45 min listen
Episode 52: My Own Shochu Distillery
FromJapan Eats!
ratings:
Length:
49 minutes
Released:
Aug 1, 2016
Format:
Podcast episode
Description
This week on Japan Eats, host Akiko Katayama is joined in the studio by Jesse Falowitz, whose long travels around Asia finally lead to his opening a shōchū business in Japan.
Falowitz calls shōchū the predecessor to whiskey in Japan, and puts its flavor profile "somewhere between a sake, a whiskey, and a vodka." He tells us all about how the drink is made, why single distillation matters, and shōchū's possible next conquest: the cocktail bar.
Falowitz calls shōchū the predecessor to whiskey in Japan, and puts its flavor profile "somewhere between a sake, a whiskey, and a vodka." He tells us all about how the drink is made, why single distillation matters, and shōchū's possible next conquest: the cocktail bar.
Released:
Aug 1, 2016
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!