KQED is a proud member of
Inform. Inspire. Involve.
Save ArticleSave Article
KQED Radio
KQED Newssee more
Radio Schedule
Latest Newscasts:KQEDNPR
Player Sponsored By
upper waypoint
Forum

Tastes of Japan

Scott Shafer
at
Save ArticleSave Article
Failed to save article

Please try again

 (avlkyz/Flickr)

We talk with participants in the Culinary Institute of America’s “Japan: Flavors of Culture” conference taking place in Napa this weekend. It’s the largest conference of Japanese food specialists ever in the U.S.

Japanese restaurants have doubled in number in North America between 1996 and 2006. But the influence of Japanese cuisine has spread beyond restaurants. The principles of Japanese cooking are increasingly informing other cuisines in California and beyond.

Guests:

Greg Drescher, executive director of strategic initiatives for the Culinary Institute of America and creator of the annual Worlds of Flavor International Conference and Festival

Elizabeth Andoh, writer and lecturer specializing in Japanese food and culture and author of cookbooks on Japanese cooking including, most recently, "Kansha: Celebrating Japan's Vegan & Vegetarian Traditions"

Hiro Sone, chef and co-owner of Terra Restaurant in St. Helena, and Ame in San Francisco

Sponsored

lower waypoint
next waypoint
What Makes a Burrito…a Burrito?Gary Shteyngart on a Lonely Week on the World’s Largest Cruise ShipIs Hollywood’s New ‘Magical, Colorblind Past’ a Good Thing?House GOP Targets Berkeley Schools in Antisemitism HearingIllia Ponomarenko on Reporting From Ukraine’s Front LinesLookout Santa Cruz Wins 2024 Pulitzer Prize for Its Storm CoverageAmor Towles on his New Short Story Collection 'Table for Two'SFMOMA’s New Collaboration with Artists with DisabilitiesHamas Accepts Ceasefire Deal as Israel Threatens Rafah InvasionWill the U.S. Really Ban TikTok?