Podcasts about Kaiseki

This week, we discuss Zenshu! 00:00 Intro 00:48 ZENSHU 19:15 Winter season progress 22:55 Outro Music Credits: “Clover 3” by Vibe Mountain “Seasons” by roljui

My favorite is dad. 00:00 Intro 00:53 From Bureaucrat to Villainess: Dad’s Been Reincarnated! 09:15 I May Be a Guild Receptionist, but I'll Solo Any Boss to Clock Out on Time 15:15 The Apothecary Diaries Season 2 24:34 Outro Music Credits: “Clover 3” by Vibe Mountain “Seasons” by roljui

Some much better anime than last season! What did you all think? 00:00 Intro 00:55 Babanba Banban Vampire 01:09 Bogus Skill ~About that time I became able to eat unlimited numbers of Skill Fruits (that kill you)~ 01:20 Even Given the Worthless “Appraiser” Class, I'm Actually the Strongest 01:29 Farmagia 01:38 Grisaia: Phantom Trigger … Continue reading Kaiseki Anime Podcast Ep. 159 — Winter 2025 Seasonal Preview →

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!!!

This season was disappointing. Hopefully next season will be better! 00:00 Intro 01:20 As a Reincarnated Aristocrat, I’ll Use My Appraisal Skill to Rise in the World Season 2 02:19 Demon Lord Retry! R 02:39 Ranma1/2 (2024) 03:54 The Stories of Girls Who Couldn’t Be Magicians 05:00 365 Days to the Wedding 06:40 Acro Trip … Continue reading Kaiseki Anime Podcast Ep. 158 — Fall 2024 Seasonal Review →

00:00 Intro 00:50 Shangri-La Frontier Season 2 11:05 Sword Art Online Alternative: Gun Gale Online II 19:45 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

00:00 Intro 00:41 Yakuza Fiancé: Raise wa Tanin ga Ii 15:40 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

We are super late but enjoy! This time we didn’t cover everything, only the ones we’re planning to continue with. 00:00 Intro 02:00 Blue Exorcist -Beyond the Snow Saga- 03:46 BLUE LOCK Season 2 04:37 Demon Lord Retry! R 05:15 As a Reincarnated Aristocrat, I’ll Use My Appraisal Skill to Rise in the World Season … Continue reading Kaiseki Anime Podcast Ep. 155 — Seasonal Impression Fall 2024 →

We are a bit behind. Enjoy. Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

Both of these shows are quite entertaining… Anna best girl 00:00 Intro 01:15 Love Is Indivisible by Twins 12:47 Makeine: Too Many Losing Heroines! 20:37 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

Everyone keeps (probably rightfully) complaining about Isekai. But there’s such a diversity. Suicide squad isekai is just sooo much fun. I love it. 00:00 Intro 01:25 Suicide Squad ISEKAI 13:32 Quality Assurance in Another World 23:20 Outro Music Credits: “Clover 3” by Vibe Mountain “Seasons” by roljui

Vine-ripened tomatoes are the epitome of summer and our two amatuer gardener-gourmands go hard on the explosive flavours of summer's favourite fruit? The psychedelic colours, shapes, sizes and variations in sweetness sizzle the mind and excite the soul. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Kabuto - Edomae Sushi: https://www.kabutolv.com/ Kaiseki by Yoshihiro Murata: https://www.amazon.ca/Kaiseki-Exquisite-Cuisine-Kikunoi-Restaurant/dp/1568364423 Tomatina Festival: https://www.youtube.com/watch?v=gUMCfLs0x7w Cooking by Hand by Paul Bertolli: https://www.amazon.ca/Cooking-Hand-Paul-Bertolli/dp/0609608932 West Coast Seeds: https://www.westcoastseeds.com/ Thomas Keller's Ratatouille Recipe: https://biteeatrepeat.com/2022/03/19/heres-remy-the-rats-animated-ratatouille-recipe-chef-thomas-kellers-famous-confit-byaldi/ Tomato Gazpacho: https://www.eatdrinkbreathe.com/tomato-gazpacho/ Corvee Forest Foragers: https://www.facebook.com/groups/691750742877322/?paipv=0&eav=AfZtYKOpqFLeZILoItVjcIGgzT6a4nMqyPylhhrxCh1pLipdrk4R13CUF6sC-9sU0n8&_rdr Seek by iNaturalist: https://www.inaturalist.org/pages/seek_app MERLIN by Cornell Labs: https://merlin.allaboutbirds.org/

This week on Menu Talk, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, zero in on Japanese tasting menus and a trendy pizza style. Bret paid a visit to Hakubai in the Kitano Hotel, a restaurant known for its kaiseki menu. Kaiseki is a Japanese tasting menu similar to omakase, but it's more specifically focused on pristine, seasonal ingredients. Hakubai's 11-course menu was paired with sake and the amuse-bouche stood out as one of Bret's favorite parts. It was a very tender and succulent squid with a Japanese-style vinaigrette and caviar on top—another example underscoring caviar as the “it” ingredient this year. Pat's pizza experience was a bit more down market but very tasty. She had dinner at Emmy Squared, a Detroit-style sit-down pizza restaurant that earned a spot on Restaurant Business' Future 50 ranking of emerging chains this year. Detroit pizza is a rectangular pie that's baked in a black cast iron pan so that every slice comes out with a very crispy edge. It originated in Detroit and may have some link to the auto industry but it's now trending outside of that city—as proven by Emmy Squared, which is expanding on the East Coast. Pat had the MVP pizza topped with vodka sauce, pesto, burrata and Calabrian chilies and, as a New Yorker, she may just become a Detroit pizza fan.  Food halls have traditionally been another lower-risk way to test out a concept or menu, but they have evolved a bit since the pandemic. Pat shared her interview with food hall veteran Akhtar Nawab, who has opened and operated several in the last few years. His company, Hospitality HQ, tends to stick to smaller cities, such as Omaha, Charlotte, North Carolina, and metro-Minneapolis rather than New York, Chicago and L.A. Chef Nawab talks about the importance of having a good mix of cuisines. And the concepts don't all have to be fast casual. A live-fire Brazilian-style full-service steak concept that's clearly higher-end is doing very well in one of his newer food halls. Event spaces are also key to success; a place to host planned activities that turn food halls into destinations for more than eating and drinking.

There’s once again a lot this season… 00:00 Intro 01:07 A Journey Through Another World: Raising Kids While Adventuring 01:26 A Nobody’s Way Up to an Exploration Hero 01:55 My Deer Friend Nokotan 02:30 My Wife Has No Emotion 02:53 Plus-Sized Elf 03:31 ATRI -My Dear Moments- 05:42 Bye Bye, Earth 07:00 Dahlia in Bloom: … Continue reading Kaiseki Anime Podcast Ep. 151 — Summer 2024 Seasonal Impressions →

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.

There was a lot of good anime this season… again…. 0:00:00 Intro 0:01:00 Ongoing 0:01:41 The Irregular at Magic High School Season 3 0:03:50 Misfit of Demon King Academy Season 2 0:05:15 Re:Monster 0:06:15 Vampire Dormitory 0:07:48 An Archdemon’s Dilemma: How to Love Your Elf Bride 0:09:03 As a Reincarnated Aristocrat, I’ll Use My Appraisal … Continue reading Kaiseki Anime Podcast Ep. 150 — Spring 2024 Seasonal Review →

00:00 Intro 00:50 A Salad Bowl of Eccentrics 10:11 Astro Note 18:45 Train to the End of the World 25:45 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

00:00 Intro 01:40 Girls Band Cry 11:30 Jellyfish Can't Swim in the Night 20:26 Sound! Euphonium 3 32:55 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

I may have only watched two of these, but they are both excellent! And (sort of) in a genre I typically can’t stand. Outline 00:00 Intro 01:26 Demon Slayer's Hashira Training Arc 06:33 GO! GO! Loser Ranger! 14:33 Kaiju No.8 25:00 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

We’re almost halfway through the season, but that won’t stop us. 0:00:00 Intro 0:01:05 The Banished Former Hero Lives as He Pleases 0:02:44 Gods’ Games We Play 0:03:56 HIGHSPEED Étoile 0:05:03 Himitsu no AiPri 0:05:58 The Irregular at Magic High School Season 3 (Mahouka S3) 0:06:56 Rinkai! 0:07:52 Shinkalion: Change the World 0:08:45 Studio Apartment, … Continue reading Kaiseki Anime Podcast Ep. 146 — Spring 2024 Seasonal Impressions →

Sorry we’re a bit late! What did you all think of this season, anything good we missed? Outline 0:00:00 Intro 0:01:03 Meiji Gekken 1874 0:02:35 7th Time Loop: The Villainess Enjoys a Carefree Life Married to Her Worst Enemy! 0:04:07 Blue Exorcist -Shimane Illuminati Saga- 0:05:58 Chained Soldier 0:07:12 Cherry Magic! Thirty Years of Virginity … Continue reading Kaiseki Anime Podcast Ep. 145 — Seasonal Review Winter 2024 →

A MASTERPIECE!!! 00:00 Intro 00:45 AKB0048 14:27 AKB0048 Next Stage 22:13 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

All the cool kids are visiting dungeons. 00:00 Intro 01:20 The Unwanted Undead Adventurer 07:31 My Instant Death Ability is Overpowered 12:16 Delicious in Dungeon 25:30 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

How do you all feel about these shows? 00:00 Intro 00:45 Metallic Rouge 16:07 Brave Bang Bravern! 27:51 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

00:00 Intro 00:42 The Wrong Way to Use Healing Magic 16:25 Sasaki and Peeps 35:05 Outro Music Credits: “Clover 3” by Vibe Mountain “Seasons” by roljui

Two of my favorites this time! 00:00 Intro 01:54 The Apothecary Diaries 19:23 Frieren: Beyond Journey's End 36:47 Outro Music Credits: “Clover 3” by Vibe Mountain “Seasons” by roljui

There are a lot of good shows this season! Outline: 0:00:00 Intro 0:02:00 Chained Soldier 0:05:05 Delusional Monthly Magazine 0:07:09 Mr. Villain’s Day Off 0:08:05 Pon no Michi 0:08:42 Snack Basue 0:10:11 The Strongest Tank’s Labyrinth Raids -A Tank with a Rare 9999 Resistance Skill Got Kicked from the Hero’s Party- 0:11:31 Villainess Level 99: … Continue reading Kaiseki Anime Podcast Ep. 139 — First Impressions Winter 2024 →

It was an amazing season…. Outline 0:00:00 Intro 0:01:10 Berserk of Gluttony 0:01:49 Magic Sword Master of Holy Sword School 0:02:40 Protocol: Rain 0:03:48 A Girl & Her Guard Dog 0:07:12 Bullbuster 0:07:59 Butareba 0:09:25 The Faraway Paladin: The Lord of Rust Mountains 0:11:12 Helck 0:12:33 The 100 Girlfriends Who Really Really Really Really REALLY … Continue reading Kaiseki Anime Podcast Ep. 138 — Seasonal Review Fall 2023 →

The UN anime were really strong this season. 00:00 Intro 00:50 Undead Unluck 13:56 UNDER NINJA 23:35 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui  

00:00 Intro 01:09 I’m in Love with the Villainess 09:02 Tearmoon Empire 20:40 Outro Music Credits: “Clover 3” by Vibe Mountain “Seasons” by roljui

Computers!!! Outline 00:00 Intro 01:08 Good Night World 15:55 16bit Sensation: Another Layer 22:17 Outro Music Credits: “Clover 3” by Vibe Mountain “Seasons” by roljui

There are too many good shows this season! Outline 0:00:00 Intro 0:01:24 A Playthrough of a Certain Dude’s VRMMO Life 0:02:26 A Returner’s Magic Should Be Special 0:03:48 The Family Circumstances of Mismatched Witches 0:04:26 I Shall Survive Using Potions! 0:05:06 The Kingdoms of Ruin 0:06:23 Let Me Check the Walkthrough First 0:06:48 Migi&Dali 0:08:32 … Continue reading Kaiseki Anime Podcast Ep. 134 — Winter 2023 Seasonal Impressions →

Our guest is Shuichi Kotani, a New York-based master soba chef with over 25 years of experience. After working at prestigious restaurants in Tokyo, including Gonpachi and the Michelin-starred Edo Soba Hosokawa, he came to New York in 2008 and successfully served as the executive chef at Soba Totto in Manhattan. In 2012, he founded Worldwide Soba to introduce the profound culture of soba to the world. Since then, he has been crafting soba at events and consulting for restaurants in New York and beyond. He is also a Goodwill Ambassador designated by the Japanese government to promote Japanese food culture overseas and has held various educational events about soba's health benefits, including seminars at Harvard University. In this episode, we will discuss what soba is, why soba-making is spiritually important for Chef Kotani, various health benefits of soba, the sustainable nature of soba and its possibilities for future food supply, Chef Kotani's cool new restaurant Uzuki, which opened in Greenpoint, Brooklyn in September 2023 and much, much more!Image courtesy of Kenji Yamagata.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Continuing on from part 1! Outline: 00:00 Intro 01:11 Rent-a-Girlfriend Season 3 02:44 The Dreaming Boy is a Realist 04:48 The Devil is a Part-Timer! S2 Part 2 07:49 Level 1 Demon Lord and One Room Hero 10:17 Malevolent Spirits: Mononogatari Cour 2 15:00 Horimiya: The Missing Pieces 19:09 The Girl I Like Forgot Her … Continue reading Kaiseki Anime Podcast Ep. 133 — Seasonal Review Summer 2023 Part 2 →

Sorry if we have fallen behind schedule, lots of traveling been happening. We will come back for Part 2 shortly. 00:00 Intro 02:15 CLASSROOM FOR HEROES 04:15 Helck 05:27 Liar, Liar 09:16 The Most Heretical Last Boss Queen: From Villainess to Savior 12:30 Synduality Noir 14:21 Bungou Stray Dogs Season 5 20:18 My Happy Marriage … Continue reading Kaiseki Anime Podcast Ep. 132 — Seasonal Review Summer 2023 Part 1 →

Back from the dead just in time for spooky season, Phil and Alex break into a new miniseries on the most horrifically beautiful show to ever air on network television, Bryan Fuller's masterpiece HANNIBAL. They will be covering all thirteen episodes of the acclaimed second season, a veritable buffet of aesthetic deliciousness that is fresh, locally sourced, and never cruelty-free. This week they savor the show's improbable origins before scarfing the first course of this decadent meal, the season opening, mic-dropping banger known as KAISEKI. Find out about human gyoza, eyeball murals, and which cast member has big 'traumatized Paul Walker' energy. They really aired this on NBC?? Hosted on Acast. See acast.com/privacy for more information.

I’m sorry Marina, the cat still creeps me out. 00:00 Intro 00:40 My Happy Marriage 19:10 The Masterful Cat is Depressed Again Today 25:30 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

A look at the darker side of things! And the most happy go lucky show of the season. 00:00 Intro 01:10 Undead Murder Farce 11:55 Zom 100: Bucket List of the Dead 23:13 Outro Music Credits “Clover 3” by Vibe Mountain “Seasons” by roljui

Only the good ones, don’t worry. 00:00 Intro 01:05 Reborn as a Vending Machine, I Now Wander the Dungeon 10:11 The Most Heretical Last Boss Queen: From Villainess to Savior 15:40 Mushoku Tensei: Jobless Reincarnation Season 2 28:07 Outro Music Credits: OP: “Clover 3” by Vibe Mountain ED: “Seasons” by roljui

Our guest today is Mitsunori Isoda, the executive chef at Omakase Room by Mitsu in New York. The Omakase Room serves authentic Japanese Edomae-style sushi at his beautiful 8-seat hinoki wood bar counter in Manhattan's West Village.These days you can find great sushi restaurants in New York and other global cities around the world, but we don't often get to understand the philosophy of each sushi chef. In this show, we get an exclusive look at how a sushi chef strives to create the guests' best experience based on their own mindset that has been cultivated over the years. Chef Mitsu was classically trained in Japan and came to the U.S. in 2006 to pursue his dream of making sushi in this country. Since then, he has gone through diverse experiences in America but his philosophy has only solidified. In this episode, we will discuss what the essence of Edomae sushi is, the key elements of great Edomae sushi you should look for at sushi restaurants, Chef Mitsu's sushi-making policy and philosophy behind it, how to become a sophisticated sushi diner (yes, it is a bit intimidating to eat at a sushi counter!), and much, much more!!!Photo courtesy of Francesco Sapienza.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Marina is wrong about some things as usual. What do you all think of this season? 00:00 Intro 02:13 Atelier Ryza: Ever Darkness & the Secret Hideout The Animation 03:55 CLASSROOM FOR HEROES 05:06 The Devil is a Part Timer!! Season 2 06:02 My Tiny Senpai 07:05 My Unique Skill Makes me OP Even at … Continue reading Kaiseki Anime Podcast Ep. 128 — Summer 2023 Seasonal Impressions →

Sign up for FULL lessons! https://www.youtube.com/c/IELTSRyan/join Learn more about these lessons: https://youtu.be/eIX5y1Mq5hA Talk about an unusual meal you had. You should say – when you had it – where you had it – what kind of meal it was – and explain why it was unusual. I'd like to talk about a rather extraordinary meal I had during my trip to Japan last year. It was an unforgettable experience that took place in a traditional Japanese inn located in the quaint town of Takayama. The meal itself was a traditional Kaiseki dinner, which is a multi-course dining experience renowned for its artistic presentation and use of seasonal ingredients. The meal began with a series of beautifully arranged appetisers, which included some familiar items like sashimi and tempura. But as the courses progressed, I was introduced to a variety of uncommon dishes. One of the most peculiar delicacies was Hoba Miso, a regional specialty where miso paste, wild mushrooms, and vegetables were cooked over a magnolia leaf. The earthy aroma and rich flavours were unlike anything I had tasted before. Furthermore, the chef proudly served a platter which I believe was called Seki-saba, a local delicacy of fermented mackerel. While its intense pungent smell might have deterred some, I decided to embrace the experience fully. To my surprise, the taste was surprisingly complex and utterly delightful. Another dish that added to the uniqueness of the meal was Kuro-udon, which was black udon noodles made with bamboo charcoal. The dramatic colour contrast against the traditional white tableware was visually striking and added an artistic element to the dining experience. What truly made this meal unusual was the combination of the serene surroundings, the artistic presentation, and the rare ingredients. I unfortunately don't think I'll have an experience like this again anytime soon. Trying these unfamiliar and rare dishes opened my eyes to the vast diversity of Japanese cuisine and its strong connection to regional traditions and culture.

This was a really strong season! 00:00 Intro 01:16 The Aristocrat's Otherworldly Adventures: Serving Gods who Go Too Far 02:59 The Cafe Terrace and Its Goddesses 04:21 A Galaxy Next Door 05:15 I Got a Cheat Skill in Another World and Became Unrivaled in The Real World, Too 06:58 In Another World with my Smartphone … Continue reading Kaiseki Anime Podcast Ep. 127 — Seasonal Review →

I love this show so much!!! 00:00 Intro 00:55 The Witch from Mercury Season 2 22:50 Outro Music Credits “Clover 3” by Vibe Mountain The Witch from Mercury Season 2 OP: “Slash” by Yama “Seasons” by roljui

Matt travels to Kyoto Japan to connect with chef Thomas Frebel from Noma to talk about their recent pop up, the importance of Kaiseki cuisine and how it has shaped the modern tasting menu as well as what it takes to make it at one of the most influential restaurants in the world.

Deep in the shadows of the mountains and autumn leaves, red paper lantern faintly illuminated the entrance to a traditional Japanese restaurant. The roar of a river filled our ears as it plummeted down the cliff next to the road. The air was moist and cold, as was typical for that time of the year. ...

Debates around what's traditional or authentic are constantly spinning in the culinary world— so much so that numerous organizations have been formed to protect the authenticity of various dishes and production methods. In Mezcal's case, there is an organization whose name translates to The Mexican Regulatory Council for the Quality of Mezcal. The stated purpose of this group, and others like it, is to uphold quality through strict regulations and guidelines. But how do these regulations potentially push people out?This week on Meat and Three, we're unpacking the meaning of authenticity in the culinary world. We explore the pressure authenticity can have on individuals and how there may be more than one “right” version of the way to cook a dish.  Further Reading:Learn more about researcher Kathleen Ja Sook Bergquist here.Jenny Herman is a doctoral fellow in the Cultural Studies department at KU Leuven in Belgium. Her current research focuses on the relationship between nationalism and culinary heritage initiatives. You can read more about her research here. Check out David Schlosser's full interview on Japan Eats!Read Elaine Castillo's article, Colonialism in a can, in full. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

You might know Arthur Hayes as perhaps THE dominant financial creative writer in crypto. When Arthur Hayes drops an article, it commands the attention of basically everyone in the industry.  And he's done it again with his new piece, “Kaiseki,” which outlines one of the most chaotic and critical times in the macro and monetary landscape that we've seen, at least since 2008.  In today's episode, Arthur walks us through his essay, why he believes Balaji's $1M Bitcoin bet is wrong, how he's navigating these tumultuous times, and so much more.  ------