45 min listen
Discovering Awamori With Maurice Dudley in Okinawa
FromJapan Eats!
ratings:
Length:
57 minutes
Released:
Jul 26, 2022
Format:
Podcast episode
Description
Our guest is Maurice Dudley, who is an awamori specialist based in Okinawa. Awamori is a very important traditional alcoholic beverage from Okinawa Prefecture, but its preciousness is yet to be known outside Japan.Maurice went to Japan for the first time in 1994 as an Airman. He was stationed at a U.S. Military base in Okinawa and fell in love with awamori. Since then, he has continued to deepen his knowledge of and passion for awamori, and now owns an awamori bar and trading company, Blue Habu, in Okinawa City. In this episode, we will discuss how Maurice discovered the charm of awamori, what awamori is and how it's different from shochu, how to drink awamori, the latest of the awamori industry, 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.Japan Eats is Powered by Simplecast.
Released:
Jul 26, 2022
Format:
Podcast episode
Titles in the series (100)
Episode 7: An American Sake Samurai: Today on Japan Eats, Akiko is sitting down with one of only 48 Sake Samurais in the world as honored by the Japan Sake Brewers Association - Roger Dagorn. Also a noted Master Sommelier, Roger shares how he came around to the fascinating world of distinguished beverages as well as details on how he analyzes and pairs all types of food with various sakes plus relays how sake is typically produced. After the break, Roger describes the induction ceremony associated with the Sake Samurai, the importance of educating about sake, and his tips for pairing sakes with meals. This program was brought to you by The International Culinary Center. Every time I taste sake, I think about what I can pair it with food... Sake can be a food, it is meant to be consumed with food. [8:00] Sometimes with age they can take on strong aromas of smokiness and gaminess... Some people even compare them to scotch sometimes without the high alcohol. [31:00] --Roger Dagorn on Japa by Japan Eats!