Podcasts about yuji haraguchi

Yugi Haraguchi is the owner of Osakana, a Japanese-style fish market and education center located in the East Village. Yugi alleges that Wegmans has breached a non-disclosure and non-compete agreement when they opened their Japanese fish market inside their new Wegamsn store just 3 blocks away from his Japanese Fish Market. Learn more about Yugi Haraguchi and his businesses online at https://www.yujiharaguchi.com Connect with Eat Local New York online at EatLocalNewYork.com Learn more about your ad choices. Visit megaphone.fm/adchoices

We're excited to share episode 8 of our podcast with you, featuring Yuji Haraguchi, a chef passionate about fish. Yuji is the founder and owner of OKONOMI Yuji ramen, Osakana Brooklyn, and Osakana East Village in New York City. We chatted about Yuji's favorite fish (Medai—Japanese Sea Bream), why he wanted to introduce Mazemen to America, the Japanese philosophy of "Mottainai" that guides his work, and much more! Learn more about Yuji on his website. Visiting Kyoto? Be sure to check out another of Yuji's restaurants, Lorimer Kyoto Fish Bone Revolution - Broth made from upcycled fish bones Brought to you by Bento&co, your go-to shop for eating  healthier, reducing your environmental impact and saving money with  authentic Japanese bento boxes and accessories. Shop online at en.bentoandco.com and take 10% off your first purchase with code PODCAST.

On this episode of the Japan Station podcast, Yuji Haraguchi--owner of multiple Japanese restaurants and the Osakana fish market in Brooklyn, New York--talks about his interest in food, his career, fish, ramen, and more. About Yuji Haraguchi Yuji Haraguchi has started and owned multiple Japanese restaurants in the United States and Japan. He is based in Brooklyn, New York where he owns and operates Okonomi/Yuji Ram and the popular Japanese-style fish market Osakana. Topics Discussed About Yuji Haraguchi's early life in Japan How Yuji became interested in cooking Leaving Japan for Boston How Yuji got into selling fish Learning about fish and the fish industry On selling and marketing Japanese fish and seafood to restaurants in Boston The rising popularity of Japanese food in the US through the 2000s Getting into the ramen business On trying to make ramen more appealing to Americans unfamiliar with ramen Creating Tuna-kotsu (tuna bone) ramen Opening Yuji Ramen in 2012 Creating a carbonara inspired bacon & egg mazemen (brothless ramen) Starting the Osakana fish market in  Brooklyn The concept and motivation behind Osakama The success of Osakana The educational videos Yuji makes for the Osakana YouTube channel The misconception that wild fish is always better than farm raised fish Yuji's approach to teaching people about fish and how to handle fish The factors that distinguish "sushi grade fish" from non-sushi grade fish On opening restaurants in Japan The dangers of expanding a restaurant franchise too quickly The current potential of Japanese food in the United States The booming popularity of ramen in Southeast Asia On getting Japanese ingredients About Sun Noodle How Yuji adapted to doing business during the coronavirus pandemic And much more! Support on Patreon If you enjoy Japan Station and want to ensure that we're able to produce more episodes, then please consider becoming a patron on Patreon.com. For a minimum pledge of $1 a month you'll get early access to all JapanKyo podcasts, bonus content, and more. And for $3 a month, you'll get access to Japanese Plus Alpha, a podcast produced by me (Tony Vega) that focuses on the Japanese language and all of its fascinating quirks. Also, all pledges get a shout-out on the show and my undying gratitude. Thank you in advance! Support Japan Station on Patreon Links, Videos, Etc. Below is a list of links for the websites and social media accounts of Yuji Haraguchi's businesses. Okonomi/Yuji Ramen Website Okonomi Instagram Yuji Ramen Online Shop Yuji Ramen Instagram Osakana Website Osakana on Instagram Below is the link to the Osakana YouTube channel. There you will find educational videos about how to handle and prepare fish, as well as other useful information about Japanese cuisine. Osakana YouTube Channel To listen to the latest episode of Ichimon Japan, use the link below. Are rabbits counted as birds because eating meat was taboo in japan? (About the History of Meat “Bans” & the Counter -wa)) | Ichimon Japan 41 If you would like to support the show by picking up some merchandise, make sure to visit KimitoDesigns.com. KimitoDesigns.com Special Thanks Opening/Closing song: Oedo Controller (大江戸コントローラー) by Yunomi featuring Toriena (Used with permission from Yunomi) To listen to more of Yunomi's music, check out his Soundcloud page or YouTube channel. Japan Station cover art: Provided by Erik R. Featured image: Courtesy of Dr. Katarzyna Cwiertka Featured image: Courtesy of Yuji Haraguchi Follow Japankyo on Social Media Facebook (@JapankyoNews) Twitter (@JapankyoNews) Full Show Notes Get full show notes at www.japanstationpodcast.com

On today's episode Yuji Haraguchi talks about how he took his pop-up focusing on mazemen (brothless ramen) and turned it into a multi-location business operating in New York and Tokyo. After graduating college, Yuji began to work for a fish distributor based in Boston and decided to start cooking his own ramen and mazemen recipes. What began as a pop-up led to family meal tastings at Roberta's, Smorgasborg, a Whole Foods residency and finally his own shop in East Williamsburg. Yuji now has ramen shops and fish markets in both Brooklyn and Manhattan and owns and operates a restaurant in Tokyo and a shop in Kyoto. Photo Courtesy of Yuji Ramen The Line is powered by Simplecast.

Sakura Radio やすことLunch Break (日系スーパーマーケットにOSAKANA誕生！)

Host Akiko Katayama is joined by Yuji Haraguchi of Yuji Ramen, Okonomi, Osakana, and the newly opened Kyoto-style sushi restaurant Okozushi, all in Williamsburg, Brooklyn. He also has a restaurant in Kyoto called Lorimer Kyoto. In this episode, Yuji shares his philosophy of introducing the unique Japanese "sea to table" fish culture to a global audience through his unique restaurants and a shop. Japan Eats is powered by Simplecast

This episode of Week in Review covers restaurant equipment absconsion, corporate sustainability issues in the food industry, and why Japanese people live longer lives than Americans. Jack and Erin welcome Heritage Radio alum, Talia Ralph, on to The Breakdown to talk about the new food and culture website, Taste Talks. LAST GREAT BITE Every episode of Week In Review opens with a recap of the last great thing Jack and Erin ate, and how you can try it too. JACK: Clam chowder poutine from The Darling in Charleston, SC ERIN: The taste of Fall: beef and emmer soup straight out of her freezer archives FEATURED EPISODES Get caught up on the highlight reel of clips from the last week of HRN’s programming. Never Have I Ever from Charleston Wine + Food Hosted by Jack Inslee, Erin Fairbanks, and Allison Hamlin With guests Virginia Willis (cookbook author), Blake Hartwick (Bonterra), and John Lewis (Lewis Barbecue) What Doesn’t Kill You Episdoe #184: Target Goes Cage Free (3/7/16) Hosted by Katy Keiffer With guest Leah Garces, Executive Director of Compassion in World Farming USA Japan Eats Episode #35: Dedicated to Fish (3/7/16) Hosted by Akiko Katayama With guest Yuji Haraguchi of Okonomi//YUJI Ramen and Japanese-style fish market Osakana The Breakdown: A guest or caller from around the industry joins the show to talk about their recent work. Jack and Erin speak with Talia Ralph, Editor of Taste Talks, a new website that looks at the intersection of food and culture. Talia describes it as a resource tailored to people who want to bridge the gap between food, music, politics, art, and design. Some of Taste Talks’ featured content: Pizza Pals: a music-food video series hosted by Colin Agendorf The Refugee Crisis is Being Fought Food First Talking Taste with Brooklyn Brewery’s Steve Hindy Fashion and Food Go Together Better Than You’d Think Hosting a panel at South Bites at SXSW next week (we will also be there!) Big-Ups: Jack and Erin “big up” people, places, and things they're totally digging right now. JACK: Our killer high school intern, Malcolm Fisher, from ICE in Union Square ERIN: Elijah “The Mayor” Clark, a New York-based muay thai fighter who faced racial discrimination on the PATH train coming back from Hoboken this past week. He bravely shared his story via social media, which shed light on the impact that political and social discourse has on people in the real world. Elijah is fighting on March 25 at Broad Street Ballroom.

On this week’s episode of Japan Eats, Akiko is joined in the studio by Yuji Haraguchi, owner of the restaurants Okonomi and YUJI Ramen. By day, Okonomi serves traditional Japanese ichiju-sansai set meals for breakfast and lunch. In the evenings, Okonomi becomes YUJI Ramen, and offers an à la carte menu of seafood-rich ramen and mazemen. Haraguchi is currently working to open Osakana, a Japanese-style fish market dedicated to providing high-quality, local, and seasonal seafood to Brooklyn and beyond. Osakana will also offer cooking demonstrations and classes – for both beginners and experts – to share knowledge on how to appreciate local seafood. “Eat fish, live longer.” [12:20] – Yuji Haraguchi  

Yuji Haraguchi, the chef behind OKONOMI // YUJI Ramen, joins Akiko Katayama for an information-filled episode of Japan Eats. Yuji explains how he embraces mottainai, a Japanese phrase that loosely translates to “no waste”, in his cooking. Learn about ramen techniques, under utilized seafood and his forward thinking philosophy in the kitchen. This program was brought to you by EscapeMaker.com. “The fish we serve is wild …it’s important to have a good relationship with your fish purveyor.” [23:00] “We have more than 10 different fish on the menu.” [33:00] “All the ceramics we serve at the restuarant are made by hand.” [38:00] –Yuji Haraguichi on Japan Eats