45 min listen
Episode 11: Know Your Noodles, Know Your Ramen
FromJapan Eats!
ratings:
Length:
43 minutes
Released:
Jul 20, 2015
Format:
Podcast episode
Description
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, it’s good and it’s affordable.” [9:00]
“When you’re younger you like the rich broth, and then when you’re 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
“Ramen is comfort food, it’s good and it’s affordable.” [9:00]
“When you’re younger you like the rich broth, and then when you’re 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
Released:
Jul 20, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 19: Cooking On a Farm in Japan: This week on Japan Eats, host Akiko Katayama is in studio with author, cook, and farmer, Nancy Singleton Hachisu. Leaving California for Japan in the late 1980s, fully intending to learn Japanese in one year and return to the States for graduate school, Nancy shares how she instead fell in love with a Japanese organic farmer. Now living with her husband and three sons in their eighty-five-year-old traditional farmhouse, Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium. Her newest book, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Tune in for a thorough discussion on Japanese farm life and what is next For Nancy! andnbsp; by Japan Eats!