Pioneering Sustainable Plant-Based Protein With Koji
My guest today is Tim Fronzek who is a co-founder of Nosh.bio https://www.nosh.bio/ based in Berlin, Germany. Plant-based protein has been gaining attention, particularly since the 2010s for our grow...
6 Elo 202543min
The Spirit of Japan: Passing Down The Tradition Of Shochu In The Modern Era
https://yamatozakura.com/ https://www.thespiritofjapan.com/ Our guests are Stephen Lyman and Joseph Overbey who have produced the documentary The Spirit of Japan. It is the story of the Wakamatsu fam...
14 Heinä 202546min
SingleThread: Weaving Japanese And Californian Ethos Together
Our guest is Kyle Connaughton, who is the chef/owner of SingleThread https://singlethreadfarms.com/ in California. SingleThread is a very unique farm, restaurant, and inn, which has earned numerous ac...
10 Heinä 202550min
From Masa To Nami Nori: A Culinary Journey of Chef Taka Sakaeda
Our guest is Takahiro Sakaeda who is the chef/partner of Nami Nori https://www.naminori.us/. Nami Nori is a unique concept of temaki sushi bar that serves open-style hand rolls on a U-shaped stand. S...
3 Heinä 202533min
A Japanese Toji Dedicated to Making Sake In America For Over 20 Years
Our guest is Takumi Kuwabara who is the toji or brewmaster at SakéOne in Forest Grove, Oregon. SakéOne (https://www.sakeone.com/) is a unique sake brewery. It was founded in 1992 by Momokawa Brewing ...
26 Kesä 202539min
After Two Michelin Stars In London, A Chef Returns To Japan To Reimagine Kaiseki
Our guest is Yoshinori Ishi who is the executive chef and producer of Auberge TOKITO https://www.aubergetokito.com/en/ in Tachikawa, Tokyo. Chef Ishii’s background is unique and spectacular. He work...
19 Kesä 202554min
Cooking Authentic Kaiseki Cuisine in New York For Two Decades
Our guest is Isao Yamada who is the chef-owner of Yamada https://www.yamadanewyork.com/ in New York. He was classically trained in Kyoto as a Kaiseki chef and opened his own restaurant at the age of ...
12 Kesä 202532min
