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Our guest is Hannah Kirshner who is a food stylist and author of Water, Wood, and Wild Things published in 2021. She joined us in Episode #223 to discuss her wonderful book and introduced us to her fascinating life in Yamanaka, a small town in Ishikawa Prefecture, Japan.
Hannah’s connection with Yamanaka has been deepening over time since her first visit in 2015 for a three-month apprenticeship at a sake bar. Then she moved to the town in 2018, fully immersing herself in the local culture through unique experiences, such as working at a sake brewery and carving wood trays with near-extinct ancient techniques.
You can read her book and/or listen to Episode #223 to get to know her deep insight into Japanese culture in detail.
There is no strict definition but generally speaking, Kominka means a residential house over 50 years old with classic value. Like in many other countries, depopulation is becoming an issue in Japan and as a result, vacant houses are abundant nationwide. In other words, in those depopulated areas, you can find Kominka with lots of charms at very reasonable prices. Hannah happened to find a great one in Yamanaka and bought it in 2021. In this episode, we will discuss why Hannah decided to buy an old house in a rural area in Japan, how she found an ideal property, the joy and challenges of renovating the house in an eco-friendly manner, her advice to potential Kominka owners and much, much more!!!
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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!
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Saknas det avsnitt?
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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.
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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.
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Our guest is Bob Broskey, who is the Executive Chef Partner of RPM Restaurants based in Chicago.
After working at Michelin-starred restaurants in Chicago, he joined the team at RPM in 2019. Now he oversees multiple restaurants in Chicago, Las Vegas and Washington DC, reflecting his talent in managing popular restaurants in diverse genres. In addition to Bob's profound experience in cooking seafood, he is now one of the most knowledgeable chefs about Japanese wagyu beef in the U.S.
In this episode, we will discuss Bob's recent visits to Wagyu farms in Japan, how Wagyu is different from regular beef from a chef's point of view, why Wagyu is so appealing to highly skilled chefs like Bob who have diverse options of meat to choose from, the best way to taste Wagyu, and much, much more!!!
Photo courtesy of Lindsay Eberly.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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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.
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Our guest is Steven Pursley, the chef/owner of Menya Rui in St. Louis, Missouri. Menya Rui opened in 2022, and since, Steven has received numerous accolades for his job at the ramen shop, such as Food & Wine magazine’s Best New Chef in 2023.
Steven has the right reasons to be recognized as a great ramen chef. He grew up both in Japan and the U.S. as a child under his American and Japanese parents, so he has lots of fond memories of Japanese food and in particular, ramen.
His soul search led him to study ramen in Japan, and his 24-seat ramen shop Menya Rui represents who he is now. For example, he makes everything from scratch, including noodles, which is highly challenging for even an experienced ramen chef in Japan.
In this episode, we will discuss why Steven decided to pursue a career in ramen, what he learned in his three-year intensive training at ramen shops in Japan, his unique philosophy of ramen, his advice to future ramen chefs, 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.
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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.
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Our guest is Takuma Inagawa who is the founder and CEO of WAKAZE. WAKAZE is a unique and forward-minded producer of Japanese sake based in Paris, France.
The Japanese sake industry has been facing challenges domestically due to various reasons, such as the decrease in the drinking population and the increase in competitive products in the market like wine and shochu. Compared to the peak of sake consumption in the 1970s, Japanese people drink only a quarter of sake now.
Ironically, the government regulations are not helping to stop the decline as they restrict licensing new sake businesses that can revitalize the industry.
However, WAKAZE is presenting a model to conquer the challenges by producing new styles of sake with traditional techniques and an innovative mindset.
In this episode, we will discuss why Takuma left his successful career as a business consultant and decided to start a sake brewery in Paris, his out-of-the-box approach to sake production, how he managed to convince French consumers to drink Japanese sake made in Paris, his new sake production in America, his global plans to grow the popularity of sake, 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.
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Our guest is Morgan Adamson, the chef at Hoseki, a six-seat omakase sushi bar located at Saks Fifth Avenue in Manhattan.
In previous episodes, we had several non-Japanese sushi chefs who proved that America has a distinctive pool of talent, and that the American sushi culture is on healthy ground. Morgan is definitely one of these talents, and being female, she is particularly unique as the traditional sushi industry has been notorious for not welcoming females to lead the sushi counter.
In this episode, we will discuss how a young woman from Michigan got into sushi, how she studied sushi-making and built a successful career, a unique concept of Hoseki where she expresses her own sushi-making philosophy, her advice to future sushi chefs in America, and much, much more!!!
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guest is Elizabeth Andoh, who already joined us 13 times and shared her truly 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” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.”
Today’s topic is Japanese curry. Curry is a universally popular dish, but like many other things, Japanese people remodeled the original and created a unique style of their own. Now, Japanese people eat Japanese-style curry as often as every 5 days, and the sales of all curry products totals 100 billion Japanese yen, or 660 million US dollars, annually.
In this episode, we will discuss when and how Japanese people created their distinctively unique style of curry, the difference between Japanese and other styles of curry in the world, how to make a perfect Japanese curry dish at home, and much, much more!!!
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guest is Megumi Hwang, the co-founder of KANKITSU LABO based in New York. She started KANKITSU LABO with the goal to revive the declining citrus farming industry in Japan and spread unique flavors of Japanese citrus to the world.
You may have heard of yuzu, or tasted it at a Japanese restaurant and enjoyed its distinctively refreshing flavor. Citrus fruits are very popular in Japan, and there are numerous original varieties in the country other than yuzu.
On this episode, we will discover the world of Japanese citrus fruits and how you can use them, and Megumi’s mission and activities to support Japanese citrus farms that are seriously in decline due to market competition and the aging population.
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guest today is Robby Cook, who is the chef at Coral. Coral opened in October 2023 and is located next to Grand Central Station in Manhattan.
Robby’s path to becoming a successful sushi chef is unique and impressive. He joined us on Episode 37 in 2016, when he was the executive chef at Morimoto, and talked about his intriguing journey to becomimg a successful sushi chef.
Inspired by the world of sushi and its tradition, Robby studied at the California Sushi Academy. After graduation, he proved his talent at notable restaurants in New York, including BondST and Morimoto.
There used to be a belief that great sushi could be made only by Japanese chefs trained in Japan, but now we see so many cases to disprove this idea. Robby is a perfect example: he not only understands the traditional value of sushi, but communicates it effectively to a global audience with his own sushi-making philosophy.
On this episode, we will discuss how a young American decided himself to becoming a sushi chef, how he managed to hone his skills to become one of the top talents in the U.S., his sushi-making philosophy behind his omakase menu at Coral, his advice for future sushi chefs and much, much more!!!
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guest is Tashi Gyamtso, the chef at Enowa. Enowa is a beautiful new restaurant and hotel in Yufuin, a remote town in the southern part of Japan. Enowa represents Tashi’s unique culinary philosophy, which he has developed through his diverse experiences in the U.S. and abroad, including his career as a sous chef at the Michelin-starred Blue Hill at Stone Barns in New York.
On this episode, we will discuss how Tashi, who is originally from Tibet, got into cooking, his idea of the desirable food supply system and how he practices it at Enowa, the joy and the challenges of running a restaurant & hotel and even a sustainable farm in a remote area of Japan, and much, much more!!!
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guest is Yuki Ueki, the assistant vice president of Zen-Noh America. Zen-Noh America is a subsidiary of the National Federation of Agricultural Cooperative Associations of Japan.
As you may know, Wagyu beef is known for its extreme marbling and delicateness, as well as its unique, pleasant flavor. Behind its deliciousness, there is so much to discover such as its breeds, how it is raised, and the healthy unsaturated fat it contains.
In this episode, we will discuss what wagyu is by definition, the difference between wagyu, washu, and Kobe beef, the grading program to guarantee wagyu’s quality on your plate, why wagyu’s fatty marbling is not bad for you, and much, much more!!!
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guest is Mike Satinover, the chef/owner of Akahoshi Ramen in Chicago, which opened in November 2023.
Mike joined us on Episode 280 in November 2022 and shared his fascinating story of how a young man who grew up in Chicago got into Japanese culture, ended up living in Japan, and discovered the profound world of ramen.
Among ramen connoisseurs and aficionados, Mike has been known as Ramen Lord on Reddit and Instagram. He has been generously sharing valuable knowledge and educating whoever wants to learn about ramen so that they don’t have to find out how to make a good bowl on their own.
Ramen has become very popular in the U.S. in the last two decades or so, arguably becoming a part of American food culture. Akahoshi Ramen has been gaining huge attention since its opening and represents the potential of ramen as a global cuisine beyond a Japanese traditional noodle dish.
On this episode, we will discuss how Mike got into ramen, why he decided to quit his successful job as a market research analyst to open a ramen shop, the challenges he has faced in opening and running a ramen shop in Chicago, the soulful ramen he offers at Akahoshi Ramen and much, much more!!!
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guest is Kazuhiro Sakurai, the 4th generation and CEO of Asahi Shuzo, the maker of Dassai sake. Dassai is the biggest export brand of Japanese sake. Kazuhiro joined us on Episode 233 in July 2021 and shared the unique sake-making philosophy of the company, as well as why Dassai became so popular globally.
In September 2023, Asahi Shuzo opened its first overseas brewery Dassai Blue in upstate New York. But it is not another brewery producing the same sake as in Japan to save costs. Dassai Blue aims to exceed its parent brewery in Japan.
On this episode, we will discuss why the company decided to open a brewery in New York, the goal of Dassai Blue, the special ingredients Dassai Blue uses to express the local terroir, its collaboration with the Culinary Institute of America, and much, much more!!!
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guest today is David Yoshitomo Utterback, the chef/owner of Yoshitomo in Omaha, Nebraska.
Japanese sushi has become a big part of American food culture. The presence of many great non-Japanese sushi chefs in the U.S. proves that sushi does not belong only to Japan. These chefs serve to inspire the tradition and help push it further.
David is a classic example of one of these chefs. He was nominated for Best Chef: Midwest by the James Beard Foundation in 2023, and this year, his restaurant Yoshitomo has been nominated for the 2024 Outstanding Restaurant Award by the Foundation as a semifinalist (the results of this competition will be announced on June 10th in Chicago). Also, the Washington Post named Yoshitomo one of America’s best sushi restaurants in December 2023.
On this episode, we will discuss how David got into the world of sushi, how he studied sushi-making in Omaha, Nebraska (where beef is king), his original sushi that merges the tradition and American-style umami, his collaborations with Japanese sushi chefs, and much, much more!!!
Photo courtesy of Joshua Foo.
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guests are Jeff Miller, the chef/owner of Rosella and Bar Miller in the East Village in NYC, and James Dumapit, the executive chef at Bar Miller. They both worked at Uchiko in Austin, Texas, which is one of the most influential sushi restaurants in America. In 2017, Jeff opened Mayanoki, the first sustainable sushi restaurant in New York, with his business partner TJ Provenzano. They joined us on Episode 129 to discuss their unique philosophy. Since then, their business evolved into Rosella, which earned many accolades and was named one of the Best New Restaurants in America by Esquire Magazine in 2021. James joined Rosella shortly after its opening.
In September 2023, the team opened Bar Miller, the 8-seat Omakase-only sushi bar where James leads the entire sushi bar with a pleasant energy and offers exciting culinary discoveries. Along with the expansion of the team’s business, Jeff has been deepening his knowledge and experience of serving sustainable sushi.
On this episode, we will discuss the meaning and importance of sustainable sushi, the overlooked delicious and sustainable seafood you should try, the challenges and advantages of running sustainable sushi restaurants, and much, much more!!!
From left to right in photo: James Dumapit, TJ Provenzano, Jeff Miller
Photo courtesy of Melissa Hom.
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Our guest today is Isao Yoshimura, a private chef based in New York. Isao grew up in the countryside of Japan and came to New York in 1996 where he jumped into the restaurant industry, when authentic Japanese restaurants were still few and far between.
His approach to Japanese cuisine is traditional, but his work reflects his free, creative adaptive mindset. For example, he fishes and grows produce by himself to achieve the best taste and flavors he wants to offer to his clients.
In this episode, we will discuss how a young man from Japan became a private sushi chef in New York, his unique philosophy of cooking authentic Japanese food, the joy and challenges in his life as a private chef in America, and much, much more!!!
***THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
- Visa fler
