We are talking about Japanese home cooking this week, and not ramen or sushi! Think curry, omelets, and quick fried noodles. Tomoko Imade Dyen, culinary director of Japan House in Los Angeles, shares the everyday foods enjoyed by Japanese families. Sonoko Sakai, author of Japanese Home Cooking, tells us about the origins of the Japanese curry everyone makes at home. Ivan Orkin and Chris Ying (The Gaijin Cookbook) give us a lesson in Japanese kid-food, and chef Shintaro Okuda, of NYC's Bar Moga, teaches us how to make the delicious fried rice omelet, omurice.
00:00 - Show Intro, Tomoko Imade Dyen
15:50 - Ivan Orkin and Chris Ying
33:50 - Sonoko Sakai
42:25 - Shintaro Okuda
53:10 - Show Credits
Broadcast dates for this episode:
October 18, 2019 (originally aired)
November 13, 2020 (rebroadcast)
April 29, 2022 (rebroadcast)
When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!