Japanese Food: The Podcast

Tune in to learn all about matcha! 🍵
For our latest episode, we had the privilege of chatting with our Kyoto neighbor, Randy Channell Soei. Soei-sensei, a Canadian tea master of the Urasenke tradition is an author and long term resident of Kyoto. In our conversation we learn about his cafe, his journey to becoming a top tea master, and more. Listen here: https://en.bentoandco.com/pages/japanese-food-the-podcast

In the mood for fish? 🐟 Stop by one of the many fantastic restaurants created by Yuji Haraguchi, who we interviewed this past summer on the podcast! We love being able to dine at Lorimer here in Kyoto, and look forward to one day trying OKONOMI // YUJI RAMEN and Osakana in NYC!

🎙️ New episode out! Join us as we dive into the world of fish with Yuji Haraguchi (), renowned chef and founder of OKONOMI Yuji ramen. We chat about the Japanese philosophy of "Mottainai" that guides his work, and more! 🐟✨ https://en.bentoandco.com/pages/japanese-food-the-podcast

Grateful to have Yukari Sakamoto of stop by our shop in Kyoto the other day! If you're planning a trip to Japan soon, be sure to check out our interview with Yukari (link in bio) as well as her IG account, full of great cafe and restaurant recommendations. 🍣🍜🗼

New episode alert! No featured guest this time, just your hosts Jeweliann and Thomas discussing their favorite Japanese dishes, food trends of 2022 (like scallop oatmeal?), and possibly contentious opinions. Tune in to the Japanese Food Pod now! 🍱 https://en.bentoandco.com/pages/japanese-food-the-podcast

In our latest podcast interview with Yukari Sakamoto, she shared about her favorite bento, a Shokado lunch served at a restaurant that shares her name -- Nihonbashi Yukari!

Yukari says “The lunch starts with a savory custard which is chilled in the summer and hot in winter. The bentō box has four sections: a collection of small bites - like a hassun course in kaiseki, sashimi, tempura, and buta kakuni tender pork belly. Rice - often a takikomigohan, tsukemono pickles, and miso soup round out the meal.”

Have you ever enjoyed a lunch like this? 😋

We’re back with another episode on Japanese Food: The Podcast , this time with sommelier, shochu advisor and food tour guide, Yukari Sakamoto!
Born in Tokyo and raised in Minnesota, Yukari Sakamoto is the author of Food Sake Tokyo, a fantastic English-language guide devoted specifically to eating and drinking in Tokyo. We talk about Sho-chu, Shokado bento, Yukari’s experience working as a sommelier at Takashimaya department store + Park Hyatt Tokyo, and much more!
https://anchor.fm/japanese-food-pod/episodes/Episode-6-Yukari-Sakamoto-e1u8i89

A question for you: are there any foods you have seen in manga or anime that you have wondered about? If so let me know in the comments!

(Edited to add: something that hasn’t been covered to death already has a better chance of being written up by me 😁)

Some of the dishes we discussed in our conversation with Tim Anderson.
1. Karashi Renkon (Lotus Root with Japanese Mustard)

A Kyushu speciality, Karashi Renkon is made by stuffing lotus root with a miso and Japanese mustard paste, coating in batter and deep frying. Has a kick to it—delicious enjoyed with some beer or sake and often made for New Year’s.
2. One of the most iconic and popular EkiBen (bento lunches sold at train stations all over Japan featuring local specialities) is Ika Meshi Bento, sold at Mori Station, Hokkaido. Created in 1941 by the Abe Shoten shop, it is composed of two squid stuffed with a mixture of rice and glutinous rice and simmered in a slightly sweet shoyu sauce. Invented during the food shortages of WWII, Ika Meshi utilized the plentiful supplies of local squid that together with a small amount of rice (which was in limited supply at the time) became a satisfying and flavorful snack or meal. Easy to eat on the go!
3. Bokoi Meshi - another Hokkaido EkiBen, is sold at a tiny unmanned station called Muroran. Included are a smoked egg and smoked cheese and a onigiri made from fragrant rice cooked with Yayan konbu dashi and meaty pieces of hokki-gai shellfish.
4. Along with Hokkaido bento, we discussed two Ainu dishes — Ruibe and Peneimo (peneemo or potceimo). Ruibe （ルイベ ）is a type of seafood (usually salmon or trout) frozen under the snow (a traditional preservation method), sliced like sashimi.
5. 
Peneimo （ペネイモ) is made by storing potatoes outdoors during the winter, freezing and thawing them repeatedly, drying, soaking and finally baking them. The Ainu people used to eat it on a daily basis as a preserved food in early spring when vegetables and other foodstuffs were in short supply.
5. Osechi Ryori (Japanese New Year's Foods) in Jyubako - Tim's dream bento!
Listen here. https://anchor.fm/japanese-food-pod/episodes/Episode-5-Tim-Anderson-e1sbcla/a-a92a7j0

So happy to have spoken with the UK-based, American chef + cookbook author Tim Anderson, whose latest cookbook is “JapanEasy Bowls & Bento: Simple and Satisfying Japanese Recipes for All Day, Every Day". After relocating to London from Japan, Tim won BBC’s MasterChef in 2011 and went on to open the ‘ramen izakaya’ restaurant Nanban. We talk about Tim’s favorite conbini, Ainu Cuisine, Eki-Ben, and more. Listen here: https://anchor.fm/japanese-food-pod/episodes/Episode-5-Tim-Anderson-e1sbcla

We're back! On Episode 4, we had the honor of speaking with Elizabeth Andoh, who is widely regarded as the leading English-language expert on Washoku.
In our conversation she shares about the features of washoku and washoku as a "mindset", how washoku guidelines are the roadmap to making amazing bento, and the bento that she would make for her granddaughter!
Listen here: https://anchor.fm/japanese-food-pod/episodes/Episode-4-Elizabeth-Andoh-e1rknjo

In our latest podcast with Momoko, we talked about how plastic waste abounds in Japan because packaging is so important in Japanese culture. We reflected on how furoshiki (traditional Japanese cloths) allow us to carry on the cultural value of hospitality expressed through packaging in an eco-friendly way! ♻
Discover the Bento&co furoshiki collection here: https://en.bentoandco.com/collections/furoshiki

We’re excited to share episode 3 of our podcast with you, featuring Momoko Nakamura, an author and online food educator passionate about cultural conservation and the intersection of food and environmental responsibility. We talked about how the wisdom of Japanese traditions can help us in our modern age, allowing us to discover the goodness of plant-based eating and low-waste lifestyles! Listen here https://anchor.fm/japanese-food-pod/episodes/Episode-3-Momoko-Nakamura-e1q3uom

Was great to have Marc Matsumoto stop by our shop here in Kyoto earlier this year!

Have you taken a listen yet? 😊
https://anchor.fm/japanese-food-pod/episodes/Episode-2-Marc-Matsumoto-e1ph9ks

Episode 2: Marc Matsumoto by Japanese Food We loved getting to chat with Marc Matsumoto—culinary consultant, chef and host of the NHK show, Bento Expo. Even in our brief conversation, Marc shared so many fascinating tidbits of food science and food history, reflecting his insatiable desire to understand food from every angle. Hear why his ...

New Episode! https://anchor.fm/japanese-food-pod/episodes/Episode-2-Marc-Matsumoto-e1ph9ks

We loved getting to chat with Marc Matsumoto —culinary consultant, chef and host of the NHK show Bento Expo for our 2nd episode of Japanese Food: The Podcast. Hear why Marc’s food blog is named "No Recipes", about his passion for educating people about cooking techniques, the story of potatoes and how bento is good for our physical and mental health!
Listen here: https://anchor.fm/japanese-food-pod/episodes/Episode-2-Marc-Matsumoto-e1ph9ks

Japanese Food: The Podcast updated their website address.

For our first episode, we spoke with Makiko Itoh on Japanese Culture: Just Hungry/Just Bento/Just My Japan , who's been writing online about Japanese food for 15+ years and writes the Japanese Kitchen column for the Japan Times. We talk about sushi, Spaghetti Napolitan, the Japanese pear fairy Funassyi and much more! https://en.bentoandco.com/pages/japanese-food-the-podcast

We're so excited to launch Japanese Food! On our podcast we'll be featuring interviews with chefs, food writers, creatives and other experts on Japanese food culture so be sure to share with the Japanese food lovers in your life. 🍚😋
Listen on Apple Podcasts, Spotify, Amazon, Pocket Casts, or Stitcher!

https://en.bentoandco.com/pages/japanese-food-the-podcast