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.
Japanese food artisans
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...
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...
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...
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....
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,...