A Coveted Whisky Brand Made Out Of Shochu
Our guest is Chris Uhde who is a whisky specialist based in Los Angeles. Japanese whisky is very popular among whisky connoisseurs in the world lately. Chris understands Japanese whisky thoroughly b...
4 Kesä 202054min
Making Woodwork for Japanese Fermentation
Our guest is John Cox, owner and cooper at Quercus Cooperage in the Hudson Valley. John founded Quercus Cooperage in 2013 to pursue the art of traditional coopering. It is one of the 33 cooperages in ...
12 Touko 202054min
Koji Alchemy
My guests are Rich Shih and Jeremy Umansky, who just wrote a great book on Koji - the title of which is “Koji Alchemy – Rediscovering the magic of mold-based fermentation”. Koji is the national mold...
5 Touko 202057min
A Care Package From Japan
In this episode, we will discuss why Lillian decided to start Kokoro Care Packages, the artisanal farmers and producers they works with, challenges they face in running the niche global business and m...
14 Huhti 202052min
Kato Sake Works: Brewing Sake in Brooklyn
Our guest is Shinobu Kato who is the owner and brewer of Kato Sake Works in Bushwick, Brooklyn. Shinobu soft-opened his sake brewery in March 2020 after several years of dreaming and careful planning...
8 Huhti 20201h 1min
A Vegetarian Life in Japan
Our guest is Amanda Cohen who is the chef and owner of Dirt Candy in Lower East Side and co-owner of Lekka Burger in Tribeca in Manhattan. Amanda has been cooking vegetarian food for the last 20 year...
19 Maalis 202054min
The Art of Yakitori
Our guest is Atsushi Kono who is the chef de cuisine at Chikarashi Isso in the Financial District of Lower Manhattan. Previously Atsushi was the executive chef and General Manager at Torishin, which i...
9 Maalis 202044min
What Makes Japanese Cuisine Unique?
Our guest is Massud Ghaussy who has a Japanese food and restaurant blog on instagram under TokyoManhattan. His posts not only describe restaurants he has visited, but also include many other elements ...
2 Maalis 202051min
