Japan Eats!

Food #78

What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here!

Cooking Authentic Kaiseki Cuisine in New York For Two Decades
Jun 12, 2025 – 00:32:13
Merging French And Japanese Cuisines In Harmony
Jun 4, 2025 – 00:38:17
A Ginza Sushi Chef Who Connects Authenticity And Evolution
Apr 30, 2025 – 00:31:02
A Career In Sake: Curating Sake Lists, Collaborating With Breweries And Educating Future Professionals
Apr 16, 2025 – 00:55:40
Heavensake: Traditional Sake Made In The Style of Champagne
Apr 9, 2025 – 00:47:08
Hilo Beverly Hills: Earnest Pursuit Of Deliciousness With Hawaiian Hospitality
Apr 2, 2025 – 00:43:54
Noma Kyoto 2024 Recap And The Future Of Noma
Mar 26, 2025 – 00:57:29
How A Bowl Of Ramen Changed The Whole Life Of An American
Mar 19, 2025 – 00:54:08
The First Sake Brewery In The U.K. Promotes The True Market Value of Japanese Traditions
Mar 12, 2025 – 00:51:46
Mandaracha In Kyoto: A Frenchman’s Quest For Japanese Tea
Feb 26, 2025 – 01:18:47
The Joy Of Making Soy Sauce With A Winery Partner in Bordeaux
Feb 19, 2025 – 00:34:45
Merging Michelin-style French Cuisine And Japanese Home Cooking Seamlessly
Feb 12, 2025 – 00:29:06
The First Japanese Culinary School Opened In London
Jan 29, 2025 – 00:31:03
What Is Ikigai? Restaurant Ikigai Exemplifies The Idea
Jan 22, 2025 – 00:29:15
Shojin Ryori: Healthy, Sustainable Japanese Plant-based Diet
Jan 15, 2025 – 00:43:58
Japanese Rice: A Culinary Delight And A Symbol Of Spirituality
Jan 8, 2025 – 00:43:34
Sushi by Scratch: America’s Own Omakase Sushi
Dec 11, 2024 – 00:55:29
Boken Adventures: Connecting Centuries-Old Sake Breweries And American Tables
Nov 27, 2024 – 00:54:38
What Is Anko: The Key Ingredient of Japanese Sweets
Nov 19, 2024 – 00:28:25
Tips For Pairing Sake And Non-Japanese Food
Nov 13, 2024 – 00:47:21
Yama Seafood: Forward-minded Authentic Japanese Seafood Purveyor In America
Nov 4, 2024 – 00:46:53
A Delicate California Wine Made To Be Paired with Japanese Food
Oct 22, 2024 – 00:55:55
Bringing Japanese Premium Ingredients To Non-Japanese Chefs In The U.K.
Oct 17, 2024 – 00:53:06
Former Chez Panisse Chef Inspires (And Is Inspired by) Food Communities in Japan
Oct 7, 2024 – 01:01:45
Japanese Wine Is Getting Exciting!
Oct 1, 2024 – 00:54:05
Trained By Masters From Age 15: A Japanese Chef Shares the Tradition on the Global Stage
Sep 24, 2024 – 00:55:21
Mouthfeel: The Key To Understanding Japanese Food Culture
Sep 10, 2024 – 00:53:40
I Bought A Kominka (Vintage House) In Japan
Aug 6, 2024 – 00:42:24
Takoyaki: Another Addictive Japanese Comfort Food
Jul 30, 2024 – 01:01:42
The Inspiring Nordic Restaurant Noma Evolves With Japanese Food Culture
Jul 15, 2024 – 00:55:29
Ask Sake Samurai Tim Sullivan: What Sake To Drink Now
Jul 9, 2024 – 00:48:00
Beer And Massage? How Do Wagyu Farms Actually Operate To Create The Buttery Marbling?
Jun 17, 2024 – 00:39:55
All About The World's Biggest Seafood Market Toyosu (Formerly Tsukiji)
Jun 10, 2024 – 00:55:15
The Success of Menya Rui: Expressing The Soul Of Ramen In St. Louis
Jun 3, 2024 – 00:52:55
Flavorama: Unlock The Art And Of Flavor With Noma’s Science Director
May 21, 2024 – 00:54:37
WAKAZE: Paving The Way For A Bright Future Of Sake
May 13, 2024 – 00:42:45
Hoseki: An American Female Chef Sparkles At A Sushi Bar
May 6, 2024 – 00:46:53
Japanese Curry: Unique, Delicious, Super Popular Soul Food
Apr 29, 2024 – 00:51:58
Yuzu, Sudachi, Kabosu … All About Japanese Flavorful Citrus
Mar 25, 2024 – 00:45:05
An Iowan Chef Classically Nurtures the American Sushi Culture
Mar 18, 2024 – 00:43:53
Enowa: ‘Beyond Farm-To-Table’ Restaurant in a Remote Onsen Town In Japan
Mar 11, 2024 – 00:33:04
Wagyu: The Most Prized Meat In The World
Feb 26, 2024 – 00:33:31
Ramen Lord’s New Chapter: His Own Ramen Shop Akahoshi Ramen
Feb 19, 2024 – 00:57:02
Dassai Blue: The American Brewery By Japan’s Biggest Sake Brand Aims To Exceed Its Parent
Feb 12, 2024 – 00:48:47
America’s Best Sushi Made in the Meat Kingdom
Feb 5, 2024 – 01:02:53
Stubbornly Serving Sustainable Sushi in New York
Jan 30, 2024 – 01:07:35
The Fascinating Life of a Japanese Private Chef In America
Jan 22, 2024 – 00:41:11
Marrying Traditional Spanish And Japanese Cuisines Naturally
Jan 17, 2024 – 00:36:55
A French Pizzaiolo Is Running A Successful Food Truck In Japan
Jan 8, 2024 – 00:42:57
Redefining Japanese Sake With Ancient Rice And A Global Mindset
Dec 11, 2023 – 00:37:45

Recent Reviews

And 360

JAPAN FOOD & FAMLY

Thank you for sharing your Japanese culture through a cozy warm window stories of family, food, philosophy ! Please tell me more.
OliviaLevine

So wonderful to learn about all the Japanese foods I love and more!

From the moment I started listening, I found myself learning about Japanese foods and places I love - like the original Ramen Burger from Smorgasburg, Tsukemen, Shalom Japan - and so much more. This is both so relevant and informative!
satoru.tsuda87

Lots of Learning!!!

Even you are Japanese, why don’t you listen this program for your understanding to foods and ingredients correctly?
Sake Guy

Terrific Show!

Akiko is a first class interviewer, has great guests on but she’s always able to draw the best and most interesting things out of them.
Harry Ogikubo

Knack for the obvious

Material has been covered often elsewhere over the years in various travel/食べ物 books. Though most guests are contemporaneous for the podcast generation. The guests are often cool but recent guy was a real tool, talking about himself while claiming to be humble.
TeamWenceslao

One of my favorite shows...

I’m a big fan of this show. Akiko brings the best and most interesting guests regarding Japanese cuisine and culture. I’m looking forward to every episode.
Radiooooooooo preyer

I adore this show

First and foremost I really appreciate the ability of host Akiko to connect with guests and let them tell their stories. Also I’m thankful for how she expertly highlights how culinary traditions connect to social influences.
BillybongwAter

Great Show!

I have an affinity for Japanese cooking, as understaning its principles helped me to take my work as a chef to the next level, but excellent show nonetheless.
Adriankeith

Just awesome.

If you love Japanese food, subscribe now. Akiko is a fantastic host with super interesting guests on each and every episode. I just recently found this podcast and the latest episode as of this writing (Episode 120) just had me hooked. It was so interesting hearing about different styles of sushi and Yuji Haraguchi's (many) different restaurants! Its a shame I don't leave on the east coast as I'd love to visit his restaurants. Do yourselves a favor and subscribe to this podcast now! I have 119 more episodes to get through and I'm looking forward to each and every one of them. Keep up the great work, Akiko!
DChen

Will make you hungry!

Awesome podcast that gives you a peek under the hood of Japanese cuisine and culture. I really enjoy the long form and how the conversation flows pretty naturally through the episodes, keep it up! Great for anyone truly interested in Japanese food.
Conselyea

Best Podcast!!!!!!

I love this show and it's great host!
dimopa93

I want to try everything!

Akiko has the best guests. As a New Yorker I love that I can go out and try many of the places she features. I learn so much from this show, and I can't say that I had a strong interest in Japanese culture before listening, and I have been to Japan!
Runread

Great Show!

Lovely show! You can learn so much about Japanese food and culture. Will listen to all available episodes:)