Episode 157: Incorporating Japanese Flavors into Global Dishes

Episode 13: Udon & Jazz!: What do Japanese udon and jazz music have in common? Tune in to Japan Eats as Akiko Katayama is in studio with musician Kyoko Oyobe who hails from an udon and soba noodle family! Her father is well known in Japan for his quality, homemade udon and has served it in his restaurants for years. Kyoko shares her experiences growing up as a pianist in a food household and that while she may have studied music since she age four, she still knows a great deal about this delicious and versatile noodle. Interlaced with udon talk and musical selections from her upcoming jazz album, Happy Silence, this show is not to be missed! This program was brought to you by Edwards VA Ham. For me, udon is very light, not heavy like ramen. [29:40] I grew up with udon and in the restaurant there are so many memories. My parents... are making people happy by serving a bowl of udon... I want to put out my good spirit and make people happy with my music. [32:30] --Kyoko Oyobe on Japan Eat by Japan Eats!

45 min listen

Episode 2: Fish Ambassador from Ramen Country: Yuji Haraguchi, the chef behind OKONOMI // YUJI Ramen, joins Akiko Katayama for an information-filled episode of Japan Eats. Yuji explains how he embraces mottainai, a Japanese phrase that loosely translates to no waste, in his cooking. Learn about ramen techniques, under utilized seafood and his forward thinking philosophy in the kitchen. This program was brought to you by EscapeMaker.com. The fish we serve is wild ...its important to have a good relationship with your fish purveyor. [23:00] We have more than 10 different fish on the menu. [33:00] All the ceramics we serve at the restuarant are made by hand. [38:00] --Yuji Haraguichi on Japan Eats by Japan Eats!

42 min listen

Episode 8: Shochu is your new Whisky!: This week on Japan Eats host Akiko interviews the former bartender of Le Bernardin, Brian Matthys, about his love of the Japanese distilled beverage, shochu. Akiko and Brian discuss his journey as a bartender, dispel some common misconceptions of shochu, and go in depth about the history of the drink. This program was brought to you by The International Culinary Center. Theres a tremendous amount of Japanese ingredients that Ive used both with western spirits and Japanese [spirits] as well. [33:10] For bartenders, its great because its a whole new set of flavors to work with and play around with. [33:33] --Brian Matthys on Japan Eats by Japan Eats!

43 min listen

Episode 15: The Secret of Japanese Cocktails: Meet Kenta Goto, guest on this weeks episode of Japan Eats, hosted by Akiko Katayama. Kenta is the mastermind behind the newly opened Japanese-American bar, Bar Goto, located in the Lower East Side of New York City. Talking the differences between the American and Japanese bar scenes, and what makes the fusion of the two a unique experience at Bar Goto, Kenta shares his own brand of creativity when it comes to serving the best some of the cocktails in the city. Does freshly chipped ice make for a better martini? Whats on the menu at Bar Goto? Tune in for the delectable answers! Theres a huge difference between the Japanese bar scene and American bar scene... in the states we make tips, bartenders in Japan are based on salary. [11:00] The concept is good cocktails and comfort Japanese food. [25:50] --Kenta Goto on Japan Eats by Japan Eats!

43 min listen

Episode 4: Japanese in Venice: Chris Jaeckle joins host Akiko Katayama this week on Japan Eats for a discussion about how he became a chef, and why he decided to cook so many different kinds of food. Chris and Akiko talk about the commitment and learning process that Chris went through that brought him to working at restaurants such as Eleven Madison Park and Morimoto, and how these experiences eventually helped open his restaurants AllOnda and Uma Temakeria. This program was brought to you by Karp Resources. Any entrepreneur who is trying to grow and get better will always be competing with themselves. [5:00] We have young kids in high school and elementary school...we certainly didnt think it would be like this, but were really pleased with the demographic [Customers at Uma Temakeria]. [34:00] -- Chris Jaeckle on Japan Eats by Japan Eats!

44 min listen

Episode 7: An American Sake Samurai: Today on Japan Eats, Akiko is sitting down with one of only 48 Sake Samurais in the world as honored by the Japan Sake Brewers Association - Roger Dagorn. Also a noted Master Sommelier, Roger shares how he came around to the fascinating world of distinguished beverages as well as details on how he analyzes and pairs all types of food with various sakes plus relays how sake is typically produced. After the break, Roger describes the induction ceremony associated with the Sake Samurai, the importance of educating about sake, and his tips for pairing sakes with meals. This program was brought to you by The International Culinary Center. Every time I taste sake, I think about what I can pair it with food... Sake can be a food, it is meant to be consumed with food. [8:00] Sometimes with age they can take on strong aromas of smokiness and gaminess... Some people even compare them to scotch sometimes without the high alcohol. [31:00] --Roger Dagorn on Japa by Japan Eats!

45 min listen

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 by Japan Eats!

47 min listen

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

Episode 11: Know Your Noodles, Know Your Ramen: This week on Japan Eats host Akiko Katayama interviews Kenshiro Uki of Sun Noodles for a discussion all about the production of ramen. Kenshiro talks about how the popularity of ramen has risen, particularly in New York. Ramen has become a breeding ground for creativity and expression in the food world and its popularity is growing everyday. Join Akiko and Kenshiro to learn just why ramen is such a great business to be in. This program was brought to you by the International Culinary Center. Ramen is comfort food, its good and its affordable. [9:00] When youre younger you like the rich broth, and then when youre older you tend to like the lighter broths...one common thing is spicy, people are always requesting spicy. [30:00] -- Kenshiro Uki on Japan Eats by Japan Eats!

43 min listen

Episode 5: Japanese Food Beyond Sushi & Ramen: Go beyond sushi and ramen and deeper into the rustic foods of Japan on a brand new episode of Japan Eats!. Host Akiko Katayama is joined by Tadashi Ono, owner Ganso Yaki - a Japanese bistro that cooks bold, rustic Japanese comfort food. Chef Ono talks about pulling inspiration from French techniques and street foods of Japan and creating his own unique style of food. This program was brought to you by Bonnie Plants. Im happy to introduce this new funky Japanese food! 38:00 What I make is very rustic, not very defined. 40:00 --Tadashi Ono on Japan Eats by Japan Eats!

44 min listen

Episode 9: What is Japanese Curry?: This week on Japan Eats host Akiko Katayama interviews the president of Go!Go! Curry Tomoko Omori, for a discussion all about the popularity of curry in Japan. Akiko and Tomoko discuss the difference between Indian and Japanese curry, the history of curry in Japan, India, and England, and the best ingredients that can be incorporated into curry. This program was brought to you by Escape Maker. When you go to a different region, you will always find a different curry. [31:00] -- Tomoko Omori on Japan Eats by Japan Eats!

43 min listen

Episode 3: Rick Smith of Sakaya NYC: Rick Smith, owner of Sakaya, joins host Akiko Katayama in studio today for a conversation all about Sake. Rick starts the show by giving us all an education about what sake is made out of, and the complicated process of how it is brewed. Rick and Akiko discuss the changes that have occurred in the US based on sake appreciation. Just as wine is highly appreciated in the US, Rick tells us that sake appears to be on the same track. The beautiful tradition of sake production, how to drink sake properly, and the expanding industry of sake in the US, all this week on Japan Eats . This program was brought to you by Whole Foods Market. Beer brewing is a sequential process, one step after another, sake brewing has many steps happening at the same time in the same tank. [5:00] That was the ah ha moment for me, that premium sake had all the same qualities that had attracted me to wine. [11:00] -- Rick Smith on Japan Eats by Japan Eats!

43 min listen

Episode 76: The Quilted Giraffe: A Japanese Legacy: On this week's episode of Japan Eats, host Akiko is joined in studio by restaurant industry legend Barry Wine, former chef and owner of The Quilted Giraffe Restaurant, one of the most important restaurants in NYC's history. Tune in and listen to Barry share a few of his many stories of years working as a restauranteur in the city. by Japan Eats!

52 min listen

Episode 31: It All Started in Japan: Chef Michael Anthony, Executive Chef of Gramercy Tavern and Untitled of the Union Square Hospitality Group talks with Japan Eats host Akiko Katayama about living in Tokyo right after graduating from college. The move changed the course of his life and career. Tune in to hear how Michaels experience in Japan stayed with him even as he moved to France and back to the U.S. andnbsp; That was one of those moments that those decisions determined the course that my life would take. [20:30] In the kitchen you have to appeal to ppl on a personal level if you want to share ideas and work together as a team. [24:30] --Chef Michael Anthony on Japan Eats by Japan Eats!

50 min listen