soy sauce

Jill and Tom are both in studio today for another topic-packed show. Tom opened the episode acknowledging the installation of the first EV charging station under the provisions of the National Electric Vehicle Infrastructure (NEVI) Act, signed into law in 2021. The first unit went live at a Flying J gas station in Ohio earlier this week. 

Jill and Tom went on to discuss Jill’s evaluation of a Starbucks Coffee/Volvo joint effort. This past week Jill drove electric Volvo vehicles from Denver, Colorado to Seattle, Washington, charging the cars only at Starbucks locations along the way equipped with high-speed Volvo-sponsored chargers. Listen in for more on this unique cooperative exercise—and what Jill ordered to drink at each stop. 

In the second segment Jill and Tom are joined by Consumer Report’s Steven Elek. Steven gave the hosts the lowdown on the organization’s latest Auto Reliability Study. Steven shared insights into how and why electric vehicles are proving problematic for some owners, and walked Jill and Tom through top-ten list of most-reliable car brands. The list includes a few surprises. 

In the final segment, Jill is subjected to Tom’s “Car Sales in Europe” quiz, capped by a Kikkoman soy-sauce bonus question. Because Jill has not yet listened to last week’s episode, Tom explained to her why he was looking to shoot a water buffalo. 

 Momofuku, David Chang’s restaurant group, launched a CPG line of chili crunch, noodles, and more that became an instant success.

For more on Momofuku and show notes: https://www.shopify.com/blog/momofuku-cpg

Our guest Takashi Sato is the ８th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International in the U.S. 

Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978 the company decided to expand its business to the U.S. Now, 45 years later, San-J is one of the most familiar soy sauce brands in the U.S. and you may have seen its labels at Whole Foods Market, for instance. 

Soy sauce is a quintessential ingredient of Japanese food, but many of us don’t know the different types and their unique flavors. San-J specializes in Tamari, which is a rare type. 

Also unknown is the fact that the precious tradition of fermented food production has been declining in Japan and Takashi is very much concerned about the situation. That is why he created the Hakko Hub, which aims to revitalize the artisanal fermented food industry. 

In this episode, we will discuss the diverse types and flavors of soy sauce, what exactly Tamari soy sauce is, how Takashi’s unique product line can help people with allergies, his efforts to revive the traditional fermentation industry in Japan, and much, much more!!!

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In this special episode:   

• Jimmy Donaldson, MrBeast, is on the cover of Forbes. Launches Gift Cards. And Feastables are back.
• TikTok is back in the headlines. The Senate Passed a bill to ban TikTok on government devices. What is the Anti-Social CCP Act? We’ll help you out. 
• Instagram has a ton of new updates. Is it the End of TikTok? Or an attack on Snapchat? 
• Cameo collabs with Candle Media and creates Cameo Kids! Pretty cool for Cocomelon and Blippi and just kids’ space in general.
• Dr. Suess’ Vlog – it’s a thing!  

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A very special, drug-fueled, cosmic horror comedy is right up the boys' alley for this year's 4/20 celebration. Despite the title spoiler, this week the Squirms watch John Dies at the End.

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Our guest is Bob Florence, who is the founder of Moromi based in Connecticut. At Moromi, Bob produces hand-crafted, small-batch Japanese-style fermented products such as shoyu, miso, hot sauces, and other condiments.

Bob studied how to make authentic Japanese fermented products in Japan and uniquely integrate the Japanese tradition and local flavors of coastal Connecticut. 

In this episode, we will discuss how an industrial chemist became an artisanal food producer, why Japanese-style fermentation is distinctively unique, how Bob learned Japanese-style fermentation, different types of Japanese soy sauces Bob makes, and much, much more!!!

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Humans have used fermentation to preserve crops and add flavor and health benefits to their diets for thousands of years. Since 2015, Sarah Conezio and Isaiah Billington have been putting their own stamp on that age-old tradition with Keepwell Vinegar. Together, they partner directly with small, organic farms to turn apples, ginger, and persimmons into specialty vinegars, farro into miso, and soybeans into soy sauce, bottling the Mid-Atlantic’s seasonal bounty. Home cooks and the best chefs in Baltimore, Washington DC, and Philadelphia—and increasingly far beyond—now use their products. In this episode, host Lisa Held talks to the Keepwell founders about making vinegar, working with farmers, and why they do what they do.

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Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn's talking about Liquid Aminos. Ever heard of them? Maybe your mind is connecting to when we've talked about amino acids, the building blocks of protein. Liquid aminos offer those building blocks and more! Why might you want to try this soy sauce alternative? In just a few minutes, Jenn gives us (basically) all we need to know! Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here:  https://asaladwithasideoffries.com/index.php/contact/         

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes chef, restaurateur and cookbook author Sheldon Simeon. Todd and Sheldon discuss the difference between Hawai’ian food and Hawai’i food, his new cookbook Cook Real Hawai’i and what we need to know about dishes like poke and saimin. As always, Sheldon shares his Julia Moment. 

Photo Courtesy of Sheldon Simeon

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This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we experiment with reducing acidity in coffee. We also continue our conversation about grog, jumping from the 18th century to the present day to discover some refreshing cocktail recipes. 

Further reading and listening:

If you’re in NYC, take a trip to Pouring Ribbons to try out their cocktails. You can also make your own citrus stock.

Hear more from Michael Harlan Turkell on episode 110 of Japan Eats! Subscribe to Japan Eats!  on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). 

Plus hear more from Michael Harlan Turkell on his HRN podcasts The Food Seen and Modernist Breadcrumbs. And check out his book “Acid Trip: Travels in the World of Vinegar.

Enjoy these Low-acid coffee recommendations.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.  

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Our guest is Kazumasa Nishikawa who is the 4th generation head master of the Nishikawa school of Japanese dancing, which has a history of 170 years. He is a dancer, producer, and director, creating numerous performances, teaching at 4 colleges. He is also a manager of the Nihon Odori Sports Science, a health program from the perspective of Japanese dance.

Kaz is based in Aichi Prefecture, which is known for its distinctive food culture. Located between Tokyo and Osaka, its capital Nagoya may sound familiar to some of our listeners, but Aichi has not been discovered enough by most of us. 

In this episode, we will discuss Kaz’s interesting international background, why Japanese dance is good for your health, Aichi’s fascinating food products such as umami-rich miso and soy sauce, popular free breakfast programs in Nagoya and much, much more!!! 

Here is the link to Kaz's fascinating dance performance: https://youtu.be/nM50bfdICgk 

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray.

Kyoungjin Bae, as part of a Gastronomica round table on Taste and Technology in East Asia, explores the production and consumption of soy sauce in Korea from the 18th to the early 20th centuries. Although the transformation of Korean soy sauce's identity in the 20th century is usually attributed to industrialization, Bae discovered a shift in the way ordinary people interacted with soy sauce. Soy sauce, in the early modern period, was home brewed. In colonial times (1910-1945), due to an influx of Japanese commodities in Korean market, consumers increasingly relied on their tastes to evaluate soy sauce and guide their choices among industrialized products. This, in turn, transformed conceptions of the taste of soy sauce and its identity.

Image courtesy of Kyoungjin Bae.

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Matt Jamie is the founder of Bourbon Barrel Foods, America’s only soy sauce microbrewery. He taught himself the art of soy sauce brewing by researching online, followed by many hours of trial and error. The final result is our Bluegrass Soy Sauce, inspired by Kentucky’s nickname, “The Bluegrass State.”

In 2018, Matt told his story through his love of cuisine in his cookbook, Eat Your Bourbon. Matt and Harry Rosenblum, one of HRN’s resident fermentation experts, taste and discuss Bourbon Barrel Foods’ innovative approach to traditional ingredients.

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Fabian Geyrhalter speaks with Matt Jamie, a self-taught chef from Louisville, Kentucky. Matt is the founder, president, and CEO of Bourbon Barrel Foods, and the author of the EAT YOUR BOURBON cookbook. Bourbon Barrel Foods is the original microbrewer of soy sauce in America and a manufacturer of gourmet food products that represent the rich history and heritage of Kentucky's Bourbon Country. 

Today you are in for a treat. A mouthwatering treat that sadly will remain a verbal-only treat to you and me as we will spend this episode with an innovator in a segment a lot of us would love to dive right into: Kentucky Bourbon.

If you're a foodie, if you like soy sauce or bourbon, perhaps both, or if you run an F&B business, this is an episode to indulge in. Matt created a brand that is rooted in a romantic story; a story of place, taste, and craftsmanship. A story that created a company that continuously grows between 38-50% a year yet each of the 5,000 gallons of their soy sauce are still being meticulously hand-numbered.

You can peruse Bourbon Barrel Foods' products via their site.

Rich Shih and Sean Doherty join Harry to talk about their work on an upcoming Beard House dinner called "The Quest for Koji" In the last 5 years Koji has gone from a staple part of many traditional Eastern ferments (Soy Sauce, Miso, Rice Vinegar, Sake) to an ingredient that is pushing the boundaries of what we can get microbes to do for us.

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These days, soy sauce is found in practically every pantry worldwide. Tune in to learn about one of the world’s oldest condiments, originating from China, and the backbone to so many Asian dishes. Josh Grinker, Co-Owner and Executive Chef of Kings County Imperial in Brooklyn, joins us to chat about their soy sauce on tap, why it tastes different from your bottle of Kikkoman, and how he uses it to make their delicious Chinese food.