From the Tsukiji Market’s tuna auction, to Japanese soul food, to dashi-- we take a look at Japanese cuisine.
FROM THIS EPISODE
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.
Beth 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 little to no foreigners at Tsukiji but today, tourists are loving the market to death. They now limit the number of tourists who can visit the tuna auction, but Reiber suggests skipping the auction in favor of a sushi breakfast at one of the many stalls that line the outside of the market.
Professor 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.
Music: "Excerpt 2" from Metamorphosis by Philip Glass
Theodore C. Bestor
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.
Music: "Girls Like You" by The Naked & Famous
Cortney Burns is co-chef with Nick Balla at Bar Tartine in San Francisco. They have a brand new cookbook out called Bar Tartine: Techniques and Recipes. 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 menu at Bar Tartine.
Music: "Yesterday's Gone" by Kele
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he reviews Saint Martha, a new (non-Korean) restaurant in Koreatown that’s serving some quirky dishes.
740 S Western Ave
Los Angeles, CA 9005
Jonathan recommends the steak and oyster tartare, brassicas with brewer’s yeast broth, trout with green goddess dressing, and the pecan-smoked brisket.
Find all of Jonathan Gold’s restaurant recommendations on the Good Food Restaurant Map.
Music: "Big Chips" by Jay Z
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More