45 min listen
Episode 23: Obsessed with Shochu
FromJapan Eats!
ratings:
Length:
42 minutes
Released:
Nov 23, 2015
Format:
Podcast episode
Description
“Kampai!” or “Cheers!” This week on Japan Eats host Akiko Katayama welcomes Stephen Lyman to the studio talking all about the Japanese alcoholic beverage shochu. Founder and editor of Kampai!, Stephen explains his devotion to shochu, of which he is an expert and shares his travels to Kyushu (where 90%+ of authentic shochu is made) where he visited 6 distilleries and tried 262 different shochu (there are an estimated 6,000 labels from 600 distilleries in Japan) in just 5 days. Stephen went on to neighboring Okinawa where he visited 5 more Awamori distilleries. Upon his return from Japan he realized he had just scratched the surface of understanding shochu, but by this point his obsession had turned into a passion. After the break, Akiko and Stephen taste select shochu in studio and discuss traits to look for in the unique beverage.
“Virtually all shochu is aged 3 to 6 months.” [28:30]
“If I’m just out drinking with friends, the easiest way to drink it is on the rocks… In the summertime I really like shochu with soda.” [29:45]
–Stephen Lyman on Japan Eats
“Virtually all shochu is aged 3 to 6 months.” [28:30]
“If I’m just out drinking with friends, the easiest way to drink it is on the rocks… In the summertime I really like shochu with soda.” [29:45]
–Stephen Lyman on Japan Eats
Released:
Nov 23, 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!