Japan Eats!

Our guest is Atsushi Numata who is the chef and owner of Ni Japanese Deli at the Essex Market in the Lower East Side, Manhattan.

Ni Japanese Deli is unique because all the food he sells is very healthy and allergen-free. He opened the deli in 2012 inspired by his newborn baby who suffered from a lot of allergies.

In this episode, we will discuss Atsushi’s intriguing childhood of growing up in a restaurant family, how his music career shifted to cooking, how he makes delicious allergen-free dishes and much, much more!

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Our guests today are John Daschbach, the director of the fantastic new documentary film Come Back Anytime, and Wataru Yamamoto, the producer of the film.
Our mutual friend Yukari Sakamoto, who is an influential food specialist based in Tokyo, introduced me to the new film Come Back Anytime, or mata irasshai (またいらっしゃい) in Japanese. It premiered at DOC NYC, which is the largest documentary festival in America, and at the IFC Center in November 2021.
This documentary is about a ramen chef in Tokyo and the close-knit community of his regulars. It sounds simple but there was a lot to digest in your heart and mind. I suggest everyone watch it, especially in the current isolating social situation due to the pandemic.
In this episode, we will discuss why John and Wataru decided to make a documentary about a tiny ramen shop in Tokyo, the profound messages they hope to convey to the audience through the film, how ramen can be instrumental in community building, and much, much more!!!

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japan, japanese, japanese food, japanese cuisine, washoku, Japanese culture, japan eats!, Rintaro, Izakaya, sylvan Mishima Brackett, akiko katayama, heritage radio network, food radio

Our guest is Sylvan Mishima Brackett, who is the chef and owner of Izakaya Rintaro in San Francisco’s Mission district. Shortly after its opening in 2014, Rintaro was included in Bon Appetit magazine’s Top 10 New Restaurant list and has been beloved by many diners for the last 8 years.
Born in Japan and raised in California, Sylvan has a unique and beautifully balanced approach to Japanese food culture. He also worked for the iconic American chef Alice Waters for years who has deeply influenced his view of food.
In this episode, we will discuss why the son of a Japanese temple carpenter decided to become a chef, Sylvan’s apprenticeship at traditional restaurants in Japan, how he integrates Japanese and American food cultures at his restaurant Rintaro, his favorite Japanese kitchen equipment, and much, much more!!!

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Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

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Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family’s seaweed factory.
When we hear seaweed, many of us may think of the weeds by the beach that do not look particularly delicious, or even edible. But it is like looking at weeds coming out of the pavements on busy city streets. What we are talking about here about seaweed is the equivalent of plants from well-managed farmlands.
In Japan, seaweeds are quintessential ingredients for their rich umami. Umami is the fifth taste after salty, sweet, sour and bitter and it enhances and mitigates these other four tastes to make food delicious. That is why Japanese dashi broth, which is made with seaweed, is indispensable in Japanese cuisine.
Seaweed is also becoming a hot topic for its huge potential to make the world more sustainable. Not to mention, seaweed is vegan too.
In this episode, we will discuss how seaweed is used to make food delicious and healthy in Japan, different types of seaweeds that you can choose for specific flavors and textures, quick seaweed recipes so that you can enjoy its umami, the health benefits of seaweed, Yumi’s new book “Japanese Superfoods”, and much, much more!!!

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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 much, much more!!!

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