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Sushi: A Pocket Guide

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Let’s Make Sushi!: Step-by-Step Tutorials and Essential Recipes for Rolls, Nigiri, Sashimi and More from a Master Sushi Chef

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Sushi Basics: Start to Discover the Art of Japanese Cuisine

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How to Make Sushi at Home: A Fundamental Guide for Beginners and Beyond

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Sushi Made Simple, A Beginner's Guide to Sushi

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How To Make Sushi: Your Step-By-Step Guide To Making Sushi

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Sushi Cookbook with Pictures: 30 Picture-Perfect Sushi Recipes for Your Palate

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Bucatar Mas O Menos: The cuisine of Fusao Enomoto

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Makoto #3: Makoto e-Zine, #3

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Sushi Cookbook for Beginners: Discover the Art of Japanese Cuisine with Easy and Delicious DIY Sushi Recipes [COLOR EDITION]

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Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

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A Visual Guide to Sushi-Making at Home

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Barbecue in Style A Teppanyaki Adventure: Teppanyaki

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Sushi Made Simple

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Hashi: A Japanese Cookery Course

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Atsuko's Japanese Kitchen: Home-cooked comfort food made simple

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Japan Made Easy

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Eat. Muse. Love! Food for Thought

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Excel Japanese Cooking: Get into the Art of Japanese Cooking

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Sushi Lover's Cookbook: Easy-to-Prepare Recipes for Every Occasion

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Japan Travel Guide

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Essence of Shibari: Kinbaku and Japanese Rope Bondage

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Shunju: New Japanese Cuisine

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Best of Tokyo: Revised and Updated

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Tokyo Performance

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Sushi Secrets: Easy Recipes for the Home Cook

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The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider

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Sushi Sensations A Cookbook for Beginners Through the Flavors of Japan

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Manga Guide to Japanese Food: Everything You Want to Know About the History, Ingredients and Folklore of Japan's Unique Cuisine (Learn All About Your Favorite Japanese Foods!)

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A Little Book of Japanese Contentments: Ikigai, Forest Bathing, Wabi-sabi, and More

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The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life

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The Lost Book of Simple Herbal Remedies: Discover over 100 herbal Medicine for all kinds of Ailment, Inspired By Dr. Barbara O'Neill

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The Big Book of 30-Day Challenges: 60 Habit-Forming Programs to Live an Infinitely Better Life

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Summary of Lindsay C. Gibson's Adult Children of Emotionally Immature Parents

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Shadow-Work Journal and Workbook for Beginners:2 Books in 1: The Complete Guide To Integrating and Transcending Your Shadows, Heal Past Triggers & Find Your Happy - Inner Child Prompts Included Step-by-Step Guide to Inner Healing.

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Why We Sleep: Unlocking the Power of Sleep and Dreams

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Natural Remedies Complete Collection: Barbara O'Neill Lost Book Containing Over 1000 Recipes in this Ultimate Guide to ALL of Dr. Barbara O’Neill’s Studies on Living a Whole Self Sustain Lifestyle.

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When the Body Says No

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Feeling Good: The New Mood Therapy

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The Obesity Code: Unlocking the Secrets of Weight Loss (Why Intermittent Fasting Is the Key to Controlling Your Weight)

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The Lost Book Of Natural Remedies: Over 150 Homemade Antibiotics, Herbal Remedies, and Best Organic Recipes For Healing Without Pills Inspired By Barbara O'Neill and Hulda Regehr Clark

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Good Inside: A Guide to Becoming the Parent You Want to Be

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Thinner Leaner Stronger: The Simple Science of Building the Ultimate Female Body

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The Whole Body Reset: Your Weight-Loss Plan for a Flat Belly, Optimum Health & a Body You'll Love at Midlife and Beyond

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Mating in Captivity: Unlocking Erotic Intelligence

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Glucose Revolution: The Life-Changing Power of Balancing Your Blood Sugar

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Tiny Habits: The Small Changes That Change Everything

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The Little Book of Hygge: Danish Secrets to Happy Living

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Dbt Therapy Workbook: Understand Your Emotions, to Manage Anxiety and Stress (Use Dialectical Behavior Therapy to Boost Your Self-esteem, Distress Tolerance)

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How Am I Doing?: 40 Conversations to Have with Yourself (A Guide to Self-Care, Healing, Purpose, and Intention)

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Navy SEALs Bug-In Guide: 5 Books in 1 - Transform Your Home into an Impenetrable Fortress | Create The Safest Haven Right in Your Own Home.

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The Lost Pages of Dr Barbara Herbal Remedies Encyclopedia: Over 100 Barbara O’Neill Inspired Herbal Healing Remedies and Natural Recipes For Holistic Health and Self-Healing.

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Bigger Leaner Stronger: The Simple Science of Building the Ultimate Male Body

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Native American Herbalist's Bible - 10 Books in 1: Create Your Green Paradise of Medicinal Plants and Herbal Remedies to Unleash Your Vitality: Herbal Apotecary Collection

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The Plant Paradox Family Cookbook: 80 One-Pot Recipes to Nourish Your Family Using Your Instant Pot, Slow Cooker, or Sheet Pan

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The Secret Language of Your Body: The Essential Guide to Health and Wellness

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Try Softer: A Fresh Approach to Move Us out of Anxiety, Stress, and Survival Mode--and into a Life of Connection and Joy

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52 Prepper Projects: A Project a Week to Help You Prepare for the Unpredictable

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Tight Hip Twisted Core: The Key To Unresolved Pain

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The Mind-Gut Connection: How the Hidden Conversation Within Our Bodies Impacts Our Mood, Our Choices, and Our Overall Health

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Episode 163: Born to Preserve the Koji Culture: "Our guest today is Koichi Higuchi of Higuchi Matsunosuke Shoten in Osaka, Japan. His business is to provide koji starters to manufacturers of traditional fermented foods in Japan, such as miso, soy sauce, sake ... you name it! Indeed, koji, the beneficial mold, is a quintessential element of Japanese food culture. Koji is also becoming a buzz word in the global culinary industry. For example, René Redzepi of Noma, the renowned restaurant in Denmark, included koji in his recent book ""The Noma Guide to Fermentation"". In this episode, Koichi will discuss his 6th generation-old family business, what koji is, how to use it, and much, much more!!!"

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An Iowan Chef Classically Nurtures the American Sushi Culture: Our guest today is Robby Cook, who is the chef at Coral. Coral opened in October 2023 and is located next to Grand Central Station in Manhattan. Robby’s path to becoming a successful sushi chef is unique and impressive. He joined us on Episode 37 in 2016, when he was the executive chef at Morimoto, and talked about his intriguing journey to becomimg a successful sushi chef. Inspired by the world of sushi and its tradition, Robby studied at the California Sushi Academy. After graduation, he proved his talent at notable restaurants in New York, including BondST and Morimoto. There used to be a belief that great sushi could be made only by Japanese chefs trained in Japan, but now we see so many cases to disprove this idea. Robby is a perfect example: he not only understands the traditional value of sushi, but communicates it effectively to a global audience with his own sushi-making philosophy. On this episode, we will dis

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Japanese Curry: Unique, Delicious, Super Popular Soul Food: Our guest is Elizabeth Andoh, who already joined us 13 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.” Today’s topic is Japanese curry. Curry is a universally popular dish, but like many other things, Japanese people remodeled the original and created a unique style of their own. Now, Japanese people eat Japanese-style curry as often as every 5 days, and the sales of all curry products totals 100 billion Japanese yen, or 660 million

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Miso, Soy and Samurai: Unique Food Culture of Aichi: Our guest is Kazumasa Nishikawa who is the 4th generation head master of the Nishikawa school of Japanese dancing, which has a history of 170 years. He is a dancer, producer, and director, creating numerous performances, teaching at 4 colleges. He is also a manager of the Nihon Odori Sports Science, a health program from the perspective of Japanese dance. Kaz is based in Aichi Prefecture, which is known for its distinctive food culture. Located between Tokyo and Osaka, its capital Nagoya may sound familiar to some of our listeners, but Aichi has not been discovered enough by most of us. In this episode, we will discuss Kaz’s interesting international background, why Japanese dance is good for your health, Aichi’s fascinating food products such as umami-rich miso and soy sauce, popular free breakfast programs in Nagoya and much, much more!!!

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In Pursuit of Perfect Sushi: Our guest is Katsushi Sakai who is the Sushi Head Chef at Kyo Ya, the iconic Japanese restaurant in East Village, Manhattan. Sushi began to draw attention around 1960s in the US and its popularity has seen exponential growth since 1980s. Who would have imagined 50 years ago that many Americans would eat raw fish on a daily basis? Katsushi came to New York in 2004 after working in Ginza, Tokyo, which is the capital of greatest sushi restaurants. In New York, he built his career from Assistant to Head Chef to Head Chef himself at the legendary Sushiden in NY. He also worked at Sushi Ginza Onodera and Sushi Nakazawa, two of the most reputable sushi restaurants in NYC before he joined Kyo Ya. Katsushi is one of the talented chefs who have been supporting the popularity of sushi in NYC. Today, we will discuss how he built his career as sushi chef, his philosophy of sushi making after 22 years of experience in Japan and New York City in total, how h

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Ep. 054 - Combining Sushi and Team Building with Kaz Matsune, Owner of Breakthrough Sushi: Today we ahem, dive in the world of sushi Kaz works at Breakthrough Sushi, where hosts special classes, caterings, and team building events where he teaches people how to make sushi. Kaz’ innovative sushi concept is awesome and he really takes the...

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Sushi Sensation: Fun Facts and Etiquette: Sushi Sensation: Unraveling Japan's Culinary Wonders with Fun Facts and Etiquette

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Fourth Generation Sushi Chef Goes Global: Our guest is Yoshi Tezuka, the 4th generation sushi chef at Matsunozushi https://matsunozushi.com/en/ in Tokyo, which was founded in 1910. Yoshi is not just a great sushi chef, but also a global thinker. Before he became a sushi chef, Yoshi spent years abroad as a professional ski guide as well as a backpacker and traveled to over 50 countries. Now he cooks for a global audience worldwide on a whole variety of occasions, including the World Expo and the first lady luncheon at the G20 Summit. He was invited by the British Royal family to cook for them as well. Also, Yoshi actively educates students and tourists about sushi and Japanese culture through various programs. In this episode, we will discuss why Yoshi decided to make sushi for an international audience, the challenges he faces in making sushi outside Japan, his philosophy of sustainability, how to pair fish with wine (Yoshi is a certified wine sommelier too) and much, much

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Fostering Future Sushi Chefs in the U.S.: Our guest is Andy Matsuda, the founder and master sushi chef of Sushi Chef Institute in Los Angeles, California. Traditionally, sushi-making was something not to be taught, but what you patiently learn by watching your master for years and years. But Andy’s work experience in the U.S. and deep understanding of the global sushi market led him to open the sushi school in 2002. Since then, many successful graduates have been offering sushi to the world and increasing its popularity even further. In this episode, we will discuss how Andy became a master sushi chef himself, why he decided to open a sushi school in the U.S., a life-changing event that triggered his decision to do so, what Sushi Chef Institute provides to students, episodes of successful graduates, and much, much more!!!

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Chronicling the food of Japan with Nancy Singleton Hachisu

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Japan’s Most Popular Snacks

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Yakumi: Delicious Ingredients That Also Support Your Health: Our guest is Elizabeth Andoh, who already joined us 11 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. She is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is Yakumi. You may have never heard of this word, but yakumi plays a very important role in Japanese food. Yakumi means herbs and spices but the idea goes far beyond your palate. They not only offer delicious flavors and tastes but also plenty of health benefits. Ther

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Japan Part 1: Tokyo: We made plans to go to Japan with some friends during their trip to Canada last year, and were looking forward to our visit since we left for Asia in October of 2016. Landing in Tokyo, we were expecting an Asian version of New York City...

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Kayoko: Former NHK Producer and Founder of Yoga Gives Back

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The 29th Generation of the Koji Merchant Family Demystifies the Magic Mold of Japan: Our guest is Yuichiro Murai, the 29th generation of Kojiya Sanzaemon based in Aichi Prefecture, Japan. Koji, which is also called the national mold of Japan, has been used to make a majority of anything delicious in Japanese cuisine, such as miso, soy sauce, sake, and shochu. In the last decade or so, koji has become a culinary keyword, especially among forward-minded top chefs like Rene Redzepi of Noma in Denmark, and Feran Adria in Spain. Yuichiro’s family has been selling koji products since 1390. His company’s lab has 3,000 types of koji, and he and his team select the right one for each of their clients based on their knowledge and experience accumulated over the six centuries. In this episode, we will discuss how Japanese and other Asian countries use koji differently, different forms of koji and how they are used, how we can use koji in our own kitchen, novel applications of koji beyond tr

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Donburi: A Japanese Food As Comforting As Ramen: Our guest is Elizabeth Andoh who joined us 8 times on Episodes 18, 61, 83, 99, 108, 131, 156, 180 and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions” In this episode, we will discuss Donburi. Donburi is one of the most popular comfort foods in Japan. It is as popular as ramen in Japan but it is not well-known outside the county. Join us to discover what donburi is, why it is so popular in Japan,

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Stubbornly Serving Sustainable Sushi in New York: Our guests are Jeff Miller, the chef/owner of Rosella and Bar Miller in the East Village in NYC, and James Dumapit, the executive chef at Bar Miller. They both worked at Uchiko in Austin, Texas, which is one of the most influential sushi restaurants in America. In 2017, Jeff opened Mayanoki, the first sustainable sushi restaurant in New York, with his business partner TJ Provenzano. They joined us on Episode 129 to discuss their unique philosophy. Since then, their business evolved into Rosella, which earned many accolades and was named one of the Best New Restaurants in America by Esquire Magazine in 2021. James joined Rosella shortly after its opening. In September 2023, the team opened Bar Miller, the 8-seat Omakase-only sushi bar where James leads the entire sushi bar with a pleasant energy and offers exciting culinary discoveries. Along with the expansion of the team’s business, Jeff has been deepening his knowledge and experience

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36 The Delicious World of Soba Noodles (Dr. Lorie Brau): A Podcast by Japankyo.com

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Rintaro: Merging Japanese and Californian Food Culture At Their Best: Our guest is Sylvan Mishima Brackett, who is the chef and owner of Izakaya Rintaro in San Francisco’s Mission district. Shortly after its opening in 2014, Rintaro was included in Bon Appetit magazine’s Top 10 New Restaurant list and has been beloved by many diners for the last 8 years. Born in Japan and raised in California, Sylvan has a unique and beautifully balanced approach to Japanese food culture. He also worked for the iconic American chef Alice Waters for years who has deeply influenced his view of food. In this episode, we will discuss why the son of a Japanese temple carpenter decided to become a chef, Sylvan’s apprenticeship at traditional restaurants in Japan, how he integrates Japanese and American food cultures at his restaurant Rintaro, his favorite Japanese kitchen equipment, and much, much more!!!

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The Wonderful World of Japanese Cinema

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Jiro Ono’s Protégé Cultivates His Own Sushi Culture in America: Our guest is Daisuke Nakazawa who is the owner and executive chef of the Michelin-starred Sushi Nakazawa. He opened Sushi Nakazawa in New York in 2013 and its success led to the opening of the second location in Washington, D.C., in 2017. He is also planning to open the third location in Los Angeles later this year. He is also the owner of Saito, an izakaya and sake bar in Manhattan’s Nolita, which he opened in 2022. You may have seen Chef Nakazawa in the legendary documentary film “Jiro Dreams of Sushi” on Netflix. After completing the classic, extremely strict training under chef Ono, he moved to the U.S. and started a new chapter of his life. In this episode, we will discuss what Chef Nakazawa learned from his 11-year training at the renowned Sukiyabashi Jiro, why he moved to the U.S., how he conveys the traditional sushi culture to a very diverse global audience, why he has never changed his menu price since Sushi

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Foods Lost in Translation

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I Just Opened A Sake Bar By Accident: Our guest is Austin Power who has been in the sake industry for the last 17 years as a sake sommelier and kikizakeshi, or a certified sake professional. Austin joined us in Episode 164 and discussed his fascinating experience at Sake Bar Satsuko in the East Village for the first 10 years of his career. Also, he shared his ideas of serving Japanese sake in non-Japanese environments like Tokyo Record Bar in Greenwich Village and Niche Niche in SOHO. He is also a talented artist and graduate of Parsons School of Design. Austin is joining us today because he recently opened his own fantastic sake bar called Accidental Bar in the East Village, Manhattan. In this episode, we will discuss why Austin opened a sake bar in the middle of the pandemic, how Accidental Bar is proposing a new way of drinking sake, the unique sake that he offers at his bar, his food menu that relates to the health benefits of sake (what are they?) and much, much more!!!

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Episode 164: Sharing the Joy of Sake in Style: "Our guest today is Austin Power who has been in the sake industry for the last 15 years as sake sommelier and kikizakeshi. Austin currently works at Tokyo Record Bar in Greenwich Village, Niche Niche and Special Club both in SOHO, all super-popular spots in New York City. He also have a 10 year experience as sake sommelier at Sake Bar Satsuko in the East Village. (And he is also a talented artist and graduate of Parsons School of Design.) In this episode, we will discover how Austin got into sake, how he convinces people to try sake, his fun sake-pairing dinner party, and much, much more!"

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Behind the Scenes at a Ryokan: Understanding Japanese Inns (Dr Chris McMorran | Japan Station 105: A Podcast About Japan by JapanKyo.com

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Episode 126: Japanese Farm Food with Nancy Singleton Hachisu: On this weeks episode of Lets Eat In, Cathy Erway is joined in the studio by Nancy Singleton Hachisu, author of the new cookbook Japanese Farm Food. Learn how Nancy got started in Japanese cuisine with rice, tofu, and a pair of chopsticks. Tune into this

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Episode 178: Visting the Home of Shochu: Our guests are Haru Zenda of Masa, a famed sushi restaurant with three Michelin stars, and Andy May who works at The Polynesian, the cool tiki bar operated by the Major Food Group of Carbone, ZZ’s Clam Bar, Dirty French and other popular spots. Haru and Andy are the two winners of the Shochu cocktail competition “Spirited Away” held in May. The winners’ prize was a trip to Kyushu, the southern part of Japan and the home of shochu production. In this episode, we discuss what they discovered in Kyushu, why shochu is a great ingredient for mixologists, how to make a great glass of shochu and much, much more!!! The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/d

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Mouthfeel: The Key To Understanding Japanese Food Culture: "Our guest is Elizabeth Andoh, who joined us 14 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture https://tasteofculture.com/ , which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is mouthfeel or 食感 “shokkan” in Japanese. The Japanese language has far more adjectives to describe mouthfeel. For example, according to a 2003 study, the Japanese language had 445 words, French 227, Chinese 144 and English and German around 100 to describe the texture of food in your mout

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A Nomadic Fishmonger Is Inspiring the Future of Seafood: Our guest is Arimi Asai who is the co-founder of Fish & Dish Sakanaya Asai based in Tokyo. Fish & Dish Sakanaya Asai is a unique and highly inspiring fishmonger. When we buy seafood, most of us will go to a supermarket and purchase a piece of fish without knowing its whole shape. It is easy and convenient but the process reminds us that we have become very distant from how we used to eat fish. Arimi and her husband Kazuhiro have a mission to shrink the distance. Their innovative mom & pop business has no address and they are ready to deliver the freshest fish straight from the market to wherever their clients are. Not only that, they offer various catering and educational services to teach how a whole fish is broken down and comes to your plate. Their business started in 2015 and the idea of a fishmonger without a storefront has become popular through word-of-mouth recommendations among foodies and environmentalists alike.

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Where To Get the Best Sushi in Houston