43 min listen
An American Sushi Chef Conveys the Evanescence of Life in Georgia
FromJapan Eats!
ratings:
Length:
65 minutes
Released:
Jul 12, 2022
Format:
Podcast episode
Description
Our guest is J. Trent Harris who is the executive chef at the beautiful new sushi restaurant called Mujo in Atlanta, Georgia, which opened in February 2022. At Mujo there are only 15 seats at the counter made with cypress and he serves an omakase-style tasting menu that changes daily based on the catch of the day. Earlier in his career, chef Harris worked in classic western kitchens, including the Michelin-starred modern Portuguese restaurant Aldea in New York where he was the chef de cuisine. But somehow, he decided to choose sushi as his focus. He trained at reputable Ginza Sushi Onodera in New York as well as in Tokyo and worked as the executive sous chef at Shuko in New York, which showcases a great balance between authentic and creative. In this episode, we will discuss how chef Harris decided to get into sushi, how and where he learned sushi-making, the concept of omakase, his unique philosophy of merging the authentic sushi culture and the southern mentality, and much, much more!!!HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Released:
Jul 12, 2022
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!