44 min listen
Episode 7: An American Sake Samurai
FromJapan Eats!
ratings:
Length:
45 minutes
Released:
Jun 22, 2015
Format:
Podcast episode
Description
Today on Japan Eats, Akiko is sitting down with one of only 48 “Sake Samurais” in the world as honored by the Japan Sake Brewers Association – Roger Dagorn. Also a noted Master Sommelier, Roger shares how he came around to the fascinating world of distinguished beverages as well as details on how he analyzes and pairs all types of food with various sakes plus relays how sake is typically produced. After the break, Roger describes the induction ceremony associated with the “Sake Samurai,” the importance of educating about sake, and his tips for pairing sakes with meals. This program was brought to you by The International Culinary Center.
“Every time I taste sake, I think about what I can pair it with food… Sake can be a food, it is meant to be consumed with food.” [8:00]
“Sometimes with age they can take on strong aromas of smokiness and gaminess… Some people even compare them to scotch sometimes without the high alcohol.” [31:00]
—Roger Dagorn on Japan Eats
“Every time I taste sake, I think about what I can pair it with food… Sake can be a food, it is meant to be consumed with food.” [8:00]
“Sometimes with age they can take on strong aromas of smokiness and gaminess… Some people even compare them to scotch sometimes without the high alcohol.” [31:00]
—Roger Dagorn on Japan Eats
Released:
Jun 22, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 10: In Pursuit of Umami: This week on Japan Eats, host Akiko Katayam is in studio with Tim Cushman, the heralded chef and owner of O Ya with locations in Boston and most recently, New York City. Since its opening in 2007, Tim and the restaurant have received numerous accolades, including being named by New York Times food critic, Frank Bruni, as the #1 new restaurant in the country in 2008. Akiko and Tim discuss his colorful path to ultimately producing fine Japanese fare before moving on to his specific kitchen techniques involving amazing ingredients as well as details around specific dishes. Tune in for a delicious show! This program was brought to you by The International Culinary Center. Why Japanese? When I fell in love with the Japanese culture, what I loved about the flavors of Japan were how much was accomplished in one bite. [17:03] The most important part of O Ya, to me, is our sushi rice, even though we have a lot more than sushi! [17:25] --Tim Cushman on Japan Eats by Japan Eats!