Japan Eats

Japan Eats Podcast: Episode 14, “Warm cockles″

This week, we discuss Marcus’s recent travels, winter hot pot dishes and the opening of Good Beer Faucets, a new craft beer bar in Shibuya.


Mapo doufu Pretz

The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and Christopher Pellegrini. To listen, click play on the audio player below:

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About Marcus
Itinerant photographer and food pornographer.


2 Responses to “Japan Eats Podcast: Episode 14, “Warm cockles″”
  1. Andrew says:

    Hey guys. Good to hear you back. Going to take issue with Marcus about kangaroo. I eat kangaroo a couple times a week, which I buy from the supermarket. You can buy it either marinated or not – I usually buy it not. You don’t need to marinate kangaroo to eat it – kangaroo gets tougher the longer you cook it. It needs to be served like a rare steak – about 2-4 mins each side on a hot grill and then covered and rested for about 10 mins and I guarantee it will be tender. Love Japanese food and enjoy hearing you talk about it. Cheers!

  2. Hi Andrew,
    Thanks for getting in touch. First of all, I don’t pretend to be an expert on cooking kangaroo, having only cooked and eaten it about half a dozen times. You’re clearly way ahead on how best to prepare it!
    Let me clarify what I said on the show. Those times I’ve eaten kangaroo that wasn’t marinated, I’ve found the texture underwhelming. When I’ve eaten kangaroo that’s been marinated, it’s been far more tender. I’ll be sure to give your cooking method a go next time I have a barbeque.
    As for the cooking time, I simply meant that kangaroo (like other game) is known to carry parasites, so you want to cook it well enough to kill any harmful organisms. Everything I’ve read on preparing kangaroo agrees that it tastes best rare or medium rare. If you’re someone who worries about your youngest coming down with toxoplasmosis, it’s probably best to buy a cooking thermometer and be sure the meat reaches a minimum safe temperature.

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