44 min listen
KAMBUTSU: The Dried Darlings of the Japanese Kitchen
FromJapan Eats!
ratings:
Length:
58 minutes
Released:
Sep 26, 2022
Format:
Podcast episode
Description
Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”.Today’s topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve. In this episode, we will discuss what kambutsu is, why they are so precious, ways you can use them (that are totally foolproof!), Elizabeth’s favorite kambutsu recipes, 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.
Released:
Sep 26, 2022
Format:
Podcast episode
Titles in the series (100)
Episode 4: Japanese in Venice: Chris Jaeckle joins host Akiko Katayama this week on Japan Eats for a discussion about how he became a chef, and why he decided to cook so many different kinds of food. Chris and Akiko talk about the commitment and learning process that Chris went through that brought him to working at restaurants such as Eleven Madison Park and Morimoto, and how these experiences eventually helped open his restaurants AllOnda and Uma Temakeria. This program was brought to you by Karp Resources. Any entrepreneur who is trying to grow and get better will always be competing with themselves. [5:00] We have young kids in high school and elementary school...we certainly didnt think it would be like this, but were really pleased with the demographic [Customers at Uma Temakeria]. [34:00] -- Chris Jaeckle on Japan Eats by Japan Eats!