43 min listen
An American Chef Immersed in Nagano's Culinary Tradition
FromJapan Eats!
ratings:
Length:
52 minutes
Released:
Nov 2, 2021
Format:
Podcast episode
Description
Our guest is Christopher Horton who is the executive chef at Sanrokunana (367) in Nagano Prefecture, Japan. After graduating from the New England Culinary Institute, Chris worked at notable establishments, including Mandarin Oriental Hotel in Washington, D.C., Andaz Hotel Tokyo, and INUA in Tokyo, which was one of Asia’s 50 Best restaurants. Nagano is known for its beautiful mountains and hot springs, and very importantly, great local produce. Chris naturally combines his western culinary skills and experience with the celebrated local food culture at his unique restaurant. In this episode, we will discuss how he got an opportunity to cook in Japan, his idea of Japanese cuisine and how he expresses it, what he has discovered in Nagano’s unique food culture, his close relationship with local farmers, and much, much more!!! Here is the link to the fantastic video "Story of Terroir: Shinshu Gastronomy <Spring>" where Chris introduces us to the essence of Nagano's culinary tradition. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Released:
Nov 2, 2021
Format:
Podcast episode
Titles in the series (100)
Episode 8: Shochu is your new Whisky!: This week on Japan Eats host Akiko interviews the former bartender of Le Bernardin, Brian Matthys, about his love of the Japanese distilled beverage, shochu. Akiko and Brian discuss his journey as a bartender, dispel some common misconceptions of shochu, and go in depth about the history of the drink. This program was brought to you by The International Culinary Center. Theres a tremendous amount of Japanese ingredients that Ive used both with western spirits and Japanese [spirits] as well. [33:10] For bartenders, its great because its a whole new set of flavors to work with and play around with. [33:33] --Brian Matthys on Japan Eats by Japan Eats!