Japan Eats!
Heritage Radio Network
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!
Categorieën: Kunst
Luister naar de laatste aflevering:
Our guest is Takuma Inagawa who is the founder and CEO of WAKAZE. WAKAZE is a unique and forward-minded producer of Japanese sake based in Paris, France. The Japanese sake industry has been facing challenges domestically due to various reasons, such as the decrease in the drinking population and the increase in competitive products in the market like wine and shochu. Compared to the peak of sake consumption in the 1970s, Japanese people drink only a quarter of sake now. Ironically, the government regulations are not helping to stop the decline as they restrict licensing new sake businesses that can revitalize the industry. However, WAKAZE is presenting a model to conquer the challenges by producing new styles of sake with traditional techniques and an innovative mindset. In this episode, we will discuss why Takuma left his successful career as a business consultant and decided to start a sake brewery in Paris, his out-of-the-box approach to sake production, how he managed to convince French consumers to drink Japanese sake made in Paris, his new sake production in America, his global plans to grow the popularity of sake, and much, much more!!!
Vorige afleveringen
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333 - WAKAZE: Paving The Way For A Bright Future Of Sake Mon, 13 May 2024
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332 - Hoseki: An American Female Chef Sparkles At A Sushi Bar Mon, 6 May 2024
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331 - Japanese Curry: Unique, Delicious, Super Popular Soul Food Mon, 29 Apr 2024
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330 - Yuzu, Sudachi, Kabosu … All About Japanese Flavorful Citrus Mon, 25 Mar 2024
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329 - An Iowan Chef Classically Nurtures the American Sushi Culture Mon, 18 Mar 2024
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328 - Enowa: ‘Beyond Farm-To-Table’ Restaurant in a Remote Onsen Town In Japan Mon, 11 Mar 2024
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327 - Wagyu: The Most Prized Meat In The World Mon, 26 Feb 2024
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326 - Ramen Lord’s New Chapter: His Own Ramen Shop Akahoshi Ramen Mon, 19 Feb 2024
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325 - Dassai Blue: The American Brewery By Japan’s Biggest Sake Brand Aims To Exceed Its Parent Mon, 12 Feb 2024
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324 - America’s Best Sushi Made in the Meat Kingdom Mon, 5 Feb 2024
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323 - Stubbornly Serving Sustainable Sushi in New York Tue, 30 Jan 2024
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322 - The Fascinating Life of a Japanese Private Chef In America Mon, 22 Jan 2024
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321 - Marrying Traditional Spanish And Japanese Cuisines Naturally Wed, 17 Jan 2024
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320 - A French Pizzaiolo Is Running A Successful Food Truck In Japan Mon, 8 Jan 2024
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319 - Redefining Japanese Sake With Ancient Rice And A Global Mindset Mon, 11 Dec 2023
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318 - Brooklyn Kura: Leading The American Craft Sake Industry Mon, 4 Dec 2023
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317 - B Kyu Gourmet: Discover Casual Palate Gems Tue, 28 Nov 2023
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316 - Restaurant Yuu Mon, 20 Nov 2023
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315 - Soba: As Profound As Kaiseki, As Healthy As Medicine Mon, 13 Nov 2023
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314 - Hokkaido: The Home Of A Unique Japanese Food Culture Tue, 7 Nov 2023
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313 - Shojin Ryori: Traditional Japanese Plant-Based Dishes Wed, 1 Nov 2023
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312 - New York’s Craft Sake Brewery Kato Sake Works Successfully Expands Mon, 16 Oct 2023
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311 - The Legendary Cocktail Bar Angel’s Share Returns Wed, 11 Oct 2023
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310 - How to Pair Japanese Food With Champagne Wed, 4 Oct 2023
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309 - Jiro Ono’s Protégé Cultivates His Own Sushi Culture in America Wed, 27 Sep 2023
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308 - Capturing The Lives of Vanishing Shokunin Masters Mon, 11 Sep 2023
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307 - The Mindset of a Sushi Chef Mon, 31 Jul 2023
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306 - A Journey of An American Sake Brewer Mon, 24 Jul 2023
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305 - Sushi Can Be Sustainable Mon, 17 Jul 2023
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304 - What Makes the Japanese Food Culture So Unique? Thu, 6 Jul 2023
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303 - Wagashi: Delicious, Beautiful Japanese Sweets Celebrate Seasons And Nature Mon, 26 Jun 2023
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302 - Kodawari Ramen: A Former Air Force Pilot Leads The Ramen Culture In Paris Mon, 19 Jun 2023
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301 - Obsessed With Ice: What is Kakigori? Thu, 15 Jun 2023
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300 - Nisei: A First-Generation Chef Explores Possibilities of Japanese Culinary Tradition Globally Mon, 5 Jun 2023
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299 - Shalom Japan: Marrying Japanese and Jewish Flavors Naturally Tue, 23 May 2023
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298 - San-J: Communicating the Precious Tradition of Japanese Soy Sauce for 45 Years Mon, 15 May 2023
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297 - Sushi and French Merged Seamlessly by Chef Marco Moreira Tue, 2 May 2023
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296 - Wine Can Be a Perfect Companion to Japanese Food Mon, 10 Apr 2023
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295 - The Secret of Donabe Pot That Can Make Food Delicious Mon, 3 Apr 2023
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294 - Yakumi: Delicious Ingredients That Also Support Your Health Tue, 21 Mar 2023
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293 - A New-Generation Shochu Maker Brings Tradition to the World Tue, 14 Mar 2023
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292 - How to Choose the Right Japanese Tea for You Tue, 7 Mar 2023
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291 - Discovering Hidden Charms of Daily Life in Japan for 20+ Years Thu, 2 Mar 2023
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290 - Kombu: Healthy, Sustainable, Delicious Sea Vegetables Tue, 21 Feb 2023
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289 - Dom Pérignon’s Legendary Cellar Master Merges Japanese Tradition and the Art of Champagne in His Own Sake Mon, 13 Feb 2023
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288 - What Is Japanese “Shokupan” Milk Bread and Why Is It So Popular? Mon, 6 Feb 2023
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287 - Committed to Serving Authentic Japanese in Los Angeles Mon, 30 Jan 2023
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286 - 272-Year-Old Brewery Makes Carbon-Neutral Sake Mon, 16 Jan 2023
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285 - How to Choose Great Sushi Restaurants: The Sushi Guide Answers Mon, 9 Jan 2023
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284 - The Best Japanese Restaurants and Chefs in 2022 Tue, 13 Dec 2022