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The Secret Ingredient is Entitlement (w/Marc Matsumoto)
Manage episode 303563277 series 2550708
Japan's likely new Prime Minister, Marc Matsumoto talks about how to wield Japanese recipes responsibly, and more.
Ollie's doing another podcast's work for them.
Bobby looks at the new, very strict, tourist entry dress code .
Topics discussed on this episode range from:
- NO PRE-RECORDED MESSAGE FROM BRIAN
- A question that is decidedly outside of Marc's expertise
- Successful predictions
- Marc's technique driven food content
- Demystifying Japanese cooking
- Japanese chefs hoarding secrets
- The Clarissa Wei post about claiming mastery of Asian stuff
- What Marc thinks about the idea of Culinary Cultural Appropriation
- The cross-pollination that lead to what we think of as regional cuisines today
- The David Schlosser sakura mochi incident
- Pippa Middlehurst getting flack for writing a book on Chinese cuisine
- Miin Chan's article about white people dominating the public view
- Why Marc would never call himself a "Washoku chef"
- The cultural differences between how different countries approach cuisine
- How those cultural differences can affect who becomes the face of ethnic cuisines
- Marc teaches us about how "Konbucha" became what it is in the West
- Food getting transformed through misinterpretation and misrepresentation
- When racism does rear its head to give certain people credit for culinary culture
- Wagyu Beef
- How real food culture/trends get brandified and what suffers because of that
Topics discussed on the extras include:
- How Marc decides what recipes to do on his YouTube channel
- How Google Algorithms rule us all
- More details on Marc's technique-driven approach to teaching
- LOTS of geeking out about cooking and food
- A discussion of what changes when you start cooking professionally
- Measuring stuff for recipe creation and all the ways Japan cheats on tis
- Marc's potentially blasphemous 15-minute curry sauce recipe
Get access to the extras for standard episodes by supporting the podcast for less than $1 an episode by becoming a member at http://buymeacoffee.com.
Have something you'd like to say? Send us a fax at japanbyrivercruise.com - it works now.
or Tweet to us at @jbrcpod
Content Links:
"Shibumi Instagram Post Sparks Outrage in LA’s Japanese-American Community - Eater LA" https://la.eater.com/platform/amp/2021/4/27/22395971/shibumi-instagram-post-david-schlosser-sparks-outrage-la
"Lost in the Brine"
https://www.eater.com/2021/3/1/22214044/fermented-foods-industry-whiteness-kimchi-miso-kombucha
Social Media Links:
Marc Matsumoto: No Recipes | Twitter | YouTube |
Ollie Horn: Twitter | Instagram
Bobby Judo: Twitter | Instagram | YouTube
Other things to click on
Some are affiliate links because we're sell-outs
- We record remotely using Squadcast and the podcast is hosted on Transistor.
- Bobby uses the Samson Go Mic and Ollie uses the AT2005USB mic
127集单集
Manage episode 303563277 series 2550708
Japan's likely new Prime Minister, Marc Matsumoto talks about how to wield Japanese recipes responsibly, and more.
Ollie's doing another podcast's work for them.
Bobby looks at the new, very strict, tourist entry dress code .
Topics discussed on this episode range from:
- NO PRE-RECORDED MESSAGE FROM BRIAN
- A question that is decidedly outside of Marc's expertise
- Successful predictions
- Marc's technique driven food content
- Demystifying Japanese cooking
- Japanese chefs hoarding secrets
- The Clarissa Wei post about claiming mastery of Asian stuff
- What Marc thinks about the idea of Culinary Cultural Appropriation
- The cross-pollination that lead to what we think of as regional cuisines today
- The David Schlosser sakura mochi incident
- Pippa Middlehurst getting flack for writing a book on Chinese cuisine
- Miin Chan's article about white people dominating the public view
- Why Marc would never call himself a "Washoku chef"
- The cultural differences between how different countries approach cuisine
- How those cultural differences can affect who becomes the face of ethnic cuisines
- Marc teaches us about how "Konbucha" became what it is in the West
- Food getting transformed through misinterpretation and misrepresentation
- When racism does rear its head to give certain people credit for culinary culture
- Wagyu Beef
- How real food culture/trends get brandified and what suffers because of that
Topics discussed on the extras include:
- How Marc decides what recipes to do on his YouTube channel
- How Google Algorithms rule us all
- More details on Marc's technique-driven approach to teaching
- LOTS of geeking out about cooking and food
- A discussion of what changes when you start cooking professionally
- Measuring stuff for recipe creation and all the ways Japan cheats on tis
- Marc's potentially blasphemous 15-minute curry sauce recipe
Get access to the extras for standard episodes by supporting the podcast for less than $1 an episode by becoming a member at http://buymeacoffee.com.
Have something you'd like to say? Send us a fax at japanbyrivercruise.com - it works now.
or Tweet to us at @jbrcpod
Content Links:
"Shibumi Instagram Post Sparks Outrage in LA’s Japanese-American Community - Eater LA" https://la.eater.com/platform/amp/2021/4/27/22395971/shibumi-instagram-post-david-schlosser-sparks-outrage-la
"Lost in the Brine"
https://www.eater.com/2021/3/1/22214044/fermented-foods-industry-whiteness-kimchi-miso-kombucha
Social Media Links:
Marc Matsumoto: No Recipes | Twitter | YouTube |
Ollie Horn: Twitter | Instagram
Bobby Judo: Twitter | Instagram | YouTube
Other things to click on
Some are affiliate links because we're sell-outs
- We record remotely using Squadcast and the podcast is hosted on Transistor.
- Bobby uses the Samson Go Mic and Ollie uses the AT2005USB mic
127集单集
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