Japan Eats!

Elizabeth Andoh, a seasoned food writer and Japanese cooking instructor with over 50 years in Japan, dives deep into the cultural significance of 'mouthfeel' or 食感 in Japanese cuisine. Discover why Japanese has 445 adjectives for food textures compared to just 100 in English and German. Elizabeth shares personal stories that highlight how texture influences dining experiences, from the unique charm of natto to the delightful warmth of 'hokuhoku' foods. This rich exploration reflects Japan's profound appreciation for culinary nuances and sensory joy.

Hannah Kirshner, a talented food stylist and author of "Water, Wood, and Wild Things," shares her journey of buying a vintage Kominka in rural Yamanaka, Japan. She discusses the joys and challenges of renovating the house sustainably, highlighting traditional techniques and local materials. Hannah reflects on her deep connection with the community, gained through working at a sake brewery. She emphasizes the importance of genuine interactions and plans for a kitchen studio to foster communal experiences, blending her cultural insights with personal anecdotes.

Our guest is Karl Palma, who is the chef and owner of Karl’s Balls based in New York City. His mission is to introduce the soul of takoyaki, which is one of the most beloved traditional comfort foods in Japan, to the world.Karl joined us in Episode #189 in 2020 and introduced us to the basics of takoyaki. Takoyaki is one of the biggest stars of Japanese summer festivals and it is seasonally timely to delve into the delicious, savory snack with a rich cultural background!In this episode, we will discuss why the simple bite-size balls are a piece of art, distinctively different styles of takoyaki between Osaka and Tokyo, the upcoming exciting takoyaki festival in Japan that Karl is invited to, and much, much more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!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 today is Thomas Frebel, the creative director at Noma. Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World’s 50 Best Restaurants’ No. 1 spot four times in a row from 2010 to 2014.Since its opening in 2003, Noma’s chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity. Noma’s landscape has reached far beyond Nordic countries, and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi, and has served as the executive chef at Noma’s restaurant project in Tokyo called INUA.In this episode, we will discuss the unique concepts of Noma beyond the famous restaurant, what Thomas learned through his job at INUA, Noma’s pop-up dinners in Kyoto this fall, what happens after Noma restaurant’s closure at the end of 2024, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!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 Timothy Sullivan who is the Director of Education and lead instructor at the Sake Studies Center at Brooklyn Kura. He has over 16 years of experience teaching about sake, and in 2007 he was awarded the prestigious title of Sake Samurai by the Japan Sake Brewers Association. Since 2013, Tim has served as the Global Brand Ambassador for Hakkaisan Sake Brewery. He has played a pivotal role in developing and advancing the American sake industry.In this episode, we will discuss how the Japanese sake industry has been reviving solidly thanks to sake ambassadors and educators like Tim, how the American sake industry has been powerfully developing, what types of sake to drink now, how you can gain knowledge of sake to make the most of your precious glass, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!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.

Chef Bob Broskey from RPM Restaurants discusses his visits to Wagyu farms in Japan, the unique qualities of Wagyu beef, and its appeal to skilled chefs. He also explains the differences between Wagyu and regular beef, the best way to taste Wagyu, and the care involved in raising Japanese Wagyu cattle.

Our guest is Shinji Sakamoto, a seafood expert based in Tokyo. Shinji’s background is unique and impressive. He trained himself as a buyer in the world's biggest seafood market called Tsukiji, and worked in Japan, Singapore and the U.S. to support operations of the seafood departments at major corporations. He also received a formal culinary education at one of the top culinary programs in Japan.You may have heard about the Tsukiji Market, which was relocated in 2018 and is now called the Toyosu Market. It is the Central Wholesale Market in Tokyo and every high-end sushi restaurant in the world relies on the market to secure the best-quality seafood available.In this episode, we will discuss how Shinji became a seafood expert and buyer at the world's biggest fish market, why the Toyosu Market is so important regardless of whether you are in the seafood industry or a seafood lover, how the market works to offer prime seafood in the best condition, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!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.

Steven Pursley, chef/owner of Menya Rui in St. Louis, showcases his unique journey influenced by his American and Japanese roots. He shares insights from his intensive ramen training in Japan, emphasizing the importance of authenticity and craftsmanship. Discover his vision for a casual ramen shop that fosters community, the cultural significance of ramen in expressing identity, and the evolution of its popularity in the U.S. Plus, he discusses innovative menu strategies and the vibrant ramen scene in St. Louis.

Our guest is Dr. Arielle Johnson. Arielle is a flavor scientist who advises some of the top chefs, restaurants, and bars in the world. For example, she co-founded the fermentation lab at the restaurant Noma in Copenhagen, which has been named the best restaurant in the world multiple times by the World’s 50 Best Restaurants. Arielle is currently the Science Director of Noma Projects and co-founder of Retronasal Industries among other important roles. Arielle is also the author of “Flavorama: A Guide To Unlocking The Art And Science Of Flavor”, which came out in March 2024. The book is a wonderful tool for all of us to understand the science of flavors and to apply it to our daily lives in fun and practical ways. In this episode, we will discuss how Arielle got into the world of tastes and flavors, the joy of applying science to top restaurants' kitchens in the world, how you can use food science in your daily life with tips from Arielle’s new book Flavorama and much, much more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!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.

Takuma Inagawa, founder and CEO of WAKAZE, shares his journey from business consultant to sake producer in Paris. He discusses the decline in Japanese sake consumption and the industry's struggles, along with innovative strategies to tackle these challenges. Takuma highlights how he blends traditional brewing techniques with local French flavors, creating unique sake that appeals to European markets. His visionary plans for global expansion and adapting sake for international palates, including the US market, reveal the exciting future of this traditional beverage.