Japanese food artisans

Hosted by Evan Kleiman Feb. 22, 2020 Food & Drink

Seafood Salad from “Food Artisans of Japan.” Photo credit: Kenta Izumi and Kenji Miura

Simplicity, tradition, and seasonality are all hallmarks of Japanese eating. We hear about the artisans who are keeping ancient techniques alive and the ways homecooks can benefit from their passion. Plus, we travel to Little Tokyo for a weekly restaurant review.

From this Episode:

Spotlighting the artisans stewarding Japanese ingredients

Nancy Singleton Hachisu has become our window into a highly curated way of eating in Japan. She has produced some of the most in-depth works on traditional Japanese...

9 min

Mastering the simplicity of Japanese home cooking

With her hands dusty from buckwheat flour, Sonoko Sakai runs food workshops around the globe. She imparts knowledge and tradition in her latest book, “Japanese Home...

17 min

Yapa in Little Tokyo: Peruvian food plus Japanese technique

L.A. Times restaurant critic Patricia Escarcega dives into lomo saltado and tiraditos with a Japanese spin at Yapa in Little Tokyo . Dishes at Yapa. Photos...

5 min

Out with the old, in with the new. Breaking and making rules in the kitchen

Christopher Kimball has been a beacon for home cooks for years. “The New Rules” is his latest playbook of 75 guidelines for simplified and transformative cooking....

8 min

Fermenting on vinegar with a flavor evangelist

Jonathon Sawyer will tell you that the acidic nature of vinegar gives it a special ability to open our senses and make our taste buds more receptive to other tastes,...

10 min

Fresh peas are back at the Farmers Market

Market Report correspondent Gillian Ferguson talks to Linda Mark, aka the Farmers Market Fairy, about her job as a personal shopper and using snap peas as part of a...

7 min