Culinary traditions of Japan
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5 episodes with japanese restaurant
3 episodes with japanese restaurant
4 episodes with japanese restaurant
2 episodes with japanese restaurant
2 episodes with japanese restaurant
2 episodes with japanese restaurant
2 episodes with japanese restaurant
3 episodes with japanese restaurant
2 episodes with japanese restaurant
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.
Bringing Japanese kushiyaki skewers to Australia—. Yoshihiro Yura arrived in Sydney with his family in the 1990s, just before the bubble burst in Japan. However, the strategy fell short of expectations. - 自慢の串焼きをオーストラリアへ――。日本でバブルの弾ける直前の1990年代に、家族とともにシドニーに到着した由良善弘（ゆら・よしひろ）さん。しかし思惑は外れてしまいます。
Have you heard of the hot new restaurant on State Street that is open every night until 2 a.m.? Izakaya Kuroyama brings the tradition of Japanese street food to Madison and offers a much needed new option to the late-night food scene. Owner Hugo Leung joins Bianca Martin to explain the culture behind izakaya, characterized by shared small plates, plenty of drinks, and chance to relax after a long work day. Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers. Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram! Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter. Looking to advertise on City Cast Madison? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this April 16th episode: Prolonlife.com/city - Use this link for 15% off Jones Dairy Farm Goodman Community Center District Council of Madison Out Professional Engagement Network Learn more about your ad choices. Visit megaphone.fm/adchoices
Send us a textOn this episode of Speaking of College of Charleston, guest host Tom Cunneff interviews James London '07, owner and chef of Chubby Fish and the cocktail bar Seahorse in Charleston. London, a native of Charleston, discusses his journey from growing up fishing on Edisto Island to pursuing his career in fine dining after attending the College of Charleston. He talks about the impact of COVID-19 on his business and the creation of an outdoor dining space at Seahorse. London shares insights into his unique dock-to-table philosophy, the importance of relationships with local fishermen and farmers and his diverse culinary background. He also speaks about learning new things daily and teaching the next generation of chefs while reflecting on his restaurant's success, including multiple James Beard nominations and widespread acclaim. The interview concludes with stories of his formative years, influenced by his family's educational background and his fishing time, which shaped his passion for seafood cuisine.Featured on this episodeJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually made it back to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.Resources from this episode:College of Charleston Alumni magazine winter issue 2025, interview with James LondonChubby Fish RestaurantSeahorseJames Beard Semifinalists 2025
This week the nerds start off by talking about their amazing experience at Tokyo Japanese Restaurant in Oklahoma City! What used to be a restaurant in a smaller building has now expanded into a brand new beautiful building! With their vast choices of sushi and delicious Japanese dishes you will not be disappointed! After the nerds get done talking about the restaurant they get into things they are looking forward to this year (kinda) and talk about other random stuff. Follow us on Instagram, Facebook, and TikTok: @nerdget1 Time Stamps: Intro: 00:00:00 Restaurant of the Week: Tokyo Japanese Restaurant - 00:41:12 Game Releases - 01:00:32 Delays - None Things We Dun Seen - None Main Topic: - Shootin' that new year sh** - 01:03:36
Major Japanese restaurant chains posted solid consolidated earnings performances for the first half of the year or the quarter ended in June, aided by menu price increases that boosted per-customer spending.
Listen to Emilia's review of Taiwanese/Japanese restaurant Peko Peko.See omnystudio.com/listener for privacy information.
learn how to ask to sit at a different table in a restaurant with this video conversation
Banzai Ramen, a new Japanese restaurant in Rexburg, experienced overwhelming demand during its grand opening, leading to a temporary closure to accommodate adjustments for increased production. General manager Kjell Jones, a BYU-Idaho graduate, expressed excitement for the opportunity to bring Japanese culture to the community through food, entertainment, and a second grand opening featuring free bowls and drinks. Check out the article here! https://www.byui.edu/radio/local-news/new-japanese-restaurant-banzai-ramen-opens-in-rexburg
Bills talks about always having bad Valentines days, strange ways he's been adulting, black history month, how black leader kids are under appreciated, book of clearance movie review and more
Listen back to her full review!See omnystudio.com/listener for privacy information.
Like the Japanese flower for which it is named, Rinka continues to blossom with an array of delicious dishes and flavor combinations within its spacious, inviting setting. Situated on the Aeo tower's ground level within the bustling Ward Village, the awe-inspiring locale was constructed with an open concept that includes a sushi bar and a sleek interior complete with warm tones and a high ceiling accented by modern lighting elements. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/
Disney Park foodies, Kristen Hoetzel, Cat Arcori, and Aljon Go chat up the newest Epcot restaurant at the Japan pavilion, Shiki-Sai: Sushi Izakaya, and their menu offerings. PLUS Kristen also shares the latest Disney travel deal. BOOK YOUR VACATION TODAY for the Disney Parks, Universal, or Cruise with Kristen! E-mail her at themeparksandcruises@gmail.com. - PODCAST SPONSORS: GATOR FRAMEWORKS - Stands and accessories for podcasters, content creators, music, lighting, and AV equipment. Visit https://gatorframeworks.com/ - AFFILIATE LINKS: KINGDOM STROLLERS ORLANDO - https://www.kingdomstrollers.com/?ref=kristenhoetzelgo - AMAZON - https://amzn.to/3HKYfQm - DISNEY STORE - https://bit.ly/3t3joRT - GARDEN GROCER - https://bit.ly/3JQC5yj - VISIT OUR SITE http://diningatdisney.com/ - FOLLOW THE TEAM! Kristen Hoetzel http://www.instagram.com/diningatdisney/ - Cat Arcori - http://www.instagram.com/cat_astrophe/ - Producer - Aljon Go http://www.instagram.com/aljongo/ - MUSIC - Dining at Disney Theme - World Map by Jason Farnham. --- Send in a voice message: https://podcasters.spotify.com/pod/show/diningatdisney/message Support this podcast: https://podcasters.spotify.com/pod/show/diningatdisney/support
Sam dealt with a stretch of very strange questions. She was here for the first answer and that can make all the difference. It was a stinker of a quiz for Staci too, if you can get more than 1 right answer you'll be Smarter Than Staci today. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Sam dealt with a stretch of very strange questions. She was here for the first answer and that can make all the difference. It was a stinker of a quiz for Staci too, if you can get more than 1 right answer you'll be Smarter Than Staci today. Learn more about your ad choices. Visit megaphone.fm/adchoices
Stupid News 6-12-2023 6am …18-year-old from Massachusetts Arrested for sending ISIS gift cards …Japanese Restaurant Owner Strikes Back Against Idiots …The $3.4 Million Dollar Wristwatch was a fake
A delicious, loss leading service from our plucky bar owner! AbroadInJapanPodcast@gmail.com for your messages! Hosted on Acast. See acast.com/privacy for more information.
A Japanese restaurant combats 'sushi terrorism' with AI cameras, The second-gen HomePod may be easier to repair than the first, Our verdict on 'Hogwarts Legacy'.
A Japanese restaurant combats 'sushi terrorism' with AI cameras, The second-gen HomePod may be easier to repair than the first, Our verdict on 'Hogwarts Legacy'.
Videos have been circulating of customers playing disgusting pranks in restaurants.Visit patreon.com/learnenglishwithben to join the fan club, where you'll be able to do the comprehension quiz to test your understanding of today's news story, and read the episode transcript. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
Videos have been circulating of customers playing disgusting pranks in restaurants. Visit patreon.com/learnenglishwithben to join the fan club, where you'll be able to do the comprehension quiz to test your understanding of today's news story, and read the episode transcript. Learn more about your ad choices. Visit megaphone.fm/adchoices
William (Goro) Pitchford is the talent behind San Antonio's longtime favorite sushi spot, Godai Sushi and Japanese Restaurant. In this episode Goro tells us how he left the corporate training world and became a sushi chef. He also explains the history of sushi and how American sushi differs from traditional Japanese sushi. Find San Antonio Restaurants on our Facebook page at https://www.facebook.com/groups/sanantoniorestaurants and join our Gold Club where you can receive free perks and discounts at great local restaurants! http://www.sa-restaurants.com Learn more about your ad choices. Visit megaphone.fm/adchoices
"I hated all of this food and will soon be sick" AbroadInJapanPodcast@gmail.com for all your letters of objection pls, see you on Sunday! X Hosted on Acast. See acast.com/privacy for more information.
Japanese Restaurant w/ Zen Garden Flowing Water, Drum Music & Bamboo Flute | Japanese Ambient Music _____ Please subscribe for *DAILY* videos: https://bit.ly/31YtQPc Link to video: https://youtu.be/VD01ICSEmMo ========= FOR AN IMMERSIVE EXPERIENCE: Sleep Mask w/ Bluetooth Earbuds -- https://bit.ly/3ri8w0M Japanese Restaurant w/ Zen Garden Flowing Water, Drum Music & Bamboo Flute | Japanese Ambient Music _______ BEST 4 AROMAS TO GO WITH VIDEO If you'd like to try combining this audio with the best aroma, here are the 4 best scents for different moods... 1) BEST SCENT FOR SLEEPING, RELIEVING STRESS & ANXIETY *Lavender* https://bit.ly/39fiqdB Lavender contains linalool that has anti-anxiety effects, but without the negative side effects of many medications. Studies show that the scent of lavender soothes you and helps you relax. It inhibits anxiety, depression -- some studies have shown that it even has a 20% 'better than average' increase on quality of sleep 2) BEST SCENT FOR RELAXING, FEELING GOOD *Vanilla* https://bit.ly/3wqh4UX Vanilla oil's powerful aroma stimulates your brain to release endorphins -- Studies have shown that Vanilla fragrance makes you calmer 3) BEST SCENT FOR SHARPER FOCUS *Eucalyptus* https://bit.ly/3Md7vzI Sharp and highly pungent -- inhaling eucalyptus opens your sinuses and clears your head -- widely believed to decrease symptoms of stress -- In one study, 62 healthy people experienced significant reductions in pre-surgery anxiety after inhaling eucalyptus oil. Eucalyptus contains eucalyptol, which has been found to possess anti-anxiety properties 4) BEST SCENT FOR GENERAL ALERTNESS, CLARITY *Peppermint* https://bit.ly/39edvJI The smell of peppermint can mentally perk you up. A study from Wheeling Jesuit University has linked peppermint to greater alertness, performance, and motivation by serving as a central nervous system stimulant. Bonus) COMBINING EUCALYPTUS & PEPPERMINT https://bit.ly/3yymRKQ This can give you the strongest benefits of each! _________________ SOOTHING SOUNDzzz ON SOCAL MEDIA: TikTok https://www.tiktok.com/@soothingsounds000?lang=en Instagram https://www.instagram.com/soothingsoundzzz/ Facebook https://www.facebook.com/Soothing-Soundzzz-271614694688828/ Spotify (Podcast) https://open.spotify.com/show/6vHMEcA5DQdriv4SBNePwe _________________ More Videos: - TORRENTIAL rainfall while car camping, with cozy campfire under canopy -- https://youtu.be/QsyuIGuN88U - Cruise Ship Cabin Looking out Window During Thunderstorm -- https://youtu.be/SaGW_HKphts ______________________ ABOUT: This channel is dedicated to making soothing audio, nature sounds, and relaxing ambiance to help people sleep better, fight insomnia, reduce stress, relieve anxiety, focus, study, read, ASMR, meditate, and more. #sleepmeditation #cozyambience #fallasleepfast #relaxingambience #relaxingsounds
A special re-broadcast while we are away! On today's show we are joined by film Director and Producer, Risa Morimoto. Risa is also the founder and CEO of "Modern Aging," a foundation that focuses on innovative and holistic approaches and solutions to aging and caregiving. Risa's family also owns The Kura Barn, a homestyle Japanese restaurant in our hometown of Huntington, NY. Our talk with Risa was amazing, and culminated in us all singing and crying together. Please note this episode was recorded before the Coronavirus crisis. We truly hope you are all finding ways to cope with this incredibly difficult time. Please reach out to us at processing@heritageradionetwork.org for emotional support, or if you have a listener letter or story you would like to share.Heritage Radio Network is a listener supported nonprofit podcast network. Support Processing by becoming a member!Processing is Powered by Simplecast.
Get ready to “experience the magic” as Welcome to the Jingle returns with our season two premiere! In this episode, Caitlin and Don profile the jingle for Koto Japanese Restaurant in Latham, New York, but not before Don serenades the internet with the Gummi Bears theme song and Caitlin exposes hibachi as “the world's greatest scam.” After finally discussing the Koto jingle, we tease (or straight-up spoil) our next episode, which we predict just might get us sued by every heavy hitting law firm in America. Enjoy!
I'm delighted to be launching series 4 with one of the newest restaurants in Brighton, Kusaki. Serving plant based Japanese food and drinks in the Preston Circus area. Kusaki is the latest venue to be opened by owner Fabio Lauro who also owns Wolfox, Six, Food for Friends and Botanique. I'm joined by Michelin trained executive chef Reuben Waller and operation manager India De Silva at the end of their first week being open. I'm very grateful for their time. We talk about the food, the drinks, plant based eating and the challenges of opening a restaurant in 2021.
Powertrippin in Starbucks... #covid #theyrenotevengermanFollow LuLu Romano:Instagram: https://www.instagram.com/luluromanotvYoutube: https://www.youtube.com/channel/UCTYzE_dtkhjf8drgp145K9QTwitter: https://twitter.com/luluromanotvHello friends! We're now doing weekly doses for video, and daily dose for audio. You will still get to see 3 videos per week, 1 of them being a weekly dose. p.s. audio is fun, but video is a BLAST Subscribe at lulusdailydose.substack.com
EPISODE BREAKDOWN5:13 - Coffee Shops & Coffee Culture 13:52 - Introduction to Mia 19:15 - Museum of Modern Art26:08 - Lone Drinking32:00 - Brooklyn Bridge Outside Screening41:32 - Night Out with Mia45:04 - Skype Heartbreak Installation52:00 - Truman Capote, Giant Alien Spiders & Dead Artists56:39 - Mikos Japanese RestaurantSUBSCRIBE TO DIMED OUThttps://linktr.ee/malfosterhttp://dimed-out.com/
We are joined by the rock band Chris Gnarly, which overlaps with the crew from Skully's Ramen, to talk about Misaki Japanese Restaurant, which until recently was known as Little Tokyo! Join the Springfood, MO Tower Club to get two bonus episodes every month, AND help fight hunger in the Ozarks!
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If you would like to support my podcast, visit my page on Patreon. With your support, I can create more contents that is suitable for Japanese learning and invite many people through my podcast. Appreciated. → Become a Patron! His page on italki to learn with him https://www.italki.com/withmizuki --- Send in a voice message: https://anchor.fm/mizuki59/message Support this podcast: https://anchor.fm/mizuki59/support
I have a chat with a Model X owner John, from Hawaii. His career started in the military and after learning Asian languages, he pivoted to whole new level of success. He is currently on the board of 3 companies. A piece of advice he received and glad he took was "Get every single piece of education you can possibly get, because that will qualify you to do something you don’t know about yet."
Holmberg's Morning Sickness - Brady Report - Wednesday August 19, 2020
Eric Li is one of the owners of Kuma Ani, a Japanese Restaurant with various locations throughout the area. 287 New Scotland Ave Albany NY 12208 518-487-4752 http://www.kumaani.com/ https://www.facebook.com/kumaanijapanese/ Here's info on his other locations... http://www.kumaani.com/kuma-ani-wolf-rd.html https://www.facebook.com/Kuma-Ani-Wolf-Rd-330691251150391/ http://www.kumaani.com/kuma-ani-express-crossgates-mall.html https://www.facebook.com/Kuma-Ani-Express-Crossgates-Mall-309681132850111 http://www.kumaani.com/kuma-ani-express-empire-plaza-menu.html https://www.facebook.com/kumaaniexpress/
Our guest is Sakura Yagi who is the chief operating officer at the T.I.C. Group. The T.I.C. Group is very important for the Japanese food culture in NYC. It is founded by Sakura’s father Bon Yagi who is regarded as the founder of the Japan Town in the East Village. In 1984, Mr. Yagi opened his first restaurant Hasaki in East Village. Since then Mr. Yagi opened more approachable and high-quality unique Japanese restaurants and now the T.I.C. Group operates 13 restaurants in Manhattan, mostly in the East Village. (If you are interested in Mr. Yagi’s intriguing life and inspiration, listen to Episode 14.) Sakura joined the T.I.C. Group 8 years ago and has been working hard to keep the company authentic as well as fresh and modern. In this episode, we will discuss why Sakura decided to work for his father, challenges she faces in managing the diverse collection of Japanese restaurants, what is happening in the Japanese food culture in NYC, how she is coping with the crisis caused by the coronavirus pandemic and much, much more!In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Japan Eats on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Japan Eats is powered by Simplecast.
さくらラジオ「やすことLunch Break」 新型コロナで不安な人へ・精神科医からのメッセージ（前半）
さくらラジオ「やすことLunch Break」 新型コロナで不安な人へ・精神科医からのメッセージ（前半）
Luis, Danny, and Jon, interview Taro Arai and Jeanne Mabry from Mikuni, Japanese Restaurant & Sushi Bar. They talk about how Mikuni started, their favorite Sacramento Republic memories, their annual golf tournament, and much more! Follow us on: Twitter - https://twitter.com/SactownFC Instagram - https://www.instagram.com/SactownFC We have a new Facebook page - https://www.facebook.com/SactownFC/ Join our new Sacramento Republic Fans Facebook Group: https://www.facebook.com/groups/SactownFC/ Have a question you'd like for us to answer in our next episode? Do you have any comments on our new podcast? Please let us know by sending us a message on our social media pages or leave us a comment on any of our social media/podcast platform pages. THANK YOU FOR LISTENING! :) Music from https://filmmusic.io "District Four" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) Support Sactown FC by donating to their Tip Jar: https://tips.pinecast.com/jar/sactown-fc This podcast is powered by Pinecast.
更多英语知识，请关注微信公众号: VOA英语每日一听Alex: So, you know how we were talking about restaurants? What's your favorite restaurant?Danny: I guess my favorite restaurant is going to be this one an in the small town near where I live on the coast. It's called Kotora, and it's an udon restaurant.Alex: Udon. What's udon?Danny: Udon is a kind of thick flour noodle. And the udon itself is noodles in a soup, so it's noodle soup with a really delicious broth. I think maybe they make it out of fish and soy sauce and perhaps meat, so you get this really delicious broth with these really great noodles in it.Alex: I'm getting hungry just thinking about it.Danny: Well, that's not even the best part. The best part is you get to pick various toppings for your udon. You can get fried shrimp or fried vegetables, or you can get my favorite which is where they take an egg and crack it over right towards the end of the cooking and just barely cook it in there, and they do that with chicken. They have like chicken and noodles and they crack the egg over it.Alex: Chicken and egg in the same noodle broth?Danny: Yeah, in the same bowl.Alex: That's interesting.Danny: Yeah, it's like one big happy family.Alex: Mother and child! So what does the restaurant look like? What's the decor?Danny: Well, it's this really small restaurant. I think the owners actually live above it in the apartment, so it's this tiny place but like I said, it's in Japan, so it's a very, very traditional and Japanese. You walk in and there's this little hallway of the paper screen doors, and on the left there are a couple of actual sit-down tables but mostly the restaurant has all these raised floors with tatami mats.Alex: Tatami mats? Now, I've heard of them. What are they?Danny: Well, a tatami mat is a mat made out of reeds, and they just put them on the floors instead of having maybe a hardwood floor, or carpeting or something like that. It seems to make the floors a little bit softer and cushier.Alex: So you actually sit on the floor to eat?Danny: So yeah, you sit on the raised floor on these little mats and you have these really low tables, and you get to sit off in your own room that's been sectioned off by these paper doors.Alex: It sounds wonderfully Japanese.Danny: Oh, it is. It's very cute and then if you want you can also sit at the bar and you can watch them make the udon noodles. It's so much fun.Alex: Sounds very traditional.
更多英语知识，请关注微信公众号: VOA英语每日一听Alex: So, you know how we were talking about restaurants? What's your favorite restaurant?Danny: I guess my favorite restaurant is going to be this one an in the small town near where I live on the coast. It's called Kotora, and it's an udon restaurant.Alex: Udon. What's udon?Danny: Udon is a kind of thick flour noodle. And the udon itself is noodles in a soup, so it's noodle soup with a really delicious broth. I think maybe they make it out of fish and soy sauce and perhaps meat, so you get this really delicious broth with these really great noodles in it.Alex: I'm getting hungry just thinking about it.Danny: Well, that's not even the best part. The best part is you get to pick various toppings for your udon. You can get fried shrimp or fried vegetables, or you can get my favorite which is where they take an egg and crack it over right towards the end of the cooking and just barely cook it in there, and they do that with chicken. They have like chicken and noodles and they crack the egg over it.Alex: Chicken and egg in the same noodle broth?Danny: Yeah, in the same bowl.Alex: That's interesting.Danny: Yeah, it's like one big happy family.Alex: Mother and child! So what does the restaurant look like? What's the decor?Danny: Well, it's this really small restaurant. I think the owners actually live above it in the apartment, so it's this tiny place but like I said, it's in Japan, so it's a very, very traditional and Japanese. You walk in and there's this little hallway of the paper screen doors, and on the left there are a couple of actual sit-down tables but mostly the restaurant has all these raised floors with tatami mats.Alex: Tatami mats? Now, I've heard of them. What are they?Danny: Well, a tatami mat is a mat made out of reeds, and they just put them on the floors instead of having maybe a hardwood floor, or carpeting or something like that. It seems to make the floors a little bit softer and cushier.Alex: So you actually sit on the floor to eat?Danny: So yeah, you sit on the raised floor on these little mats and you have these really low tables, and you get to sit off in your own room that's been sectioned off by these paper doors.Alex: It sounds wonderfully Japanese.Danny: Oh, it is. It's very cute and then if you want you can also sit at the bar and you can watch them make the udon noodles. It's so much fun.Alex: Sounds very traditional.
We went to a Japanese Restaurant called The Sushi Palace, which is in Great Neck, Long Island (NY) It must be renamed to The Sushi Dungeon! Japanese Food is just not good in New York. Period. The Best Japanese Food you can find in North America is without a doubt found in Vancouver, BC. Easily. When the Tea is the best tasting item in the Restaurant, you know the Food is absolute plastic.
This week's episode was inspired by a sad anniversary in Seattle and American history. After the bombing of Pearl Harbor, our country committed horrible acts against our own citizens by placing over 100,000 people of Japanese heritage, in internment camps all over the west coast. "On February 19, 1942, President Roosevelt signed Executive Order 9066, authorizing the forced evacuation. Both Seattle Mayor Earl Millikan and Governor Arthur Langlie (1900-1966) declared their support of the removal. " (source: https://www.historylink.org/File/240?mc_cid=8e2cf1caf1&mc_eid=98adb54834) At the time, there were 9,600 Japanese in King County and a day after the bombing, they started to be investigated, arrested, banned from public services, revoked business license and had bank account frozen. These horrible acts are barely a generation away from current Seattleites and I thought it would be fitting to educate myself a little more on what happened and share some of those details with you. This episodes FEATURED BUSINESS OF THE WEEK is inspired by the theme, Maneki. Maneki is a Japanese Restaurant that has been serving Seattle's International District since 1904. They survived this time of exclusion and continue to honor their traditions and rich history in the area. "Ownership of Maneki has changed hands only a few times in its century-long tenure. The longest owners were the Sato family; Tokuji Sato owned Maneki between 1923 and the early 1960s, when he handed ownership over to his daughter, “Shi-chan” Virginia Ichikawa, and her husband Joe. The restaurant is now officially owned by the nonprofit InterIm CDA, an organization dedicated to the preservation of Seattle’s International District." (source: https://crosscut.com/2017/05/maneki-seattle-oldest-sushi-restaurant) This episodes FEATURED MEAL OF THE WEEK comes from Wallingford's Yoroshiku. A big thank you to Wendy Kato for sharing these resources for us on her Facebook page, and being a big supporter of Find Me in Seattle and many more Seattle communities.
Big changes are ahead for many California workers who earn their living through gigs and freelance work. Peruvian-Japanese nikkei in Little Tokyo.
A fax machine special - Chris and Pete replace the paper in the xerox and read out more tall tales from you legends. ***Please take the time to rate and review us on Apple Podcasts or wherever you get your pods. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** See acast.com/privacy for privacy and opt-out information.
The 1982 Australian musical film Starstruck has been developed into a new stage production that will premiere at the National Institute of Dramatic Art, at Adelaide's OzAsia Festival, we encounter two productions that use the culinary arts to help tell their stories — Kuro Tanino's The Dark Master and Abhishek Thapar's Surpassing the Beeline, Suzy Wrong reviews the Sydney Theatre Company and National Theatre of Parramatta co-production of White Pearl by Anchuli Felicia King, and writer and comedian Kathy Lette is taking her live stand-up show Girls' Night Out on the road.
The 1982 Australian musical film Starstruck has been developed into a new stage production that will premiere at the National Institute of Dramatic Art, at Adelaide's OzAsia Festival, we encounter two productions that use the culinary arts to help tell their stories — Kuro Tanino's The Dark Master and Abhishek Thapar's Surpassing the Beeline, Suzy Wrong reviews the Sydney Theatre Company and National Theatre of Parramatta co-production of White Pearl by Anchuli Felicia King, and writer and comedian Kathy Lette is taking her live stand-up show Girls' Night Out on the road.
While on my way to another film set for a shooting for a TV show, Me decided to pop into a Japanese Restaurant for some lunch. I eventually ordered a Korean dish, the bibimbap. Than the thought occured to me, why is it that at the Japanese restaurant, Korean food is being served? In most other restaurants, especailly Oriental ones, only the specific cuisine is offered. Stange isnt it?
The podcasts goes to an all-you-can-eat Japanese restaurent nestled right in the heart of Melbourne. The two Bens discuss eating the hottest hot sauce they could get their hot little hands on and Adam probes a chicken. The bonus segments are back, baby! Topics discussed: Full review of Tokyo Japanese Restaurant Bonus Segment: What Did Review Think? Bonus Segment: What Did You Put in Your Mouth? Links mentioned in this episode: https://www.youtube.com/channel/UCghOiquKWZb-eAOlzFfnQTg https://www.youtube.com/user/FirstWeFeast Get in touch: https://instagram.com/cruelpod https://www.facebook.com/cruelpod cruelpod@gmail.com https://twitter.com/cruelpod This podcast is powered by ZenCast.fm. It's edited by Andrew de Souza. Andrew also wrote and performed the theme song.
Mikhail Horowitz is Steve's guest. They're singing a round using the ten Chinese words that are recycled to name every Chinese restaurant in the country.Harry sings "One Meatball"Myron Cohen talks about the Stage DeliBob Warren sings about Fred's DinerPhyllis Diller is having trouble with a Japanese Restaurant. And Steve wants Harry to be a waiter
Our 118th episode was recorded at Umi Japanese Restaurant on Park Avenue in Winter Park. They'll be hosting a special Mother's Day Brunch on Sunday, May 12 so you can go try it for yourself! This week we talk all about affordable housing, a parody rap video that was filmed in Orlando but used to indict some Pharma Bros in Boston for fraud, and all the hot events happening this weekend - including a Baby Owl Shower at Audubon Center for Birds of Prey. Tune in to Bungalower and the Bus every week on 104.1 Real Radio or our podcast to learn all about the top headlines, new restaurants, and best-bet events to attend this week.
Clean Chinese Food and Runaway Pigs It’s 2019 and people still use food to perpetuate racist stereotypes. Food blogger and nutritionist Arielle Haspel opened up “Lucky Lee’s” a “clean” Chinese Restaurant named after her husband. I personally don’t have a problem with someone opening up a restaurant serving food from ethnicities or cultures not their own, as long as they respect it. Haspel is not respecting Chinese culture by playing into awful stereotypes about Chinese Food being greasy and making you feel bloated. Don’t even get me started on MSG. In the ’50s and ’60s, Chinese Restaurants were incredibly popular, but never considered fine dining because of negative stereotypes. Putting up Instagram posts saying that your food has less oil than traditional Chinese Food is like putting up a post saying “Our chicken is real chicken, not cat like other Chinese restaurants” Also, this place is only open from 11-3 so its barely a restaurant. In other news Princess, the Pig escaped her pen in Humboldt County, California. A neighbor posted a photo on Facebook, and the local police were able to figure out who the owner was. They went to a neighbors house to ask him to watch Princess while they tracked down her owners. The neighbor obliged, but when the police got back to the home, the neighbor was in the front yard butchering Princess. R.I.P Princess the Pig, we hardly knew ye. Tipping is Stupid and Unfair, but Completely Necessary Finance Giant CNBC ran this article in February, but it went viral this week. With a clickbaity title like”This Tipping Trip Can Save You Up To $400 A Year”, of course, I knew not to expect anything good, and would probably walk away angry. Long story short, to save you the click and not give them the web traffic, the author says that it is socially acceptable to tip on the pre-tax total instead of the post-tax total and he is correct but just because he is correct doesn’t mean he is right. People, customers, guests, whatever you would like to call them don’t tip on service. They tip on personality, how they connect with their server, and a million other tiny little things. All this author did was take money out of servers pockets. This article will not turn any pre-tax tippers into post-tax tippers but will have people think that they are saving money(You just spent $100 on dinner, tipping $20 instead of $22 isn’t going to save anything) Tipping is a necessary evil though. I definitely come from a place of privilege for what I am about to say. I’m a Tall Cis-Het White Male who has only worked at Upscale Casual/Fine Dining establishments. Every place I’ve ever worked at had a check average of $50-$100 per person, and people tip me between 18 and 20 percent. I love working for tips because I live in a place where people tip well, and I am a person that statistically speaking, people like to give money to. If you live in a small town and work at a chain restaurant that gets people in by serving them 3 courses for $10, tips are everything to you. That fifty cents you get from a table tipping post-tax might be what actually keeps you above zero this week. Server wage is $2.13/hr in most places, which means after taxes you are working strictly for tips. I can go deep into serving actually being skilled labor, and how most people reading this cannot do what my team is able to do. Every dinner is a symphony that I’m conducting, and much like a conductor, all I can do is tell my orchestra what to do and hope they execute it correctly. If your food comes out wrong, give the restaurant a chance to fix it before you decide you now aren’t going to tip. If you ask a female server for her number and she says no and you don’t tip, you’re a garbage person. Lastly, if you actually want to save money, learn to cook and dine out less. The best way to learn to cook is to keep following us on Instagram and Twitter and asking us questions about recipes, techniques, and anything else you can think of food wise. A Guide to Sake with Zak Gross Sake Expert Zak Gross joined us in the studio this week to talk all this Sake. Zak is a partner of Soto Sake, a newer sake brand that is taking the US by storm. It is an incredibly smooth and affordable Junmai Daiginjo. Essentially everything I know about sake I learned from Zak. We worked together at Sen Sakana and he made sure to teach me everything I needed to know and then some. I still occasionally text him questions and he always gets back to me and explains his answer thoroughly. Zak started serving at a very popular Japanese Restaurant in Hollywood, California and decided he would separate himself from the other servers by learning about sake and being able to upsell expensive bottles. His sake knowledge allowed him to go work at top Japanese restaurants all over LA and NYC. He eventually became the head bartender at Shuko and then worked with as the Beverage Director at Sen Sakana. Sake 101 There are two ways to categorize sake Purity: Junmai: Roughly translates to “Pure” this classification means that this sake was made only with Water, Yeast, Rice, and Koji. The rice milling can be at 70% for it to be called Junmai, but can also be a prefix for Ginjo and Daiginjo, hence Soto Sake being a Junmai Daiginjo. If sake does not have the Junmai label it means that the brewer decided to add a small amount of neutral spirit to the sake. Milling: Honjozo: This is the most popular classification of sake in Japan. It is the minimum amount of polishing at 70%. I like to try a brewery’s Honjozo before I try anything else because if it is good, the rest of their sake will most likely be good Ginjo: Rice with a polishing rate of 60% or less, a cleaner sake compared to Honjozo Daiginjo: Rice with a polishing rate of 50% or less, the highest quality sake
Sakura Radio やすことLunch Break (TICの八木ともこさん前半)
Sakura Radio やすことLunch Break (TICの八木ともこさん後半)
There is something for anyone who has a sweet tooth.
Interview With The Owner
The only Japanese Restaurant in Cuenca, Azuay, Ecuador that serves Ramen.
In this podcast you will learn how to book a table at a restaurant by phone in natural Japanese. These days it is easy to make bookings online and with mobiles apps. However, there are still many... Learn Japanese Pod is a podcast to help you speak Japanese fluently
In this podcast you will learn how to book a table at a restaurant by phone in natural Japanese. These days it is easy to make bookings online and with mobiles apps. However, there are still many restaurants in Japan which don’t have online booking facilities. Also, in crowded cities like Osaka and Tokyo, it […]
Check, Please! Bay Area Kids review a Japanese restaurant in San Jose where the kids' meal comes with a prize, authentic Filipino flavors in Campbell, and a pizzeria in San Francisco that's been around for generations.
Just before the end of summer, we're talking about where to find the best seafood in central Ohio. On this week's episode, we were joined by Brian Hinshaw, the executive corporate chef for Cameron Mitchell Restaurants. He discussed which dish you should order if you aren't familiar with seafood and how the various restaurants under Cameron Mitchell ensure the freshest fish and crustaceans on a daily basis. As fate would have it, we talked to Brian just weeks before the Cameron Mitchell Restaurants' 25th-anniversary party, which is in October, to celebrate Cameron's American Bistro opening 25 years ago. The bistro is the first of Cameron Mitchell Restaurants' now 55 restaurants in 13 states. Welcome to "The Great Food Debate," where we discuss the best food, drinks and specialties found in central Ohio. This week's topic: seafood! This episode's panelists are: • Brian Hinshaw, senior vice president of food and beverage and executive corporate chef for Cameron Mitchell Restaurants • Neil Thompson, ThisWeek Community News editor of content and special projects • Scott Hummel, ThisWeek Community News assistant managing editor, digital Where can the best seafood be found in central Ohio? • Brian's pick: Akai Hana (1173 Old Henderson Road, Columbus), Windward Passage (4739 Reed Road, Columbus), Third & Hollywood (1433 W. Third Ave., Grandview Heights), Min-Ga Korean Restaurant (800 Bethel Road, Columbus), Lindey's (169 E. Beck St., Columbus) • Neil's pick: The Pearl (641 N. High St., Columbus), Frank's Fish and Seafood Market (5251 Trabue Road, Columbus), Sushi.com Japanese Restaurant (7178 Muirfield Drive, Dublin) • Scott's pick: Phil's Seafood (2207 Linden Ave., Zanesville), Arthur Treacher's Fish & Chips (the closest location remaining are in Cleveland and Cuyahoga Falls) Other restaurants mentioned in this episode: • Mitchell's Ocean Club (4002 Easton Station, Columbus) • Harvey & Ed's (698 N. High St., Columbus) • North Market (59 Spruce St., Columbus) • Hudson 29 (1600 W. Lane Ave., Upper Arlington) • Tensuke Market (1155 Old Henderson Road, Columbus) • HoneyDip Donuts & Diner (4480 Kenny Road, Columbus) • Penzey's Spices (4455 Kenny Road, Columbus) • Cameron's American Bistro (2185 W. Dublin Granville Road, Worthington) New episodes are released every Friday. Subscribe to our podcast on iTunes, Google Play and Stitcher. Have any suggestions on what we should talk about? Email us at online@thisweeknews.com or tweet us at @ThisWeekNews. After you subscribe, the latest episodes will be downloaded automatically to your phone or tablet so you can listen during your commute while working out or making dinner. This podcast was produced by Scott Hummel, ThisWeek assistant managing editor, digital, and hosted by Abby Armbruster, ThisWeek social-media strategist.
Jason is an aerospace engineer from South Africa with an amazing heart for strengthening relationship with a personalized touch. He is also the Co-Founder at TelliGram & Program Manager at Legal Innovation Zone focusing on augmented reality. Jason immigrated in 2015 after selling his last startup Acquahire. Jason has an interesting career from building aircrafts for airbus and Hamburg? to augmented solutions. His company, TelliGram is an augmented reality startup that was created 5 to 6 months ago where they look for ways to strengthen relationship using augmented reality. “Upwards and Onwards” – Brad Feld EPISODE OVERVIEW: Augmented reality is the new way to connect and strengthen relationship through marketing or any print media that benefits your business or personal life. TelliGram becomes the bridge in helping you connect in these aspects. Jason Muloongo AH-HA moment comes when he was looking at a product that he think is cool but is not speaking to him. He then received a Skype video call with his friend that is imposed with the product and the thought that it was what AR (augmented reality) needs to do. They then started talking to people on what AR can do and people just started to get involved to help them get their business off the ground. TIPS SHARED: Difference between virtual reality and augmented reality The sky’s the limit Failing forward is not actually painful Stop holding back and tell it – tell the story/message Augmented reality keeps you on your own reality that you are being able to enjoy it There are million of things that you can make in AR to make your reality enjoyable Don’t be afraid to tell people what you are doing to make them collaborate with you Talk to people who knows more than you do or people who don’t know more than you do We are the generation who loves to be spoiled with options Know your company’s story and be flexible in tailoring it to whatever audience it speaks to Go to networking events The Rising DMZ – University-based incubator RESOURCES MENTIONED: Book Recommendation: The Design of Business by Roger Martin Tools of Titans by Tim Ferris Productivity tool: Asana Early morning routine Hotspots: Bloomer’s in Toronto – Vegetarian and Vegan restaurant Krazy Roll – Japanese Restaurant in Humber Bay Website: TelliGram LinkedIn: Jason Muloongo Instagram: @telligramco ABOUT TELLIGRAM: TelliGram is for personalized, warm expressions of gratitude. They enhance the gift giving experience with AR Experiences. TelliGram (pronounced “Telly Gram”) is an online store based in Toronto, Ontario, that specializes in Augmented Reality (AR) Technology to help you accomplish one thing. You shop a gift, upload a personalized video message to a friend, family or loved one, then they wrap it in special packaging and ship it, making sure to really impress. They can also create 3D cinematic scenes around the unboxing/unwrapping of gifts. They are helping people like you be more expressive with your personal touch. open our app, point your camera to the gift/greeting card. This simple AR technology allows you as the gift buyer to express yourself in the best way possible to a loved one when you buy them a gift. Thanks again for tuning in! To help out the show: Please leave an iTunes review or post a comment below. Your help is greatly appreciated. If you know any Canadian Innovators whom you like us to feature, please feel free to email us. I’m still channeling Gary Vee! Ratings and reviews are my oxygen! We are a big supporter of Unsplash.com photos. Special thanks to @creative_xchnge!
Doctors and lawyers have a code of ethics — maybe it’s time web professionals do as well! Kristin Valentine explains how more of us should consider ethical practices when designing and developing for the web. We talk about the importance of privacy and security, how other industries address ethical concerns, and guidelines to help navigate the complicated topic of applied ethics in web work. < Download MP3 > < Listen on ctrlclickcast.com > Show Notes: Ecommerce Shipping and Fulfillment Emotional Intelligence in Design The Evolution of Trust game Ethics and Technology Dear Design Student: A Designer's Code of Ethics Design Ethics in Practice Confirm Shaming Tumblr Langdon Winner Do Artifacts Have Politics (PDF) Net neutrality The Guardian: AI Programs Exhibit Racist and Sexist Biases Genome editing You will get chipped — eventually Note to Self podcast The Privacy Paradox Episodes & Quiz The Whale and the Reactor by Langdon Winner Yoko's Japanese Restaurant & Sushi Bar Small World board game The Dark Mirror: The ethics of technology and how tech shapes society Leave us a review on Apple Podcasts Review our show on Stitcher Sponsored By
Stream episodes on demand from www.bitesz.com (mobile friendly). Ep.28 – Sydney Part 2 – The R.K. San Restaurant, Surry Hills Looking for somewhere to eat in Sydney? While in town recently, Chris Coleman set out to experience a few of the dining options the city has to offer. In this edition, hear about a hidden gem in the inner-city suburb of Surry Hills. R K San is a Japanese restaurant with a difference, as Chris tells Alex First. Subscribe, rate and review Travel First at any good podcatcher app, including iTunes (featured in New & Noteworthy), audioBoom, Stitcher, Pocketcasts, Podbean and more. Email: travelfirst@bitesz.com For more, follow Travel First on Facebook, twitter, Google+, Instagram and Clammr: Facebook: @travelfirstpodcast twitter: @travelfirstpod Instagram: www.instagram.com/travelfirstpodcast Google+: https://plus.google.com/u/2/collection/wi0YaB Clammr: http://www.clammr.com/app/travelfirst If you're enjoying Travel First, please share and tell your friends. Thank you... #travel #Sydney #Japanese #restaurant #rksan #australia #food Learn more about your ad choices. Visit megaphone.fm/adchoices See acast.com/privacy for privacy and opt-out information.
In this week's podcast Yoshiko and Alex discuss useful Japanese vocabulary and cultural points and advice for ordering sushi at a Japanese restaurant like a native. The good news is you don't have to... Learn Japanese Pod is a podcast to help you speak Japanese fluently
These are the downloadable PDF show notes for podcast #09 “How to order Sushi at a Japanese Restaurant” For more podcasts visit http://learnjapanesepod.com
In this week’s podcast Yoshiko and Alex discuss useful Japanese vocabulary and cultural points and advice for ordering sushi at a Japanese restaurant like a native. The good news is you don’t have to learn a huge amount of vocabulary to order your your favorite dishes if you learn just a few useful key phrases. […]
This week on Japan Eats, host Akiko Katayama is joined by Stefen Ramirez of Tea Dealers, which aims to introduce premium teas to America by offering only rare, single origin teas from Japan, Korea, China, Taiwan, and India and pairing them with contemporary artisanal ceramics from around the world. Stefen first started in the tea business at the NYC flagship of one of Japan’s largest tea companies as a tea specialist and buyer in 2003. Two years later, Tea Dealers began, exclusively, as a private client business that curated luxury tea collections for high profile individuals. In April 2015, Tea Dealers made its selections available to the public online, and also at its first retail store. It is located inside of the Japanese restaurant, 1or8 in the south side of Williamsburg, Brooklyn, and offers free weekly tea tastings on Tuesday and Sunday afternoons. There is no reservation needed and you are welcome to walk in anytime.
– phra khanong district – nice weather and ‘not thinking’ people – easy to travel – super slow walking – crazy racers on roads – daily show, last week tonight – true detective, dexter – japanese sushi and horror movies – okinawa food – vkontakte, lastfm, soundcloud, youtube – do we need gadgets? – i […]
My love affair with Sushi began in the mid 90s when I worked as a Pastry Chef in a large hotel. The establishment had a Japanese Restaurant called Kabuki. I would smuggle the Japanese Sushi Chef’s desserts as a trade for their sushi and tempura. I became hopelessly addicted. Eventually, my obsession became so overwhelming, I convinced the Sushi Chefs to show me how they were made, so I could make them myself at home. I quickly discovered that Sushi is incredibly easy to make. And, although I love the raw seafood variety, you can really put anything you desire on, or in sushi. Cooked chicken, tuna, seafood sticks, avocado, vegetables, noodles… anything! Japanese cuisine has become very popular in today’s western culture. Sushi used to be the exclusive delicacy of powerful Japanese Emperors, now you can find it sold on any Australian street corner, pub, club, in most shopping complexes and airports. However, like me, many Australians are not just content to go out for their sushi; their craving is driving them to manufacture it in their own homes. There’s also dozens of books on the subject, I once went to a local bookstore to buy a book on sushi, and left with five (cookbooks are my other addiction). So, if you’ve never eaten sushi, give it a try, it doesn’t have to contain raw seafood. I’m sure there are flavours out there that you would love. You may also get hooked. What kind of sushi is there? Finger sushi – a delicate layer of raw or cooked seafood, smeared with Japanese horseradish (wasabi) and resting on a pillow of rice Box sushi – a bed of rice, a smear of wasabi and a seafood topping is pressed in a wooden box and then cut into bite-sized pieces Rolled sushi – the most simple, Japanese rice and various fillings rolled up in a sheet of seaweed. Hand rolled – rice and various fillings of meat, seafood and vegetables rolled in seaweed sheets shaped like an ice-cream cone Sushi goes great with dry, sharp citrus white wines, sake or Japanese style green tea.
My love affair with Sushi began in the mid 90s when I worked as a Pastry Chef in a large hotel. The establishment had a Japanese Restaurant called Kabuki. I would smuggle the Japanese Sushi Chef’s desserts as a trade for their sushi and tempura. I became hopelessly addicted. Eventually, my obsession became so overwhelming, I convinced the Sushi Chefs to show me how they were made, so I could make them myself at home. I quickly discovered that Sushi is incredibly easy to make. And, although I love the raw seafood variety, you can really put anything you desire on, or in sushi. Cooked chicken, tuna, seafood sticks, avocado, vegetables, noodles… anything! Japanese cuisine has become very popular in today’s western culture. Sushi used to be the exclusive delicacy of powerful Japanese Emperors, now you can find it sold on any Australian street corner, pub, club, in most shopping complexes and airports. However, like me, many Australians are not just content to go out for their sushi; their craving is driving them to manufacture it in their own homes. There’s also dozens of books on the subject, I once went to a local bookstore to buy a book on sushi, and left with five (cookbooks are my other addiction). So, if you’ve never eaten sushi, give it a try, it doesn’t have to contain raw seafood. I’m sure there are flavours out there that you would love. You may also get hooked.What kind of sushi is there?Finger sushi – a delicate layer of raw or cooked seafood, smeared with Japanese horseradish (wasabi) and resting on a pillow of riceBox sushi – a bed of rice, a smear of wasabi and a seafood topping is pressed in a wooden box and then cut into bite-sized piecesRolled sushi – the most simple, Japanese rice and various fillings rolled up in a sheet of seaweed.Hand rolled – rice and various fillings of meat, seafood and vegetables rolled in seaweed sheets shaped like an ice-cream coneSushi goes great with dry, sharp citrus white wines, sake or Japanese style green tea.
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