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
NAFTA and Mexico, coastal California, and a Queens food tour Trump has called NAFTA the “worst” trade deal in history, but professor Alyshia Galvez says it’s Mexico’s food system that bears the brunt of it. Santa Barbara is home to some of California’s greatest seafood and produce, as Jason Paluska and Pascale Beale know all too well. Plus: a culinary tour of the New York’s most diverse borough, and novelist Jervey Tervalon dedicates a poem to his late friend Jonathan Gold.
The 'Fuerte Four,’ nixtamalization, and eggplants Gustavo’s Great Tortilla Tournament is this Sunday and our judges are faced with the ultimate decision: corn or flour? Bill Esparza talks tortilla makers in the LA area. And did you know that inside your tortilla is an ancient process, perfected over centuries? Also, L.A. Taco’s Daniel Hernandez recalls a Guadalajara taco crawl with Jonathan Gold. Plus: some tips on cooking eggplant, now in season.
Plastic straws, Persian cuisine, and Meathead Goldwyn What does the history of plastic straws tell us about U.S. capitalism? Growing up in Tehran, Naz Deravian watched her parents entertain with classic Persian dishes; now she’s carrying on the tradition in LA. Stressed about cooking brisket this Rosh Hashanah? Help is here. Plus, Zach Brooks stops by to discuss Jonathan Gold’s review of Vespertine.
Jell-O and feminism, ‘Losing Earth,’ vertical farming A new book examines the intersection of American feminism and Jell-O. This Labor Day, throw some desserts on the grill. Nathaniel Rich dives into the consequences of ignoring climate change warnings. Does vertical farming yield the same nutrient content as open air agriculture? Also: Tien Nguyen remembers Jonathan Gold’s impassioned defense of San Gabriel noodle shops, including Nha Trang.
LATEST BLOG POSTS
Taste California’s coast with Santa Barbara veggies Santa Barbara’s microclimates make it home to some of California’s best seafood and produce. Jason Paluska, executive chef at The Lark, showcases the region’s eclectic culinary style in his cookbook “Around the Table: Recipes and Stories from the Lark in Santa Barbara.” Read More
Gustavo’s Great Tortilla Tournament, Grand Finale: And SoCal’s Best Tortilla Is… Wow, what a great time yesterday at KCRW’s Inaugural Great Tortilla Tournament! Throngs of people lined up to taste samples from our Fuerte Four Finalists: Kernel of Truth and Taco… Read More
Gustavo’s Great Tortilla Tournament, week 4 recap: Behold SoCal’s four best tortillas! The bracket has been narrowed, the comal is heating up, and the tortillas are being filled for this Sunday at LA River and Gardens Center in Cypress Park! Find out who the final four are and don’t forget to RSVP for a day of micheladas, tortilla art, and live music. Read More