Kaiten-sushi Saves the World: The BBB Interview Selection
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About this ebook
In 2007, he won a kaiten-sushi championship on a TV program, TV Champion 2, earning the honorific title of “King of Kaiten-Sushi.” Moreover, he established the Japanese Kaiten-Sushi Society in 2010 and is launching the Gourmet Navigation website (kaiten-sushi version) in September 2013.
Now Mr. Yonekawa tells us all about kaiten-sushi.
This interview was exclusively conducted as one of the made-in-Japan content belonging to The BBB: Breakthrough Bandwagon Books.
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Jiro Ono’s Protégé Cultivates His Own Sushi Culture in America: Our guest is Daisuke Nakazawa who is the owner and executive chef of the Michelin-starred Sushi Nakazawa. He opened Sushi Nakazawa in New York in 2013 and its success led to the opening of the second location in Washington, D.C., in 2017. He is also planning to open the third location in Los Angeles later this year. He is also the owner of Saito, an izakaya and sake bar in Manhattan’s Nolita, which he opened in 2022. You may have seen Chef Nakazawa in the legendary documentary film “Jiro Dreams of Sushi” on Netflix. After completing the classic, extremely strict training under chef Ono, he moved to the U.S. and started a new chapter of his life. In this episode, we will discuss what Chef Nakazawa learned from his 11-year training at the renowned Sukiyabashi Jiro, why he moved to the U.S., how he conveys the traditional sushi culture to a very diverse global audience, why he has never changed his menu price since Sushi
byJapan Eats!0 ratings0% found this document usefulFoods Lost in Translation 0 ratings0% found this document usefulI Just Opened A Sake Bar By Accident: Our guest is Austin Power who has been in the sake industry for the last 17 years as a sake sommelier and kikizakeshi, or a certified sake professional. Austin joined us in Episode 164 and discussed his fascinating experience at Sake Bar Satsuko in the East Village for the first 10 years of his career. Also, he shared his ideas of serving Japanese sake in non-Japanese environments like Tokyo Record Bar in Greenwich Village and Niche Niche in SOHO. He is also a talented artist and graduate of Parsons School of Design. Austin is joining us today because he recently opened his own fantastic sake bar called Accidental Bar in the East Village, Manhattan. In this episode, we will discuss why Austin opened a sake bar in the middle of the pandemic, how Accidental Bar is proposing a new way of drinking sake, the unique sake that he offers at his bar, his food menu that relates to the health benefits of sake (what are they?) and much, much more!!! Podcast episode
I Just Opened A Sake Bar By Accident: Our guest is Austin Power who has been in the sake industry for the last 17 years as a sake sommelier and kikizakeshi, or a certified sake professional. Austin joined us in Episode 164 and discussed his fascinating experience at Sake Bar Satsuko in the East Village for the first 10 years of his career. Also, he shared his ideas of serving Japanese sake in non-Japanese environments like Tokyo Record Bar in Greenwich Village and Niche Niche in SOHO. He is also a talented artist and graduate of Parsons School of Design. Austin is joining us today because he recently opened his own fantastic sake bar called Accidental Bar in the East Village, Manhattan. In this episode, we will discuss why Austin opened a sake bar in the middle of the pandemic, how Accidental Bar is proposing a new way of drinking sake, the unique sake that he offers at his bar, his food menu that relates to the health benefits of sake (what are they?) and much, much more!!!
byJapan Eats!0 ratings0% found this document usefulEpisode 164: Sharing the Joy of Sake in Style: "Our guest today is Austin Power who has been in the sake industry for the last 15 years as sake sommelier and kikizakeshi. Austin currently works at Tokyo Record Bar in Greenwich Village, Niche Niche and Special Club both in SOHO, all super-popular spots in New York City. He also have a 10 year experience as sake sommelier at Sake Bar Satsuko in the East Village. (And he is also a talented artist and graduate of Parsons School of Design.) In this episode, we will discover how Austin got into sake, how he convinces people to try sake, his fun sake-pairing dinner party, and much, much more!" Podcast episode
Episode 164: Sharing the Joy of Sake in Style: "Our guest today is Austin Power who has been in the sake industry for the last 15 years as sake sommelier and kikizakeshi. Austin currently works at Tokyo Record Bar in Greenwich Village, Niche Niche and Special Club both in SOHO, all super-popular spots in New York City. He also have a 10 year experience as sake sommelier at Sake Bar Satsuko in the East Village. (And he is also a talented artist and graduate of Parsons School of Design.) In this episode, we will discover how Austin got into sake, how he convinces people to try sake, his fun sake-pairing dinner party, and much, much more!"
byJapan Eats!0 ratings0% found this document usefulBehind the Scenes at a Ryokan: Understanding Japanese Inns (Dr Chris McMorran | Japan Station 105: A Podcast About Japan by JapanKyo.com Podcast episode
Behind the Scenes at a Ryokan: Understanding Japanese Inns (Dr Chris McMorran | Japan Station 105: A Podcast About Japan by JapanKyo.com
byJapan Station: A Podcast About Japan by JapanKyo.com0 ratings0% found this document usefulEpisode 126: Japanese Farm Food with Nancy Singleton Hachisu: On this weeks episode of Lets Eat In, Cathy Erway is joined in the studio by Nancy Singleton Hachisu, author of the new cookbook Japanese Farm Food. Learn how Nancy got started in Japanese cuisine with rice, tofu, and a pair of chopsticks. Tune into this Podcast episode
Episode 126: Japanese Farm Food with Nancy Singleton Hachisu: On this weeks episode of Lets Eat In, Cathy Erway is joined in the studio by Nancy Singleton Hachisu, author of the new cookbook Japanese Farm Food. Learn how Nancy got started in Japanese cuisine with rice, tofu, and a pair of chopsticks. Tune into this
byEat Your Words Presents: Saved by the Bellini0 ratings0% found this document usefulEpisode 178: Visting the Home of Shochu: Our guests are Haru Zenda of Masa, a famed sushi restaurant with three Michelin stars, and Andy May who works at The Polynesian, the cool tiki bar operated by the Major Food Group of Carbone, ZZ’s Clam Bar, Dirty French and other popular spots. Haru and Andy are the two winners of the Shochu cocktail competition “Spirited Away” held in May. The winners’ prize was a trip to Kyushu, the southern part of Japan and the home of shochu production. In this episode, we discuss what they discovered in Kyushu, why shochu is a great ingredient for mixologists, how to make a great glass of shochu and much, much more!!! The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/d Podcast episode
Episode 178: Visting the Home of Shochu: Our guests are Haru Zenda of Masa, a famed sushi restaurant with three Michelin stars, and Andy May who works at The Polynesian, the cool tiki bar operated by the Major Food Group of Carbone, ZZ’s Clam Bar, Dirty French and other popular spots. Haru and Andy are the two winners of the Shochu cocktail competition “Spirited Away” held in May. The winners’ prize was a trip to Kyushu, the southern part of Japan and the home of shochu production. In this episode, we discuss what they discovered in Kyushu, why shochu is a great ingredient for mixologists, how to make a great glass of shochu and much, much more!!! The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/d
byJapan Eats!0 ratings0% found this document usefulA Nomadic Fishmonger Is Inspiring the Future of Seafood: Our guest is Arimi Asai who is the co-founder of Fish & Dish Sakanaya Asai based in Tokyo. Fish & Dish Sakanaya Asai is a unique and highly inspiring fishmonger. When we buy seafood, most of us will go to a supermarket and purchase a piece of fish without knowing its whole shape. It is easy and convenient but the process reminds us that we have become very distant from how we used to eat fish. Arimi and her husband Kazuhiro have a mission to shrink the distance. Their innovative mom & pop business has no address and they are ready to deliver the freshest fish straight from the market to wherever their clients are. Not only that, they offer various catering and educational services to teach how a whole fish is broken down and comes to your plate. Their business started in 2015 and the idea of a fishmonger without a storefront has become popular through word-of-mouth recommendations among foodies and environmentalists alike. Podcast episode
A Nomadic Fishmonger Is Inspiring the Future of Seafood: Our guest is Arimi Asai who is the co-founder of Fish & Dish Sakanaya Asai based in Tokyo. Fish & Dish Sakanaya Asai is a unique and highly inspiring fishmonger. When we buy seafood, most of us will go to a supermarket and purchase a piece of fish without knowing its whole shape. It is easy and convenient but the process reminds us that we have become very distant from how we used to eat fish. Arimi and her husband Kazuhiro have a mission to shrink the distance. Their innovative mom & pop business has no address and they are ready to deliver the freshest fish straight from the market to wherever their clients are. Not only that, they offer various catering and educational services to teach how a whole fish is broken down and comes to your plate. Their business started in 2015 and the idea of a fishmonger without a storefront has become popular through word-of-mouth recommendations among foodies and environmentalists alike.
byJapan Eats!0 ratings0% found this document usefulEating Wild in Japan: Our guest is Winifred Bird who is a writer, translator, lifelong cook, and lover of plants, based in northern Illinois. Winnie recently published a fabulous book called “Eating Wild Japan - Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes” from Stone Bridge Press. When we talk about Japanese cuisine, we tend to think of dishes like sushi, ramen and kaiseki without considering enough about native ingredients that play a significant role in Japanese food culture. One of the most important ingredients is sansai or edible wild plants. Since two-thirds of Japan’s total land area is forested, you can find amazing seasonal edible plants throughout Japan. Winnie is one of the very few people who discovered the charm of sansai and wrote a book about it in English, based on her experience of living in Japan for 9 years. In this episode, we will discuss Winnie’s eventful life in Japan, what sansai is, why sansai is so important in Ja Podcast episode
Eating Wild in Japan: Our guest is Winifred Bird who is a writer, translator, lifelong cook, and lover of plants, based in northern Illinois. Winnie recently published a fabulous book called “Eating Wild Japan - Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes” from Stone Bridge Press. When we talk about Japanese cuisine, we tend to think of dishes like sushi, ramen and kaiseki without considering enough about native ingredients that play a significant role in Japanese food culture. One of the most important ingredients is sansai or edible wild plants. Since two-thirds of Japan’s total land area is forested, you can find amazing seasonal edible plants throughout Japan. Winnie is one of the very few people who discovered the charm of sansai and wrote a book about it in English, based on her experience of living in Japan for 9 years. In this episode, we will discuss Winnie’s eventful life in Japan, what sansai is, why sansai is so important in Ja
byJapan Eats!0 ratings0% found this document usefulEpisode 18: The Essence of Washoku: Born and raised in New York, though has called Japan home for more than four decades, writer and Japanese Food Culture Specialist Elizabeth Andoh joins host Akiko Katayama for another informative episode of Japan Eats. Explaining that her formal culinary training was taken at the Yanagihara School of Traditional Japanese Cuisine, in Tokyo, it was in 1972 that she began her own culinary arts program, A Taste of Culture. Combining spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food, Elizabeths programs are conducted in Tokyo and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japans culture through its food. Tune in to hear more about Elizabeths fascinating path through the Japanese culinary world. I often say what got me in to food was a bad bowl of noodles! [9:00] If you have a balanced meal - sweet, sour, salty - its likely you will avoid food cr Podcast episode
Episode 18: The Essence of Washoku: Born and raised in New York, though has called Japan home for more than four decades, writer and Japanese Food Culture Specialist Elizabeth Andoh joins host Akiko Katayama for another informative episode of Japan Eats. Explaining that her formal culinary training was taken at the Yanagihara School of Traditional Japanese Cuisine, in Tokyo, it was in 1972 that she began her own culinary arts program, A Taste of Culture. Combining spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food, Elizabeths programs are conducted in Tokyo and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japans culture through its food. Tune in to hear more about Elizabeths fascinating path through the Japanese culinary world. I often say what got me in to food was a bad bowl of noodles! [9:00] If you have a balanced meal - sweet, sour, salty - its likely you will avoid food cr
byJapan Eats!0 ratings0% found this document usefulSigns You've Been in Japan too Long 0 ratings0% found this document usefulAmerica’s Best Sushi Made in the Meat Kingdom: Our guest today is David Yoshitomo Utterback, the chef/owner of Yoshitomo in Omaha, Nebraska. Japanese sushi has become a big part of American food culture. The presence of many great non-Japanese sushi chefs in the U.S. proves that sushi does not belong only to Japan. These chefs serve to inspire the tradition and help push it further. David is a classic example of one of these chefs. He was nominated for Best Chef: Midwest by the James Beard Foundation in 2023, and this year, his restaurant Yoshitomo has been nominated for the 2024 Outstanding Restaurant Award by the Foundation as a semifinalist (the results of this competition will be announced on June 10th in Chicago). Also, the Washington Post named Yoshitomo one of America’s best sushi restaurants in December 2023. On this episode, we will discuss how David got into the world of sushi, how he studied sushi-making in Omaha, Nebraska (where beef is king), his original sushi that mer Podcast episode
America’s Best Sushi Made in the Meat Kingdom: Our guest today is David Yoshitomo Utterback, the chef/owner of Yoshitomo in Omaha, Nebraska. Japanese sushi has become a big part of American food culture. The presence of many great non-Japanese sushi chefs in the U.S. proves that sushi does not belong only to Japan. These chefs serve to inspire the tradition and help push it further. David is a classic example of one of these chefs. He was nominated for Best Chef: Midwest by the James Beard Foundation in 2023, and this year, his restaurant Yoshitomo has been nominated for the 2024 Outstanding Restaurant Award by the Foundation as a semifinalist (the results of this competition will be announced on June 10th in Chicago). Also, the Washington Post named Yoshitomo one of America’s best sushi restaurants in December 2023. On this episode, we will discuss how David got into the world of sushi, how he studied sushi-making in Omaha, Nebraska (where beef is king), his original sushi that mer
byJapan Eats!0 ratings0% found this document usefulLiving in Japan Will Change You 0 ratings0% found this document useful
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