Washoku

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 27 January 2007

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

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 on Celeriac Purée, a showstopper dish from his book Rovers: Recipes from Seattle's Chef in the Hat. NYU grad student Matty Sallin fills us in on a kinder, gentler way to wake up in the morning: his Wake n' Bacon alarm clock, and the phone lines will be open for your calls.

Broadcast dates for this episode:

February 4, 2006 (originally aired)
January 27, 2007 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:32.5	It's Lynn Rosetta Casper with the splendid table.
0:44.0	Yeah. Rosetta Casper with the splendid table. Today it's the side of Japanese food.
0:46.3	Few outsiders know.
0:47.8	It's called Washoku, home food.
0:50.2	Our guest, Japanese culinary scholar Elizabeth Andau,
0:53.3	explains Washoku is the philosophical and spiritual heart of how Japan eats.
0:59.0	The Stearns talk the cattlemen's in Oklahoma City where you can get the whole steer from the horns to all part south.
1:06.0	Our bargain-hunting wine maverick Joshua Wesson has, How Low Can You Go, Part 2,
1:11.8	Seattle chef Tiri Row to Row brings us kitchen zen,
1:15.1	a peaceful step-by-step guide to a show-stopper dish.
1:19.0	Then it's grad students playing on our hedonism,
1:22.0	the bacon lover's alarm clock.
1:24.1	All this and your call's coming up on a splendid table but first this
1:29.6	this I'm Yeah
1:45.0	I'm Yeah I'm Oh
2:20.3	Yeah I'm M. M.
2:35.0	M The The
3:10.3	The I'm Ah
3:25.0	Yeah The I'm a lot of the The
	...

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