Podcasts about japanese cooking

Our guest is Jun Mattison who is the assistant manager at The Rice Factory New York https://trf-ny.com/.  The Rice Factory New York is an importer, wholesaler and retailer of premium rice.  The company offers the best taste and flavor possible by fully controlling the quality of rice from farming, storing, milling and transporting.   Rice is eaten all over the world but for Japanese people, it has particularly a special place in their hearts.  In Japan, rice is treated not as a side dish but as the main character of the meal.  Also, it is a symbol of love.  For example, people make rice balls for someone to express care and affection. In this episode, we will discuss the unique Japanese mindset about rice, why Japanese rice is unique and can offer outstanding taste, texture and flavor, how to cook rice to maximize its deliciousness and much, much more!!! IG:@junrainfall@the_rice_factory_NY

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils. Anne Byrn composes an exhaustive guide on Southern baking. Chef Ashleigh Shanti goes beyond cast iron fried chicken and cornbread in exploring Black influences on Southern foodways. Local cooking instructor and food writer Sonoko Sakai explains the deep meaning of "Japanese in style" cuisine. Celia Sack of Omnivore Books reveals her favorite cookbooks of the year for everyone on your list.

Amid the worldwide boom in "washoku" traditional Japanese cuisine, Tokyo College of Sushi and Washoku has opened a school in London.

Paul Virant is executive chef and owner of Vie, Vistro Prime and Gaijin, Chicago's first okonomiyaki restaurant. Virant opened Gaijin in 2019, serving the savory Japanese pancakes born on the streets of Hiroshima and Osaka. In this episode, David Manilow learns all about Virant's recent trip to Osaka with World Business Chicago.Plus, Virant explains the inspiration for Petite Vie — his new restaurant coming in the spring of 2024.

A new cookbook from food writer and cookbook author Emiko Davies explores the recipes, flavors and cooking techniques from everyday Japanese cuisine. She joins us to discuss Gohan: Everyday Japanese Cooking: Memories and Stories from my Family's Kitchen.     SUKIYAKI Welcome Home Sukiyaki Serves 4 This dish has a special place in my heart. It was everyone's favourite signature dish of my obaachan, and one of the rare occasions she would cook meat. It felt like such a special treat and still is for me when my mother makes it. I've lived continents away from home since going to university; after being away for a year, sukiyaki was the dish (along with Temaki – page 97 – if it was summertime) that my mother would make to welcome me home. Invented in the Meiji era, after the Emperor dropped the 1,200-year-old ban on meat, sukiyaki was a dish that encouraged the Japanese to embrace eating beef. We make sukiyaki in the Kanto (Tokyo) style, where the sauce goes in first and everything is simmered in it, then taken out as each ingredient is cooked. In Kansai style (around Osaka), the meat is grilled first in the pot, usually with some beef tallow to grease it, and can be savoured as is, followed by the sauce and vegetables. Starting with a sweet sauce of mirin, sake and soy sauce, simmering right at the table, you place the well-marbled, paper-thin slices of beef into the sauce, along with vegetables, tofu and shirataki noodles. Every ingredient takes on the most wonderful flavours and everyone has their favourites. (Mine?... The tofu, which is like a sponge that soaks up that sauce, and the spring onion, which becomes impossibly sweet – I love it so much I make an easy version of it to eat anytime, see page 138.) Guests are served bowls of rice and bowls with a single raw egg cracked into them. You beat the egg with your chopsticks and it serves as a dipping sauce for the boiling-hot foods coming straight out of the pot. As the hot, saucy meat or vegetables hits the raw egg, it becomes a deliciously, creamy sauce – think carbonara – and it is one of my favourite parts of this dish.   INGREDIENTS 300 g (10½ oz) marbled beef  (such as sirloin), very thinly sliced 1 block of medium-firm tofu, cut into 1.5 cm (½ in) slices 2–4 spring onions (scallions) or 1 leek, cut on the diagonal into 5 cm (2 in) pieces 1 pack of enoki mushrooms 4 king oyster mushrooms,  sliced lengthways 1 small head of napa cabbage,  chopped into 2.5 cm (1 in) segments 1 large bunch of shungiku chrysanthemum greens, or similar,  cut into 5 cm (2 in) sections 200 g (7 oz) shirataki noodles 4 bowls of freshly cooked Japanese short-grain rice (page 80) 4 very fresh eggs, for dipping (optional)   SUKIYAKI SAUCE 125 ml (½ cup) mirin 125 ml (½ cup) sake 125 ml (½ cup) soy sauce 2 tablespoons sugar, or to taste 125 ml (½ cup) water   METHOD To make the sukiyaki sauce, place the mirin and sake in a saucepan and  bring to the boil, which will evaporate the alcohol. After 2 minutes, turn down to a gentle simmer and add the soy sauce, sugar and water and continue simmering, stirring occasionally, until the sugar is dissolved.  Set aside. (You can make this in advance and keep in a jar in the fridge for up to a week.) To prepare the table for sukiyaki, set up the burner in the centre of the table with the pot of sauce on top (sukiyaki is normally cooked in a cast-iron pot). Arrange the beef on a platter and arrange the tofu, vegetables and shirataki noodles attractively on a separate platter. Serve each guest a bowl of rice,  a bowl with a freshly cracked egg, if using, and some chopsticks.  Turn on the burner and bring the sauce to a simmer over a low–medium heat. Add the meat and some of the vegetables (enough to fit – you'll do a few rounds). Pick out the ingredients as they are ready – most things take mere  minutes to cook: the tofu and greens are very quick; the cabbage, leek or spring onions can go longer, for example.  To avoid contamination of chopsticks in the sukiyaki, rather than allow every guest to use their own chopsticks, use a pair of saibashi, cooking chopsticks, which are longer than regular chopsticks, that stays by the pot and anyone who wants to take something out can use those alone. Otherwise, appoint a ‘cook' who is in charge of distributing the foods as they are ready to come out.   VARIATION  Simply leave out the beef and add a little extra of the other ingredients  (my favourites are the tofu and the leek, but mushrooms are excellent  in this dish, as they soak up the sauce so well); vegans only need to leave out the dipping egg, too.   ON THE INGREDIENTS My mother eyeballs this recipe, so it is always  a bit different each time, so when I asked her for her recipe she turned to one of her oldest and best friends, Chieko, who is also a brilliant cook, to share her recipe, which is just perfect. Sukiyaki sauce has a distinctly sweet flavour, and my mother likes  to keep the sugar to a minimum – you could use  a little less if you prefer, too.  Traditional ingredients in sukiyaki include shirataki noodles, which are gluten-free noodles made of yam starch; different types of Japanese mushrooms, such as enoki, fresh shiitake or oyster mushrooms; and chrysanthemum greens (shungiku, 春菊), which are confusingly not the leaves of chrysanthemum flowers but actually another plant that resembles them – they are deliciously bitter, and you could substitute another bitter green for them, or simply try spinach, bok choy (pak choy), broccoli rabe or even watercress. If you manage to find shungiku to include here, note that like spinach they cook very quickly and will only need about 30 seconds in the pot. The quality of the beef is important here and, for an occasion dish like this, it is worth splurging for – there isn't too much meat as it isn't the main star of the dish. Not only should it be good quality but it should also be well marbled so that it remains very tender. Recently, in Nagano, we enjoyed sukiyaki with a delicious wagyu particular to the region where the cows are fed only apples. My mother buys impossibly thin, pre-sliced frozen beef from her local Korean grocer and it is perfect for this, as the slices should be paper thin – about 2 mm or at most 3 mm (¹⁄8 inch) thick. If you can't get the pre-sliced beef, choose  a nice piece of marbled steak from your butcher, put it in the freezer to firm up for about 1–2 hours and then you should be able to slice it thinly.

Sonoko Sakai teaches us about real Japanese home cooking—from the world's easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar with David Gauvey Herbert; we share our recipe for a fresh take on the chocolate cookie; and Dan Pashman explains why he'd rather eat alone this Valentine's Day. (Originally aired on February 7th, 2020.)Get this week's recipe for Dried Cherry-Chocolate Chunk Cookies here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self. Hosted on Acast. See acast.com/privacy for more information.

Gesshin Claire Greenwood is the author of Bow First, Ask Questions Later and the popular blog That's So Zen. She trained in Japanese Zen monasteries, including in the kitchen, for several years before returning to the United States to obtain a master's degree in East Asian Studies. She lives in San Francisco, where she cooks, teaches meditation, and works in the mental-health field. Learn more about your ad choices. Visit megaphone.fm/adchoices

To kick-off our new season of Breaking Bread, Jun speaks to Chef Jun Wong (yes, two Juns in a show) from Kikubari, a restaurant in Damansara Heights' DC Mall serving progressive Japanese cuisine. We'll hear about her story, learn where she draws inspiration from, and talk about the mindset shifts that need to happen for Malaysia's food scene to truly thrive.See omnystudio.com/listener for privacy information.

To kick-off our new season of Breaking Bread, Jun speaks to Chef Jun Wong (yes, two Juns in a show) from Kikubari, a restaurant in Damansara Heights' DC Mall serving progressive Japanese cuisine. We'll hear about her story, learn where she draws inspiration from, and talk about the mindset shifts that need to happen for Malaysia's food scene to truly thrive.

Iron Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today's foremost chefs. Chef Morimoto first competed on Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network's Iron Chef America in 1999. As an Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returns to the Iron Chef challenge in the spring of 2017 with Iron Chef Gauntlet. His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book. His second cookbook, Mastering The Art of Japanese Home Cooking, was released in November 2016. In 2021, Chef Morimoto partnered with Grgich Hills Estate to release an exclusive Cabernet Sauvignon label, Morimoto Dream. The wine is a collaboration of vision and passion between a vineyard rich in history and cultivation and a chef famed for blending Japanese and Western cuisine. Keep up with Chef Morimoto via Instagram, Facebook, Twitter or www.ironchefmorimoto.com. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/

Sachie came to New Zealand after graduating high school, mainly to speak English. What was she most surprised with on coming here? She says, "I was surprised with the size...not of the country but with the size of vegetables here. In Japan, a capsicum may be the size of an egg while here it's more like an apple!"Sachie's journey in entrepreneurship started rather serendipitously while she was working in hospitality sales. She went in one morning and learned of a colleague that had passed away from a heart attack at just 45. That same afternoon she heard of another friend that also passed away. "It was a lightbulb moment. If I die tomorrow, will I have any regrets? I went back home and drew a mind map. What do I love - food, what do I enjoy doing - I love cooking and sitting with others to eat, what skills did I have - I know how to cook Asian food really well. So I thought, that's it. I will teach those who love Asian food how to cook it. It's in my kitchen so I will call it Sachie's kitchen and so it began."It has now been ten years since that day and Sachie's Kitchen has gone from strength to strength. It is now one of the most-awarded cooking schools in Australasia. To date, more than 50,000 New Zealanders have been through Sachie's Kitchen with millions more watching her demonstrations on the small screen – her television show is broadcast in over 35 countries.Her classes appeal to individuals with a passion for Asian cooking and also corporate teams who book events that cover Japanese, Thai, Vietnamese, Malaysian, Chinese, Indian & Korean cuisine. Sachie has gone on to launch her own range of branded food products nationwide and is now exploring virtual cooking classes as well.Favourite quotes:Growing up for me, food = peopleWhen I opened the door to Sachie's kitchen in Parnell I had to really think of how people would find me and know about my kitchen. For me, the answer was media. So, I wrote it down on my mind map. I wrote TV, radio, magazine. And the law of attraction took over. When I write things, it attracts opportunities in my life. Over the next two weeks, my husband bumped into someone that ran a radio station and I got onto the radio. Same for my TV show, I wrote it down and then one day, the producer came through the door.Opportunities are always around you. They are ready, for anyone to grab. But if you're not ready, you will not see them. You will miss the boat.In front of my computer, I have a wall where I have a mind map. I write on it opportunities I want to attract, where I want to be and then I transfer it into my yearly calendar and then it does just happen. 

Whenever you start cooking for yourself in a new country, you may find yourself running into a lot of unfamiliar ingredients and words. Chie and Ty take a look at some of these while referencing a recipe for 肉じゃが nikujaga. Part 2 will be how to cook it once we have our ingredients gathered. Learn how to live your life in Japanese by signing up with NativShark:   Show notes here: https://www.nativshark.com/tools/using-nativshark/lbjp-ingredients

On this week’s show, I speak with Masako Morishita. Originally from Kobe, Japan, Masako’s family has owned and operated a bar and restaurant there for 90 years, and food has always been a part of her life, though she never worked as a cook. Growing up, she was interested in dancing and cheerleading, and in 2013 she moved to Washington D.C. to be a NFL cheerleader for the Washington Football Team (formerly, the Redskins), and was even a captain in her fifth year.She has always enjoyed cooking at home, and would regularly cook for her friends. Not able to find the food she grew up eating, in 2019 she decided to start Otabe, a pop-up in Washington D.C. that focuses on Japanese comfort food, which she hopes to turn into a more permanent endeavor. We talk about moving to, and touring the world with the NFL, the future of Otabe, a few of her favorite cookbooks, and of course, Japanese cooking including okonomiyaki, dashi and cooking with donabe. ==========Masako Morishita ==========The Otabe Instagram https://www.instagram.com/otabe_dc/The Otabe Facebook Page https://www.facebook.com/otabeDCToiro Kitchen and Donabe https://toirokitchen.com/ Donabe Cookbook https://amzn.to/30MB3y2The Gaijin Cookbook https://amzn.to/3rOt9jz================CONNECT WITH US================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list Visit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=true Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Tomoko, a manager at BearFoot Bar in downtown Sapporo, where we also recorded this episode, joins us on the podcast to talk about some stereotypes of Japanese women, such as wearing makeup from an early age, knowing how to cook, wearing short skirts in winter, and more. Tomoko is originally from Ibaraki, lived and worked in Australia for a short time, and has been living in Hokkaido since 2015. Past episodes that we mentioned in the show were about the Go To Travel campaign, and the one with Keiko where she talks about harassment in the work place. Check em out if you haven't already.Enjoy the show!Thanks to our sponsors:Bearfoot Bar12 different types of Japanese made craft beers, both bottles and on tap. A range of whiskeys and basic cocktails also available. Tapas style menu and burgers. Friendly English and Japanese speaking staff. Open 7 days a week. Located in downtown Sapporo, walking distance from the subway station. Why not pop in for a drink if you are in town!https://www.facebook.com/bearfootbarThe Red House RusutsuLocated in the heart of Rusutsu Ski Resort, the restaurant features a mix of Japanese, Asian fusion, and western Style dishes, including shabu-shabu with wagyu beef and Hokkaido wagyu beef steak. Open winter and summer, 12-3pm for lunch, 5-9pm for dinner, with prices ranging from under Yen 1000 to about Yen 5000.https://theredhouse.jp/Rusutsu LodgesOpen all year round. Located 5 minutes walk to the main Rusutsu Ski Resort Gondola. There are Japanese, Western, and apartment style rooms with breakfast packages available. There’s a Japanese sento (public bath), two convenience stores less than a minute walk, ski room and tune up tables, free pick up available from the bus stop, plenty of free parking space, and summer BBQ packages available. Check out the website for more information and availability.http://rusutsulodges.comHokkaido GuideEstablished over 10 years ago, written by locals for locals and international tourists. The guide contains information on all types of businesses and locations around Hokkaido. There's information regarding all things Hokkaido such as sightseeing, nightlife, events, services, food and restaurants, entertainment, outdoor activities, and more. Currently offered in English and Thai, advertising space available. Check out Hokkaido Guide.com for everything you need to know about this beautiful prefecture.https://hokkaidoguide.comUse our Buzzsprout affiliate link to start your podcast today! Website:https://www.voicesinjapan.com/Follow us and check out our other content:https://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.comSupport the show (https://www.buymeacoffee.com/voicesinjapan)

Water has been the basis of Japanese life and food culture since at least 2,000 years ago. There is a certain trait of water in Japan that makes Japanese food cuisine taste good. Along with explaining how this is so, we take a look at Harie in Shiga Prefecture, a beautiful town that lives an ancient Japanese lifestyle revolving around river water. For more discussion on this topic, visit The Metro-classic Japanese blog. Also find The Metro-classic Japanese on Instagram. Support the show (https://www.patreon.com/metroclassicjapanese)

Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar with David Gauvey Herbert; we share our recipe for a fresh take on the chocolate cookie; and Dan Pashman explains why he’d rather eat alone this Valentine’s Day. Get this week's recipe, Dried Cherry-Chocolate Chunk Cookies: https://www.177milkstreet.com/recipes/dried-cherry-chocolate-chunk-cookies Check out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more. Read “The Caviar Con” by David Gauvey Herbert: https://longreads.com/2019/02/12/the-caviar-con/ This week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

The guys are privileged to sit down with Austin Miller, co-owner of Mami Restaurant. Though he grew up in Montana, he became obsessed with Japanese food by way of the woman he eventually married and hasn't looked back since. He tells the story of acquiring the food truck the business was born out of, a feat that demanded an absurd amount of resolve and set the ethos for how he and his wife would go on to run their business. We also talk Yelp (it sucks), his ramen pilgrimage to Japan (it did not suck), and get into his philosophy as a chef that refuses to stop learning. His enthusiasm for cooking, Japan, and the intersection of the two is profoundly inspiring, and a perfect example of what the goal of Graining In has always been - finding the motivation to get better at what you do. Enjoy the ride.

Gesshin Claire Greenwood is the author of Bow First, Ask Questions Later and the popular blog That's So Zen. She trained in Japanese Zen monasteries, including in the kitchen, for several years before returning to the United States to obtain a master's degree in East Asian Studies. She lives in San Francisco, where she cooks, teaches meditation, and works in the mental-health field. Find her online: https://www.gesshin.net https://twitter.com/GesshinClaire Buy "Just Enough: Vegan Recipes and Stories from Japan's Buddhist Temples here. Follow this show: https://twitter.com/Classical_Ideas Classical Ideas Patreon Page

The late, LA Times critic, Jonathan Gold, so describes today’s MTBE guest. An author of 3 (soon to be 4) tomes on Japanese cooking, Nancy Hachisu is proof in the pudding that another, once-foreign culture, cuisine, food, and mannerisms, can be studied, learned, and embodied...sensitively, accurately, and holistically. Nancy and Coral discuss why Japanese cuisine enjoys higher prestige than others, in America, and why is it more often creatively appropriated, rather than mis-appropriated.

Erin and Jennifer review three international cookbooks and review one recipe from each. The books reviewed in this episode are Lidia’s Celebrate Like an Italian by Lidia Bastianich, Mastering the Art of Japanese Home Cooking by Masaharu Morimoto, and Chai, Chaat, and Chutney by Chetna Makan

Josh Plunkett started cooking at Chapter One in Dublin before moving to New York where he worked at Momofuku, Luksus and Atera. Having spent the last year cooking in Kyoto, Japan he’s getting ready to make a move to San Francisco. Japan Eats is powered by Simplecast

Andrea Fazzari is the author of Tokyo New Wave: 31 Chefs Defining Japan’s Next Generation, out mid-March from Ten Speed Press. Born and raised in New York, Andrea has since lived in Italy and France, finally following her fascination with Japan and its culture to Tokyo. Tokyo New Wave profiles 31 chefs largely responsible for the changing food landscape in Tokyo. We discuss what it means to be “Japanese” (to both Andrea and the chefs), the importance (socially) of an introduction, and how to combat “ethnic tourism." Meant to Be Eaten is powered by Simplecast

Frank Cisneros of Bar Moga and Chef Josh Plunkett (a chef who has spent time cooking in Kyoto) join us this week to talk about Japanese food and drink. We learn what makes Japanese cocktails and their history special from Cisneros, and Plunkett tells us why we should all be cooking with donabes. Our theme song is “Suns Out Guns Out” by Concord America. Listen on Spotify | Purchase on Bandcamp HRN Happy Hour is powered by Simplecast

On this week's episode of Japan Eats, host Akiko is joined in studio by Japanese cuisine specialist Elizabeth Andoh. Elizabeth talks about the fascinating world of preserved vegetables. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP-award winning An Ocean of Flavor. She has been writing for Gourmet magazine for more than 30 years and has been a frequent contributor to the New York Times travel section for more than a decade. She lectures around the world on Japanese food and culture and runs A Taste of Culture, a culinary arts center in Tokyo, Japan. She lives in Tokyo, Japan.