Washoku

Japanese culinary scholar Elizabeth Andoh talks washoku, the philosophical and spiritual heart of traditional Japanese home cooking. It's a concept of possibilities and transformations and a side of Japanese food few outsiders know. Elizabeth leaves us her recipe for Fried Eggplant with Crushed Green Soybeans from her book Washoku: Recipes from the Japanese Home Kitchen. The Sterns report from Cattlemen's in Oklahoma City where it's all about beef—from the horns to all parts south. Our bargain-hunting wine maverick Josh Wesson is back with more cheap wines. Just how low can we go? Seattle chef Thierry Rautureau brings us kitchen Zen—a peaceful stop-by-step guide to Butter-Poached Scallops on Celeriac Purée, a showstopper dish from his book Rovers: Recipes from Seattle's Chef in the Hat. NYU grad student Matty Sallin fills us in on a kinder, gentler way to wake up in the morning: his Wake n' Bacon alarm clock, and the phone lines will be open for your calls. Broadcast dates for this episode: February 4, 2006 (originally aired) January 27, 2007 (rebroadcast)