384 Episodes

  1. Episode 44: Connecting Tea Farmers & New Yorkers

    Published: 5/16/2016

  2. Episode 43: No, It is Not Wagyu!

    Published: 5/9/2016

  3. Episode 42: Born into a Sake Brewery

    Published: 5/2/2016

  4. Episode 41: Introducing Wabi-Sabi Spirits to New Yorkers

    Published: 4/25/2016

  5. Episode 40: Discover Sake!

    Published: 4/11/2016

  6. Episode 39: The Frontier of Ramen

    Published: 4/4/2016

  7. Episode 38: The Art of Tenugui

    Published: 3/28/2016

  8. Episode 37: An American Sushi Chef

    Published: 3/21/2016

  9. Episode 36: My Life As A Sake Brewer

    Published: 3/14/2016

  10. Episode 35: Dedicated to Fish

    Published: 3/7/2016

  11. Episode 34: Bringing a Green Tea Culture to the U.S.

    Published: 2/29/2016

  12. Episode 33: Sumo Food

    Published: 2/22/2016

  13. Episode 32: The Life of a Sake Ambassador

    Published: 2/15/2016

  14. Episode 31: It All Started in Japan

    Published: 2/8/2016

  15. Episode 30: From French Chef To Ramen Master

    Published: 2/1/2016

  16. Episode 29: The Crimson & Sparrow: A Lawyer’s Dream Comes True

    Published: 1/25/2016

  17. Episode 28: The Sushi Explorer

    Published: 1/18/2016

  18. Episode 27: A Food Critic’s View on NYC Japanese Restaurants

    Published: 1/11/2016

  19. Episode 26: Science in Japanese Food

    Published: 1/4/2016

  20. Episode 25: The Sake Evangelist, John Gauntner

    Published: 12/14/2015

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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!