Episode 39: The Frontier of Ramen

$Episode 34: Bringing a Green Tea Culture to the U.S.: On this weeks episode of Japan Eats, host Akiko Katayama welcomes guest Rona Tison, the senior vice president of corporate relations at ITO EN, to discuss making green tea a true part of American culture. Tison has extensive experience in the tea industry and has received Green Tea Certification from ITO EN. Prior to joining ITO EN, Tison worked extensively in the hotel and service industry where she served as director of operations at the W Hotels The Court and The Tuscany, executive vice president at the lifestyle store Felissimo and rooms divisional manager at Le Parker Meridian, all in New York. Part of the beauty about tea is also sharing with friends. You can enjoy it in solitude, a moment to relax and have a cup of tea, or you can entertain and share great conversations. All those activities are great, I think, in terms of overall health. [23:00] \*\*\* Listeners, if you are interested in learning tea ceremony (which helps yo$

Episode 30: From French Chef To Ramen Master: Over his 25‐year career, Chef Takashi Yagihashi has been lauded by consumers and critics alike for his exquisite ways of melding contemporary French, Asian, and American cuisine, and today he is in studio with Akiko Katayama for a brand new episode of Japan Eats. A native of Mito, Japan, the self-taught Yagihashi was working in a local restaurant when the owner asked him to relocate to the States and work for him there; over the next several years, the young chef worked his way up the culinary ladder throughout Chicago where he has most recently helmed the Slurping Turtle restaurant and appeared on Bravos Top Chef Masters. Tune in for more on this inspiring chef! andnbsp; by Japan Eats!

51 min listen

Episode 17: Chef Michael Romano: Chef Michael Romano is in studio for Japan Eats this week with host Akiko Katayama. Talking his impressive background beginning at the iconic Serendipity in New York in 1971, it was upon impressing a young Danny Meyer that propelled Michael to eventually joining staff at the Union Square Cafe while it earned numerous accolades from The New York Times and Zagat. Today Michael can be found, wearing the hats of both Chef and explorer, at Union Square Tokyo, the Japanese outpost of the New York restaurant. He shares details behind marrying the American restaurant to the Japanese culture plus more on this in-depth chat! Tokyo is not New York, you have to respect the way people eat. [15:00] --Chef Michael Romano andnbsp; by Japan Eats!

45 min listen

Episode 28: The Sushi Explorer: Tune in to Japan Eats as host Akiko Katayama is in studio with Chef Marco Moreira. Brazilian-born chef Marco Moreira arrived in New York City in 1982 eager to explore the city and immerse himself in an exciting, multi-ethnic culinary scene. Through an inspired twist of fate, he ended up training as a sushi chef at the very beginning of the sushi craze. From the start, he proved his skill in this highly technical profession and quickly earned acclaim as one of the most talented sushi chefs in New York City. In 1986, he launched Marco Polo Sushi Catering, and soon afterwards he was hired to implement the sushi program at Dean andamp; Deluca. With the skills and experience in the Manhattan restaurant scene, Marco devoted himself to turning Marco Polo Sushi Caterers into a full-service company (renamed Marco Polo Caterers) that catered to select clients in New York City and throughout the tri-state area. At the same time Marco pursued other positions at by Japan Eats!

48 min listen

Episode 12: Art of Japanese Knives: Japan is a land of long traditions including the intricate art of crafting Japanese knives, and today on Japan Eats, host Akiko Katayama is sitting down with Saori Kawano, founder and president of Korin Japanese Trading Corp. Sharing how she moved from Japan to New York in 1978 to pursue her lifelong dream of bringing Japanese knives and tableware into American restaurants and homes, Saori highlights the history, styles, and uses for these knives. Curious what distinguishes a western blade from a traditional Japanese knife or why your sashimi is cut so precisely? Tune in to this informative episode! This program was brought to you by Edwards VA Ham. We can trace the history of Japanese knives back more than 1200 years to the traditional samurai sword makers. [4:32] The most popular traditional Japanese knives for western chefs are usuba knives. [26:39] Sharpening knives is very good meditation time; dont think about anything else just focus on sharpe by Japan Eats!

43 min listen

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Episode 39: The Frontier of Ramen

Episode 39: The Frontier of Ramen

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