384 Episodes

  1. Episode 84: Serving Japanese Tea for 300 Years

    Published: 5/22/2017

  2. Episode 83: Tsukemono: The Unexplored World of Japanese Pickles

    Published: 5/15/2017

  3. Episode 82: Nabe: Japanese Hot Pot

    Published: 5/8/2017

  4. Episode 81: What Exactly Is Wagyu?

    Published: 4/17/2017

  5. Episode 80: My Career in Sake

    Published: 4/10/2017

  6. Episode 79: Blue Bottle Coffee & Japanese Coffee Culture

    Published: 3/27/2017

  7. Episode 78: 50/50: The Second Generation’s Japanese Cuisine

    Published: 3/20/2017

  8. Episode 77: Born to Make Sushi

    Published: 3/13/2017

  9. Episode 76: The Quilted Giraffe: A Japanese Legacy

    Published: 3/6/2017

  10. Episode 75: The CIA's New Japanese Culinary Program

    Published: 2/27/2017

  11. Episode 74: Sumo Stew!!!

    Published: 2/20/2017

  12. Episode 73: Pursuing a New Style of Ramen

    Published: 2/13/2017

  13. Episode 72: Made in Brooklyn

    Published: 2/6/2017

  14. Episode 71: A Japanese Take on Cocktails

    Published: 1/30/2017

  15. Episode 70: What is Kindai Tuna?

    Published: 1/23/2017

  16. Episode 69: You Think You Know Udon?

    Published: 1/16/2017

  17. Episode 68: Into the Woods: An American’s Journey in a Japanese Village

    Published: 1/9/2017

  18. Episode 67: The Art of Soba

    Published: 12/12/2016

  19. Episode 66: Expressing the Seasons

    Published: 11/28/2016

  20. Episode 65: Luca Catalfamo of Casa Ramen

    Published: 11/21/2016

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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!