise and admiration of her fellow competitors, as well as the events sponsor SSI. Ms. Niikawa has the enviable position as Sake sommelier, to the nation’s most prestigious Sake restaurant located in New York City. What she loves most is about being a Sake sommelier here in the United States, is sharing the experience, the wonder, complexity, and art of Japanese Sake, and bringing Japanese Sake in its purest form here to the United States.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 Katayama is joined in the studio by Keizo Shimamoto, creator of the Original Ramen Burger. He has worked for Ivan Orkin and the mini ramen chain Bassanova, all while documenting his love affair with noodles on his blog, GO RAMEN! Keizo is also the subject of the short film Ramen Dreams, a chronicle of his extraordinary passion for ramen.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, Akiko is joined in the studio by Ruri Kippenbrock, the founder of wuhao newyork Inc. The company specializes in hand-made tenugui, Japanese cotton towels. These towels are not only for wiping your hands but also have a number of traditional uses and applications, not to mention overall well-being – tune in to learn more!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, Akiko is joined in the studio by Robby Cook, the executive sushi chef of Morimoto in New York. Robby is also the co-author the of new book The Complete Guide to Sushi & Sashimi, which contains tips and techniques on how to properly create and indulge in sushi and sashimi at home.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, Akiko is joined in the studio by Todd Bellomy, brewer and co-founder of Dovetail Sake, Massachusetts’ first sake brewery. Prior to opening Dovetail, Bellomy worked in the American craft beer industry, as a chef, and even as a sword-making apprentice in the Saitama Prefecture of Japan. Tune in to hear all about his life as a sake brewer. “Our philosophy is, we want people to drink it because it’s delicious, and not because it’s sake…we look to traditional Japanese brewing, but we’re not limited by that.” [18:00] – Todd Bellomy  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, Akiko is joined in the studio by Yuji Haraguchi, owner of the restaurants Okonomi and YUJI Ramen. By day, Okonomi serves traditional Japanese ichiju-sansai set meals for breakfast and lunch. In the evenings, Okonomi becomes YUJI Ramen, and offers an à la carte menu of seafood-rich ramen and mazemen. Haraguchi is currently working to open Osakana, a Japanese-style fish market dedicated to providing high-quality, local, and seasonal seafood to Brooklyn and beyond. Osakana will also offer cooking demonstrations and classes – for both beginners and experts – to share knowledge on how to appreciate local seafood. “Eat fish, live longer.” [12:20] – Yuji Haraguchi  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 Katayama welcomes guest Rona Tison, the senior vice president of corporate relations at ITO EN, to discuss making green tea a true part of American culture. Tison has extensive experience in the tea industry and has received Green Tea Certification from ITO EN. Prior to joining ITO EN, Tison worked extensively in the hotel and service industry where she served as director of operations at the W Hotels The Court and The Tuscany, executive vice president at the lifestyle store Felissimo and rooms divisional manager at Le Parker Meridian, all in New York. “Part of the beauty about tea is also sharing with friends. You can enjoy it in solitude, a moment to relax and have a cup of tea, or you can entertain and share great conversations. All those activities are great, I think, in terms of overall health.” [23:00] *** Listeners, if you are interested in learning tea ceremony (which helps you to be calm and focused like meditation!) in New York City, check this out! Urasenke Chanoyu Center of New York   http://www.urasenkeny.org/ ***See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of Japan Eats, host Akiko Katayama welcomes guest Gaku Shibata, owner of the restaurants Azasu and Yoppari in New York’s Lower East Side. They discuss Japanese gastropubs (izakaya), cup sake, and feeding sumo wrestlers.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After discovering premium sake for the first time in 2005, today’s guest Tim Sullivan went on to found UrbanSake.com, which is now America’s longest-running sake website. Just two years later, he was awarded the title of “Sake Samurai” by the Japan Sake Brewer’s Association in recognition of his work promoting sake outside of Japan. Sullivan is now an instructor for the Sake School of America, and works as the International Brand Ambassador for the Hakkaisan Sake Brewery to spread sake culture both at home and around the world. “My quality of life has gone up so much because I’m able to work in the sake industry, something I love.” [12:45] – Tim Sullivan See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.