45 min listen
Episode 13: Udon & Jazz!
FromJapan Eats!
ratings:
Length:
45 minutes
Released:
Aug 10, 2015
Format:
Podcast episode
Description
What do Japanese udon and jazz music have in common? Tune in to Japan Eats as Akiko Katayama is in studio with musician Kyoko Oyobe who hails from an udon and soba noodle family! Her father is well known in Japan for his quality, homemade udon and has served it in his restaurants for years. Kyoko shares her experiences growing up as a pianist in a food household and that while she may have studied music since she age four, she still knows a great deal about this delicious and versatile noodle. Interlaced with udon talk and musical selections from her upcoming jazz album, “Happy Silence,” this show is not to be missed! This program was brought to you by Edwards VA Ham.
“For me, udon is very light, not heavy like ramen.” [29:40]
“I grew up with udon and in the restaurant there are so many memories. My parents… are making people happy by serving a bowl of udon… I want to put out my good spirit and make people happy with my music. ” [32:30]
—Kyoko Oyobe on Japan Eats
“For me, udon is very light, not heavy like ramen.” [29:40]
“I grew up with udon and in the restaurant there are so many memories. My parents… are making people happy by serving a bowl of udon… I want to put out my good spirit and make people happy with my music. ” [32:30]
—Kyoko Oyobe on Japan Eats
Released:
Aug 10, 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!