Sushi: A Pocket Guide

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

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

Ebook

Okonomiyaki: Japanese Comfort Food

Ebook

Hashi: A Japanese Cookery Course

Ebook

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

Ebook

The Bento Cookbook: The Artful Japanese Lunch Box

Ebook

Sushi Made Simple

Ebook

Sukiyaki - The Art of Japanese Cooking and Hospitality

Ebook

Japanese Food & Cooking

Ebook

Stuff Every Sushi Lover Should Know

Ebook

Excel Japanese Cooking: Get into the Art of Japanese Cooking

Ebook

Sushi for Beginners

Ebook

Ramen: Japanese Noodles & Small Dishes

Ebook

Shunju: New Japanese Cuisine

Ebook

Japanese Homestyle Dishes: Quick and Delicious Favorites

Ebook

Sushi: A Pocket Guide

Ebook

Sushi Secrets: Easy Recipes for the Home Cook

Ebook

Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

Ebook

Japanese Soups: 66 Nourishing Broths, Stews and Hotpots

Ebook

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

Ebook

Dim Sum: A Pocket Guide

Ebook

Japanese Farm Food

Ebook

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

Ebook

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

Ebook

Chinese Takeout Cookbook: Top 75 Homemade Chinese Takeout Recipes To Enjoy

Ebook

Simply Japanese: 100 Authentic Recipes for Easy Home Cooking

Ebook

Ultimate Japanese Noodles Cookbook: Amazing Soba, Ramen, Udon, Hot Pot and Japanese Pasta Recipes!

Ebook

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

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

Brisket: Chef Burt Bakman & Westholme Wagu: Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to...

Podcast episode

Yakumi: Delicious Ingredients That Also Support Your Health: Our guest is Elizabeth Andoh, who already joined us 11 times 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. She 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”. Today’s topic is Yakumi. You may have never heard of this word, but yakumi plays a very important role in Japanese food. Yakumi means herbs and spices but the idea goes far beyond your palate. They not only offer delicious flavors and tastes but also plenty of health benefits. Ther

Podcast episode

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

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

Chronicling the food of Japan with Nancy Singleton Hachisu

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

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

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

Obsessed With Ice: What is Kakigori?: Our guest today is Elizabeth Andoh, who has joined us 12 times previously to share her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, where she has lived 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” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.” Today’s topic is ice. It’s summertime and we all love refreshing cooling sweets. In Japan, ice has been an important part of its food culture. The most famous food would be Kakigori, a type of shaved ice dish with unique flavor and texture. Its aesthetic is another reason Kakigori is so popular. You can go to a specialty shop or Japanese-style caf

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

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

Eating Wild in Japan: Our guest is Winifred Bird who is a writer, translator, lifelong cook, and lover of plants, based in northern Illinois. Winnie recently published a fabulous book called “Eating Wild Japan - Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes” from Stone Bridge Press. When we talk about Japanese cuisine, we tend to think of dishes like sushi, ramen and kaiseki without considering enough about native ingredients that play a significant role in Japanese food culture. One of the most important ingredients is sansai or edible wild plants. Since two-thirds of Japan’s total land area is forested, you can find amazing seasonal edible plants throughout Japan. Winnie is one of the very few people who discovered the charm of sansai and wrote a book about it in English, based on her experience of living in Japan for 9 years. In this episode, we will discuss Winnie’s eventful life in Japan, what sansai is, why sansai is so important in Ja

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

In Pursuit of Perfect Sushi: Our guest is Katsushi Sakai who is the Sushi Head Chef at Kyo Ya, the iconic Japanese restaurant in East Village, Manhattan. Sushi began to draw attention around 1960s in the US and its popularity has seen exponential growth since 1980s. Who would have imagined 50 years ago that many Americans would eat raw fish on a daily basis? Katsushi came to New York in 2004 after working in Ginza, Tokyo, which is the capital of greatest sushi restaurants. In New York, he built his career from Assistant to Head Chef to Head Chef himself at the legendary Sushiden in NY. He also worked at Sushi Ginza Onodera and Sushi Nakazawa, two of the most reputable sushi restaurants in NYC before he joined Kyo Ya. Katsushi is one of the talented chefs who have been supporting the popularity of sushi in NYC. Today, we will discuss how he built his career as sushi chef, his philosophy of sushi making after 22 years of experience in Japan and New York City in total, how h

Podcast episode

Ask the Expert: How to Make Great Japanese Dashi Stock?: Our guest is Shohei Miyajima who is the manager of Dashi Okume in Brooklyn, New York. The New York location of Dashi Okume opened in September 2022 but the history of the company Okume goes back to 1871. Dashi is a Japanese-style stock, but unlike western style stock it is used very extensively in Japanese cuisine. Dashi provides a rich umami taste, which is foundational in many Japanese dishes. Dashi is very easy to make in your kitchen because its ingredients have been carefully made over a long time with special techniques. Dashi Okume sells a whole variety of premium ingredients of dashi and you can customize your dashi flavor as well. In this episode, we will discuss why Shohei decided to become a dashi expert, main ingredients of dashi and their characteristic flavors, how to effectively maximize umami by combining different dashi ingredients, easy recipes that you can try with dashi, and much, much more!!!

Podcast episode

Fourth Generation Sushi Chef Goes Global: Our guest is Yoshi Tezuka, the 4th generation sushi chef at Matsunozushi https://matsunozushi.com/en/ in Tokyo, which was founded in 1910. Yoshi is not just a great sushi chef, but also a global thinker. Before he became a sushi chef, Yoshi spent years abroad as a professional ski guide as well as a backpacker and traveled to over 50 countries. Now he cooks for a global audience worldwide on a whole variety of occasions, including the World Expo and the first lady luncheon at the G20 Summit. He was invited by the British Royal family to cook for them as well. Also, Yoshi actively educates students and tourists about sushi and Japanese culture through various programs. In this episode, we will discuss why Yoshi decided to make sushi for an international audience, the challenges he faces in making sushi outside Japan, his philosophy of sustainability, how to pair fish with wine (Yoshi is a certified wine sommelier too) and much, much

Podcast episode

The Mindset of a Sushi Chef: Our guest today is Mitsunori Isoda, the executive chef at Omakase Room by Mitsu in New York. The Omakase Room serves authentic Japanese Edomae-style sushi at his beautiful 8-seat hinoki wood bar counter in Manhattan’s West Village. These days you can find great sushi restaurants in New York and other global cities around the world, but we don’t often get to understand the philosophy of each sushi chef. In this show, we get an exclusive look at how a sushi chef strives to create the guests’ best experience based on their own mindset that has been cultivated over the years. Chef Mitsu was classically trained in Japan and came to the U.S. in 2006 to pursue his dream of making sushi in this country. Since then, he has gone through diverse experiences in America but his philosophy has only solidified. In this episode, we will discuss what the essence of Edomae sushi is, the key elements of great Edomae sushi you should look for at sushi restaurants, Chef Mitsu

Podcast episode

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

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

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

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

Japan’s Most Popular Snacks

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

Rintaro: Merging Japanese and Californian Food Culture At Their Best: Our guest is Sylvan Mishima Brackett, who is the chef and owner of Izakaya Rintaro in San Francisco’s Mission district. Shortly after its opening in 2014, Rintaro was included in Bon Appetit magazine’s Top 10 New Restaurant list and has been beloved by many diners for the last 8 years. Born in Japan and raised in California, Sylvan has a unique and beautifully balanced approach to Japanese food culture. He also worked for the iconic American chef Alice Waters for years who has deeply influenced his view of food. In this episode, we will discuss why the son of a Japanese temple carpenter decided to become a chef, Sylvan’s apprenticeship at traditional restaurants in Japan, how he integrates Japanese and American food cultures at his restaurant Rintaro, his favorite Japanese kitchen equipment, and much, much more!!!

Podcast episode

Episode 18: The Essence of Washoku: Born and raised in New York, though has called Japan home for more than four decades, writer and Japanese Food Culture Specialist Elizabeth Andoh joins host Akiko Katayama for another informative episode of Japan Eats. Explaining that her formal culinary training was taken at the Yanagihara School of Traditional Japanese Cuisine, in Tokyo, it was in 1972 that she began her own culinary arts program, A Taste of Culture. Combining spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food, Elizabeths programs are conducted in Tokyo and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japans culture through its food. Tune in to hear more about Elizabeths fascinating path through the Japanese culinary world. I often say what got me in to food was a bad bowl of noodles! [9:00] If you have a balanced meal - sweet, sour, salty - its likely you will avoid food cr

Podcast episode

Episode 45: Good Luck Round Foods for the New Year and Mochi making with Hiroko Shimbo: This week on A Taste of the Past, Linda is joined by trained sushi chef, restaurant consultant, cooking instructor, and cookbook author Hiroko Shimbo. Linda and Hiroko discuss the tradition of good luck round food for the new year along with the ceremonio

Podcast episode

KAMBUTSU: The Dried Darlings of the Japanese Kitchen: Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, 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”. Today’s topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve. In this episode, we will discuss what kambutsu is, why they are so pr

Podcast episode

Sushi Shokunin: The Life of Sushi Masters: Our guest is Andrea Fazzari, a Tokyo-based James Beard Award- winning photographer and author who specializes in travel and the culinary world. Andrea joined us on Episode 113 to discuss her then-new book “TOKYO NEW WAVE: 31 Chefs Defining Japan's Next Generation with Recipes”, which won The 2019 James Beard Foundation Book Awards for photography. Andrea just released a fascinating new book - which she photographed, wrote, and co-designed - called “Sushi Shokunin: Japan’s Culinary Masters”, published by Assouline.  Shoknin means craftsman/ artisan and you cannot talk about Japanese cuisine without understanding the craftsmanship running through it. Andrea beautifully and insightfully captures the idea of Japanese shokunin in her new book and you can tell her profound understanding of Japanese culture as well as love and passion for it.  In this episode, we will discuss the uniqueness of Japanese style craftsmanship, how sushi masters pract