Episode 57: West Meets Japan at This Patisserie

$Episode 34: Bringing a Green Tea Culture to the U.S.: On this weeks episode of Japan Eats, host Akiko Katayama welcomes guest Rona Tison, the senior vice president of corporate relations at ITO EN, to discuss making green tea a true part of American culture. Tison has extensive experience in the tea industry and has received Green Tea Certification from ITO EN. Prior to joining ITO EN, Tison worked extensively in the hotel and service industry where she served as director of operations at the W Hotels The Court and The Tuscany, executive vice president at the lifestyle store Felissimo and rooms divisional manager at Le Parker Meridian, all in New York. Part of the beauty about tea is also sharing with friends. You can enjoy it in solitude, a moment to relax and have a cup of tea, or you can entertain and share great conversations. All those activities are great, I think, in terms of overall health. [23:00] \*\*\* Listeners, if you are interested in learning tea ceremony (which helps yo$

Episode 13: Udon & Jazz!: What do Japanese udon and jazz music have in common? Tune in to Japan Eats as Akiko Katayama is in studio with musician Kyoko Oyobe who hails from an udon and soba noodle family! Her father is well known in Japan for his quality, homemade udon and has served it in his restaurants for years. Kyoko shares her experiences growing up as a pianist in a food household and that while she may have studied music since she age four, she still knows a great deal about this delicious and versatile noodle. Interlaced with udon talk and musical selections from her upcoming jazz album, Happy Silence, this show is not to be missed! This program was brought to you by Edwards VA Ham. For me, udon is very light, not heavy like ramen. [29:40] I grew up with udon and in the restaurant there are so many memories. My parents... are making people happy by serving a bowl of udon... I want to put out my good spirit and make people happy with my music. [32:30] --Kyoko Oyobe on Japan Eat by Japan Eats!

45 min listen

Episode 14: The Making of Japan Town: Japan Eats is back! Host Akiko Katayama welcomes Shuho Yagi, owner of TIC Group, to the studio for a talk about his life and times, building a successful business, helping to define Japanese cuisine in New York City, plus establishing Japantown located in the East Village. He shares that he fatefully missed his Japanese college entrance exam by ten minutes which prompted him to take his tuition money on an adventure to the United States. Working his way as a short order cook, he quickly realized the untapped potential of introducing Japanese food to the American palate. Priding himself by implementing traditional Japanese cooking techniques, it is no surprise that his T.I.C. Group is comprised of multiple, thriving restaurants that allow patrons to Enjoy Japan without Airfare! andnbsp; My concept is always original, go back to the original, that is key. [39:00] --Shuho Yagi on Japan Eats andnbsp; by Japan Eats!

46 min listen

Episode 28: The Sushi Explorer: Tune in to Japan Eats as host Akiko Katayama is in studio with Chef Marco Moreira. Brazilian-born chef Marco Moreira arrived in New York City in 1982 eager to explore the city and immerse himself in an exciting, multi-ethnic culinary scene. Through an inspired twist of fate, he ended up training as a sushi chef at the very beginning of the sushi craze. From the start, he proved his skill in this highly technical profession and quickly earned acclaim as one of the most talented sushi chefs in New York City. In 1986, he launched Marco Polo Sushi Catering, and soon afterwards he was hired to implement the sushi program at Dean andamp; Deluca. With the skills and experience in the Manhattan restaurant scene, Marco devoted himself to turning Marco Polo Sushi Caterers into a full-service company (renamed Marco Polo Caterers) that catered to select clients in New York City and throughout the tri-state area. At the same time Marco pursued other positions at by Japan Eats!

48 min listen

Episode 23: Obsessed with Shochu: Kampai! or Cheers! This week on Japan Eats host Akiko Katayama welcomes Stephen Lyman to the studio talking all about the Japanese alcoholic beverage shochu. Founder and editor of Kampai!, Stephen explains his devotion to shochu, of which he is an expert and shares his travels to Kyushu (where 90%+ of authentic shochu is made) where he visited 6 distilleries and tried 262 different shochu (there are an estimated 6,000 labels from 600 distilleries in Japan) in just 5 days. Stephen went on to neighboring Okinawa where he visited 5 more Awamori distilleries. Upon his return from Japan he realized he had just scratched the surface of understanding shochu, but by this point his obsession had turned into a passion. After the break, Akiko and Stephen taste select shochu in studio and discuss traits to look for in the unique beverage. Virtually all shochu is aged 3 to 6 months. [28:30] If Im just out drinking with friends, the easiest way to drink it is on by Japan Eats!

42 min listen

Episode 27: A Food Critic’s View on NYC Japanese Restaurants: Japan Eats is brand new this week with host Akiko Katayama in studio with food critic and author, Robert Sietsema. Presently editor for Eater, Robert shares how he transitioned from the rock and roll scene to food writing and adds his unique view of Japanese restaurants in New York City. Initially focusing on the best ethnic eats in the city, Robert dissects what the term means to him and how he finds some of the best unknown restaurants. Akiko highlights some of Roberts past articles and talks the evolution of Japanese food and community throughout the big apple plus his favorite places to eat! The popularity of sushi here has proceeded in such a way that you can spend as much as three to five-hundred dollars! [32:15] --Robert Sietsema on Japan Eats andnbsp; by Japan Eats!

46 min listen

Episode 22: Natto: A Stinky Superfood: Have you ever heard of natto? Otherwise known as a traditional Japanese food made from soybeans fermented with Bacillus subtilis, natto is known for its powerful smell, strong flavor, and slimy texture typically eaten with a bowl of rice, and today its the topic of discussion on Japan Eats. Host Akiko Katayama welcomes Ann Yonetani, founder of NYrture Food to the studio talking about her pioneering efforts to bring the probiotic, nutrient-dense, gluten-free, and strangely addictive food to the masses. Between the history of the breakfast/snack food and the science behind working with bacteria plus production techniques, Ann shares the multiple health benefits of the superfood and more! If theres any one food that I feel is a superfood, its natto! [26:00] You can basically do anything with it that you could with a flavorful cheese. [41:30] --Ann Yonetani on Japan Eats by Japan Eats!

47 min listen