Good Food
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 Cooking.” The cover of “Japanese Home Cooking.” Photo credit: Roost Books
By Evan Kleiman • • 1 min readWith 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 Cooking.”
The full episode
2 of 6
Japanese food artisans- 0:00Spotlighting the artisans stewarding Japanese ingredients
- 9:14Mastering the simplicity of Japanese home cookingYou’re reading this
- 25:54Yapa in Little Tokyo: Peruvian food plus Japanese technique
- 30:59Out with the old, in with the new. Breaking and making rules in the kitchen
- 39:09Fermenting on vinegar with a flavor evangelist
- 49:15Fresh peas are back at the Farmers Market
The full episode
2 of 6Japanese food artisans- 0:00Spotlighting the artisans stewarding Japanese ingredients
- 9:14Mastering the simplicity of Japanese home cookingYou’re reading this
- 25:54Yapa in Little Tokyo: Peruvian food plus Japanese technique
- 30:59Out with the old, in with the new. Breaking and making rules in the kitchen
- 39:09Fermenting on vinegar with a flavor evangelist
- 49:15Fresh peas are back at the Farmers Market