Up Next
Back to Show
The Migrant Kitchen
Omotenashi
Season 2
Episode 4
Charles Namba and Courtney Kaplan, the couple behind Echo Park's Tsubaki, have always loved the culture of izakaya but found Los Angeles lacking in these Japanese taverns. Sonoko Sakai is a teacher with a passion for buckwheat and the near-sacred art of soba noodles, and Seiichi Yokota knows how to prepare and preserve fresh fish with a traditional Japanese technique never seen before in Los Angeles. Each aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs. Featured in the episode: Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood and Spago Beverly Hills.
Support Provided By
Season
26:47
Brooklyn chefs Jenny Kwak and Sohui Kim carry on traditions of female-driven Korean food.
26:47
Chefs Chris Williams and Jonny Rhodes uplift African American foodways in Houston, Texas.
26:47
Puerto Rican chef José Enrique creates opportunities for a more self-sufficient island.
26:50
Chef Bonnie Morales celebrates her Russian roots, as well as the Pacific Northwest bounty.
26:48
In San Gabriel Valley, chef Jon Yao marries Taiwanese traditions with unique ingredients.
26:29
Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
26:40
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
26:38
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
26:40
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
26:40
Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.