All Episodes
Japan Eats! — 395 episodes · page 3 of 4
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