Japan Eats

Japan Eats Podcast, Episode 20: “Indulgents”

This week we discuss what to eat the morning after the night before.

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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NB: Due to unforeseen circumstances (specifically very loud background music during the recording) this episode’s audio quality isn’t ideal, particularly at the start of the show. Nevertheless, we enjoyed the conversation and hope you do too.

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Here are some links to what we discussed this week:

You can e-mail us at lovitt@japaneats.tv

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Japan Eats meets Tokyo Weekender

We’re pleased to announce that Tokyo Weekender has picked up some of our content and is featuring it exclusively on their site.

Click here to read the October exclusive which presents a list of healthy restaurant, supermarket and general dining options in Tokyo.

Marcus and I were also featured in this interview piece a couple of months ago in which we answered a bunch of questions about eating out in Tokyo and our culinary preferences.

Please swing by Tokyo Weekender and check out what they’ve done with their site. We’re hoping to get some more articles published over there, so feel free to share what you like on Facebook and Twitter.

Japan Eats Podcast: Episode 13, “In praise of izakaya″

This week, we discuss Japanese izakaya with guest Dave Perry.

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

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

You can also subscribe to the fortnightly Japan Eats feed via iTunes or directly with our RSS feed.

Find the Japan Eats Facebook page here. Have something to say? Drop us a line.

In this week’s Japan Eats Podcast, Marcus Lovitt and Christopher Pellegrini are joined by guest Dave Perry.

Here are some links to what we discussed this week:

You can e-mail us at lovitt@japaneats.tv

Follow us on the Japan Eats Twitter feed. And please “Like” Japan Eats on Facebook.

Japan Booze Blind: Kyushu (Part III)

In the third and final episode of JBB’s Kyushu series, Christopher Pellegrini tries Kirishima and Kuro Denen shochu

Convenience stores in southern Kyushu usually carry a wide selection of shochu. Unlike in Tokyo, much of what can be found in Miyazaki, Kagoshima and Kumamoto prefectures comes in small cans or bottles, similar to the so-called ‘one cup’ nihonshu found elsewhere in the country.

We stopped by a combini and picked up a couple that caught our eye. According to its label, Kirishima is from Miyazaki prefecture and is an imo jochu (potato shochu). It’s easily recognized by its very own gold-colored tasting cup. Kuro Denen, meanwhile, comes from Kagoshima prefecture and (we read with interest) is only 12 per cent by volume.

Once again, we sat beneath Kagoshima City’s cherry blossoms and familiarized ourselves with Kyushu’s favorite spirit.

Watch Part I.

Watch Part II.

Japan Booze Blind: Kyushu (Part II)

Christopher Pellegrini samples an Alt and a Kölsch from Miyazaki’s Aya Brewery

Back in Kagoshima City after a wonderful trip to Miyazaki Prefecture to visit the good people at Kuroki Honten Distillery, we found ourselves a nice place under the cherry blossoms and cracked open a couple of souvenirs that we brought back with us.

Watch Part I.

Watch Part III.

Japan Booze Blind: Kyushu (Part I)

Japan Booze Blind visits southern Kyushu and road tests Kuro Kirishima shochu

On our way from Kagoshima Prefecture to Miyazaki Prefecture, we decided to see what might be available for our mid-trip perusal from the concession cart that rolls by every half hour or so.

The standard fare, as far as the alcohol menu in central/northeastern Japan is concerned, is canned beer, chu-hai and ‘one cup’ (nihonshu in a glass jar). Because we were traveling through Kyushu, however, we were pleasantly surprised to find one additional inhabitant on the menu.

Cup shochu. Kuro Kirishima to be exact.

And we decided to give it a whirl because we know that you’d be disappointed if we hadn’t. This is JBB after all. For the record, Kuro Kirishima was an easy-drinking preamble to our distillery tour later that day.

Watch Part II.

Watch Part III.

Japan Booze Blind: Nippon Craft Beer Festival (Part IV)

Christopher Pellegrini is joined by Teruya Hori of Laff International.

Happy New Year! In the final edition of our four-part NCBF 2010 series, Japan Booze Blind’s Christopher Pellegrini interviews one of Baird Brewing’s go-to engineers, Mr. Teruya Hori. Hori-san offers a unique perspective because his job is to make sure that beer is stored and poured under the best conditions possible.

While talking with us, he hinted at a challenge that was not mentioned in the first three parts of this interview series. Politely put: most bars and restaurants in Japan have little more than a vague understanding of how to care for and serve draft beer. Indeed, Japan Eats has seen kegs sitting out in the sun on landings and back balconies across this fair city. Granted, they’re normally cylinders of run-of-the-mill beer, but it is easy to imagine what might happen to a craft beer’s quality if it is forced to endure consecutive Tokyo summer days unprotected. Just like we heard back in part one of this series, “Bad Beer is the Enemy” rings true in the overall message of this interview as well.

Japan Booze Blind: Nippon Craft Beer Festival (Part III)

Christopher Pellegrini speaks with Chris Poel, Head Brewer at Baird Brewing

In the third installment of Japan Booze Blind’s interviews from the Nippon Craft Beer Festival (NCBF), we were fortunate enough to glean some thoughts from Baird’s wizard of the brew, Chris Poel.

Poel gives us a little background information on how his brewing career took shape and divulges a few details about an upcoming beer release.

Quick note: Pellegrini asks Poel about IBUs in Baird’s New Year’s release. IBUs stands for International Bittering Units and is a scale by which the relative bitterness (hoppiness) of a beer is measured. For reference, Budweiser has about 11 IBUs while Stone’s “Old Guardian Barley Wine” and Rock Art’s “Vermonster” clock in at 95 and 100, respectively.

Watch Part I.
Watch Part II.

Japan Booze Blind: Nippon Craft Beer Festival (Part II)

In Part II of our Nippon Craft Beer Festival (NCBF) coverage, Christopher speaks with Tomoko Sonoda, Brew Master at HarvestMoon (Ikspiari)

We’ll take Disney Sea over Land any day. Not because Sea is better–it’s just that you can’t buy beer at Land (or so we’ve been told). If you’re in the vicinity of the Disney realm out near Maihama station in Chiba Prefecture, and you’re thirsty, thankfully there’s an alternative beer option that far surpasses the macros available inside the magic kingdom. It’s called HarvestMoon.

HarvestMoon featured heavily at the Craft Beer Festival this fall, in which dozens of Japan’s finest craft beers were offered on tap to hundreds of beer enthusiasts at Sumida Riverside Hall.

In part two of JBB’s NCBF interviews, we had a chance to speak with HarvestMoon’s brewmaster, Tomoko Sonoda. Ms. Sonoda was kind enough to give us a brewer’s perspective on the challenges facing the craft beer industry in Japan. She advocates experimentation and adaptation as a way to win over new fans and help the industry grow.

Watch Part I of the video here.

Japan Booze Blind: Nippon Craft Beer Festival (Part I)

Christopher Pellegrini talks to Ry Beville of the Japan Beer Times at the Nippon Craft Beer Festival

The “Nippon Craft Beer Festival 2010” took place on October 31st at Sumida Riverside Hall near Asakusa station and the Asahi building with that weird golden sperm flying on top of it.

Giant sperm aside, it was a great party that featured several dozen taps and a whole lot of craft beer goodness. The place was pretty well packed, but we still managed to interview some of the key people in the Japanese craft beer world.

The highlights? Good beer and plenty of it. Good people, too!

First up in this series of short interviews about craft beer and where it may be going in Japan is Ry Beville, a magazine publisher (The Japan Beer Times and ko-e) and craft beer insider who has a penchant for pairing good beer and good music.

The video is a glimpse into what’s brewing in Japan and where things need to go from here.

If you’re interested in that t-shirt that Ry is wearing, then click here.

Watch Part II of the video here.