44 min listen
What Makes Japanese Cuisine Unique?
FromJapan Eats!
ratings:
Length:
52 minutes
Released:
Mar 2, 2020
Format:
Podcast episode
Description
Our guest is Massud Ghaussy who has a Japanese food and restaurant blog on instagram under TokyoManhattan. His posts not only describe restaurants he has visited, but also include many other elements behind the dishes, such as history, culture, cooking methods. He appeared on Episode 125, 136 and 152 and shared his favorite Japanese chefs and restaurants in Paris, NY and in Tokyo as well as sushi restaurants in NY and Tokyo. In this episode, we will continue our conversation with Massud, but the theme is not his favorite restaurants. In order to help you to understand Japanese food more deeply, we will discuss different genres of Japanese cuisine and how they were created. For example, what is honzen ryori? It is the mother of kaiseki cuisine created by samurais! Also, we will talk about various concept of taste and flavors that are unique to Japanese cuisine such as umami and kokumi. Japan Eats! is powered by Simplecast.
Released:
Mar 2, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 10: In Pursuit of Umami: This week on Japan Eats, host Akiko Katayam is in studio with Tim Cushman, the heralded chef and owner of O Ya with locations in Boston and most recently, New York City. Since its opening in 2007, Tim and the restaurant have received numerous accolades, including being named by New York Times food critic, Frank Bruni, as the #1 new restaurant in the country in 2008. Akiko and Tim discuss his colorful path to ultimately producing fine Japanese fare before moving on to his specific kitchen techniques involving amazing ingredients as well as details around specific dishes. Tune in for a delicious show! This program was brought to you by The International Culinary Center. Why Japanese? When I fell in love with the Japanese culture, what I loved about the flavors of Japan were how much was accomplished in one bite. [17:03] The most important part of O Ya, to me, is our sushi rice, even though we have a lot more than sushi! [17:25] --Tim Cushman on Japan Eats by Japan Eats!