A Visual Guide to Sushi-Making at Home

Ebook

Gyoza: The Ultimate Dumpling Cookbook: 50 Recipes from Tokyo's Gyoza King - Pot Stickers, Dumplings, Spring Rolls and More!

Ebook

Sushi Art Cookbook: The Complete Guide to Kazari Sushi

Ebook

Sushi Lover's Cookbook: Easy-to-Prepare Recipes for Every Occasion

Ebook

Food of Japan: 96 Authentic Recipes from the Land of the Rising Sun

Ebook

Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes

Ebook

Shunju: New Japanese Cuisine

Ebook

Okonomiyaki: Japanese Comfort Food

Ebook

Hashi: A Japanese Cookery Course

Ebook

The Bento Cookbook: The Artful Japanese Lunch Box

Ebook

Japanese Homestyle Dishes: Quick and Delicious Favorites

Ebook

Junk Food Japan: Addictive Food from Kurobuta

Ebook

Excel Japanese Cooking: Get into the Art of Japanese Cooking

Ebook

Ramen: Japanese Noodles & Small Dishes

Ebook

Japanese Cookbook: The Traditional and Simple Japanese Cuisine

Ebook

Sukiyaki - The Art of Japanese Cooking and Hospitality

Ebook

Japanese Food & Cooking

Ebook

Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

Ebook

Simply Japanese: 100 Authentic Recipes for Easy Home Cooking

Ebook

Quick & Easy Korean Cooking: More Than 70 Everyday Recipes

Ebook

Japanese Cookbook - Made Simple, at Home: The complete guide around Japan to the discovery of the tastiest traditional recipes such as homemade sushi, tonkatsu, ramen, and much more

Ebook

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

Ebook

Stuff Every Sushi Lover Should Know

Ebook

Sushi Secrets: Easy Recipes for the Home Cook

Ebook

Japanese Cooking with Manga: The Gourmand Gohan Cookbook - 59 Easy Recipes Your Friends will Love!

Ebook

Japan: The World Vegetarian

Ebook

The Japanese Hotpot Book: How to Cook Simple, Authentic Japanese Hot Pot Dishes

Ebook

Singapore Cooking: Fabulous Recipes from Asia's Food Capital

Ebook

Risotto! Risotto!

Ebook

Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes

Ebook

How To Make Sushi At Home And Stop Being Intimidated By It? (Step By Step Guide with Colorful Pictures)

Ebook

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Ebook

Joy of Cooking: 2019 Edition Fully Revised and Updated

Ebook

Mediterranean Diet Meal Prep Cookbook: Easy And Healthy Recipes You Can Meal Prep For The Week

Ebook

The Tucci Cookbook

Ebook

One Bowl Meals Cookbook

Ebook

Mediterranean Diet: 70 Easy, Healthy Recipes

Ebook

The Worst-Case Scenario Survival Handbook: Expert Advice for Extreme Situations

Ebook

Everyday Slow Cooking: Modern Recipes for Delicious Meals

Ebook

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Ebook

The Official Downton Abbey Afternoon Tea Cookbook

Ebook

My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours

Ebook

Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss

Ebook

The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan

Ebook

Korean Home Cooking: Classic and Modern Recipes

Ebook

Matty Matheson: A Cookbook

Ebook

Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo

Ebook

The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen

Ebook

Modern Mediterranean: Easy, Flavorful Home Cooking

Ebook

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Ebook

The Foxfire Book of Appalachian Cookery

Ebook

30 Day Mediterranean Diet Meal Plan: Ultimate Weight Loss Plan With 100 Heart Healthy Recipes

Ebook

Edna Lewis: At the Table with an American Original

Ebook

The Best of Southern Living Cookbook: Over 500 Of Our All-time Favorite Recipes

Ebook

The Everything Restaurant Recipes Cookbook: Copycat recipes for Outback Steakhouse Bloomin' Onion, Long John Silver's Fish Tacos, TGI Friday's Dragonfly Chicken, Applebee's Baby Back Ribs, Chili's Grill & Bar Molten Chocolate Cake...and hundreds more!

Ebook

Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks

Ebook

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup

Ebook

The Everlasting Meal Cookbook: Leftovers A-Z

Ebook

Appalachian Home Cooking: History, Culture, & Recipes

Ebook

Keto Fat Bombs: Mouth-Watering Ketogenic High-Fat Snacks and Fat Bombs for Carbs Control and Healthy Weight Loss

Ebook

The Everything Healthy Mediterranean Cookbook: 300 fresh and simple recipes for better living

Podcast episode

27: Yotam Ottolenghi

Podcast episode

Yotam Ottolenghi

Podcast episode

Episode 260: History and Origin of Coconuts and Their Use in Cooking: Today is the launch the 8th Winter/Spring season of A Taste of the Past. To get this season cracking Ramin Ganeshram joins me to talk all about the background, history, and folklore of coconuts. Where do they originate? How were they dispersed? And how ar

Podcast episode

Chef Yotam Ottolenghi: on making the world love vegetables, how his style of cooking has changed, and his work with Amos Trust (S8/Ep.03)

Podcast episode

Supplying Japanese Seafood Culture for 40+ Years: Our guest is Nobu Yamanashi, the director of Yama Seafood. Founded in 1980 by his father Kengo Yamanashi, Yama Seafood has been one of the most reliable sources of high-quality seafood in the U.S. for over 40 years. Thanks to superior suppliers like Yama Seafood, our diet has shifted dramatically towards fresh seafood like sushi in the last decades. For example, people used to be frightened by the idea of eating raw fish in the 1950s, but now $300 per person omakase sushi dinner is not unusual these days. And it is hard to find a supermarket that does not carry sushi. Without a doubt, sushi has become part of New Yorkers’ diet because of the stable supply of premium fish. In this episode, we will discuss how Yama Seafood started when no one was buying specialty fish like tuna in the U.S., why Nobu decided to succeed in the highly demanding job in the seafood business, the changing needs for seafood in New York City dining scenes,

Podcast episode

Sushi Sensation: Fun Facts and Etiquette: Sushi Sensation: Unraveling Japan's Culinary Wonders with Fun Facts and Etiquette

Podcast episode

All About Sushi (Encore): Learn more about the popular food from Japan

Podcast episode

Episode 36: Blythe Whitten-Snarr, Ocean Hugger Foods

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.

Podcast episode

All About Tuna/Maguro (And Sustainability): Our guest is Masamitsu Ishibashi who is the president and CEO of Misaki Megumi Suisan based in Japan. Founded in 1986, the company has been focused on processing and sales of fresh seafood, in particular tuna. Tuna, or Maguro in Japanese, is one of the most popular fish among sushi lovers. Not only does the fish have a very special place in Japanese food culture, but on the other hand, sustainability is a major issue nowadays and seafood including maguro is one of the frequently discussed areas.  Masamitsu is devoted to educating people around the world about the precious taste and flavors of maguro and at the same time he aims to become the most sustainable maguro purveyor in the world.  In this episode, we will discuss how important maguro is in Japanese food culture, the characteristics of different parts of maguro, how Masamitsu exercises sustainability, and much, much more!!!

Podcast episode

Episode 163: Born to Preserve the Koji Culture: "Our guest today is Koichi Higuchi of Higuchi Matsunosuke Shoten in Osaka, Japan. His business is to provide koji starters to manufacturers of traditional fermented foods in Japan, such as miso, soy sauce, sake ... you name it! Indeed, koji, the beneficial mold, is a quintessential element of Japanese food culture. Koji is also becoming a buzz word in the global culinary industry. For example, René Redzepi of Noma, the renowned restaurant in Denmark, included koji in his recent book ""The Noma Guide to Fermentation"". In this episode, Koichi will discuss his 6th generation-old family business, what koji is, how to use it, and much, much more!!!"

Podcast episode

America’s Best Sushi Made in the Meat Kingdom: Our guest today is David Yoshitomo Utterback, the chef/owner of Yoshitomo in Omaha, Nebraska. Japanese sushi has become a big part of American food culture. The presence of many great non-Japanese sushi chefs in the U.S. proves that sushi does not belong only to Japan. These chefs serve to inspire the tradition and help push it further. David is a classic example of one of these chefs. He was nominated for Best Chef: Midwest by the James Beard Foundation in 2023, and this year, his restaurant Yoshitomo has been nominated for the 2024 Outstanding Restaurant Award by the Foundation as a semifinalist (the results of this competition will be announced on June 10th in Chicago). Also, the Washington Post named Yoshitomo one of America’s best sushi restaurants in December 2023. On this episode, we will discuss how David got into the world of sushi, how he studied sushi-making in Omaha, Nebraska (where beef is king), his original sushi that mer

Podcast episode

Kombu: Healthy, Sustainable, Delicious Sea Vegetables: Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family’s seaweed factory. When we hear seaweed, many of us may think of the weeds by the beach that do not look particularly delicious, or even edible. But it is like looking at weeds coming out of the pavements on busy city streets. What we are talking about here about seaweed is the equivalent of plants from well-managed farmlands. In Japan, seaweeds are quintessential ingredients for their rich umami. Umami is the fifth taste after salty, sweet, sour and bitter and it enhances and mitigates these other four tastes to make food delicious. That is why Japanese dashi broth, which is made with seaweed, is indispensable in Japanese cuisine. Seaweed is also becoming a hot topic for its huge potential to make the world more sustainable. Not to mention,

Podcast episode

An Iowan Chef Classically Nurtures the American Sushi Culture: Our guest today is Robby Cook, who is the chef at Coral. Coral opened in October 2023 and is located next to Grand Central Station in Manhattan. Robby’s path to becoming a successful sushi chef is unique and impressive. He joined us on Episode 37 in 2016, when he was the executive chef at Morimoto, and talked about his intriguing journey to becomimg a successful sushi chef. Inspired by the world of sushi and its tradition, Robby studied at the California Sushi Academy. After graduation, he proved his talent at notable restaurants in New York, including BondST and Morimoto. There used to be a belief that great sushi could be made only by Japanese chefs trained in Japan, but now we see so many cases to disprove this idea. Robby is a perfect example: he not only understands the traditional value of sushi, but communicates it effectively to a global audience with his own sushi-making philosophy. On this episode, we will dis

Podcast episode

Episode 164: Sharing the Joy of Sake in Style: "Our guest today is Austin Power who has been in the sake industry for the last 15 years as sake sommelier and kikizakeshi. Austin currently works at Tokyo Record Bar in Greenwich Village, Niche Niche and Special Club both in SOHO, all super-popular spots in New York City. He also have a 10 year experience as sake sommelier at Sake Bar Satsuko in the East Village. (And he is also a talented artist and graduate of Parsons School of Design.) In this episode, we will discover how Austin got into sake, how he convinces people to try sake, his fun sake-pairing dinner party, and much, much more!"

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

All About Sushi: Learn more about the Japanese cuisine that took the world by storm

Podcast episode

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

An American Sushi Chef Conveys the Evanescence of Life in Georgia: Our guest is J. Trent Harris who is the executive chef at the beautiful new sushi restaurant called Mujo in Atlanta, Georgia, which opened in February 2022. At Mujo there are only 15 seats at the counter made with cypress and he serves an omakase-style tasting menu that changes daily based on the catch of the day. Earlier in his career, chef Harris worked in classic western kitchens, including the Michelin-starred modern Portuguese restaurant Aldea in New York where he was the chef de cuisine. But somehow, he decided to choose sushi as his focus. He trained at reputable Ginza Sushi Onodera in New York as well as in Tokyo and worked as the executive sous chef at Shuko in New York, which showcases a great balance between authentic and creative. In this episode, we will discuss how chef Harris decided to get into sushi, how and where he learned sushi-making, the concept of omakase, his unique philosophy of merging the

Podcast episode

Episode 166: What Is Kakigori?: Our my guest is Gaston Becherano who is the co-founder & CEO at Bonsai Kakigōri, which opened in April this year2019. Kakigori is a traditional Japanese icy dessert. It is similar to snow cones but is distinctively different. And it is a very nostalgic and culturally important food for the Japanese. In this episode, we will discuss how Gaston got into the world of kakigori, why it is a great tool to understand the essence of Japanese culture, what unique items are on the menu at Bonsai Kakigori, and much, much more! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee s

Podcast episode

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

21. Sushi: Jason and Paul discuss all things sushi!

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

Stubbornly Serving Sustainable Sushi in New York: Our guests are Jeff Miller, the chef/owner of Rosella and Bar Miller in the East Village in NYC, and James Dumapit, the executive chef at Bar Miller. They both worked at Uchiko in Austin, Texas, which is one of the most influential sushi restaurants in America. In 2017, Jeff opened Mayanoki, the first sustainable sushi restaurant in New York, with his business partner TJ Provenzano. They joined us on Episode 129 to discuss their unique philosophy. Since then, their business evolved into Rosella, which earned many accolades and was named one of the Best New Restaurants in America by Esquire Magazine in 2021. James joined Rosella shortly after its opening. In September 2023, the team opened Bar Miller, the 8-seat Omakase-only sushi bar where James leads the entire sushi bar with a pleasant energy and offers exciting culinary discoveries. Along with the expansion of the team’s business, Jeff has been deepening his knowledge and experience

Podcast episode

Pork Chops Plus The History of King Cakes with Food Maven Matt Haines

Podcast episode

Episode 102: Sake: On this episode of A Taste of the Past, Linda Pelaccio is in the studio with Tim Sullivan, sake educator and founder of the site UrbanSake.com. Tune in to hear about how rice processing and milling determines sake quality, why sake is more similar to beer

Podcast episode

Episode 162: Connecting Communities through Japanese Food Culture: Our guest is Justin Potts who has lived in Japan for the last 15 years, working on various projects to connect different communities from rural to global, with the power of Japanese traditional food culture. And he is also a kurabito at a sake brewery and the co-host of sake and shochu specialized podcast Sake On Air. In this episode, we will discuss how Justin got involved in Japanese culture, his fascinating activities to promote Japanese food culture and empower communities, his podcast, his job at the brewery and much, much more!!! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts av

Podcast episode

7. Food: Jason and Paul discuss various type of food and drink that can be found in Japan.

Podcast episode

The 29th Generation of the Koji Merchant Family Demystifies the Magic Mold of Japan: Our guest is Yuichiro Murai, the 29th generation of Kojiya Sanzaemon based in Aichi Prefecture, Japan. Koji, which is also called the national mold of Japan, has been used to make a majority of anything delicious in Japanese cuisine, such as miso, soy sauce, sake, and shochu. In the last decade or so, koji has become a culinary keyword, especially among forward-minded top chefs like Rene Redzepi of Noma in Denmark, and Feran Adria in Spain. Yuichiro’s family has been selling koji products since 1390. His company’s lab has 3,000 types of koji, and he and his team select the right one for each of their clients based on their knowledge and experience accumulated over the six centuries. In this episode, we will discuss how Japanese and other Asian countries use koji differently, different forms of koji and how they are used, how we can use koji in our own kitchen, novel applications of koji beyond tr

Podcast episode

Veggie Sushi with Wolfgang Puck and Tetsu Yahagi at Merois: Wolfgang Puck and Chef Tetsu Yahagi demonstrate some playful and beautiful vegetarian sushi from the menu at his newest restaurant, Merois. Chef Tetsu Yahagi prepares the sushi “omakase style,” meaning that the guests are in the hands of the chef and...