45 min listen
Episode 99: Japanese Tableware with Elizabeth Andoh
FromJapan Eats!
ratings:
Length:
50 minutes
Released:
Oct 16, 2017
Format:
Podcast episode
Description
On this week's episode of Japan Eats, author and Japanese cuisine specialist Elizabeth Andoh is back in studio to chat with host Akiko about Japanese tableware. Looks aren't the only important thing in Japanese utensils; plates, bowls, and chopsticks must be functional, adequate for the type of food and season of the year, and above all feel good in the hands and mouth.
Here are the links to the seasonal recipes for the fall that Elizabeth mentioned during the show:
Sanma
Dobin Mushi
Enjoy!!!
Japan Eats is powered by Simplecast
Here are the links to the seasonal recipes for the fall that Elizabeth mentioned during the show:
Sanma
Dobin Mushi
Enjoy!!!
Japan Eats is powered by Simplecast
Released:
Oct 16, 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!