45 min listen
Episode 83: Tsukemono: The Unexplored World of Japanese Pickles
FromJapan Eats!
ratings:
Length:
50 minutes
Released:
May 15, 2017
Format:
Podcast episode
Description
On this week's episode of Japan Eats, host Akiko is joined in studio by Japanese cuisine specialist Elizabeth Andoh. Elizabeth talks about the fascinating world of preserved vegetables. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP-award winning An Ocean of Flavor. She has been writing for Gourmet magazine for more than 30 years and has been a frequent contributor to the New York Times travel section for more than a decade. She lectures around the world on Japanese food and culture and runs A Taste of Culture, a culinary arts center in Tokyo, Japan. She lives in Tokyo, Japan.
Released:
May 15, 2017
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!