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You're about to discover some of the tastiest ways to feed your mind, body and soul. A pharmacist by training you may know Pat Tokuyama as the founder of all day I eat like a shark, the food blog, YouTube channel, or as author of several Japanese cookbooks. If you've got a desire to live a healthy life and are looking for a different way forward with a hunger for growth, then this podcast is for you. Daidokoro is the Japanese term for kitchen. And we're glad you're here! With each episode, we're bringing clarity to your cooking by blending Japanese tradition and life lessons into bite sized bits that even a shark would enjoy.
Unknown Host hosts Daidokoro - the Japanese kitchen.
He served Japan’s most powerful warlords and redefined beauty itself — then was ordered to die for it. Sen no Rikyu (千利休, 1522–1591) didn’t just master tea; he turned a simple bowl of matcha into Japan’s most enduring ph
Show notesMost people reach for hojicha in the evenings without realizing the chemistry that makes it perfect for that moment. Roasting transforms an ordinary green tea leaf at the molecular level — and once you understand how, ho
Show notesMost tea growers prune wrong — and it costs them half their harvest. Here’s exactly how to cut your camellia sinensis for stronger regrowth, better leaf quality, and a longer-lived plant. In this quick guide you’ll learn
Show notesMost matcha goes stale not from age — but from the very moment you open the tin. Light, heat, moisture, and oxygen are the four silent enemies of your ceremonial-grade investment, and most storage advice out there gets a
Show notesThe global matcha boom is hitting Japanese tea farmers harder than most people realize — and your favorite ceremonial-grade tin may soon cost twice as much, or disappear from shelves entirely. Demand has tripled in the p
Show notesMatcha castella — kasutera — has survived 400 years of Japanese reinvention for one reason: the science behind its texture is nearly impossible to replicate any other way. In this quick guide, we break down exactly why t
Show notesA 16th-century tea master once broke a precious bowl and had it repaired with seams of gold—not to conceal the damage, but to honor it as part of the object’s history. That act of deliberate, beautiful mending quietly re
Show notesYou repaired a broken bowl with kintsugi — but is it actually safe to eat and drink from? Before you pour hot tea into that beautiful gold-seamed piece, there are a few things you need to know about the materials involve
Show notesMost tea drinkers can name Yabukita, but one cultivar quietly earns the respect of Japan’s specialty producers with catechin concentrations among the highest ever recorded in a commercially grown hinshu (品種, cultivar). K
Show notesMost tea drinkers know sencha and gyokuro — but kabusecha lives in the sweet spot between them, and it’s one of Japan’s most underrated cups. Partial shading transforms this tea’s chemistry in ways that make it worth und
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