Culinary traditions of Japan
POPULARITY
96 episodes with japanese food
26 episodes with japanese food
15 episodes with japanese food
11 episodes with japanese food
9 episodes with japanese food
5 episodes with japanese food
5 episodes with japanese food
5 episodes with japanese food
3 episodes with japanese food
In Part 2 of our Japanese soccer series, journalist Dan Orlowitz returns to help us explore how Japan's soccer scene is making waves across the globe! We dive into Samurai Blue's international success, Japanese players shining abroad, and the flow of global talent into the J.League. Plus — how can fans outside Japan actually watch the matches? We've got that covered, too.If you've ever cheered for Japan in the World Cup or wanted to follow J.League stars in Europe, this episode is for you!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode!Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! ------ Past KOJ Sports-Related Episodes ------Meet the J.League ft. Dan Orlowitz (S6E4)Kendo: The Way of the Sword ft. Alexander Bennett, 7th Dan in Kendo (S4E16)The Life of a Sumotori ft. 3-Time Grand Champion Konishiki Yasokichi (S4E10)Talking Sumo ft. Andrew Freud (S1E8)------ About Dan Orlowitz ------Dan's Socials & WritingsJ-Talk Podcast------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!
Our guest is Yoshinori Ishi who is the executive chef and producer of Auberge TOKITO https://www.aubergetokito.com/en/ in Tachikawa, Tokyo. Chef Ishii's background is unique and spectacular. He worked at one of the top Kaiseki restaurants in Kyoto called Arashiyama Kiccho as a sous chef and moved abroad to cook at the United Nations Ambassador's Residence in Geneva and New York. Then he moved to London to open Umu, which earned two Michelin stars—the first two stars by a Japanese restaurant in Europe. After 10 years of success at Umu, he decided to open Auberge Tokito in the suburb of Tokyo. In this episode, we will discuss how Chef Ishii's philosophy of Japanese cuisine transitioned and expanded over the last 35 years of his career in Japan and abroad, why he decided to go back to Japan to start a new project, the innovative concept of Auberge TOKITO, which focuses on the Japanese cuisine that never existed before and much, much more!!! The documentary film TOKITO: https://www.tokitofilm.com/en
Our guest is Isao Yamada who is the chef-owner of Yamada https://www.yamadanewyork.com/ in New York. He was classically trained in Kyoto as a Kaiseki chef and opened his own restaurant at the age of 25 in his hometown Fukuoka. He could have successfully built his career in Japan but he decided to move to the U.S. in 2006 to pursue new challenges.Chef Yamada's career in the U.S. evolved as he worked closely with the legendary chef David Bouley in New York. He earned a Michelin star as the executive chef at Chef Bouley's Kaiseki restaurant Brushstroke. In April 2025, Chef Yamada opened his own beautiful restaurant Yamada in Manhattan.In this episode, we will discuss Chef Yamada's unique career, how he collaborated with the legendary Chef Bouley, his Kaiseki dishes at Yamada that seamlessly merge authenticity and creativity, his joy and challenges in cooking in America, how Japanese cuisine in America has changed in the last two decades and much, much more!!!Follow Chef Yamada on Instagram @chef_yamada.isao, as well as his restaurant Yamada @yamadanyc!
The Krewe is kicking off a 2-part series on Japanese soccer! In Part 1, journalist Dan Orlowitz joins the Krewe to break down Japan's domestic soccer scene — the J.League. From league structure and top teams to standout players making waves right now, this episode is your perfect deep dive into the beautiful game, Japan-style. Whether you're new to Japanese soccer or a longtime fan, you'll come away with fresh insights and maybe even a new favorite club! Don't miss Part 2, where we go global with Japan's national teams and international impact!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode!Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! ------ Past KOJ Sports-Related Episodes ------Kendo: The Way of the Sword ft. Alexander Bennett, 7th Dan in Kendo (S4E16)The Life of a Sumotori ft. 3-Time Grand Champion Konishiki Yasokichi (S4E10)Talking Sumo ft. Andrew Freud (S1E8)------ About Langston Hill ------Dan's Socials & Writings------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!
Our guests are Rahul Saito and Mitsu Nagae. Rahul is the owner and Mitsu is the co-owner and executive chef at l'abeille https://www.labeille.nyc and l'abeille à côté https://www.labeilleacote.nyc/ in Tribeca, New York. The duo opened l'abeille in March 2022 and shortly after, they won a Michelin star, thanks to Mitsu's unique and outstanding culinary background as a Japanese chef classically trained in Paris, Tokyo and New York as well as Rahul's sound management despite being new to the industry. Mitsu's menus are characterized by a seamless merge of French and Japanese cuisines, which seems to have become a relevant genre in places like Paris and Japan as well. In this episode, we will discuss how Mitsu got into French cuisine from a young age in Japan and eventually trained under top chefs like the late Joel Robuchon, why the seemingly opposite French and Japanese cuisines can go so well together as you can see in Mitsu's menus, the keys to run successful restaurants in New York and much, much more!!!
A Japanese food documentary 'Tokito: The 540-Day Journey of a Culinary Maverick,' will be screened at the 71st Sydney Film Festival this month. The film follows a group of chefs who attempt to transcend the boundaries of tradition and create a new Japanese cuisine. During the process of finding food suppliers, issues of the environment, agriculture and food come to light. We spoke to the film's director, Aki Mizutani. - 今月の第71回シドニー映画祭（Sydney Film Festival）で上映される「ときと 革新の料理人たち、540日の記録」。伝統の枠を超え新しい和食を作り出そうとする料理人たちの姿を追います。そこに透けて見える環境、農業、食の問題。作品の監督を務めた水谷明希さんにお話を聞きました。
This week on Snacky Tunes, Darin sits down with Chef Jeff Okada-Ramsey, executive chef of Mizumi at the Wynn Las Vegas, whose global journey—from being in a band to slicing sashimi—has shaped a truly unique culinary voice. We talk about his sushi beginnings, deep dives into Japan's kitchen culture, and what it means to bring that depth & discipline to the Vegas Strip. Then we head into the archives for a live performance from She Keeps Bees—one of our all-time favorites.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.
Ever wondered what it's like to study Japanese in Japan? This week, the Krewe sits down with Langston Hill — administrator at a Tokyo-based language school and Japanese language content creator — to dive into opportunities to learn in Japan via dedicated Japanese language schools. We explore the benefits of language schools, how they compare to traditional academic settings, and Langston's journey as a creator (plus his own textbook series!). Whether you're a beginner or a seasoned learner, this episode is packed with insight, inspiration, and a few laughs along the way.------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode!Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! ------ Past KOJ Language Learning Episodes ------Japanese Self-Study Strategies ft. Walden Perry (S5E4)Learn the Kansai Dialect ft. Tyson of Nihongo Hongo (S4E14)Heisig Method ft. Dr. James Heisig (S4E5)Prepping for the JLPT ft. Loretta of KemushiCan (S3E16)Language Through Video Games ft. Matt of Game Gengo (S3E4)Pitch Accent (Part 2) ft. Dogen (S2E15)Pitch Accent (Part 1) ft. Dogen (S2E14)Language through Literature ft. Daniel Morales (S2E8)Immersion Learning ft. MattvsJapan (S1E10)Japanese Language Journeys ft. Saeko-Sensei (S1E4)------ About Langston Hill ------Langston aka @TheJapaneseGuy101 on IGThe Japanese Language Manual (2 Book Series - Kindle)The Japanese Language Manual Vol 1 (Paperback)------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!
FULL EPISODE! This time on the PURE TOKYOSCOPE Podcast, authors Matt Alt (Pure Invention: How Japan Made the Modern World) and Patrick Macias (Mondo Tokyo: Dispatches from a Secret Japan) discuss the Japanese Foods That Made them the amazing physical specimens they are today, from Top Ramen, to beef Teriyaki, and fancy tonkatsu meals with dining recommendations for your next trip to Tokyo.Join the PURE TOKYOSCOPE Patreon!You'll get access to full episodes, bonus content, our Discord server, and an archive of past episodes. Head over to Pure TokyoScope Patreon to subscribe today!INFOMatt Alt on BlueskyPatrick Macias on BlueskyPure TokyoScope on YouTubeThe podcast is produced by jaPRESS LLC© and edited by Patrick MaciasTheme song by Marxy
The Krewe gets an exclusive inside look at Expo 2025 Osaka with Sachiko Yoshimura, the Director General of Public Relations & Promotion! We dive into the massive planning behind the event, Japan's rich history with World Expos, what to expect at the event, best times to travel, & of course... the story behind the viral mascot, Myaku-Myaku! A must-listen for potential Expo-goers!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode!Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! ------ Past KOJ Travel Episodes ------Checking Out Miyagi ft. Ryotaro Sakurai (Guest Host, William Woods) (S5E5)Explore Matsue ft. Nicholas McCullough (S4E19)Travel Hiroshima ft. Joy Jarman-Walsh (S4E4)Travel Aomori ft. Kay Allen & Megan DeVille (S3E17)Hungry For Travel ft. Shinichi of TabiEats (S3E15)Henro SZN: Shikoku & the 88 Temple Pilgrimage ft. Todd Wassel (S3E12)Border Closures Couldn't Stop These Visas! ft. Rob Dyer & Allan Richarz (S3E11)Natsu Matsuri Mania: Summer Festivals in Japan (S3E3)Off the Beaten Path: Kansai ft. Rob Dyer [Part 2] (S2E12)Off the Beaten Path: Kansai ft. Rob Dyer [Part 1] (S2E11)Japan Travel Destination: Hokkaido ft. Kay Allen (S2E7)Japanese Theme Parks ft. Chris Nilghe of TDR Explorer (S2E4)Navigating Nippon: Where to Go in Japan? ft. Kay Allen of JNTO (S1E11)Matsue & New Orleans: Sister Cities ft. Dr. Samantha Perez (S1E2)------ About Expo 2025 ------Expo 2025 WebsiteExpo 2025 on IG------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!
日本で生(う)まれた洋食(ようしょく)とは？！
Season 6 kicks off with laughter, tradition, and international flair! The Krewe sits down with Katsura Sunshine, a Canadian-born rakugo performer bringing Japan's 400-year-old comedic storytelling art to audiences around the world. In this episode, we explore what makes rakugo so unique, how Sunshine became one of the few non-Japanese rakugo-ka, and how this traditional form of entertainment is finding new life on the global stage. Plus, hear about the possibility of a rakugo event in New Orleans this fall!Whether you're a longtime fan of Japanese culture or just curious about this captivating performance style, this episode is the perfect way to kick off Season 6 of the Krewe of Japan Podcast!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode!Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! ------ Past KOJ Traditional / Historical Japan Episodes ------The Castles of Japan ft. William de Lange (S5E19)Foreign-Born Samurai: William Adams ft. Nathan Ledbetter (Guest Host, Dr. Samantha Perez) (S5E17)Foreign-Born Samurai: Yasuke ft. Nathan Ledbetter (Guest Host, Dr. Samantha Perez) (S5E16)The Thunderous Sounds of Taiko ft. Takumi Kato (加藤 拓三), World Champion Taiko Drummer (S5E13)Yakuza: Past, Present, Future ft. Jake Adelstein, Author of Tokyo Vice (S5E12)The Real World of Geisha ft. Peter Macintosh (S5E7)Inside Japanese Homes & Architecture ft. Azby Brown (S5E6)Kendo: The Way of the Sword ft. Alexander Bennett, 7th Dan in Kendo (S4E16)The Life of a Sumotori ft. 3-Time Grand Champion Konishiki Yasokichi (S4E10)The Intricate Culture of Kimono ft. Rin of Mainichi Kimono (S4E7)Shamisen: Musical Sounds of Traditional Japan ft. Norm Nakamura of Tokyo Lens (S4E1)Henro SZN: Shikoku & the 88 Temple Pilgrimage ft. Todd Wassel (S3E12)Natsu Matsuri Mania: Summer Festivals in Japan (S3E3)Exploring Enka ft. Jerome White Jr aka ジェロ / Jero (S3E1)The Chrysanthemum Throne ft. Dr. Hiromu Nagahara [Part 2] (S2E18)The Chrysanthemum Throne ft. Dr. Hiromu Nagahara [Part 1] (S2E17)Yokai: The Hauntings of Japan ft. Hiroko Yoda & Matt Alt (S2E5)The Age of Lady Samurai ft. Tomoko Kitagawa (S1E12)Talking Sumo ft. Andrew Freud (S1E8)------ About Katsura Sunshine ------Katsura Sunshine on IGRakugo.lol------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!
LET THEM COOK! Over the last 5 months, the Krewe has been hard at work cooking up a massive Season 6 line-up. While the main course will begin being served on May 16, how about an appetizer? Just like the carb-loaded instant yakisoba, this preview is CHOU CHOU CHOU Gigamax packed with sneak peeks at what's to come in Season 6. Some snippets include:- Laughing & learning about the world of Rakugo with master storyteller Katsura Sunshine- Prepping for Expo 2025 with Sachiko Yoshimura, Director General of Public Relations & Promotion for Expo 2025- Studying Japanese via language schools with Nihongo enthusiast Langston Hill- Bridging New Orleans & Japan through music with Jazz Trombonist Haruka Kikuchi- Kicking off 2 episodes on Japan's soccer footprint domestically & worldwide with journalist Dan Orlowitz- Exploring vegan cuisine in Japan with Leonore Steffan of ItadakiHealthy- Diving into social media's role in establishing perceptions of Japan - Revisiting Matsue with Sister City Exchange participants Katherine Heller & Wade Trosclair- Brewing up some craft beer with Chris Madere of Baird Brewing & Chris Poel of Shiokaze BrewLab- Restoring some abandoned homes with Akiya enthusiast & YouTuber Anton Wormann of Anton in JapanThis is only HALF of what's to come this season... the 2nd half is top secret! So stay tuned for our season 6 premiere on May 16, 2025 and stick around for the rest of the season to find out what else we have in store on Season 6 of Krewe of Japan Podcast!!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode!Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! ------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!
A Gluten Free Podcast Episode 178 On today's episode, I'm joined by Leanne and Dave, the founders of Iron Ramen — Sydney's cult-favourite gluten free Japanese food truck. Their son's coeliac disease diagnosis, a deep love of Japanese food and culture, and a gap in the gluten free market all led to the creation of Iron Ramen — and since then, they've been winning over the coeliac and gluten free community one bowl at a time.I first tasted their incredible ramen at the Gluten Free Sydney Expo and instantly understood the hype — pulling off proper gluten free ramen is no easy feat! In this chat, we dive into their journey, the inspiration behind their menu, and the hard work and creativity it's taken to bring Iron Ramen to life.We cover:What Iron Ramen is and their mission to serve the coeliac communityHow their son's coeliac diagnosis changed everythingTheir lifelong love of Japanese food, culture, and creativityHow the idea for Iron Ramen came about (and the story behind the name!)The challenges of creating authentic gluten free ramen and Japanese fried dishesWhy they chose a food truck model and what it's really like running oneBuilding strong trust with the gluten free community and earning Coeliac Australia accreditationTheir best-selling dishes (spoiler: you'll be hungry by the end)Events and areas where you can find Iron RamenWhat's next for Iron Ramen and their collaborations with other gluten free businessesA moment that's had the biggest impact on their journey so farI loved this conversation with Leanne and Dave — not only because of their passion and creativity, but also because their story resonates so much with my own love for Japanese food, coeliac awareness, and heavy music (yes, the Iron Maiden-inspired name is no coincidence!).If you're in Sydney or see Iron Ramen at an event, do yourself a favour and go taste their food. It's businesses like this that are helping to grow and strengthen the gluten free community — one chat, and one bowl of ramen, at a time.Where to find Iron Ramen:
Our guest is Daniel Bennett who is the sake sommelier at Sushi-san www.sushisanrestaurant.com and The Omakase Room at Sushi-san www.theomakaseroom.com in Chicago. Both are a part of Lettuce Entertain You Restaurants, which is an independent, family-owned restaurant group that owns, manages and licenses more than 110 restaurants nationwide with over 60 concepts ranging from fast casual to fine dining. Daniel is a certified sake sommelier and has approximately 15 years of deep experience working in Japanese food and sake. In this episode, we will discuss how he built his career in sake, what types of sake people are drinking in America now, his collaboration with a 200-year-old sake brewery to make a private label for his guests, how he trains his staff to get certified as sake sommeliers and much, much more!!!
It's a Lick the Plate family affair kicking us off for Season 3! WHAT'S ON THE PLATE: Melissa Nettleford (2:46) – No Expenses Spared. Sergio's Italian. Asian Fusion. Food Fuelled By Love.Milton Lopes (5:12) – Portuguese Birthday Song! Wine Memories. Chateauneuf du Pape. Cote du Rhone. England Is Not A Wine Country.Ricardo Castro (12:20) – Brazilian BBQ Delights. Rice with Feijoada. Vance LaRoy (14:04) – Show Me Good BBQ: Gates BBQ! Slabs With Good Edges. The Bernie Mac. Burnt Ends.Sweet & Mild BBQ Sauce.Alexis Dionne (16:03) – Buddakan Asian Fusion. Tatiana's NYC.Kevin Fullinck (18:00) – Venezuelan Food! Chicken & Waffles.Carl Dusu (18:53) – Chicken Tagine. Moroccan Flatbread and Tea. Dominos Pizza Party!Sharon Rose (23:06) – Greek King Prawn Linguine with Green Sauce. Cocktails!Mitchell Zhangazha (24:36) – Seafood Boils. Hot & Juicy Shrimp in Dulwich. Angry Crab Shack. Durrock Knox (25:58) – Salmon Cakes with Yum Yum Sauce & Hot Sauce. The Final Word Cocktail.Sian Deia (28:03) – Food For Every Occasion. Cheesy Chips. Red Leicester, Mature Cheddar, Mozzarella.Simeon Montague (32:29) – Tacos & Margaritas! Home Cooked Food Made From Love. Hibachi! Sushi.Toyan Thomas-Browne(36:44) – More Birthday Songs. CAKE! Hummingbird Rainbow Cake Remixed. Carrot & Red Velvet Cake. Cream Cheese Frosting. Sprinkles!Jazz (39:31) – Japanese Food. Chargrilled Eel Sushi. Lamb, Rice & Peas and Coleslaw. Oreo Milkshake. Anything But Cake. Alcohol!Ash, the Travelling Sensei (42:57) – No Birthday Cake. Swahili BBQ On A Water Safari. Family Time. Mum's Sausage Casserole. Grandpa's Jerk Pork.Kyle Cox (46:08) – Full English Breakfast. Bacon! Red Velvet Cake. Ole & Steen's Cinnamon Social Log. Steve Warwick (50:26) – Laughs and Good TimesDujonna Gift (51:18) – Funeral Food. Curry Goat, Rice & Peas, Coleslaw. Fried Chicken. Curry Chicken.Ralph Lewis (51:57) – Exploring the Alternatives & Newness. Enjoy Life!Kimberly Nichole (52:48) – Birthday Love & Appreciation!Taofique (53:09) – And Sometimes We Fast! Red Velvet Cake Request. Replenishment. Lick the Plate's Instagram and TikTok: @licktheplatepodcast Cameron's Instagram and TikTok: @cbjarts licktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam Farrell. @farrell33a on Instagram Additional background music provided by https://slipstreammusic.comTrack: "Differences", xander.Download / Stream: https://get.slip.stream/IWrZvIListen on Spotify: https://go-stream.link/sp-xander Track: "Beaming", Johnny MooreDownload / Stream: https://get.slip.stream/mgVEM5Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Mild Evenings", Johnny MooreDownload / Stream: https://get.slip.stream/IXwJ07Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Process for Us", Johnny MooreDownload / Stream: https://get.slip.stream/G4mqBQListen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Gymnastics"Download / Stream: https://get.slip.stream/Zvaavu Hosted on Acast. See acast.com/privacy for more information.
Send us a textHELLO SESH GREMLIMS! Im back with an old school, 4.5 hour chat under the influence of a carton of beer with a very special guest all the way from japan Michael Petkovic.Michaels born and raised in Australia and made the move to Japan, Found his Wife and now has a child and is still currently living in Fukashima.In this podcast we dive into heaps such as Japanese culture, what its like being a westerner in Japan and a heap more! ENJOY! Like and subscribe to, help a brother out!=============================COP MY MERCH AT | www.theseshwithsav.comInstagram - https://www.instagram.com/theseshwithsavSpotify for Podcast Audio -https://open.spotify.com/show/0hDu3Q4rIgRivTl2OJDmfA?si=8e550b4042924567Direct Message via Instagram for all guest enquiries.#podcast #theseshwithsav #trending #japan #japanese #japaneseculture #japanesetravel #traveljapan #yakuza #tokyo #osaka
Our guest is Alexander Nicolau who is the founder of Mandaracha https://www.mandaracha.com/ in Kyoto, which opened in 2019. Originally from France, Alex fell in love with Japanese tea while he was working in the fields of food technology and open innovation.Mandaracha is a very special place where you can find a variety of Japanese tea, which Alex selected by visiting and meeting with each producer. You can also enjoy a tea ceremony and have other cultural experiences, such as a Shamisen guitar performance and a Rakugo comedy show.In this episode, we will discuss how Alex got into Japanese tea, why he loves Japanese tea so much, the classic and new types of Japanese tea Alex recommends, the rapidly changing tea market, the future of the Japanese tea industry and much, much more!!!Social Handles: IG kyoto_mandarachahttps://www.facebook.com/MANDARACHAhttps://www.linkedin.com/company/mandaracha/
And my guest today is Toshio Shinko who is the fifth-generation owner of Marushin Honke in Wakayama Prefecture, Japan. The company was founded in 1881 and since then, it has produced high-quality traditional Japanese food products, such as miso and soy sauce. In 2002, in addition to managing Marushin Honke, Toshio founded the new company Yuasa Shoyu, or Yuasa Soy Sauce https://www.yuasasyouyu.co.jp/yuasa_gb_front.html in English to pursue the highest quality of soy sauce that reflects the family tradition.Preserving tradition is hard and even harder is to keep it fresh in response to the fast-changing environments. Toshio has been very successful in doing so and a great example is his innovative idea of making soy sauce in Bordeaux, France https://www.yuasasyouyu.co.jp/yuasa_gb.html in collaboration with the well-established Grand Cru winery Chateau Coutet in Saint Emilion.In this episode, we will discuss how Toshio's company produces premium soy sauce with wood barrels, which is rare these days, how he came up with the idea of making soy sauce in the French wine country, why the French winery wants to make soy sauce with Toshio, how his Bordeaux-made soy sauce is different, why French chefs love using it and much, much more!!!Here is a fabulous YouTube video, that captures how Toshio makes soy sauce with the French partner Adrien David Beaulieu, the owner of Chateau Coutet and his team. https://www.marushinhonke.com/f/marushin(Scroll further down and click on “We want to spread Yuasa soy sauce to France!”)Here are some of the restaurants that uses Toshi's Bordeaux-made soy sauce:· Maison nouvelle, Etchebest https://maison-nouvelle.fr/ · Lalique, Lafaurie Peyraguey Schilling https://www.lafauriepeyragueylalique.com/en/michelin-starred-chef-jerome-schilling-unveils-his-autumn-menu/ · Skiff Club, Stéphane Carrade https://haaitza.com/les-restaurants-cafe-bar-brasserie-restaurant-etoile-arcachon/ · Le Prince Noir, Vivien Durand https://leprincenoir-restaurant.fr/ · L opidom etoilé Fondette https://www.lopidom.fr/fr/
Understanding Reddit's community dynamics, Reddit posting strategies, and how to maintain a work-life balance with Jacqueline Schell. ----- Welcome to episode 506 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Jacqueline Schell from Crafty Cookbook. How to Grow Your Audience as a Food Creator on Reddit In this episode, Jacqueline Schell from Crafty Cookbook talks all about how to navigate the world of content creation on Reddit and how to connect with like-minded people by engaging with established communities. Jacqueline also shares why authenticity is essential (Redditors are all about genuine content!), but balancing that with strategic posting can help boost your visibility. And if you struggle with time management at all, we've got you covered — Jacqueline will talk about how conducting time audits, setting aside dedicated time for side projects, and using mobile tools can keep you productive without burning out. Whether you're posting on Reddit or balancing a busy content creation schedule, Jacqueline's advice will help you stay on track and organized! Don't miss out on this episode for practical tips on growing your online presence and keeping your workflow efficient. ✨ Three episode takeaways: Reddit's Unique Community Dynamics: Reddit offers a unique space for content creation, but understanding Subreddit rules, community norms, and moderator roles is key. Engaging with established communities can give you valuable feedback and help grow your presence. Authenticity & Strategy Matter: Redditors appreciate personal, authentic posts, so focus on being genuine with your content. At the same time, keep in mind that strategic posting can boost visibility, and securing a subreddit name can be a smart branding move. Maintaing a Work-Life Balance as a Content Creator: Time management is crucial for content creators. Conducting time audits, scheduling side projects, and utilizing mobile tools can help you stay productive and maintain a work-life balance. Resources: Jacqueline's blog, Crafty Cookbook Reddit The r/food subreddit The r/JapaneseFood subreddit, which Jacqueline helps moderate! The r/sushi subreddit, which Jacqueline also helps moderate! The r/soup subreddit Clariti The r/smoking subreddit The r/BBQ subreddit Harvest time tracking Submit your questions for Bjork for an upcoming podcast episode here! Follow Crafty Cookbook on Instagram Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Member Kitchens. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.
Our guest is Emily Yuen who is the executive chef at Lingo https://www.lingobk.com/, a unique Japanese American restaurant in Brooklyn, New York.Emily has an impressive culinary background. She worked at top French restaurants in the world, including Le Gavroche in London, DB Bistro in Singapore and Boulud Sud in New York. She also studied Japanese cuisine at the legendary Shojin restaurant Kajitsu and served as the executive chef at Bessou in New York.At Lingo, with her global knowledge and experience, Emily offers original dishes, such as Hokkaido-style braised beef curry pie and Donabe hotpot with wild mushroom and koji butter.In this episode, we will discuss how Emily's culinary focus shifted from French to Japanese, the essence of Japanese cuisine that she wants to share with her guests, how she naturally merges French techniques and Japanese flavors, the importance of Japanese home cooking in her menu development and much, much more!!!
Grandpa Bill talks Vitamin K-101Ever heard of natto?This Japanese superfood is packed with Vitamin K2 and probiotics, crucial for gut health, bone strength, and even heart health! Join me on The BH Sales Kennel Kelp Holistic Healing Hour and YouTube@billholt8792 as we dive into the amazing benefits of fermented foods like natto and how they can boost your overall well-being. #Natto, #FermentedFoods, #VitaminK2, #Probiotics, #GutHealth, #JapaneseFood ,#Superfood, #HealthyEating ,#BoneHealth ,#HeartHealthFocusing on Brain Health:Sauerkraut: Brain Food Through the AgesFermented Foods: Fueling Your Mind for a Sharper YouUnlock Your Mental Clarity: The Fermented Food ConnectionBrain Boosting Bites: The Power of Sauerkraut and FermentationSharpen Your Mind Naturally: The Fermented Food AdvantageCognitive Clarity: How Fermented Foods Can HelpFeed Your Brain Right: The Importance of Gut Health and Fermented FoodSauerkraut: Your Gut's Best FriendFermented Foods: The Key to a Happy GutHappy Gut, Happy Mind: The Fermented Food FormulaNurture Your Microbiome: The Fermented Food WayGut Health Revolution: Discovering the Power of Fermented FoodsThe Gut-Brain Axis: How Fermented Foods Connect the DotsFermented Foods: Your Pathway to Digestive WellnessSauerkraut: A Culinary Journey Through TimeFermented Foods: A Taste of History and HealthThe Wisdom of Fermentation: Ancient Practices for Modern WellnessCultural Cuisine, Cognitive Clarity: The Fermented Food StoryFrom Ancient Traditions to Modern Health: The Power of FermentationSauerkraut: A Global Food with Timeless BenefitsFermented Foods: A Legacy of Health and FlavorSauerkraut: A Superfood for All AgesFermented Foods: Supporting Cognitive Health at Every StageHealthy Aging Starts with a Healthy Gut: The Fermented Food FactorNourishing Your Mind and Body: Fermented Foods for Lifelong WellnessStaying Sharp at Any Age: The Fermented Food AdvantageFermented Foods: A Family-Friendly Approach to HealthFrom Kids to Grandparents: The Benefits of Fermented FoodSauerkraut: Brain Food PowerhouseFermented Foods: Mind & Gut MagicThe Fermentation Secret: Healthier YouUnlock the Power of FermentationFermented Foods: Your Wellness AllySauerkraut: Simply Delicious, Simply HealthyBrain Food Revolution: It's Fermented!Can Fermented Foods Really Boost Brainpower?Is Sauerkraut the Key to a Healthier You?What's the Connection Between Gut Health and Brain Health?Ready to Discover the Power of Fermentation?Looking for a Natural Way to Support Cognitive Health?Want a Healthier Gut? Try Fermented Foods!Sauerkraut: The Brain Food You've Been Missing?
Our guest today is Yoshihiko Shida who is the chief Instructor of Tokyo College of Sushi & Washoku London www.sushicollege.uk, which opened in September 2024. The opening is exciting since the school is the first major Japanese culinary school in Europe. Chef Shida has worked as an educator and instructor in Japanese culinary institutes for over 32 years. Before that, he gained over 10 years of practical experience in a variety of restaurant and hotel kitchens in Japan and abroad. In this episode, we will discuss the growing demand for sushi and Japanese cuisine chefs, what programs Tokyo College of Sushi & Washoku London offers, who is studying at the school, the joy and challenges Chef Shida faces in teaching his students and much, much more!!!
Our guest is Rafal Maslankiewicz who is the chef at Ikigai www.ikigai.nyc in New York, which opened in July 2024. Ikigai is a very unique concept. First of all, it is a not-for-profit organization, which is highly unusual for a restaurant. Secondly, beyond covering the fundamental costs of running a business, all proceeds are donated to a food bank. In fact, 80 days after the opening, Ikigai donated over $12,000, which funds 63 tons of food. And what makes Ikigai popular and enables such donations possible is Rafal and his team's excellent food menu and service. With his impressive culinary training at top restaurants under his belt, such as Masa and Eleven Madison Park in New York, he offers creative dishes inspired by Japanese traditions. In this episode, we will discuss the unique concept of Ikigai, how Rafal got into Japanese cuisine after working at serious French kitchens, the meaning of the term Ikigai and much, much more!!!
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
Our guest is Phillip Frankland Lee who is the chef/owner of Sushi by Scratch. Sushi by Scratch Restaurants began in Los Angeles and New York marks its tenth location, which opened in September 2024. Phillip is known for innovative omakase-style sushi preparations, while still respecting the values set by sushi masters. For example, he uses premium seafood mostly from the Toyosu Market in Japan and he imports rice from Toyoama Prefecture and mills it in-house. On the other hand, he pays homage to his American upbringing by flavoring hamachi yellowtail with sweet corn pudding and topped with a sprinkle of sourdough breadcrumbs. Sushi has come a long way in the U.S. since the 1960s when it was introduced to the general public for the first time. Sushi is now one of the most popular foods in the U.S. and great talents like Phillip seem to be making it uniquely American.
Listen to this episode ad free + exclusive episodes and bonus material at https://www.patreon.com/voicesinjapanOn this episode the lads quickly look at the top Japanese word for 2024! And for the main topic, they look at some of the best open air onsens to visit in Hokkaido. This top ten list takes you all over Hokkaido from the popular areas of Jozankei and Norboribetsu to some more obscure locations around this prefecture! A must listen for those who wish to visit Hokkaido, or for those already living here. Sponsors:MaruMoriThis site has everything you need to learn Japanese! It's an all-in-one, guided, gamified Japanese learning experience with the aim to take you all the way from absolute beginner to language mastery, and the best part is you can start anywhere! https://marumori.io/register?rcode=vijBearfoot BarLocated in downtown Sapporo, walking distance from the subway station. There are a variety of Japanese made local and craft beers, bottled and on tap. 21 different sorts of international beers. A wide range of regular and unique spirits and basic cocktails also available. Burgers and pub style snacks. With friendly English and Japanese speaking staff. https://www.facebook.com/bearfootbarHokkaido 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 website for everything you need to know about this beautiful prefecture. https://hokkaidoguide.comThe Red House A restaurant located in the heart of Rusutsu Ski Resort. It's just cross from the main road and it's behind the Seicomart Convenience store. This restaurant features some western style dishes, and some Japanese cuisine. The extensive menu includes some vegetarian dishes, ramen, hamburgers, plus some mouth watering desserts and much more. Open winter and summer, 12-3pm for lunch, 5-9pm for dinner.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, plenty of free parking space, and summer BBQ packages available. Check out the website for more information and availability. http://rusutsulodges.comUse our Buzzsprout affiliate link to start your podcast today!Website:https://www.voicesinjapan.com/Follow us and check out our other content:https://youtube.com/@voicesinjapanpodcasthttps://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gSupport the showSupport the show
Our guest is George Kao who is the head of sales at Boken Sake https://www.drinkboken.com/ based in New York. Boken Sake is a unique concept. The company collaborates with authentic Japanese sake breweries and produces sake under the Boken brand. Many sake breweries consider expanding to overseas markets, but a lot of them are family-owned small businesses without enough resources to make it happen. Boken can effectively create a path for them to get into the American market and American consumers can have opportunities to taste their precious craft sake. George is an ideal talent to execute Boken's mission with his rich and unique background in Japanese food, in particular Japanese sake. In this episode, we will discuss the unique concept of Boken Sake, the sake Boken has produced with a 540-year-old brewery, great ways to enjoy sake with non-Japanese food and much, much more!!!
Listen to this episode ad free + exclusive episodes and bonus material at https://www.patreon.com/voicesinjapanWinter snow accumulation and the winter season is coming very soon for many parts of Japan, so we reviewed the top winter activities to enjoy! Those include visiting picturesque winter villages like Shirakawa-go, skiing and snowmobiling in Furano, walking on drift ice and dipping the Okhotsk Sea of Hokkaido, and much more!Sponsors:MaruMoriThis site has everything you need to learn Japanese! It's an all-in-one, guided, gamified Japanese learning experience with the aim to take you all the way from absolute beginner to language mastery, and the best part is you can start anywhere! https://marumori.io/register?rcode=vijBearfoot BarLocated in downtown Sapporo, walking distance from the subway station. There are a variety of Japanese made local and craft beers, bottled and on tap. 21 different sorts of international beers. A wide range of regular and unique spirits and basic cocktails also available. Burgers and pub style snacks. With friendly English and Japanese speaking staff. https://www.facebook.com/bearfootbarHokkaido 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 website for everything you need to know about this beautiful prefecture. https://hokkaidoguide.comThe Red House A restaurant located in the heart of Rusutsu Ski Resort, just cross the main road and it's behind the Seicomart Convenience store. The restaurant features western style dishes, including vegetarian dishes. Open winter and summer, 12-3pm for lunch, 5-9pm for dinner.https://theredhouse.jp/Use our Buzzsprout affiliate link to start your podcast today! Website:https://www.voicesinjapan.com/Follow us and check out our other content:https://youtube.com/@voicesinjapanpodcasthttps://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.comSupport the show
Our guest is Ririko Tatsumi who is the founder of Annn based in New York. Annn is truly a unique concept. Traditional Japanese sweets are called Wagashi. One of Wagashi's key ingredients is An, or Anko, a bean paste made with different kinds of beans from red, and white to green. Not just colors, their flavors are diverse and it is fun to discover how simple beans can create rich flavors in Japanese sweets. That is why Ririko decided to introduce the charm of An to a global audience in the modern American context. In this episode, we will discuss what An is, what types of An you can enjoy, how traditional An can be creative in the context of global sweet recipes and much, much more!!!
Our guest is John Gauntner who is one of the world's leading non-Japanese sake experts and educators. He has been writing and lecturing about sake since 1994, in various newspapers and magazines in Japan and overseas. He has published six books on sake across two languages, and hundreds of articles on the topic. Several times each year, he runs the Sake Professional Course, a week-long intensive sake study course, held both in and outside of Japan, as well as the advanced level of that course. John joined us in Episode 25 in December 2015 and discussed his intriguing path to becoming a sake expert, why sake was gaining popularity in the world, how to get to know more about sake and many other topics. Sake has become popular globally over the last decades but we tend to think that sake is something to drink only at Japanese restaurants. However, more non-Japanese restaurants are serving sake, including new American restaurants Michelin-starred Per Se, Blue Hill At Stone Barns and Eleven Madison Park in New York. In this episode, we will discuss food pairings, in particular sake and non-Japanese food!!!
Our guest is Nobu Yamanashi who is the president of Yama Seafood based in New Jersey. Founded in 1980 by his father Kengo Yamanashi, Yama Seafood has been one of the most reliable sources of high-quality seafood in the U.S. for almost 45 years. Nobu joined us in Episode #245 in November 2021 to discuss why he decided to succeed the highly demanding job in the seafood business, the changing needs for seafood at New York City restaurants, why Yama Seafood had many employees who had worked for the company over 30 years and many other topics. Since then, plenty of new things have happened at Yama Seafood, reflecting the ever-changing demand for quality seafood and the environmental issues that affect the oceans. In this episode, we will discuss how Nobu is proactively dealing with the increasingly challenging issues caused by climate change, his efforts to educate consumers about seafood through social media, what seafood has potential for the future and much, much more!!!
Our guest today Xander Soren who is the founder of Xander Soren Wines https://xandersorenwines.com/ . Xander Soren Wines is a unique boutique California Pinot Noir producer whose mission is to create wines that pair exceptionally well with sushi and other Japanese foods without overpowering them. Equally unique is Xander's background. He spent 20 years at Apple where he played a pivotal role in helping to develop digital music products like GarageBand, iTunes, and iPod. Since the winery launched in Japan in 2023, top restaurants like 3-Michelin-starred Sushi Saito, NO CODE and KOKE have included Xander's wine on their lists. Also here in the U.S., his wine became available in the summer of 2024 and is on the lists of notable restaurants on the West Coast such as n/naka, Single Thread and Nisei. In this episode, we will discuss how Xander's love for Japanese food started, why he decided to make his own wine to pair with Japanese food, why Pinot Noir goes very well with Japanese food, tips to pair Japanese food with wine and much, much more!!!
This week, we delve into the pleasure of ice cream whatever the season with founder of Happy Endings, Terri Mercieca. Also in the programme, Monocle's Copenhagen correspondent Michael Booth meets chef and butcher, Michael Museth, at his restaurant and shop, Butcheria, dedicated to delivering high-quality-meat products to the city. Plus: Mae-Li Evans visits a new exhibition at Japan House London, ‘Looks Delicious!', all about the art of hyper-realistic food replicas in Japan.See omnystudio.com/listener for privacy information.
Jodie Whittaker talks to Tom Sutcliffe about returning to the stage for the first time in over a decade to star in an updated version of John Webster's 17th-century revenge tragedy The Duchess [of Malfi]. The super-realism of Japanese food replicas is on show in London exhibition Looks Delicious! Curator Simon Wright and Japanese food expert Akemi Yokoyama reflect on this distinctive art. Baroness Ludford discusses buying single theatre seats. Canadian writer Anne Michaels talks about her Booker Prize shortlisted novel Held, which begins on the French battlefield in 1917 and spans 4 generations.Presenter: Tom Sutcliffe Producer: Claire Bartleet
Listen to this episode ad free + exclusive episodes and other content at https://www.patreon.com/voicesinjapanCongratulations! Suppose you've successfully met a Japanese woman while out in the city, at work, through friends, or even on a dating app. Where should you take her on your first date? In this episode, Ben, Matt, and Burke review the top three recommended spots for a first date according to Japanese women!Sponsors:MaruMoriThis site has everything you need to learn Japanese! It's an all-in-one, guided, gamified Japanese learning experience with the aim to take you all the way from absolute beginner to language mastery, and the best part is you can start anywhere! https://marumori.io/register?rcode=vijBearfoot BarLocated in downtown Sapporo, walking distance from the subway station. There are a variety of Japanese made local and craft beers, bottled and on tap. 21 different sorts of international beers. A wide range of regular and unique spirits and basic cocktails also available. Burgers and pub style snacks. With friendly English and Japanese speaking staff. https://www.facebook.com/bearfootbarHokkaido 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 website 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://youtube.com/@voicesinjapanpodcasthttps://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.comSupport the show
Summary: In this episode, James and Andy discuss Andy's favorite places to live, his love for Japanese food, his favorite international traditions, the challenges of living abroad, and tips for making friends in a new city. They also talk about the best things to do in Gothenburg and share a life hack for expats: don't be afraid to take the leap and move to a new country. Takeaways: Favorite places to live: Gothenburg and Copenhagen Love for Japanese food and desire to visit Japan Favorite international traditions: Midsummer in Sweden and Hogmanay in Scotland Challenges of living abroad: language barriers and adjusting to cultural differences Tips for making friends in a new city: join a band or hobby group, attend language courses, make friends at work Best things to do in Gothenburg: visit Haga, explore the seaside and archipelago islands, try out the local trams Life hack for expats: don't be afraid to take the leap and move to a new country Connect with Us: Website: https://www.tallmantravels.co.uk/the-expat-pod Facebook: https://www.facebook.com/profile.php?id=100089327439022 Instagram: https://www.instagram.com/the.expat.pod/ X: https://twitter.com/ExpatPod LinkedIn: https://www.linkedin.com/company/the-expat-pod/ Subscribe, Rate, and Review: If you enjoyed this episode of The Expat Pod, please subscribe, rate, and leave us a review on your favourite podcast platform. Your support helps us reach more listeners like you and continue to deliver valuable content on life as an expat. Chapters: 00:00 Introduction and Purpose of the Episode 01:05 Favorite Places to Live: Gothenburg and Copenhagen 02:33 Love for Japanese Food and Desire to Visit Japan 04:02 Favorite International Traditions: Midsummer and Hogmanay 09:24 Challenges of Living Abroad: Language Barriers and Cultural Adjustments 14:09 Tips for Making Friends in a New City 15:36 Best Things to Do in Gothenburg
In this episode of Flavors Unknown, we sit down with Chef Shota Nakajima, the culinary force behind Seattle's acclaimed restaurant Taku and a finalist on Top Chef Season 18. Shota Nakajima shares how his family cultivated his passion for food and hospitality from a young age, and how his career has evolved from his early days in Japan to becoming a well-known figure in the U.S. culinary scene. We dive deep into his experiences training under a Michelin-starred chef, his reflections on the Top Chef experience, and the lasting impact it had on his leadership style. What you'll learn from Chef Shota Nakajima Shota Nakajima's lifelong love for cooking (3:51) His first job working at a sushi counter (4:40) What excites Shota Nakajima about the hospitality industry (5:27) Learning to cook and present in front of the camera (7:19) The blessings and challenges of being on TV (9:08) How Top Chef changed Shota Nakajima as a chef and a leader (10:30) Drinking culture in the culinary world (11:15) The impact of cynicism in daily life (12:06) Why cooking became Shota Nakajima's passion when nothing else stuck (14:40) His training under Michelin-starred Chef Sakamoto in Japan (17:00) Key lessons Shota Nakajima learned from Chef Sakamoto (18:20) Misconceptions about Japanese food culture (19:28) The culinary style and influences shaping Shota Nakajima (20:13) How important ratios are in Japanese cooking (20:33) A 1-1-1 ratio found on Taku's menu (23:01) The role of ratios in Shota Nakajima's kitchen (24:29) Subtraction in Japanese fine dining (26:18) How the concept of Taku evolved over time (27:33) Why karaage fried chicken is a favorite of Shota Nakajima (28:41) Different styles of karaage found in Japan (31:01) Shota Nakajima's belief that there are two types of chefs (32:00) Underutilized Japanese ingredients that excite Shota Nakajima (33:23) His views on the cocktail scene and bar culture (37:50) Exciting future projects from Shota Nakajima (39:49) Top dining spots in Seattle according to Shota Nakajima (41:05) A must-eat dish made by his mom (44:20) Shota Nakajima's guilty pleasure snacks (45:41) The best piece of advice Shota Nakajima believes in (47:27) The worst advice he's heard in the industry (48:14) Shota Nakajima's unique approach to hospitality (48:44) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with Japanese influences Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Conversation with chef Masako Morishita Interview with Chef Chris Kajioka from Honolulu Conversation with Chef Nando Chang in Miami Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Shota Nakajima Instagram Social media Taku restaurant Instagram Links mentioned in this episode Chef Shota Nakajima website Taku restaurant
Our guest is Elizabeth Andoh, who joined us 14 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture https://tasteofculture.com/ , which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”.Today's topic is mouthfeel or 食感 “shokkan” in Japanese. The Japanese language has far more adjectives to describe mouthfeel. For example, according to a 2003 study, the Japanese language had 445 words, French 227, Chinese 144 and English and German around 100 to describe the texture of food in your mouth. In this episode, we will discuss why Japanese people have so many different words to describe mouthfeel, examples of mouthfeel expressions that are unique and essential to understanding Japanese food culture 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.
Having Tacos In Kyoto: Kyoto Day Trip With Guest BeezNeez (Sam) Season 4 Episode 2 TimeStamp for the start of our talk on Kyoto is 4:00 Link To YouTube version of today's show: https://youtu.be/GloSOSs_aIw Beesneez YouTube: https://www.youtube.com/@bee.sneez5 Beesneez Instagram: https://www.instagram.com/bee.sneez?igsh=MTcybnF3ZHo4NDA3MQ%3D%3D&utm_source=qr Lost Without Japan Instagram: https://www.instagram.com/lostwithoutjapan/ Please Consider Kindly Supporting Our Crowd Funded Show By Supporting Us Through Our Shows Patreon: https://patreon.com/lostwithoutjapanpodcast?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator Google Shared Maps For This Episode: https://maps.app.goo.gl/5G63sDrQED79Ng2W6 Songs Of The Show Voting Form: https://docs.google.com/forms/d/e/1FAIpQLSc2gvGFB2fMoyVkDXfgBeKs9IEJpR67b4So8dRNIG4pollbpA/viewform?usp=sf_link Songs of the Show: (Mike) Tokyo Syoki Syodo performing Menchikatsu https://youtu.be/vbLuf0I72gg?si=HkSwOxrnj7cByZC4 (Sam) Geordi Greep performing Holy Holy (explicit) https://youtu.be/A4EU_0vFzuU?si=tkYepxfFsEDr6jWB The link to Google Doc that includes Google Maps for all cities covered on Lost Without Japan, as well as the link to Amazon for travel purchase recommendations and other helpful information for your travel to Japan, can be found at: https://docs.google.com/document/d/1WEVbRmvn8jzxOZPDaypl3UAjxbs1OOSWSftFW1BYXpI/edit?usp=sharing
Xander Soren has been famous for creating cutting edge software for apple including “Garage Band”. Now he will be known for creating one of the most exciting new collections of Pinot Noir with the express mission of pairing with Japanese food. Today we talk about his story and how he approached this incredible challenge. This episode is brought to you by our new film “Ghosts of Napa Valley”, a true wine country story about the past trying to talk to us, go to sommfilms.com to buy tickets and SOMMTV.com for the October 11th streaming release.
In this episode we look at where to stay in Tokyo, how to get around Tokyo, where to visit plus where to eat in this amazing city. Matt gives us his first hand account of his trip there and gives his advice on what to do and where to stay in Tokyo!Listen to this episode ad free + exclusive episodes and other content at https://www.patreon.com/voicesinjapanSponsors:MaruMoriThis site has everything you need to learn Japanese! It's an all-in-one, guided, gamified Japanese learning experience with the aim to take you all the way from absolute beginner to language mastery, and the best part is you can start anywhere! https://marumori.io/register?rcode=vijBearfoot BarLocated in downtown Sapporo, walking distance from the subway station. There are a variety of Japanese made local and craft beers, bottled and on tap. 21 different sorts of international beers. A wide range of regular and unique spirits and basic cocktails also available. Burgers and pub style snacks. With friendly English and Japanese speaking staff. https://www.facebook.com/bearfootbarHokkaido 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 website 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://youtube.com/@voicesinjapanpodcasthttps://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.comSupport the Show.Support the Show.
Beth had a great time eating and drinking with Max. She really wants to keep the energy going and see him again, but he's totally ghosted.
This conversation is one of the most amazing I've had since starting Now and Zen Japan. This episode could certainly change your life. Especially if you suffer from unhealthy lifestyle habits. Prepare to be blown away by Kaki Okumura's wisdom, demeanor, and insight into well-being and nutrition. Kaki breaks down Japanese based wellness concepts through her "Four Essential Pillars to Healthy Living" in a very convincing and non-preachy way. She is a writer, an illustrator, a wellness coach, and very well could be a therapist or nutrition teacher. In addition to her fascinating backstory which includes her experience with food being a source of stress and anxiety and how healthy eating does not have to be a sacrifice, we get into her business as a writer on Medium, starting her own business just after university, and the various revenue streams she has built for herself. Just start listening to the first 5 minutes and for sure you will be hooked and inspired by her simple and empathetic message. Other topics we discuss: Improving your overall well-being based on Japanese conceptsWhy eating healthy in the US is a challenge whereas its pretty simple in JapanThe power of balanced meals, moderation, and portion managementHow retired sumo wrestlers lose weightWhat Japanese can learn from the US about healthy livingWhy ginger is included with so many Japanese mealsFood is closely linked to environment, experiences, and emotionsIs "organic" really healthier?Variety, and why this is nutritionally important How much can one make writing for Medium?The Free Unsolicited Business IdeaKaki's two favorite untranslatable Japanese wordsKaki's Website: https://kakikata.space/More Now and Zen Japan episodes: https://www.nowandzen.jp/Grow website traffic = Zo Digital: https://www.zodigital.jp/Japan Adventures via Camper Van = Dream Drive: https://www.dreamdrive.lifeUse the code word "ZEN" to receive discounts
Listen to this episode ad free + exclusive episodes and other content at https://www.patreon.com/voicesinjapanBen and Burke discuss the interesting gadgets (both new and old), Japanese foods, living habits, and even breathing techniques that can be used for enduring the boiling hot summer days in Japan!Sponsors:MaruMoriThis site has everything you need to learn Japanese! It's an all-in-one, guided, gamified Japanese learning experience with the aim to take you all the way from absolute beginner to language mastery, and the best part is you can start anywhere! https://marumori.io/register?rcode=vijBearfoot BarLocated in downtown Sapporo, walking distance from the subway station. There are a variety of Japanese made local and craft beers, bottled and on tap. 21 different sorts of international beers. A wide range of regular and unique spirits and basic cocktails also available. Burgers and pub style snacks. With friendly English and Japanese speaking staff. https://www.facebook.com/bearfootbarHokkaido 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 website 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://youtube.com/@voicesinjapanpodcasthttps://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.comSupport the Show.
Niki Nakayama's cooking is driven by intuition. At her two-Michelin-starred restaurant, n/naka in West Los Angeles, she masters modern kaiseki, a Japanese dining discipline focused on taste, texture, and presentation. Born and raised in Los Angeles, Nakayama began her culinary career at Takao restaurant in Brentwood and refined her skills in Japan. She later opened Azami Sushi Café, gaining fame for her omakase menu.At n/naka, Nakayama creates exquisite, seasonally-inspired dishes, making it one of L.A.'s toughest reservations. The restaurant has been on the Los Angeles Times' “101 Best Restaurants” list annually since 2013 and has garnered widespread media attention. Nakayama was a James Beard Foundation Award finalist for Outstanding Chef in 2023.Sustainability is key at n/naka, with 70% of ingredients sourced locally. Nakayama's kaiseki philosophy highlights natural flavors and seasonal purity. During the pandemic, Nakayama and her wife, Carole Iida-Nakayama, launched n/soto in West Adams, starting as a takeout restaurant and later becoming an izakaya-inspired eatery.***CHA-CHING! Customers are rushing to your store. Do you have a point-of-sale system you can trust or is it (ahem) a real P.O.S.? You need Shopify for retail.Shopify POS is your command center for your retail store. From accepting payments to managing inventory, Shopify has EVERYTHING you need to sell in person. Get hardware that fits your business. Take payments by smartphone, transform your tablet into a point-of-sale system, or use Shopify's POS Go mobile device for a battle-tested solution.Plus, Shopify's award-winning help is there to support your success every step of the way.Do retail right with Shopify. Sign up for a one-dollar-per-month trial period at www.shopify.com/founderhour. Once again, go to www.shopify.com/founderhour to take your retail business to the next level today.***The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off at www.liveouter.com/thefounderhour. Terms and conditions apply. ***Follow The Founder Hour on:Instagram | www.instagram.com/thefounderhourTwitter/X | www.x.com/thefounderhourLinkedIn | www.linkedin.com/company/thefounderhourYouTube | www.youtube.com/@thefounderhour
Our guest today is Thomas Frebel, the creative director at Noma. Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No. 1 spot four times in a row from 2010 to 2014.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity. Noma's landscape has reached far beyond Nordic countries, and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi, and has served as the executive chef at Noma's restaurant project in Tokyo called INUA.In this episode, we will discuss the unique concepts of Noma beyond the famous restaurant, what Thomas learned through his job at INUA, Noma's pop-up dinners in Kyoto this fall, what happens after Noma restaurant's closure at the end of 2024, 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.
Listen to this episode ad free + exclusive episodes and other content at https://www.patreon.com/voicesinjapanAre these Japan's top 10 cities? Ben, Matt, and Burke discuss Tokyo's bustling districts, Osaka's culinary delights, Hiroshima's historic sites, and many more highlights for these cities that are recommended as tourist favorites!Sponsors:MaruMoriThis site has everything you need to learn Japanese! It's an all-in-one, guided, gamified Japanese learning experience with the aim to take you all the way from absolute beginner to language mastery, and the best part is you can start anywhere! https://marumori.io/register?rcode=vijBearfoot BarLocated in downtown Sapporo, walking distance from the subway station. There are a variety of Japanese made local and craft beers, bottled and on tap. 21 different sorts of international beers. A wide range of regular and unique spirits and basic cocktails also available. Burgers and pub style snacks. With friendly English and Japanese speaking staff. https://www.facebook.com/bearfootbarHokkaido 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 website 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://youtube.com/@voicesinjapanpodcasthttps://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.comSupport the Show.
What are some Japanese foods tourists usually can't handle? We explain ours. Check us out on:www.tkorajio.com***Support our Patreon to get access to bonus episodes and episodes 1-50 over at:https://www.patreon.com/TKOrajioPlease give us a 5 star review on Spotify and Apple Podcast to help us out Contact us at:tkorajio@gmail.comInstagram: tko_rajioTwitter @TKO_RAJIO
Today Darin sits down with Josh Hartley & Eric Bedroussian of one of L.A.'s most delicious and new Izakaya's Budonoki. We chat about their early day dorm dinners, their incredible playlist that rules over the restaurant, and how they are taking an open mind and wide approach to the food they serve. Then we dip into the archives when multi-instrumentalist Emily Wells joined us for a chat and live performance from songs off her album "Regards to the End." We talked about creating art out of disaster, her process for writing an album, and sharing comfort in her songs.As we head into summer, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.
© 2020-2025 Ivy Podcast Discovery LLC
