43 min listen
Supplying Japanese Seafood Culture for 40+ Years
FromJapan Eats!
ratings:
Length:
46 minutes
Released:
Nov 16, 2021
Format:
Podcast episode
Description
Our guest is Nobu Yamanashi, the director of Yama Seafood. Founded in 1980 by his father Kengo Yamanashi, Yama Seafood has been one of the most reliable sources of high-quality seafood in the U.S. for over 40 years. Thanks to superior suppliers like Yama Seafood, our diet has shifted dramatically towards fresh seafood like sushi in the last decades. For example, people used to be frightened by the idea of eating raw fish in the 1950s, but now $300 per person omakase sushi dinner is not unusual these days. And it is hard to find a supermarket that does not carry sushi. Without a doubt, sushi has become part of New Yorkers’ diet because of the stable supply of premium fish. In this episode, we will discuss how Yama Seafood started when no one was buying specialty fish like tuna in the U.S., why Nobu decided to succeed in the highly demanding job in the seafood business, the changing needs for seafood in New York City dining scenes, why Yama Seafood has many employees who have worked for the company over 30 years, and much, much more!!! ***Here is a fascinating video about Nobu Yamanashi's job. Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Released:
Nov 16, 2021
Format:
Podcast episode
Titles in the series (100)
Episode 3: Rick Smith of Sakaya NYC: Rick Smith, owner of Sakaya, joins host Akiko Katayama in studio today for a conversation all about Sake. Rick starts the show by giving us all an education about what sake is made out of, and the complicated process of how it is brewed. Rick and Akiko discuss the changes that have occurred in the US based on sake appreciation. Just as wine is highly appreciated in the US, Rick tells us that sake appears to be on the same track. The beautiful tradition of sake production, how to drink sake properly, and the expanding industry of sake in the US, all this week on Japan Eats . This program was brought to you by Whole Foods Market. Beer brewing is a sequential process, one step after another, sake brewing has many steps happening at the same time in the same tank. [5:00] That was the ah ha moment for me, that premium sake had all the same qualities that had attracted me to wine. [11:00] -- Rick Smith on Japan Eats by Japan Eats!