Japan Eats

Our guest is Kentaro Tsurushima, the President of Canvas Creative Group based in New York. He consults for Japanese food businesses with 20 years of experience in the field under his belt.Today’s topic is B Kyu Gourmet, or B-Class Gourmet. B Kyu Gourmet means B-rank dining experience, but it does not mean second-class food at all. Japanese people fondly use the term to celebrate less fancy but delicious food that you can casually enjoy on a daily basis.In this episode, we will discuss what B Kyu Gourmet is, B Kyu Gourmet dishes you must try, the annual competition to celebrate regional cuisines inspired by B Kyu Gourmet, how universally we can appreciate B Kyu Gourmet, 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.

Our guest today is Yuu Shimano who is the chef/owner of Restaurant Yuu in Greenpoint, Brooklyn, which opened in May 2023.Yuu joined us in Episode #197 way back in 2020 when he was the executive chef at Mifune, a creative Japanese restaurant in Midtown, Manhattan, to discuss his unique culinary career. For instance, Yuu worked as the saucier at Guy Savoy in Paris, which had 3 Michelin stars. During the pandemic, Yuu actively supported essential workers by raising funds and making delicious meals for them. His hard work came to fruition and opened his own restaurant Restaurant Yuu. Within 6 months of the opening, Yuu just earned his first Michelin star! In this episode, we will discuss the fascinating concept of Restaurant Yuu, the challenges he came across in opening and running his own restaurant, how he built a cohesive, highly talented team, the unique service style at Restaurant Yuu, and much, much, much more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by be

Our guest is Shuichi Kotani, a New York-based master soba chef with over 25 years of experience. After working at prestigious restaurants in Tokyo, including Gonpachi and the Michelin-starred Edo Soba Hosokawa, he came to New York in 2008 and successfully served as the executive chef at Soba Totto in Manhattan. In 2012, he founded Worldwide Soba to introduce the profound culture of soba to the world. Since then, he has been crafting soba at events and consulting for restaurants in New York and beyond. He is also a Goodwill Ambassador designated by the Japanese government to promote Japanese food culture overseas and has held various educational events about soba’s health benefits, including seminars at Harvard University. In this episode, we will discuss what soba is, why soba-making is spiritually important for Chef Kotani, various health benefits of soba, the sustainable nature of soba and its possibilities for future food supply, Chef Kotani’s cool new restaurant Uzuki, which opened in Greenpoint, Brooklyn

Our guest is Michael Magers, a documentary photographer and journalist who splits his time between New York City and Austin, Texas. He joined us in episode #307 and discussed his affection for Japanese culture and how he captures it through his lens, including works of Japanese “shokunin” artisans. Mike is a frequent collaborator with the highly acclaimed publisher Roads & Kingdoms, and served as the lead photographer on their award-winning books "Rice Noodle Fish” and "Grape Olive Pig." (The legendary author and television host Anthony Bourdain was a partner and investor in Roads & Kingdoms).Mike’s images are exhibited globally and have appeared in a wide range of digital and print publications, including TIME, Smithsonian, Vogue Italia, CNN’s Explore Parts Unknown, and The New York Times, to name a few.He is joining us today to discuss his recent trip to the Hokkaido Island of Japan, which is the home of kombu and other treasured seafood. We will talk about how different Hokkaido’s food culture is f

Our guest is Masami Asao who is a temple chef and registered dietitian based in Japan. She is also the Director of Akasaka Teran, a vegetarian cooking school located within Jokokuji, a 350-year-old temple in Tokyo. The Japanese diet is known for being healthy with lots of vegetables incorporated in daily meals. Also, there is a fully plant-based traditional cuisine called shojin ryori. Shojin ryori was originally developed as a part of Buddhist practices, but its healthfulness is gaining attention these days, especially among vegetarians and vegans. Masami is a perfect guest to tell us what shojin ryori is, along with the spiritual mindset behind it. In this episode, we will discuss how Masami got into shojin ryori, why you should try shojin ryori even if you are not a vegan or vegetarian, useful tips to make a healthy meal based on shojin ryori’s principles, and much, much more!!! *** Here is the link to Masami Asao's classes in New York: https://zenstudies.org/events/ And here is the link to the shojin Ryor

Our guest is Shinobu Kato who is the owner and brewer of New York’s own craft sake brewery Kato Sake Works in Brooklyn, which opened in 2020, right before the pandemic. He joined us in Episode 189 to discuss his new brewery and the fascinating story of how his well-established corporate career transformed into entrepreneurial sake brewing in New York.COVID-19 hit his burgeoning business extremely hard, but Shinobu turned the challenges into opportunities to carefully solidify his customer base. Shinobu is here today to celebrate the expansion of his business. His new and larger brewery officially opened earlier this month on October 1, 2023.In this episode, we will discuss how Shinobu successfully navigated COVID-19, his philosophy of sake-making, why his sake is appealing to a wide American audience including cool young generations in Brooklyn neighborhoods, and much, much more!Photo courtesy of Kato Sake Works.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by be

Our guest today is Erina Yoshida, the owner of Angel’s Share in New York. She joined us in Episode 165 and shared her unique life story as a daughter of Tony Yoshida, the powerful figure behind New York’s thriving Japanese food culture. Now, four years later, she herself is a successful business owner and the leader of the amazing team at Angel’s Share in Manhattan. If you are a cocktail fan in New York, you must have heard of Angel’s Share. Founded in the East Village, Manhattan, in 1993, the bar was famous for epitomizing the classic style of Japanese cocktail culture. Unfortunately, in March 2022, the bar was closed due to financial hardships caused by the pandemic and many of us thought Angel’s Share had become a part of history. But now, the bar is celebrating its comeback in the West Village, Manhattan, thanks to Erina. In this episode, we will discuss the history of the legendary Angel’s Share, why it was so influential to American cocktail culture, why Erina courageously decided to rebuild it without

Our guest today is Frédéric Panaïotis who is the Chef de Cave or Cellar Master of Ruinart. Ruinart is the oldest Champagne producer that was founded in 1729. You may wonder why Japan Eats! has a Champagne master as a guest, but Champagne goes well with many different types of cuisines, including Japanese food. But it is not the only reason why Frédéric is here. He has a deep understanding of Japanese culture and is fluent in Japanese, including the Osaka dialect. In this episode, we will discuss how Frédéric got into Japanese culture, how he became the cellar master of the world-famous Champagne house, how to pair Japanese food with Champagne, how climate change is affecting Champagne production, and much, much more!Photo Courtesy of Romain Guittet.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Our guest is Daisuke Nakazawa who is the owner and executive chef of the Michelin-starred Sushi Nakazawa. He opened Sushi Nakazawa in New York in 2013 and its success led to the opening of the second location in Washington, D.C., in 2017. He is also planning to open the third location in Los Angeles later this year. He is also the owner of Saito, an izakaya and sake bar in Manhattan’s Nolita, which he opened in 2022. You may have seen Chef Nakazawa in the legendary documentary film “Jiro Dreams of Sushi” on Netflix. After completing the classic, extremely strict training under chef Ono, he moved to the U.S. and started a new chapter of his life. In this episode, we will discuss what Chef Nakazawa learned from his 11-year training at the renowned Sukiyabashi Jiro, why he moved to the U.S., how he conveys the traditional sushi culture to a very diverse global audience, why he has never changed his menu price since Sushi Nakazawa’s opening 10 years ago, and much, much more!Heritage Radio Network is a listener su

Our guest is Michael Magers, who is a documentary photographer and journalist who splits his time between New York City and Austin, Texas. He is a frequent collaborator with the highly acclaimed publisher Roads & Kingdoms (legendary author and television host Anthony Bourdain was a partner and investor in Roads & Kingdoms), and served as the lead photographer on their award-winning books "Rice Noodle Fish” and "Grape Olive Pig."Michael’s images are exhibited both internationally and in the U.S., and have appeared in a wide range of digital and print publications, including TIME, Smithsonian, Vogue Italia, CNN’s Explore Parts Unknown, and The New York Times to name a few. Michael is also known for his unique and deeply insightful work that captures Japanese artisans called shokunin. In this episode, we will discuss how Michael got into documentary photography, what part of Japan attracts him as a photographer, the essence of the shokunin mindset, his intriguing work that features modern life of Japan i

Our guest today is Mitsunori Isoda, the executive chef at Omakase Room by Mitsu in New York. The Omakase Room serves authentic Japanese Edomae-style sushi at his beautiful 8-seat hinoki wood bar counter in Manhattan’s West Village.These days you can find great sushi restaurants in New York and other global cities around the world, but we don’t often get to understand the philosophy of each sushi chef. In this show, we get an exclusive look at how a sushi chef strives to create the guests’ best experience based on their own mindset that has been cultivated over the years. Chef Mitsu was classically trained in Japan and came to the U.S. in 2006 to pursue his dream of making sushi in this country. Since then, he has gone through diverse experiences in America but his philosophy has only solidified. In this episode, we will discuss what the essence of Edomae sushi is, the key elements of great Edomae sushi you should look for at sushi restaurants, Chef Mitsu’s sushi-making policy and philosophy behind it, how to

Our guest this week is Todd Bellomy, the owner and brewer of Farthest Star Sake in Massachusetts. Todd joined us in Episode #36 to discuss his previous brewery Dovetail Sake in 2016. His success at Dovetail Sake led him to the opening of his new brewery Farthest Star Sake in 2022.Todd has not only been producing high-quality, authentic style of sake, but has also witnessed the development of the American sake culture as an insider. Now we have dozens of notable sake breweries in the U.S. and this is an exciting time to drink locally-made, delicious Japanese sake. In this episode, we will discuss how Todd successfully convinced American beverage lovers to drink Japanese sake in Massachusetts, his new products at Farthest Star Sake that would inspire both sake lovers and novices alike, the fascinating recent changes in American sake production, 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 Simpleca

Our guest today is Hajime Sato who is the chef/owner of Sozai near Detroit, Michigan. Hajime has been known for keenly pursuing sustainability, which is very challenging for a sushi chef, for the last 14 years.His efforts have been widely recognized, and this year, Hajime became one of the five nominees for the James Beard Foundation’s Outstanding Chef Award. The James Beard Foundation Awards are often called the Academy Awards for culinary professionals, so you can tell how powerful Hajime’s voice is.In this episode, we will discuss how Hajime came to the U.S. and became a sustainability-minded chef, how he manages to offer sustainable seafood at his Japanese restaurant Sozai, what unknown, delicious and sustainable seafood we should try, what we should do now for the future to keep enjoying seafood, and much, much more!!!Photo courtesy of Rebecca Simonov.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Our guest is Matt Alt who is a Tokyo-based writer and "localizer" of Japanese entertainment products including video games, toys, and manga. His work has appeared widely in publications including The New York Times, BBC Culture, The Economist 1843, Aeon Magazine, and The New Yorker. (We will find out what “localizer” means in our conversation.)Also, Matt is the author of “Pure Invention: How Japan Made The Modern World”, which insightfully analyzes how the unique Japanese mindset ended up producing unexpectedly globally influential products, such as anime and games, along with the roots of these inventions. In this episode, we will discuss how Matt established his interesting career in Japan, his deep insights into how Japanese culture has unexpectedly influenced the world (with plenty of fun examples such as Konbini, Depachika, Hello Kitty and Anime), what is underneath the Japanese food culture, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eat

Our guest today is Phoebe Ogawa, who is a wagashi chef based in New York. Wagashi are traditional Japanese sweets, and they are quite different from Western-style sweets in many ways, such as the ingredients, how they're made, and the occasions they are served. For whatever reason, we don’t see wagashi outside of Japan very often, even in big cities like New York, despite the popularity of Japanese food.Pheobe is one of the precious wagashi ambassadors abroad. She was classically trained in Japan and now communicates the essence of wagashi to New Yorkers through her stunningly beautiful sweets. In this episode, we will discuss what wagashi is, the differences between wagashi and Western-stye sweets, different types of wagashi, how Phoebe studied wagashi, the challenges of making wagashi in New York, 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.

Our guest today is Jean-Baptiste Meusnier, the chef and owner of Kodawari Ramen in Paris. Jean-Baptiste was an air force pilot in his home country of France when he had a revelation to become a ramen chef. In April 2016, he opened Kodawari Ramen in central Paris and his focus on creating the best ramen has been as sharp as flying a military airplane. He makes everything from scratch at a level even Japanese ramen cooks would never do. In this episode, we discuss how Jean-Baptiste was drawn into the world of ramen, his authentic yet inspiring philosophy of making ramen, the utterly unique ambiance of Kodawari’s dining room, challenges in cooking ramen in Paris, 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.

Our guest today is Elizabeth Andoh, who has joined us 12 times previously to share her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, where she has lived 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” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.”Today’s topic is ice. It’s summertime and we all love refreshing cooling sweets. In Japan, ice has been an important part of its food culture. The most famous food would be Kakigori, a type of shaved ice dish with unique flavor and texture. Its aesthetic is another reason Kakigori is so popular. You can go to a specialty shop or Japanese-style café to enjoy Kakigori or you can make one at home as various handy t

Our guest is David Yoshimura, who is the chef/owner of Nisei in San Francisco, California.Nisei means the first-generation, a son or daughter of Japanese immigrants who were born in the United States. Niseis inevitably live in dual cultures and many of them choose to celebrate Japanese culture in different ways. David is one of them. After working at top restaurants in the world, he opened his own place named Nisei in 2022 and earned a Michelin star within six months after opening. In this episode, we will discuss what is it like to be Nisei in America, how David expresses the Japanese tradition through his unique identity, how David explores possibilities of Japanese food in the global context by working with culturally diverse top chefs in the world, 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.

Our guest is Sawako Okochi who is the co-chef and co-owner of Shalom Japan, which she opened in 2013 with her husband and co-chef, Aaron Israel. Shalom Japan is unique because Sawa and Aaron combine Japanese and Jewish food cultures on one menu. The unique concept has proven successful as they celebrate the 10th year of Shalom Japan. They also have just published a beautiful book titled “Love Japan – Recipes From Our Japanese American Kitchen”. In this episode, we will discuss how Sawa and Aaron met and decided to open a restaurant together, the overlapping and contrasting elements in Japanese and Jewish foods, creative menu items at Shalom Japan, what they want to share with us through the new book, 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.

Our guest Takashi Sato is the ８th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International in the U.S. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978 the company decided to expand its business to the U.S. Now, 45 years later, San-J is one of the most familiar soy sauce brands in the U.S. and you may have seen its labels at Whole Foods Market, for instance. Soy sauce is a quintessential ingredient of Japanese food, but many of us don’t know the different types and their unique flavors. San-J specializes in Tamari, which is a rare type. Also unknown is the fact that the precious tradition of fermented food production has been declining in Japan and Takashi is very much concerned about the situation. That is why he created the Hakko Hub, which aims to revitalize the artisanal fermented food industry. In this episode, we will discuss the diverse types and flavors of soy sauce, what exactly Tamari soy sauce is, how Takashi’s unique product l