Our guest Takashi Sato is the ８th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International in the U.S. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978 the company decided to expand its business to the U.S. Now...

There’s an idea that mezcal made with wild agave is more delicious, because the agave lived in a hostile environment. But in the world of pulque, there’s an idea that the most delicious batches of that fermented beverage come from pampered, farmed agave. We check in with Gonzalo Álvarez-Ríos (who...

We finally got a Pizza expert on Cutting the Curd! On this episode Cara and Joe interview Peter of HRN 's Pizza Quest about everything form best practices of cheese to the new wave dough movement hitting the Pizza crust domain. Plus, we review the philosophy of artisan Pizza and...

Cow’s milk in fluid drinking form was not introduced in America until the 17th century, and quickly gained popularity. Before long it was promoted as a science-backed dietary necessity even though a large portion of the population was lactose intolerant and could not digest it. Despite this, culinary historian and...

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 and...

This spring, HRN is hosting a 3-part event series at Farm to People in Bushwick, Brooklyn. This live recording is from March 8th, when Harry Rosenblum hosted the first of the series: "Fermentation Never Sleeps." The panel discussion featured Holistic Health Practitioner and recipe developer, Lily Harris; Co-Owner of Fifth...

Our guest is Noriko Okubo who is the co-owner and chief operations officer of Ginza Nishikawa U.S.A. Ginza Nishikawa opened in 2018 in Ginza, one of the poshest areas in Tokyo, to sell high-quality Shokupan bread. Shokupan is also called milk bread and is gaining popularity worldwide for its distinctively...

Get tickets to this tasting and panel discussion all about how to cement fermentation in your culinary cannon!

Naomi Duguid has written fabulous books that are not only history and gastronomic adventures, but travelogues as well. In her newest work, she focuses on one ingredient--salt--and the essential role it has served for millennia in preserving, fermenting, and transforming food. Heritage Radio Network is a listener supported nonprofit podcast...

Our guest is Tomo Matsushita who is the spirit sommelier at Copper Oak in the Lower East Side, New York. Spirits are very popular in the U.S. If you look at the alcohol beverage market in 2021, beer was the most popular, which accounted for 43% of the market...