43 min listen
Episode 175: Is the New Toyosu Fish Market Better Than the Legendary Tsukiji?
FromJapan Eats!
ratings:
Length:
57 minutes
Released:
Nov 18, 2019
Format:
Podcast episode
Description
Our guest is Tetsuya Nick Sakagami, a fish expert based in Los Angeles. Nick joined me on Episode 70 and discussed the Kindai tuna, a unique experiment of farmed Bluefin tuna by the Kinki University in Japan. Nick works as an international business advisor to the university, import sustainable tuna from Tahiti, educate American chefs about fish among other things. Also, he recently published a book called “Sushi Master – an expert guide to sourcing, making, and enjoying sushi at home”.Japan Eats! is powered by Simplecast.
Released:
Nov 18, 2019
Format:
Podcast episode
Titles in the series (100)
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!