Rintaro Cookbook Brings the Izakaya to Your Kitchen

KQED's Forum

KQED

News Commentary, News, Politics

4.2 • 727 Ratings

🗓️ 15 December 2023

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

When he opened his popular and award-winning restaurant Rintaro, Sylvan Mishima Brackett wanted to serve “the kind of food you’d expect if the Bay Area were a region of Japan.” At Rintaro, you’ll find dishes like yakitori brushed with tare sauce and seared on a binchotan grill, chicken and cheese katsu atop snowy piles of cabbage, and toothsome udon noodles piled in a clear, umami-packed broth. Now you can try to recreate these dishes that have brought raves from customers and critics at home with the “Rintaro” cookbook, which the New York Times just named one of the best cookbooks of the year. Brackett and his co-author Jessica Battilana join us to talk about all things Rintaro. Guests: Sylvan Mishima Brackett, owner and chef of Rintaro; former creative director of Chez Panisse Jessica Battilana, co-author, "Rintaro: Japanese Food from an Izakaya in California. Battilana is also the author of "Repertoire: All The Recipes You Need" Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

Click on a timestamp to play from that location

0:00.0	Support for Key QBD Podcasts comes from San Francisco International Airport.
0:05.1	At SFO, you can shop, dine, and unwind before your flight.
0:09.2	Go ahead, treat yourself.
0:10.6	Learn more about SFO restaurants and shops at flysfo.com.
0:15.8	Greetings, boomtown.
0:17.3	The Xfinity Wi-Fi is booming!
0:19.5	Xfinity combines the power of internet and mobile.
0:22.7	So we've all got lightning fast speeds at home and on the go!
0:26.3	Learn more at Xfinity.com. Restrictions apply. Xfinity internet required. Actual speeds vary.
0:32.2	From KQEedi in San Francisco, I'm Alexis Madrigal.
0:48.7	When he opened his popular and award-winning restaurant Rintaro,
0:52.5	Sylvan Mashima Brackett wanted to serve the kind of food you'd expect if the Bay Area were a region of Japan.
0:58.9	The restaurant has become known for its dedication to sourcing, where it stands out even here in the Bay Area, and for the exacting execution of traditional Japanese dishes.
1:08.4	Now you can try your hand at their Udon or dashy broth or fried delicacies.
1:13.9	We talk about the new Rintaro cookbook and the details of Japanese cuisine.
1:19.5	That's all coming up after this news. Welcome to Forum. I'm Alexis Madrigal. What a few years it has been for restaurants in our area.
1:43.7	Spirling costs, COVID weirdness, and for Sylvan Mashima Brackett and his restaurant Rintaro,
1:48.9	there was a New Year's Eve flood that wiped out their special bento boxes for that night and made a big old mess.
1:55.5	But Sylvan and Rintaro have continued to put out beautiful food in the space that his father helped build.
2:02.0	And this winter, his cookbook, Rintaro was published, co-written with his friend and friend of the show, Jessica Badalana.
2:08.3	This week, they were named one of the New York Times best cookbooks.
2:12.6	It's an ode to the precision, simplicity, and labor of Japanese cooking.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from KQED, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of KQED and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.