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Episode 2: Fish Ambassador from Ramen Country
Podcast |
Japan Eats
Publisher |
Heritage Radio Network
Media Type |
audio
Podknife tags |
Food, 
Interview, 
Japan, 
Society & Culture
Categories Via RSS |
Arts, 
Education, 
Food, 
Society & Culture
Publication Date |
May 11, 2015
Episode Duration |
00:42:19

Yuji Haraguchi, the chef behind OKONOMI // YUJI Ramen, joins Akiko Katayama for an information-filled episode of Japan Eats. Yuji explains how he embraces mottainai, a Japanese phrase that loosely translates to “no waste”, in his cooking. Learn about ramen techniques, under utilized seafood and his forward thinking philosophy in the kitchen. This program was brought to you by EscapeMaker.com.

lga.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11182196_686717551451818_900973044610450987_n.jpg?oh=0598d861e37073b6db09cc6ff908d5c9&oe=55C4687E" width="400">

“The fish we serve is wild …it’s important to have a good relationship with your fish purveyor.” [23:00]

“We have more than 10 different fish on the menu.” [33:00]

“All the ceramics we serve at the restuarant are made by hand.” [38:00]

–Yuji Haraguichi on Japan Eats

Yuji Haraguchi, the chef behind OKONOMI // YUJI Ramen, joins Akiko Katayama for an information-filled episode of Japan Eats. Yuji explains how he embraces mottainai, a Japanese phrase that loosely translates to no waste, in his cooking. Learn about ramen techniques, under utilized seafood and his forward thinking philosophy in the kitchen. This program was brought to you by EscapeMaker.com. The fish we serve is wild ...its important to have a good relationship with your fish purveyor. [23:00] We have more than 10 different fish on the menu. [33:00] All the ceramics we serve at the restuarant are made by hand. [38:00] --Yuji Haraguichi on Japan Eats

Yuji Haraguchi, the chef behind OKONOMI // YUJI Ramen, joins Akiko Katayama for an information-filled episode of Japan Eats. Yuji explains how he embraces mottainai, a Japanese phrase that loosely translates to “no waste”, in his cooking. Learn about ramen techniques, under utilized seafood and his forward thinking philosophy in the kitchen. This program was brought to you by EscapeMaker.com.

lga.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11182196_686717551451818_900973044610450987_n.jpg?oh=0598d861e37073b6db09cc6ff908d5c9&oe=55C4687E" width="400">

“The fish we serve is wild …it’s important to have a good relationship with your fish purveyor.” [23:00]

“We have more than 10 different fish on the menu.” [33:00]

“All the ceramics we serve at the restuarant are made by hand.” [38:00]

–Yuji Haraguichi on Japan Eats

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