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...

Our guest is Kotaro Hamada who is the 6th generation of Hamada Shuzo in Kagoshima Prefecture, Japan. Hamada Shuzo has been making shochu, the Japanese traditional spirit, since 1868. Hamada Shuzo’s quality is highly recognized not only in Japan but also abroad and its shochu brands called Daiyame 25...

Our guest is Zach Mangan who is the co-founder of Kettl, the Japanese tea importer and distributor based in New York and Fukuoka, Japan. He is also the author of the fantastic book about Japanese tea, “Stories of Japanese tea: The Regions, the Growers, and the Craft”. And in September 2021, he...

Our guest is Craig Mod who is a writer, author, and photographer based in Japan. Also, according to his website, he is a "walker". And we will talk about what it means. Craig has spent over 20 years in Japan and has produced a lot of valuable work, capturing Japanese daily life objectively as well...

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...

Our guest is Richard Geoffroy who is the founder and maker of Shiraiwa, a sake brewery in Toyama Prefecture, Japan. Before Richard founded the sake brewery in 2018, he was the Chef de Cave, or cellar master, at the world-famous Champagne producer Dom Pérignon for 28 years. Richard makes traditional...