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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
Washoku
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On this episode
About this episode
Japanese culinary scholar Elizabeth Andoh talks washoku, the philosophical and spiritual heart of traditional Japanese home cooking. It's a concept of possibilities and transformations and a side of Japanese food few outsiders know. Elizabeth leaves us her recipe for Fried Eggplant with Crushed Green Soybeans from her book Washoku: Recipes from the Japanese Home Kitchen. The Sterns report from Cattlemen's in Oklahoma City where it's all about beef—from the horns to all parts south. Our bargain-hunting wine maverick Josh Wesson is back with more cheap wines. Just how low can we go? Seattle chef Thierry Rautureau brings us kitchen Zen—a peaceful stop-by-step guide to Butter-Poached Scallops…