42 min listen
The Troubles Shoguns Created in Japanese Food Markets (And How Ordinary Citizens Solved Them)
FromJapan Eats!
The Troubles Shoguns Created in Japanese Food Markets (And How Ordinary Citizens Solved Them)
FromJapan Eats!
ratings:
Length:
62 minutes
Released:
May 23, 2022
Format:
Podcast episode
Description
Our guest today is Akira Shimizu who is the associate professor of History at Wilkes University and his focus has been our favorite topic: food. Professor Shimizu recently published an intriguing book titled, “Specialty Food, Market Culture, and Daily Life in Early Modern Japan: Regulating and Deregulating the Market in Edo, 1780–1870”. The book features the very unique period of Japanese history. The Edo era was a more peaceful time than ever thanks to the strong leadership of the shoguns. But because of the strong shoguns, the food supply system was highly regulated and manipulated back then. Professor Shimizu unfolds how the system unfairly worked for small players and how they tried to change it with fascinating examples. In this episode, we will discuss how the shoguns managed to eat the best of the best foods in the market, how privileged merchants enjoyed and suffered their status at the same time, how ordinary citizens bravely challenged the system, lessons we can learn from the Edo period, 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:
May 23, 2022
Format:
Podcast episode
Titles in the series (100)
Episode 2: Fish Ambassador from Ramen Country: Yuji Haraguchi, the chef behind OKONOMI // YUJI Ramen, joins Akiko Katayama for an information-filled episode of Japan Eats. Yuji explains how he embraces mottainai, a Japanese phrase that loosely translates to no waste, in his cooking. Learn about ramen techniques, under utilized seafood and his forward thinking philosophy in the kitchen. This program was brought to you by EscapeMaker.com. The fish we serve is wild ...its important to have a good relationship with your fish purveyor. [23:00] We have more than 10 different fish on the menu. [33:00] All the ceramics we serve at the restuarant are made by hand. [38:00] --Yuji Haraguichi on Japan Eats by Japan Eats!