45 min listen
Shalom Japan: Marrying Japanese and Jewish Flavors Naturally
FromJapan Eats!
ratings:
Length:
34 minutes
Released:
May 23, 2023
Format:
Podcast episode
Description
Our guest is Sawako Okochi who is the co-chef and co-owner of Shalom Japan, which she opened in 2013 with her husband and co-chef, Aaron Israel. Shalom Japan is unique because Sawa and Aaron combine Japanese and Jewish food cultures on one menu. The unique concept has proven successful as they celebrate the 10th year of Shalom Japan. They also have just published a beautiful book titled “Love Japan – Recipes From Our Japanese American Kitchen”. In this episode, we will discuss how Sawa and Aaron met and decided to open a restaurant together, the overlapping and contrasting elements in Japanese and Jewish foods, creative menu items at Shalom Japan, what they want to share with us through the new book, 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, 2023
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!