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FROM THIS EPISODE

From the Tsukiji Market's tuna auction, to Japanese soul food and dashi, we take a look at Japanese cuisine. 

Banner image: Gillian Ferguson

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Ivan Ramen: An Unlikely Story of a New York Jew in Tokyo 9 MIN, 9 SEC

gf140111ramen.jpgIvan Orkin owns two eponymous ramen shops in Tokyo. In November he opened his first stateside outpost in Hell's Kitchen, and New Yorkers are anxiously awaiting his 50-seat Ivan Ramen to open soon on the Lower East Side.  His new cookbook is Ivan Ramen: Love, Obsession and Recipes from Tokyo's Most Unlikely Noodle Shop. Find a recipe for his Dashi Maki Tamago on the Good Food blog.

Ivan Ramen

Ivan Orkin

Guest Interview An In-Depth Look at Tsukiji Market 15 MIN, 20 SEC

David Kinch, chef and owner of Manresa in Los Gatos, is deeply inspired by the food and culture in Japan. He has been visiting Japan frequently over the last eight years and stops by Tsukiji Market every day during his visits to Tokyo. He shares a snapshot of the market with us.

gf140111tokyo.jpgBeth Reiber is the author of Frommer's Japan and Frommer's Tokyo. She is also an ambassador for Visit Japan. She says 30 years ago there were few or no foreigners at Tsukiji but today, tourists are loving the market to death. Although they now limit the number of tourists who can visit the tuna auction, Reiber suggests skipping the auction in favor of a sushi breakfast at one of the many stalls that line the outside of the market.

gf140111tsukiji.jpgProfessor Theodore Bestor is the director of the Reischauer Institute of Japanese Studies at Harvard where he teaches anthropology. He's also the author of Tsukiji: The Fish Market at the Center of the World. He discusses the future of Tsukiji, which is due to move in 2016 in advance of the 2020 Olympics.

Tsukiji

Theodore C. Bestor

Guest Interview Japanese Soul Cooking 7 MIN, 10 SEC

gf140111soul_cooking.jpgTadashi Ono and Harris Salat explore the comfort food of Japan in their latest book, Japanese Soul Cooking. Find a recipe for their Classic Tonkatsu on the Good Food blog.

Japanese Soul Cooking

Tadashi Ono

Guest Interview Omakase Is the Rule at Sushi Zo 7 MIN, 13 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews the new branch of Sushi Zo in Downtown LA where the $150 omakase, or chef's tasting menu, is the only option.

Sushi Zo
334 S Main St
Los Angeles, CA 90013
213-935-8409

Find all of Jonathan Gold's restaurant recommendations on the Good Food restaurant map.

Guest Interview How to Make Dashi 8 MIN, 34 SEC

Sonoko Sakai is a food writer, author and cooking instructor based in Los Angeles. She is also the founder of Common Grains, a project to deepen Americans understanding of Japanese culture and cuisine. She describes how to make dashi, a simple stock that is a staple of Japanese cuisine. Find her dashi recipe, as well as a soup with broccoli and wakame on the Good Food blog.

Guest Interview Koji: A Miracle Ingredient 8 MIN, 31 SEC

Cortney Burns is co-chef with Nick Balla at Bar Tartine in San Francisco. Burns talks about the process of making koji and why it is such a crucial ingredient for everything from meat marinades to ice cream on the restaurant's menu.

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