384 Episodes

  1. Nourishing Japan: Lessons from Japanese Food Education

    Published: 2/17/2020

  2. In Pursuit of Perfect Sushi

    Published: 2/10/2020

  3. Episode 182: My Take On Nikkei Cuisine

    Published: 1/28/2020

  4. Episode 181: In Pursuit of The Kaiseki Philosophy

    Published: 1/20/2020

  5. Episode 180: Unique Kitchen Tools of Japan

    Published: 1/14/2020

  6. Episode 179: Japanese Home Cooking by Sonoko Sakai

    Published: 12/16/2019

  7. Episode 178: Visting the Home of Shochu

    Published: 12/9/2019

  8. Episode 177: My Career in Omotehashi

    Published: 12/2/2019

  9. Episode 176: What Is The Future of American Sake?

    Published: 11/25/2019

  10. Episode 175: Is the New Toyosu Fish Market Better Than the Legendary Tsukiji?

    Published: 11/18/2019

  11. Episode 174: What To Drink With Sushi

    Published: 10/22/2019

  12. Episode 173: Tradition & Innovation Under One Roof

    Published: 10/14/2019

  13. Episode 172: The Life Of A Specialty Cake Designer

    Published: 10/7/2019

  14. Episode 171: The Story of Sake Bar Satsuko

    Published: 10/1/2019

  15. Episode 170: Miso, Natto, Tsukemono: Japanese Fermented Foods

    Published: 9/23/2019

  16. Episode 169: Complete Guide to Japanese Drinks

    Published: 9/16/2019

  17. Episode 168: Salon du Sake

    Published: 9/9/2019

  18. Episode 167: Supporting Japanese Regional Culture Through Sake And Shochu

    Published: 8/5/2019

  19. Episode 166: What Is Kakigori?

    Published: 7/29/2019

  20. Episode 165: Succeeding the Legend

    Published: 7/22/2019

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What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here!