Wine Can Be a Perfect Companion to Japanese Food

Our guest is Tashi Gyamtso, the chef at Enowa. Enowa is a beautiful new restaurant and hotel in Yufuin, a remote town in the southern part of Japan. Enowa represents Tashi’s unique culinary philosophy, which he has developed through his diverse experiences in the U.S. and abroad, including his career as a sous chef at the Michelin-starred Blue Hill at Stone Barns in New York.

On this episode, we will discuss how Tashi, who is originally from Tibet, got into cooking, his idea of the desirable food supply system and how he practices it at Enowa, the joy and the challenges of running a restaurant & hotel and even a sustainable farm in a remote area of Japan,  and much, much more!!!

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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF 

As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. 

So if you can, please donate through reliable organizations including: 

The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html 

Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　

The Ishikawa Sake Brewers Association 

https://www.ishikawa-sake.jp/index.php　

(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

Our guest is Yuki Ueki, the assistant vice president of Zen-Noh America. Zen-Noh America is a subsidiary of the National Federation of Agricultural Cooperative Associations of Japan.

As you may know, Wagyu beef is known for its extreme marbling and delicateness, as well as its unique, pleasant flavor. Behind its deliciousness, there is so much to discover such as its breeds, how it is raised, and the healthy unsaturated fat it contains.

In this episode, we will discuss what wagyu is by definition, the difference between wagyu, washu, and Kobe beef, the grading program to guarantee wagyu’s quality on your plate, why wagyu’s fatty marbling is not bad for you, and much, much more!!!

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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF 

As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. 

So if you can, please donate through reliable organizations including: 

The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html 

Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　

The Ishikawa Sake Brewers Association 

https://www.ishikawa-sake.jp/index.php　

(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

Our guest is Mike Satinover, the chef/owner of Akahoshi Ramen in Chicago, which opened in November 2023.

Mike joined us on Episode 280 in November 2022 and shared his fascinating story of how a young man who grew up in Chicago got into Japanese culture, ended up living in Japan, and discovered the profound world of ramen.

Among ramen connoisseurs and aficionados, Mike has been known as Ramen Lord on Reddit and Instagram. He has been generously sharing valuable knowledge and educating whoever wants to learn about ramen so that they don’t have to find out how to make a good bowl on their own.

Ramen has become very popular in the U.S. in the last two decades or so, arguably becoming a part of American food culture. Akahoshi Ramen has been gaining huge attention since its opening and represents the potential of ramen as a global cuisine beyond a Japanese traditional noodle dish.

On this episode, we will discuss how Mike got into ramen, why he decided to quit his successful job as a market research analyst to open a ramen shop, the challenges he has faced in opening and running a ramen shop in Chicago, the soulful ramen he offers at Akahoshi Ramen and much, much more!!!

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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF 

As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. 

So if you can, please donate through reliable organizations including: 

The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html 

Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　

The Ishikawa Sake Brewers Association 

https://www.ishikawa-sake.jp/index.php　

(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

Our guest is Kazuhiro Sakurai, the 4th generation and CEO of Asahi Shuzo, the maker of Dassai sake. Dassai is the biggest export brand of Japanese sake. Kazuhiro joined us on Episode 233 in July 2021 and shared the unique sake-making philosophy of the company, as well as why Dassai became so popular globally.

In September 2023, Asahi Shuzo opened its first overseas brewery Dassai Blue in upstate New York. But it is not another brewery producing the same sake as in Japan to save costs. Dassai Blue aims to exceed its parent brewery in Japan.

On this episode, we will discuss why the company decided to open a brewery in New York, the goal of Dassai Blue, the special ingredients Dassai Blue uses to express the local terroir, its collaboration with the Culinary Institute of America, and much, much more!!!

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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF 

As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. 

So if you can, please donate through reliable organizations including: 

The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html 

Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　

The Ishikawa Sake Brewers Association 

https://www.ishikawa-sake.jp/index.php　

(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

Our guest today is David Yoshitomo Utterback, the chef/owner of Yoshitomo in Omaha, Nebraska.

Japanese sushi has become a big part of American food culture. The presence of many great non-Japanese sushi chefs in the U.S. proves that sushi does not belong only to Japan. These chefs serve to inspire the tradition and help push it further.

David is a classic example of one of these chefs. He was nominated for Best Chef: Midwest by the James Beard Foundation in 2023, and this year, his restaurant Yoshitomo has been nominated for the 2024 Outstanding Restaurant Award by the Foundation as a semifinalist (the results of this competition will be announced on June 10th in Chicago). Also, the Washington Post named Yoshitomo one of America’s best sushi restaurants in December 2023.

On this episode, we will discuss how David got into the world of sushi, how he studied sushi-making in Omaha, Nebraska (where beef is king), his original sushi that merges the tradition and American-style umami, his collaborations with Japanese sushi chefs, and much, much more!!!

Photo courtesy of Joshua Foo.

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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF 

As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. 

So if you can, please donate through reliable organizations including: 

The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html 

Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　

The Ishikawa Sake Brewers Association 

https://www.ishikawa-sake.jp/index.php　

(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

Our guests are Jeff Miller, the chef/owner of Rosella and Bar Miller in the East Village in NYC, and James Dumapit, the executive chef at Bar Miller. They both worked at Uchiko in Austin, Texas, which is one of the most influential sushi restaurants in America. In 2017, Jeff opened Mayanoki, the first sustainable sushi restaurant in New York, with his business partner TJ Provenzano. They joined us on Episode 129 to discuss their unique philosophy. Since then, their business evolved into Rosella, which earned many accolades and was named one of the Best New Restaurants in America by Esquire Magazine in 2021. James joined Rosella shortly after its opening.

In September 2023, the team opened Bar Miller, the 8-seat Omakase-only sushi bar where James leads the entire sushi bar with a pleasant energy and offers exciting culinary discoveries. Along with the expansion of the team’s business, Jeff has been deepening his knowledge and experience of serving sustainable sushi.

On this episode, we will discuss the meaning and importance of sustainable sushi, the overlooked delicious and sustainable seafood you should try, the challenges and advantages of running sustainable sushi restaurants, and much, much more!!!

From left to right in photo: James Dumapit, TJ Provenzano, Jeff Miller

Photo courtesy of Melissa Hom.

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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF 

As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. 

So if you can, please donate through reliable organizations including: 

The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html 

Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　

The Ishikawa Sake Brewers Association 

https://www.ishikawa-sake.jp/index.php　

(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

Our guest today is Isao Yoshimura, a private chef based in New York. Isao grew up in the countryside of Japan and came to New York in 1996 where he jumped into the restaurant industry, when authentic Japanese restaurants were still few and far between.

His approach to Japanese cuisine is traditional, but his work reflects his free, creative adaptive mindset. For example, he fishes and grows produce by himself to achieve the best taste and flavors he wants to offer to his clients.

In this episode, we will discuss how a young man from Japan became a private sushi chef in New York, his unique philosophy of cooking authentic Japanese food, the joy and challenges in his life as a private chef in America, and much, much more!!! 

*** 

THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF 

As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. 

So if you can, please donate through reliable organizations including: 

The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html 

Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　

The Ishikawa Sake Brewers Association 

https://www.ishikawa-sake.jp/index.php　

(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

Our guest is Victor Rivera who is the Head Chef at The Bazaar by Jose Andres in New York City. Before Victor became the Head Chef at The Bazaar, he cooked Japanese food in notable restaurants, including Masa in New York City, which has 3 Michelin stars. Also, he has a very strong culinary background in French with his experiences at top restaurants such as Jean-Georges Vongerichten’s Edition and Le Bernardin. 

At the Bazaar in New York City, Victor uniquely incorporates traditional Spanish cuisine and Japanese cuisine in the style of Spanish tapas. He marries the seemingly opposite food cultures seamlessly and creates synergies. 

In this episode, we will discuss how Victor got into cooking and in particular Japanese cuisine, what is special about Japanese food for him, the unique concept of marrying Spanish and Japanese cuisine, how Victor executes it so well, and much, much more!!! 

*** 

THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF 

As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. 

So if you can, please donate through reliable organizations including: 

The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html 

Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　 

The Ishikawa Sake Brewers Association 

https://www.ishikawa-sake.jp/index.php　

(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

Our guest is Yohan Ourliac, the chef/owner of the Neapolitan pizza food truck “Pizza Bella'' located in Iizuka City, Fukuoka Prefecture in the southern part of Japan.

Yohan is originally from France and worked in Australia, Canada, Korea, eventually arriving in Japan eight years ago, where he found his calling of making great pizza for his customers, many of whom became his friends.

In this episode, we will discuss why a young Frenchman decided to move to Japan and become a pizzaiolo, how he started and runs the successful food truck business in a foreign land, how he built a network of close friends in Japan, 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.

Our guest is Yoshiki Yukimachi, the 6th generation brewmaster of Takeno Brewery in Kyoto. Founded in 1947, Takeno Brewery is known for its high-quality sake as well as its innovative mindset. 

Yoshiki’s father, Yoshihei Yukimachi, initiated the transformation of the brewery’s strategy and introduced unique products under the Kurabu brand, which features ancient sake rice. Also, Yoshiki has produced creative products and put Takeno Brewery’s name on the map in the global market. 

Recently, the domestic Japanese sake market has been shrinking due to a number of reasons, including the aging population in Japan and the increase in competing products. Despite this, sake exports have been record-high in recent years, thanks to the efforts and inventive mindsets of sake producers like Takeno Brewery. 

In this episode, we will discuss Takeno Brewery’s unique sake-making philosophy, the award-winning sake that the brewery makes with rare sake rice varieties, the pioneering ways of tasting sake that Takeno Brewery offers at its sake bar, how Yoshiki merges deep traditions and innovative ideas in his products, 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.