Debates around what’s traditional or authentic are constantly spinning in the culinary world— so much so that numerous organizations have been formed to protect the authenticity of various dishes and production methods. In Mezcal’s case, there is an organization whose name translates to The Mexican Regulatory Council for the Quality...

Making sense of a chaotic market and the spirit’s history.

Take a splash into HRN’s drinks archive to discover episodes on coffee, cocktails, cider, and more!

Our guest is Mehdi Alexandre Medhaffar, who is a kurabito, or a brewmaster’s support, at Terada Honke in Chiba Prefecture near Tokyo. Mehdi is Franco-Tunisian and he has made sake at five breweries in Japan for the last 8 years. Terada Honke is distinctively unique and known for its strong...

This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we...

Our guest is Yoshi Tezuka, the 4th generation sushi chef at Matsunozushi 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...

Our guest is Philip Harper, the brewmaster and managing director of Kinoshita Shuzo in Kyoto, which was founded in 1842. Philip has been working in the sake industry for the last 30 years. In 2007, he became the very first non-Japanese brewmaster at Kinoshita Shuzo. Nowadays there are more non-Japanese...

Our guest is Don Mei who is the Director of Mei Leaf, an awesome tea company based in London. Don also has a wonderful YouTube Channel called “Mei Leaf”, which has 80,000 subscribers. His videos are extremely educational and uniquely fun based on his extensive knowledge of both Chinese and...

Our guest is Kazumasa Nishikawa who is the 4th generation head master of the Nishikawa school of Japanese dancing, which has a history of 170 years. He is a dancer, producer, and director, creating numerous performances, teaching at 4 colleges. He is also a manager of the Nihon Odori Sports...

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...