45 min listen
Sushi Shokunin: The Life of Sushi Masters
FromJapan Eats!
ratings:
Length:
61 minutes
Released:
Oct 5, 2020
Format:
Podcast episode
Description
Our guest is Andrea Fazzari, a Tokyo-based James Beard Award- winning photographer and author who specializes in travel and the culinary world.Andrea joined us on Episode 113 to discuss her then-new book “TOKYO NEW WAVE: 31 Chefs Defining Japan's Next Generation with Recipes”, which won The 2019 James Beard Foundation Book Awards for photography.Andrea just released a fascinating new book - which she photographed, wrote, and co-designed - called “Sushi Shokunin: Japan’s Culinary Masters”, published by Assouline. Shoknin means craftsman/ artisan and you cannot talk about Japanese cuisine without understanding the craftsmanship running through it.Andrea beautifully and insightfully captures the idea of Japanese shokunin in her new book and you can tell her profound understanding of Japanese culture as well as love and passion for it. In this episode, we will discuss the uniqueness of Japanese style craftsmanship, how sushi masters practice it, the concept of Ikigai, which is the backbone of their professional life, how the traditional sushi industry is changing and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats! by becoming a member!Japan Eats! is Powered by Simplecast.
Released:
Oct 5, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 21: Harris Salat of Ganso: How does one go from a food writer to a restaurant owner? Find out on a brand new episode of Japan Eats. Akiko Katayama is joined by Harris Salat, Ganso’s Managing Partner, journalist and restaurateur. A Brooklyn native, Harris is the author of numerous articles about Japanese cuisine, and has trained in Japanese restaurant kitchens in New York, Tokyo and Kyoto. He and Tadashi Ono are the co-authors of three popular Japanese cookbooks, “Japanese Hot Pots,” “The Japanese Grill,” and “Japanese Soul Cooking.” To do good ramen is quite difficult. we work hard everyday, still, to do good ramen. our product is amazing right now, but it was a real effort [to get there]. [29:00] andnbsp; andnbsp; by Japan Eats!