31 min listen
Episode 18: The Essence of Washoku
FromJapan Eats!
ratings:
Length:
44 minutes
Released:
Oct 19, 2015
Format:
Podcast episode
Description
Born and raised in New York, though has called Japan home for more than four decades, writer and Japanese Food Culture Specialist Elizabeth Andoh joins host Akiko Katayama for another informative episode of Japan Eats. Explaining that her formal culinary training was taken at the Yanagihara School of Traditional Japanese Cuisine, in Tokyo, it was in 1972 that she began her own culinary arts program, A Taste of Culture. Combining spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food, Elizabeth’s programs are conducted in Tokyo and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japan’s culture through its food. Tune in to hear more about Elizabeth’s fascinating path through the Japanese culinary world.
“I often say what got me in to food was a bad bowl of noodles!” [9:00]
“If you have a balanced meal – sweet, sour, salty – it’s likely you will avoid food cravings.” [17:30]
“Long before Iron Chef there was this notion that you could make a whole meal out of a single ingredient.” [23:00]
—Elizabeth Andoh on Japan Eats
“I often say what got me in to food was a bad bowl of noodles!” [9:00]
“If you have a balanced meal – sweet, sour, salty – it’s likely you will avoid food cravings.” [17:30]
“Long before Iron Chef there was this notion that you could make a whole meal out of a single ingredient.” [23:00]
—Elizabeth Andoh on Japan Eats
Released:
Oct 19, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 1: Brooklyn Kitchen / The Meat Hook: Welcome to Japan Eats! Japan Eats is a weekly radio show from Akiko Katayama, a food writer and a director of the non-profit organization The New York Japanese Culinary Academy (NYJCA), which promotes a deeper understanding of Japanese cuisine in the US. Akiko is joined by food industry professionals who can share their deep knowledge and passion for Japanese cuisine. Tune in and demystify Japanese food tradition, learn about the latest Japanese food trends. On her first episode shes joined by Harry Rosenblum of Brooklyn Kitchen and The Meat Hook. Harry talks about the products he carries, specifically Japanese knives. Knives are a really good example of something thes easy to directly import. [08:00] We dont like to support products that are what we call landfill fodder. We dont want to sell people things that will break in two weeks or become useless. [14:00] --Harry Rosenblum on Japan Eats by Japan Eats!