45 min listen
Takeaways From Sake Future Summit 2020
FromJapan Eats!
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Length:
59 minutes
Released:
Dec 8, 2020
Format:
Podcast episode
Description
Our guests are Shuso Imada, general manager of the Japan Sake & Shochu Information Center and Sebastien Lemoine, co-host of the fantastic podcast Sake On Air. The Japan Sake & Shochu Information Center and Sake On Air jointly organized the fascinating online event Sake Future Summit 2020, which was held on Saturday, November 21st and Sunday November 22nd. Since the program ran in Japanese Standard Time, many of us who have a massive time difference to Japan may have missed the event. Shuso and Sebastien will share with us the takeaway points from the summit.Japanese sake has a history of 2000 years and it is truly a precious, soulful beverage. However, the consumption of Japanese sake has been steadily declining over the last decades. On the other hand, sake is becoming increasingly popular outside Japan. In this episode, we will discuss what is happening in the Japanese sake industry and its future based on the takeaway points from the first-ever global sake summit! We will also discuss the shochu industry, a traditional Japanese spirits that is as important as sake. Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Released:
Dec 8, 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!