45 min listen
A Nomadic Fishmonger Is Inspiring the Future of Seafood
FromJapan Eats!
ratings:
Length:
49 minutes
Released:
Sep 20, 2022
Format:
Podcast episode
Description
Our guest is Arimi Asai who is the co-founder of Fish & Dish Sakanaya Asai based in Tokyo. Fish & Dish Sakanaya Asai is a unique and highly inspiring fishmonger. When we buy seafood, most of us will go to a supermarket and purchase a piece of fish without knowing its whole shape. It is easy and convenient but the process reminds us that we have become very distant from how we used to eat fish. Arimi and her husband Kazuhiro have a mission to shrink the distance. Their innovative mom & pop business has no address and they are ready to deliver the freshest fish straight from the market to wherever their clients are. Not only that, they offer various catering and educational services to teach how a whole fish is broken down and comes to your plate. Their business started in 2015 and the idea of a fishmonger without a storefront has become popular through word-of-mouth recommendations among foodies and environmentalists alike. In this episode, we will discuss how Kazuhiro and Arimi came up with the concept of the nomadic fishmonger, the unique entertaining and educational programs they offer, how their business can support the brighter, sustainable future of seafood consumption, 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:
Sep 20, 2022
Format:
Podcast episode
Titles in the series (100)
Episode 21: Harris Salat of Ganso: How does one go from a food writer to a restaurant owner? Find out on a brand new episode of Japan Eats. Akiko Katayama is joined by Harris Salat, Ganso’s Managing Partner, journalist and restaurateur. A Brooklyn native, Harris is the author of numerous articles about Japanese cuisine, and has trained in Japanese restaurant kitchens in New York, Tokyo and Kyoto. He and Tadashi Ono are the co-authors of three popular Japanese cookbooks, “Japanese Hot Pots,” “The Japanese Grill,” and “Japanese Soul Cooking.” To do good ramen is quite difficult. we work hard everyday, still, to do good ramen. our product is amazing right now, but it was a real effort [to get there]. [29:00] andnbsp; andnbsp; by Japan Eats!