43 min listen
Episode 8: Shochu is your new Whisky!
FromJapan Eats!
ratings:
Length:
43 minutes
Released:
Jun 29, 2015
Format:
Podcast episode
Description
This week on Japan Eats host Akiko interviews the former bartender of Le Bernardin, Brian Matthys, about his love of the Japanese distilled beverage, shochu. Akiko and Brian discuss his journey as a bartender, dispel some common misconceptions of shochu, and go in depth about the history of the drink. This program was brought to you by The International Culinary Center.
“There’s a tremendous amount of Japanese ingredients that I’ve used both with western spirits and Japanese [spirits] as well.” [33:10]
“For bartenders, it’s great because it’s a whole new set of flavors to work with and play around with.” [33:33]
—Brian Matthys on Japan Eats
“There’s a tremendous amount of Japanese ingredients that I’ve used both with western spirits and Japanese [spirits] as well.” [33:10]
“For bartenders, it’s great because it’s a whole new set of flavors to work with and play around with.” [33:33]
—Brian Matthys on Japan Eats
Released:
Jun 29, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 11: Know Your Noodles, Know Your Ramen: This week on Japan Eats host Akiko Katayama interviews Kenshiro Uki of Sun Noodles for a discussion all about the production of ramen. Kenshiro talks about how the popularity of ramen has risen, particularly in New York. Ramen has become a breeding ground for creativity and expression in the food world and its popularity is growing everyday. Join Akiko and Kenshiro to learn just why ramen is such a great business to be in. This program was brought to you by the International Culinary Center. Ramen is comfort food, its good and its affordable. [9:00] When youre younger you like the rich broth, and then when youre older you tend to like the lighter broths...one common thing is spicy, people are always requesting spicy. [30:00] -- Kenshiro Uki on Japan Eats by Japan Eats!