The Sifted Vol.6: Episode 046-054

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The Sifted Vol.2: Episode 010-019

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The Sifted Vol. 11: Episode 095-110

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The Sifted Vol. 9: Episode 075-084

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The Sifted Vol.4: Episode 029-037

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The Sifted Vol.5: Episode 038-045

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Best of Tokyo: Revised and Updated

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Okonomiyaki: Japanese Comfort Food

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Makoto #3: Makoto e-Zine, #3

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Cook Anime: Eat Like Your Favorite Character—From Bento to Yakisoba: A Cookbook

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I Saved Too Many Girls and Caused the Apocalypse: Volume 6

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How To Make Sushi: Your Step-By-Step Guide To Making Sushi

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Sushi: A Pocket Guide

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Otaku Food!: Japanese Soul Food Inspired by Anime and Pop Culture

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A Visual Guide to Sushi-Making at Home

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Argentina

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Jim Stewart's Japan: Sake Breweries of Tokyo, Kyoto, and Kobe: Japan Travel Guide and Sake Breweries of Tokyo, Kyoto, and Kobe

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Shunju: New Japanese Cuisine

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Incredible Japan

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Tokyo Performance

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Campfire Cooking in Another World with My Absurd Skill: Volume 9

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Cool Japan Guide: Fun in the Land of Manga, Lucky Cats and Ramen

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The Ultimate Final Fantasy XIV Cookbook: The Essential Culinarian Guide to Hydaelyn

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Japan Unexpected: Come on a journey with me, #2

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My Japanese Table: A Lifetime of Cooking with Friends and Family

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Kaiten-sushi Saves the World: The BBB Interview Selection

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Campfire Cooking in Another World with My Absurd Skill: Volume 4

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Sushi Basics: Start to Discover the Art of Japanese Cuisine

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Junk Food Japan: Addictive Food from Kurobuta

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Atsuko's Japanese Kitchen: Home-cooked comfort food made simple

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Sushi Cookbook with Pictures: 30 Picture-Perfect Sushi Recipes for Your Palate

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Thinner Leaner Stronger: The Simple Science of Building the Ultimate Female Body

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The Obesity Code: Unlocking the Secrets of Weight Loss (Why Intermittent Fasting Is the Key to Controlling Your Weight)

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The Big Book of 30-Day Challenges: 60 Habit-Forming Programs to Live an Infinitely Better Life

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Feeling Good: The New Mood Therapy

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When the Body Says No

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Bigger Leaner Stronger: The Simple Science of Building the Ultimate Male Body

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The Emperor of All Maladies: A Biography of Cancer

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The Illustrated Easy Way to Stop Drinking: Free At Last!

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The Mind-Gut Connection: How the Hidden Conversation Within Our Bodies Impacts Our Mood, Our Choices, and Our Overall Health

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Mating in Captivity: Unlocking Erotic Intelligence

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Glucose Revolution: The Life-Changing Power of Balancing Your Blood Sugar

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Outsmart Your Brain: Why Learning is Hard and How You Can Make It Easy

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Why We Sleep: Unlocking the Power of Sleep and Dreams

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The Little Book of Hygge: Danish Secrets to Happy Living

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The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life

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Summary of Anna Lembke's Dopamine Nation

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Summary of Lindsay C. Gibson's Adult Children of Emotionally Immature Parents

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Shadow-Work Journal and Workbook for Beginners:2 Books in 1: The Complete Guide To Integrating and Transcending Your Shadows, Heal Past Triggers & Find Your Happy - Inner Child Prompts Included Step-by-Step Guide to Inner Healing.

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The Whole Body Reset: Your Weight-Loss Plan for a Flat Belly, Optimum Health & a Body You'll Love at Midlife and Beyond

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The Plant Paradox Family Cookbook: 80 One-Pot Recipes to Nourish Your Family Using Your Instant Pot, Slow Cooker, or Sheet Pan

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How Am I Doing?: 40 Conversations to Have with Yourself

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Native American Herbalist's Bible - 10 Books in 1: Create Your Green Paradise of Medicinal Plants and Herbal Remedies to Unleash Your Vitality: Herbal Apotecary Collection

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The Wim Hof Method: Activate Your Full Human Potential

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Summary of Devon Price's Unmasking Autism

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The Hormone Cure: Reclaim Balance, Sleep, Sex Drive and Vitality Naturally with the Gottfried Protocol

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The Happiness Makeover: Overcome Stress and Negativity to Become a Hopeful, Happy Person

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The Diabetes Code: Prevent and Reverse Type 2 Diabetes Naturally

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Cleaning Up Your Mental Mess: 5 Simple, Scientifically Proven Steps to Reduce Anxiety, Stress, and Toxic Thinking

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Deep Nutrition: Why Your Genes Need Traditional Food

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Sex Hacks: Over 100 Tricks, Shortcuts, and Secrets to Set Your Sex Life on Fire

Podcast episode

Having fun in Japan. What can you do? |Austin and Arthur in Japan: If you come to Japan, what kind of recreational activities can you expect to find?  In this video, we discuss a variety of fun things to do while in Tokyo such as:    exploring small pubs and trying beer visiting luxury cafes and trying...

Podcast episode

Episode 113 | Part 2: An unusual meal you had?: Sign up for FULL lessons! Learn more about these lessons: Talk about an unusual meal you had. You should say – when you had it – where you had it – what kind of meal it was – and explain why it was unusual. I'd like to talk about a rather...

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A Global Team Delivers the Terroir of Japanese Tea From Kyushu Island: Our guests are Joelle Sambuc Bloise and Aldo Bloise, who are the co-founders of Ikkyu. Ikkyu is a unique tea company that sells high-quality Japanese tea based in the southern island of Kyushu. If you live outside of Japan, it is not easy to find reasonably priced high-quality Japanese tea. Then I heard about Ikkyu. I ordered some tea from the website and I had some wonderful new discoveries! Of course, there are other great Japanese tea companies but I got particularly interested in Ikkyu’s focus on the terroir of Kyushu island. In this episode, we will discuss how Joelle and Aldo decided to move to Japan even though they had a solid professional career in Switzerland, how they discovered the charm of Japanese tea, why you should try Japanese tea beyond matcha, the unique terroir of Kyushu Island, and much, much more!!!

Podcast episode

KAMBUTSU: The Dried Darlings of the Japanese Kitchen: Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve. In this episode, we will discuss what kambutsu is, why they are so pr

Podcast episode

Episode 23: Obsessed with Shochu: Kampai! or Cheers! This week on Japan Eats host Akiko Katayama welcomes Stephen Lyman to the studio talking all about the Japanese alcoholic beverage shochu. Founder and editor of Kampai!, Stephen explains his devotion to shochu, of which he is an expert and shares his travels to Kyushu (where 90%+ of authentic shochu is made) where he visited 6 distilleries and tried 262 different shochu (there are an estimated 6,000 labels from 600 distilleries in Japan) in just 5 days. Stephen went on to neighboring Okinawa where he visited 5 more Awamori distilleries. Upon his return from Japan he realized he had just scratched the surface of understanding shochu, but by this point his obsession had turned into a passion. After the break, Akiko and Stephen taste select shochu in studio and discuss traits to look for in the unique beverage. Virtually all shochu is aged 3 to 6 months. [28:30] If Im just out drinking with friends, the easiest way to drink it is on

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!!!

Podcast episode

Obsessed With Ice: What is Kakigori?: Our guest today is Elizabeth Andoh, who has joined us 12 times previously to share her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, where she has lived for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.” Today’s topic is ice. It’s summertime and we all love refreshing cooling sweets. In Japan, ice has been an important part of its food culture. The most famous food would be Kakigori, a type of shaved ice dish with unique flavor and texture. Its aesthetic is another reason Kakigori is so popular. You can go to a specialty shop or Japanese-style caf

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Living in Japan: weather, health, and… taco bell? |Austin and Arthur in Japan: Sometimes, it’s nice to just sit down and drink some sake while chatting.  In this episode, we talk about American English accents, getting fat after entering a relationship, and our opinion on winter in Japan.  Austin also talks about a...

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EP28 14 Japanese Movies You Should See Part 1: In this episode, we take a short break from Japanese history to touch on another related interest - Japanese movies. With hundreds of Japanese ...

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Why I Hate Running And What That Has To Do With Your Business: An interesting glimpse of why I struggle at running, and how it might relate to you if you’re struggling in your business.

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Japan Part 1: Tokyo: We made plans to go to Japan with some friends during their trip to Canada last year, and were looking forward to our visit since we left for Asia in October of 2016. Landing in Tokyo, we were expecting an Asian version of New York City...

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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 is the destination for authentic yakitori in New York City. Chikarashi Isso opened in October 2019 and serves beautiful yakitori by Atsushi along with the executive chef Michael Jong Lim’s kappo-style Japanese dishes. Sushi and ramen became familiar terms around the world, but not many people know enough about yakitori. Yakitori simply means grilled chicken, but profound skills and craftsmanship are behind it. In this episode, we will discuss what yakitori is, how Atsushi got into the world of yakitori, why cooking ostensibly simple chicken skewers requires years to master and much, much more!!!

Podcast episode

Japanese Curry: Unique, Delicious, Super Popular Soul Food: Our guest is Elizabeth Andoh, who already joined us 13 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.” Today’s topic is Japanese curry. Curry is a universally popular dish, but like many other things, Japanese people remodeled the original and created a unique style of their own. Now, Japanese people eat Japanese-style curry as often as every 5 days, and the sales of all curry products totals 100 billion Japanese yen, or 660 million

Podcast episode

Donburi: A Japanese Food As Comforting As Ramen: Our guest is Elizabeth Andoh who joined us 8 times on Episodes 18, 61, 83, 99, 108, 131, 156, 180 and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions” In this episode, we will discuss Donburi. Donburi is one of the most popular comfort foods in Japan. It is as popular as ramen in Japan but it is not well-known outside the county. Join us to discover what donburi is, why it is so popular in Japan,

Podcast episode

Food Culture | Kaori from Japan: Food has the power to unite people, cross language barriers and bond us between cultures. This episode’s guest, Kaori Hisada, moved from Japan to Canada 13 years ago. She shares her unique journey from reggae dancer who had never picked up a knife,...

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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

Podcast episode

Yakumi: Delicious Ingredients That Also Support Your Health: Our guest is Elizabeth Andoh, who already joined us 11 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. She is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is Yakumi. You may have never heard of this word, but yakumi plays a very important role in Japanese food. Yakumi means herbs and spices but the idea goes far beyond your palate. They not only offer delicious flavors and tastes but also plenty of health benefits. Ther

Podcast episode

30. Omakase Sushi | Chef Otto Phan

Podcast episode

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 behind the dishes, such as history, culture, cooking methods. He appeared on Episode 125, 136 and 152 and shared his favorite Japanese chefs and restaurants in Paris, NY and in Tokyo as well as sushi restaurants in NY and Tokyo. In this episode, we will continue our conversation with Massud, but the theme is not his favorite restaurants. In order to help you to understand Japanese food more deeply, we will discuss different genres of Japanese cuisine and how they were created. For example, what is honzen ryori? It is the mother of kaiseki cuisine created by samurais! Also, we will talk about various concept of taste and flavors that are unique to Japanese cuisine such as umami and kokumi.

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Toshikoshi Soba: Breaking Off the Pain of 2020 with Noodles (Ep. 66): Toshikoshi soba is the Japanese tradition of eating soba noodles on New Year's Eve. It's a custom that has continued since the 1700s. There are quite a few reasons why. Some have to do with long life, wealth, and breaking off all the hardships from...

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.

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Why Squid Game Was Born in Korea

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The Fascinating Life of a Japanese Private Chef In America: Our guest today is Isao Yoshimura, a private chef based in New York. Isao grew up in the countryside of Japan and came to New York in 1996 where he jumped into the restaurant industry, when authentic Japanese restaurants were still few and far between. His approach to Japanese cuisine is traditional, but his work reflects his free, creative adaptive mindset. For example, he fishes and grows produce by himself to achieve the best taste and flavors he wants to offer to his clients. In this episode, we will discuss how a young man from Japan became a private sushi chef in New York, his unique philosophy of cooking authentic Japanese food, the joy and challenges in his life as a private chef in America, and much, much more!!! 

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CAFEteria 51: Indonesia | BONUS

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The Best Moments of The BBQ Central Show in 10 Minutes or Less

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Episode 180: Unique Kitchen Tools of Japan: Our first guest of 2020 is Elizabeth Andoh, who has joined us seven times on Episodes 18, 61, 83, 99, 108, 131, 156 and shared her deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”In this episode, we will discuss Japanese kitchen tools. Many unique kitchen utensils have been invented in the long culinary history of Japan. Elizabeth will introduce us to various kitchen tools and gadgets that make your time in the kitchen more fun

Podcast episode

The Best Moments of The BBQ Central Show in 10 Minutes or Less

Podcast episode

THIS is what we missed in America after moving to Japan |Austin and Arthur in Japan: Japan is an awesome place to live, it's almost impossible to not find something interesting to do or experience every week here.  However, there’s some times where you just miss good old American culture.  In this episode, we start off by...

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Episode 25: Sheet Pan Meals

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Ep. 2 - Cocktails and Coffee