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...

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...

Our guest is Randy Channell Soei who is a master tea practitioner from Canada. Randy went to Japan 37 years ago to study martial arts. His goal was achieved and he gained proficiency in various styles of martial arts, including Kendo, Iaido, and Kyudo. But somehow, his focus shifted to...

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...

Our guest is Maurice Dudley, who is an awamori specialist based in Okinawa. Awamori is a very important traditional alcoholic beverage from Okinawa Prefecture, but its preciousness is yet to be known outside Japan. Maurice went to Japan for the first time in 1994 as an Airman. He was stationed...

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...

Food stewardship across the globe, thanks to support by Hearst Ranch.

Our guests are Franckie Alarcon and Marilyne Letertre. Franckie is an illustrator and comic artist based in Paris. He recently published a fabulous comic book, The Art of Sushi. The title sounds very ambitious, but he does not disappoint you. I first learned about the book by reading a recommendation...

Our guest is Tetsuji Ishigaki who is a scientist and the president CEO of SOI inc. based in Shizuoka, Japan. The company produces sustainable foods and ingredients using Japanese koji mold. Tetsuji has a strong mission to help to create a fully sustainable society by providing healthy products. It...

Our guest is Michael Tremblay who is a Sake Samurai, international sake judge, sake sommelier, and certified sake educator based in Toronto, Canada. Michael is also the co-author of the excellent new book “Exploring the World of Japanese Craft Sake: Rice, Water, Earth” from Tuttle Publishing. This book is not...