45 min listen
A Coveted Whisky Brand Made Out Of Shochu
FromJapan Eats!
ratings:
Length:
54 minutes
Released:
Jun 4, 2020
Format:
Podcast episode
Description
Our guest is Chris Uhde who is a whisky specialist based in Los Angeles. Japanese whisky is very popular among whisky connoisseurs in the world lately. Chris understands Japanese whisky thoroughly but it is not the only reason he is here. He has done something very precious for the shochu industry. In Japan, if shochu is barrel-aged for a long time and its color turns amber, you cannot sell it in the market. Chris discovered batches of unsalable barrel-aged shochu and magically made it into coveted whisky labels in the US. n this episode, we will discuss the unique flavor profile of barrel-aged shochu, the Japanese regulation to restrict sales of dark-colored shochu, how it can be sold in the US as whisky and much, much more!!!Japan Eats! is powered by Simplecast.
Released:
Jun 4, 2020
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!