All Episodes
Japan Eats! — 392 episodes
Why Is Japanese Wine So Hot Right Now?
Making Waves in the Latte-Driven Matcha Boom: An Italian Woman Introduces Authentic Japanese Tea Culture
Food Is The Foundation Of Our Mindfulness: Zen Monk Masaki Matsubara
Crafting Shogun-Selected Barrel Aged Soy Sauce For Over 330 Years
Discovering Real Japan: The Oldest Izakaya, Fermentation Lab And Singing With Japanese Bluegrass Musicians
Konbini Culture: Unwrapping Japan’s Unique Convenience Stores
Discover America’s Largest Japanese Whisky Collection at Teruko
Chef Tadashi Ono: Serving The Essence of Japanese Cuisine For Three Decades
An American Winemaker's 35-Year Journey Helping To Shape Japanese Wine Culture
What Makes a Michelin Star Sushi Restaurant?
Teaching Kids How To Cook And Eat Healthy Food (With Fun!)
A Humane Catch: How Ikejime Benefits Fish, Flavor And The Planet
Nozomi Mori: A Female Sushi Chef Breaks New Ground In L.A.
Global Kura: Japanese-American Sake Collaborations
What Is The Difference Between Japanese Restaurants In Japan And The U.S.?
Ask The 18th Generation Priest: What Is Zen And How Do You Practice It Daily?
‘Read The Room’ Mindset: What Makes Japanese Culture Unique?
Waltz: Japanese Cocktail Culture Expressed in Seasonality
Pioneering Sustainable Plant-Based Protein With Koji
Inspiring The World With Japanese Fermentation Culture And Traditions
The Spirit of Japan: Passing Down The Tradition Of Shochu In The Modern Era
SingleThread: Weaving Japanese And Californian Ethos Together
From Masa To Nami Nori: A Culinary Journey of Chef Taka Sakaeda
A Japanese Toji Dedicated to Making Sake In America For Over 20 Years
After Two Michelin Stars In London, A Chef Returns To Japan To Reimagine Kaiseki
Cooking Authentic Kaiseki Cuisine in New York For Two Decades
Merging French And Japanese Cuisines In Harmony
A Ginza Sushi Chef Who Connects Authenticity And Evolution
A Career In Sake: Curating Sake Lists, Collaborating With Breweries And Educating Future Professionals
Heavensake: Traditional Sake Made In The Style of Champagne
Hilo Beverly Hills: Earnest Pursuit Of Deliciousness With Hawaiian Hospitality
Noma Kyoto 2024 Recap And The Future Of Noma
How A Bowl Of Ramen Changed The Whole Life Of An American
The First Sake Brewery In The U.K. Promotes The True Market Value of Japanese Traditions
Mandaracha In Kyoto: A Frenchman’s Quest For Japanese Tea
The Joy Of Making Soy Sauce With A Winery Partner in Bordeaux
Merging Michelin-style French Cuisine And Japanese Home Cooking Seamlessly
The First Japanese Culinary School Opened In London
What Is Ikigai? Restaurant Ikigai Exemplifies The Idea
Shojin Ryori: Healthy, Sustainable Japanese Plant-based Diet
Japanese Rice: A Culinary Delight And A Symbol Of Spirituality
Sushi by Scratch: America’s Own Omakase Sushi
Boken Adventures: Connecting Centuries-Old Sake Breweries And American Tables
What Is Anko: The Key Ingredient of Japanese Sweets
Tips For Pairing Sake And Non-Japanese Food
Yama Seafood: Forward-minded Authentic Japanese Seafood Purveyor In America
A Delicate California Wine Made To Be Paired with Japanese Food
Bringing Japanese Premium Ingredients To Non-Japanese Chefs In The U.K.
Former Chez Panisse Chef Inspires (And Is Inspired by) Food Communities in Japan
Japanese Wine Is Getting Exciting!
Trained By Masters From Age 15: A Japanese Chef Shares the Tradition on the Global Stage
Mouthfeel: The Key To Understanding Japanese Food Culture
I Bought A Kominka (Vintage House) In Japan
Takoyaki: Another Addictive Japanese Comfort Food
The Inspiring Nordic Restaurant Noma Evolves With Japanese Food Culture
Ask Sake Samurai Tim Sullivan: What Sake To Drink Now
Beer And Massage? How Do Wagyu Farms Actually Operate To Create The Buttery Marbling?
All About The World's Biggest Seafood Market Toyosu (Formerly Tsukiji)
The Success of Menya Rui: Expressing The Soul Of Ramen In St. Louis
Flavorama: Unlock The Art And Of Flavor With Noma’s Science Director
WAKAZE: Paving The Way For A Bright Future Of Sake
Hoseki: An American Female Chef Sparkles At A Sushi Bar
Japanese Curry: Unique, Delicious, Super Popular Soul Food
Yuzu, Sudachi, Kabosu … All About Japanese Flavorful Citrus
An Iowan Chef Classically Nurtures the American Sushi Culture
Enowa: ‘Beyond Farm-To-Table’ Restaurant in a Remote Onsen Town In Japan
Wagyu: The Most Prized Meat In The World
Ramen Lord’s New Chapter: His Own Ramen Shop Akahoshi Ramen
Dassai Blue: The American Brewery By Japan’s Biggest Sake Brand Aims To Exceed Its Parent
America’s Best Sushi Made in the Meat Kingdom
Stubbornly Serving Sustainable Sushi in New York
The Fascinating Life of a Japanese Private Chef In America
Marrying Traditional Spanish And Japanese Cuisines Naturally
A French Pizzaiolo Is Running A Successful Food Truck In Japan
Redefining Japanese Sake With Ancient Rice And A Global Mindset
Brooklyn Kura: Leading The American Craft Sake Industry
B Kyu Gourmet: Discover Casual Palate Gems
Restaurant Yuu
Soba: As Profound As Kaiseki, As Healthy As Medicine
Hokkaido: The Home Of A Unique Japanese Food Culture
Shojin Ryori: Traditional Japanese Plant-Based Dishes
New York’s Craft Sake Brewery Kato Sake Works Successfully Expands
The Legendary Cocktail Bar Angel’s Share Returns
How to Pair Japanese Food With Champagne
Jiro Ono’s Protégé Cultivates His Own Sushi Culture in America
Capturing The Lives of Vanishing Shokunin Masters
The Mindset of a Sushi Chef
A Journey of An American Sake Brewer
Sushi Can Be Sustainable
What Makes the Japanese Food Culture So Unique?
Wagashi: Delicious, Beautiful Japanese Sweets Celebrate Seasons And Nature
Kodawari Ramen: A Former Air Force Pilot Leads The Ramen Culture In Paris
Obsessed With Ice: What is Kakigori?
Nisei: A First-Generation Chef Explores Possibilities of Japanese Culinary Tradition Globally
Shalom Japan: Marrying Japanese and Jewish Flavors Naturally
San-J: Communicating the Precious Tradition of Japanese Soy Sauce for 45 Years
Sushi and French Merged Seamlessly by Chef Marco Moreira
Wine Can Be a Perfect Companion to Japanese Food
The Secret of Donabe Pot That Can Make Food Delicious
Yakumi: Delicious Ingredients That Also Support Your Health
A New-Generation Shochu Maker Brings Tradition to the World
How to Choose the Right Japanese Tea for You
Discovering Hidden Charms of Daily Life in Japan for 20+ Years
Kombu: Healthy, Sustainable, Delicious Sea Vegetables
Dom Pérignon’s Legendary Cellar Master Merges Japanese Tradition and the Art of Champagne in His Own Sake
What Is Japanese “Shokupan” Milk Bread and Why Is It So Popular?
Committed to Serving Authentic Japanese in Los Angeles
272-Year-Old Brewery Makes Carbon-Neutral Sake
How to Choose Great Sushi Restaurants: The Sushi Guide Answers
The Best Japanese Restaurants and Chefs in 2022
What Is Unique About Japanese Culture?
Fascinated by Japanese Culture: Sake, Essays, and Beyond
Mike Satinover (a.k.a Ramen Lord) Shares His Passion for Ramen
The Charm of Japanese Whisky
Ask the Expert: How to Make Great Japanese Dashi Stock?
Knife Sharpening Expert Vincent Kazuhito Lau Discusses the Uniqueness of Japanese Knives
A Global Team Delivers the Terroir of Japanese Tea From Kyushu Island
Sharing the Essence of Japanese Food Culture From a Tiny Pottery Village
Creating a Bright Future in a Depopulated Green Tea Production Town
KAMBUTSU: The Dried Darlings of the Japanese Kitchen
A Nomadic Fishmonger Is Inspiring the Future of Seafood
The Master Tea Ceremony Practitioner Randy Channell Soei
The 29th Generation of the Koji Merchant Family Demystifies the Magic Mold of Japan
Discovering Awamori With Maurice Dudley in Okinawa
An American Sushi Chef Conveys the Evanescence of Life in Georgia
The Art of Sushi: In-Depth Discoveries by a French Illustrator
In Pursuit of Sustainability With the Power of Koji
Exploring the World of Craft Sake With Michael Tremblay
Stories of Japanese Tea: The Essence of Tradition and Who Are Sustaining (And Evolving) It
The Troubles Shoguns Created in Japanese Food Markets (And How Ordinary Citizens Solved Them)
Fostering Future Sushi Chefs in the U.S.
Pioneering American Craft Sake: Blake Richardson of Moto-i
Franco-Tunisian Kurabito Brews Super-Natural Sake At Terada Honke
Rintaro: Merging Japanese and Californian Food Culture At Their Best
KI NO BI: What is Japanese Gin?
Moromi: Artisanal Japanese Fermented Foods Made in Coastal Connecticut
Growing Japanese Vegetables in America for 40 Years
ichigo ichie (The Moment Perfected) In Ireland
Japanese Sake Delivered To My Door
Japanese Chefs Are Obsessed With Salt
It Is Not Shochu; It Is American Rice Koji Spirits
What Is Okonomiyaki?
The First Sake Brewery in Mexico
Bridging The Tea Ceremony And Your Daily Tea Habit
A Film for Ramen Lovers: Come Back Anytime
Saving Vanishing Culture And Tradition
Authentic Shochu Comes From Maryland, U.S.A.
Supplying Japanese Seafood Culture for 40+ Years
Farming Japanese Sake Rice in Arkansas
An American Chef Immersed in Nagano's Culinary Tradition
All About Tuna/Maguro (And Sustainability)
You Discovered You Like Sake. Now What?
Sequoia Sake: Reviving 115-Year-Old Sake Rice in San Francisco
The Princess of the Rice Kingdom
Omotenashi at Café de Flore, Paris
Sake Revolution!
Rule of Thirds
I Just Opened A Sake Bar By Accident
Discovering Shochu with iichiko
Dassai And Beyond
Fourth Generation Sushi Chef Goes Global
Japan Distilled!
What Is Yakitori?
From Chef To Japanese Knife Ambassador
Philip Harper: Life & Work of The First Non-Japanese Sake Brewmaster
What is the Difference Between Japanese and Chinese Tea?
Miso, Soy and Samurai: Unique Food Culture of Aichi
Eating Wild in Japan
Ramen Forever – An Artist’s Guide To Ramen
Water, Wood, And Wild Things: Life in Rural Japan
Japanese Whisky, Tattoo and Schoolgirls
Coffee Life in Japan
Smitten By Japanese Snacks
North American Sake Is Here!
Here Is Why We Should Drink Japanese Tea
Let’s Make A Japanese-Style Bento Box!
Cooking Allergen-free Dishes Inspired By My Daughter
How Omotenashi (Japanese Style Hospitality) Transformed A Mediocre Lodge Into A Relais & Châteaux Hotel
An American Who Saved A Traditional Japanese Brewery
Osechi: The Japanese New Year Feast
Takeaways From Sake Future Summit 2020
Lessons From The Shogun-Era Japanese Diet
A Global Ambassador From Hokkaido With American Heritage
Rakugo: The Art of Universal Humor
Shojin Ryori: Japanese Vegan ＆ Vegetarian Dishes
Pursuing A Dream Of Making Great Wine in America
A Sake Ambassador In Berlin
Sushi Shokunin: The Life of Sushi Masters
The Chef Is A Robot
The First Japanese Woman Who Owns And Runs A Tequila Company
Why Be Happy?
Zen, Flow State And Tea Ceremony
Donburi: A Japanese Food As Comforting As Ramen
What Is Special About Japanese Food Culture? Former Private Chef To The Ambassador To Japan Caroline Kennedy Explains
Running A Japanese Restaurant Empire
Tokyo, Paris to New York: A Japanese Chef’s Creative Journey
What Is Takoyaki?
In Pursuit of Japanese Cuisine in NYC
The Washoku World Challenge Winner Discusses Her New Restaurant Opening Amid the Coronavirus Outbreak
A Coveted Whisky Brand Made Out Of Shochu
Making Woodwork for Japanese Fermentation
Koji Alchemy
A Care Package From Japan
Kato Sake Works: Brewing Sake in Brooklyn
A Vegetarian Life in Japan
The Art of Yakitori
What Makes Japanese Cuisine Unique?
Southern American Plates Inspired By Japanese Cuisine
Nourishing Japan: Lessons from Japanese Food Education
In Pursuit of Perfect Sushi
Episode 182: My Take On Nikkei Cuisine
Episode 181: In Pursuit of The Kaiseki Philosophy
Episode 180: Unique Kitchen Tools of Japan
Episode 179: Japanese Home Cooking by Sonoko Sakai
Episode 178: Visting the Home of Shochu
Episode 177: My Career in Omotehashi
Episode 176: What Is The Future of American Sake?
Episode 175: Is the New Toyosu Fish Market Better Than the Legendary Tsukiji?
Episode 174: What To Drink With Sushi
Episode 173: Tradition & Innovation Under One Roof
Episode 172: The Life Of A Specialty Cake Designer
Episode 171: The Story of Sake Bar Satsuko
Episode 170: Miso, Natto, Tsukemono: Japanese Fermented Foods
Episode 169: Complete Guide to Japanese Drinks
Episode 168: Salon du Sake
Episode 167: Supporting Japanese Regional Culture Through Sake And Shochu
Episode 166: What Is Kakigori?
Episode 165: Succeeding the Legend
Episode 164: Sharing the Joy of Sake in Style
Episode 163: Born to Preserve the Koji Culture
Episode 162: Connecting Communities through Japanese Food Culture
Episode 161: The Charm of Mochi Ice Cream & Amazake
Episode 160: What I Learned Visiting Shochu Distilleries
Episode 159: Passionate about Japanese Fermentation
Episode 158: Joy of Cooking Japanese American Cuisine
Episode 157: Incorporating Japanese Flavors into Global Dishes
Episode 156: Food Defines an Era: Reflecting Japanese Food Trends during the Heisei Period
Episode 155: Oisa Ramen: "I Am Just A Mom Who Cares To Give Her Best."
Episode 154: Promoting Japanese Fish Culture at Osakana
Episode 153: Sake-making at 8 Breweries in 6 Weeks!
Episode 152: Where To Eat Japanese Food with Massud Ghaussy #3
Episode 151: Jeff Cioletti – Author of Sakepedia
Episode 150: Mastering Sushi and Kaiseki in Japan
Episode 149: Bringing Chocolate Dreams to Japan
Episode 148: George Weld of Egg: Iconic American Breakfast Goes To Japan
Episode 147: Food Hub: Reviving the Community with the Power of Food
Episode 146: Bubby's in Japan!
Episode 145: What Shall I Drink with Sushi?
Episode 144: The Winner of the 5th Washoku World Challenge!!!
Episode 143: Meet the Sakemen
Episode 142: Manga Sensei Interview
Episode 141: Crafting Beer: Traditional Techniques, Modern Brews
Episode 140: What is Yoshoku?
Episode 139: A Blue-eyed Japanese Tea Ambassador
Episode 138: A Solo Ramen Experience at Ichiran
Episode 137: Sake Ambassador Andrew Richardson
Episode 136: Where To Eat Japanese Food with Massud Ghaussy #2
Episode 135: Koji: The Mother of Japanese Fermentation
Episode 134: Discover New Style Cocktails with Katana Kitten!
Episode 133: Izakaya, Katsusando & Tsumami: Introducing an Undiscovered Japanese Food
Episode 132: Dedicated to Shochu & Awamori
Episode 131: Everything Dashi
Episode 130: Expressing the Japanese Tradition: New & Creative Ways
Episode 129: A Sustainable Sushi Restaurant
Episode 128: Translating Japanese Drink Culture
Episode 127: Uchu: My Unique Take on Kaiseki
Episode 126: Sushi Noz: Pursuing Authenticity in America
Episode 125: Where To Eat Japanese Food: A Guide
Episode 124: Somebody Feed Phil (in Japan)
Episode 123: Japan Paved the Way to Becoming a Chef
Episode 122: Finding the Path Between Kyoto and New York
Episode 121: The Joy of Sake with Chris Pearce
Episode 120: What is Kyoto-style Sushi?
Episode 119: My Internship at a Shochu Distillery
Episode 118: The Way of Whisky
Episode 117: Let’s Make Wagashi Japanese Sweets!
Episode 116: What's Beyond Sushi & Ramen?
Episode 115: My Experience in a Kyoto Kitchen
Episode 114: Ask the Sake Expert
Episode 113: Tokyo New Wave
Episode 112: Growing Up in a Sumo Family
Episode 111: What is Japanese Cocktail Culture?
Episode 110: Acid Trip to Japan
Episode 109: Shochu’sday with Stephen Lyman
Episode 108: The Quintessential Japanese Condiments & Seasonings
Episode 107: The 17th Generation Japanese Bladesmith
Episode 106: Nourishing Japan: Japanese Food Education
Episode 105: The First Sake Brewery in New York
Episode 104: Modern Nikkei Cuisine in the Heart of Manhattan
Episode 103: The Incredible Power of Natto
Episode 102: How I Became a Traditional Comic Storyteller in Japan
Episode 101: An Introduction to Kaiseki
Episode 100: My Apprenticeship at a Japanese Sake Brewery
Episode 99: Japanese Tableware with Elizabeth Andoh
Episode 98: Table for Two USA
Episode 97: Japanese Whisky: Balance & Harmony
Episode 96: The Art of Mochi
Episode 95: New Style Sushi: Balancing Tradition and Creativity
Episode 94: The Japanese Pantry
Episode 93: A Whale of a Tale
Episode 92: Miss Sake USA!!!
Episode 91: Why Does Aged Raw Fish Taste Great?
Episode 90: Japanese School Lunch
Episode 89: What is Iekei Ramen?
Episode 88: Beyond Sushi
Episode 87: Translating the History of Japanese Americans
Episode 86: Inspired by Japanese Cuisine
Episode 85: The Craftsmen Behind Your Glass of Sake
Episode 84: Serving Japanese Tea for 300 Years
Episode 83: Tsukemono: The Unexplored World of Japanese Pickles
Episode 82: Nabe: Japanese Hot Pot
Episode 81: What Exactly Is Wagyu?
Episode 80: My Career in Sake
Episode 79: Blue Bottle Coffee & Japanese Coffee Culture
Episode 78: 50/50: The Second Generation’s Japanese Cuisine
Episode 77: Born to Make Sushi
Episode 76: The Quilted Giraffe: A Japanese Legacy
Episode 75: The CIA's New Japanese Culinary Program
Episode 74: Sumo Stew!!!
Episode 73: Pursuing a New Style of Ramen
Episode 72: Made in Brooklyn
Episode 71: A Japanese Take on Cocktails
Episode 70: What is Kindai Tuna?
Episode 69: You Think You Know Udon?
Episode 68: Into the Woods: An American’s Journey in a Japanese Village
Episode 67: The Art of Soba
Episode 66: Expressing the Seasons
Episode 65: Luca Catalfamo of Casa Ramen
Episode 64: Edwyn Ferrari of Great Northern Food Hall
Episode 63: Kaiseki Takes Root in Seattle
Episode 62: The Sake Ambassador at a Liquor Shop
Episode 61: One Thing, Entirely Eaten
Episode 60: Inspired by Tea
Episode 59: Teaching the Subtleties of Japanese Cuisine
Episode 58: Born into a Chef's Family in Kyoto
Episode 57: West Meets Japan at This Patisserie
Episode 56: Beyond Fishmonger
Episode 55: Teaming Up with Sake Brewers
Episode 54: How I Became the World's Best Bartender
Episode 53: The Story of a Sake Ninja
Episode 52: My Own Shochu Distillery
Episode 51: What is Tea Ceremony?
Episode 50: A Ramen Legend from Japan
Episode 49: Forager: Steward of the Land
Episode 48: Image of Japanese Life
Episode 47: The Birth of Saké
Episode 46: The Art of Ice
Episode 45: Many Seasons of Tableware
Episode 44: Connecting Tea Farmers & New Yorkers
Episode 43: No, It is Not Wagyu!
Episode 42: Born into a Sake Brewery
Episode 41: Introducing Wabi-Sabi Spirits to New Yorkers
Episode 40: Discover Sake!
Episode 39: The Frontier of Ramen
Episode 38: The Art of Tenugui
Episode 37: An American Sushi Chef
Episode 36: My Life As A Sake Brewer
Episode 35: Dedicated to Fish
Episode 34: Bringing a Green Tea Culture to the U.S.
Episode 33: Sumo Food
Episode 32: The Life of a Sake Ambassador
Episode 31: It All Started in Japan
Episode 30: From French Chef To Ramen Master
Episode 29: The Crimson & Sparrow: A Lawyer’s Dream Comes True
Episode 28: The Sushi Explorer
Episode 27: A Food Critic’s View on NYC Japanese Restaurants
Episode 26: Science in Japanese Food
Episode 25: The Sake Evangelist, John Gauntner
Episode 24: Applied Japanese Cuisine
Episode 23: Obsessed with Shochu
Episode 22: Natto: A Stinky Superfood
Episode 21: Harris Salat of Ganso
Episode 20: In Pursuit of Japanese Tea
Episode 19: Cooking On a Farm in Japan
Episode 18: The Essence of Washoku
Episode 17: Chef Michael Romano
Episode 16: Ivan Ramen
Episode 15: The Secret of Japanese Cocktails
Episode 14: The Making of Japan Town
Episode 13: Udon & Jazz!
Episode 12: Art of Japanese Knives
Episode 11: Know Your Noodles, Know Your Ramen
Episode 10: In Pursuit of Umami
Episode 9: What is Japanese Curry?
Episode 8: Shochu is your new Whisky!
Episode 7: An American Sake Samurai
Episode 6: Story of Matcha
Episode 5: Japanese Food Beyond Sushi & Ramen
Episode 4: Japanese in Venice
Episode 3: Rick Smith of Sakaya NYC
Episode 2: Fish Ambassador from Ramen Country
Episode 1: Brooklyn Kitchen / The Meat Hook