Silken Tofu and Tamari Soy Sauce - two most misunderstood Japanese food items

Every week, somewhere in the world, a well-meaning Western chef reaches for silken tofu and tamari soy sauce and applies them to everything with the quiet confidence of someone who has done absolutely no research.This episode is for them. And for you.In Episode 9 of Post-Whatever, Ken demystifies two of the most misunderstood ingredients in your Japanese pantry: tamari soy sauce and silken tofu. Both are excellent. Both are routinely used in entirely the wrong context. And both have been systematically misrepresented.Also : why the little paper flag on kids’ lunch counts as a national security risk.It's academic. It's educational. It's occasionally quite funny and merciless in tone.Post-Whatever with Ken Nishikawa — weekly cultural commentary on the space between Japan and the West, presented by Ken — composer, broadcaster, DJ, film director, and occasional grumpy old man — who has worked for the BBC, MTV, TBS, J-WAVE, and several organisations that probably regret it.New episodes every Thursday. Like and subscribe if you know what’s good for you and partial to being mildly offended.Available on Apple Podcasts, Spotify, Amazon Music, and YouTube.Search: POST-WHATEVER with Ken Nishikawa#PostWhatever #KenNishikawa  #TokyoLife #ExpatJapan #Podcast #JapanPodcast #TokyoPodcast #JapanExpat #LivinginJapan #TokyoExpat #JapanTips #JapanLife #TokyoLife #JapanVlog #HiddenJapan #TokyoVlog #JapanCulture #CulturalDifferences #JapanObsessed #LearnAboutJapan #CulturalCommentary #Japan #Tokyo  #TalkShow #WeeklyPodcast #CulturePodcast #JapaneseCulture #TravelJapan #TalkShow #TokyoHistory #JapanHistory #tofu #tamari #soysauce #JapanPodcast  #JapaneseFood