Eater: All Posts by Eater Videohttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2019-12-19T13:02:24-05:00https://www.eater.com/authors/eater-video/rss2019-12-19T13:02:24-05:002019-12-19T13:02:24-05:00Chef Cody Auger Is One of the Sushi World’s Rising Stars
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<p>Auger’s Portland restaurant Nimblefish practices the classic Tokyo sushi technique known as Edomae </p> <p id="a8HsBq">Since his childhood chef Cody Auger has been surrounded by seafood; and for the last 10 years he’s been putting that knowledge toward preparing sushi. Auger quickly became one of the biggest rising stars in the sushi world, especially after opening his first restaurant, <a href="https://pdx.eater.com/2017/12/19/16796000/nimblefish-sushi-photos-pdx-portland"><strong>Nimblefish</strong></a>. The Portland restaurant practices the classic Tokyo sushi technique known as Edomae, which dates back to the 1820s.</p>
<p id="KfRUud">Auger is half Japanese but admits to not having a ton of Japanese culture in his family. When the chef was in school for architecture, he took a job in sushi as a means to connect to a culture that he didn’t know very well. Auger fell in love with the part-time job, and quit school to take sushi on full-time.</p>
<p id="0lpwR4">“I still do enjoy design and woodworking and doing stuff with my hands,” says Auger. “It definitely correlates to sushi a lot.”</p>
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https://www.eater.com/2019/12/19/21029967/portland-sushi-restaurant-nimblefish-chef-cody-auger-omakaseEater Video2019-12-12T15:11:10-05:002019-12-12T15:11:10-05:00Yoshihiko Kousaka Is One of New York’s Most Experienced Sushi Chefs
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<p>The chef with a 10-year Michelin star streak takes Omakase into the kitchen at Kosaka</p> <p id="jTwYma"><strong>Yoshihiko Kousaka</strong> never started out to become a sushi chef. “I actually wanted to become a chef of Western cooking,” remembers Kousaka. But in middle school, a school career counselor told a young Kousaka that cooks were paid the least; so he changed his mind to become a sushi chef, starting at just 15-years-old. “My mother was extremely strict,” says Kousaka. “To say that I left home to train as a sushi chef because of it would not be exaggerating.” </p>
<p id="2Zm1JD">Today Kousaka celebrates 39 years in the business; having spent the last couple years at his New York restaurant <strong>Kosaka</strong>. Kousaka is one of New York’s most experienced sushi chefs; and has received a Michelin star for ten consecutive years [that’s between Kosaka and Jewel Bako, where he was also executive chef]. “There were several times I wanted to quit,” says Kousaka, who at one point ran away from sushi training for a week. “But when I became a sushi chef there was one promise I made with my mother: [that] I do it for the rest of my life.”</p>
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https://www.eater.com/2019/12/12/21013098/yoshihiko-kousaka-kosaka-sushi-chef-videoEater Video2019-12-04T13:00:36-05:002019-12-04T13:00:36-05:00How the Tabasco Factory Makes 700,000 Bottles of Hot Sauce Per Day
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<p>The McIlhenny Tabasco company has been a family-run business for over 150 years</p> <p id="8Jf0Qm">For over 150 years <strong>Tabasco</strong>’s famous red pepper sauce has come entirely from one place: Avery Island, a small area of land surrounded by bayous in southern Louisiana. Tabasco’s founder Edmund McIlhenny made the first batch of sauce on Avery Island and the company has stayed in family control ever since. (Every single CEO has been a descendent of McIlhenny.)</p>
<p id="LqcqEE">Nowadays, hot sauce is everywhere; and although Tabasco is seen as a fixture in the industry it’s important to remember that when Tabasco was created the Buffalo wing was still over 100 years away. Hot sauce just wasn’t a thing back then, but Tabasco really revolutionized America’s idea of standardization, manufacturing, and distribution; and laid the foundation for this entire movement that’s finally happening now. So while hot sauces may come and go it’s clear that Tabasco has staying power.</p>
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https://www.eater.com/2019/12/4/20995375/mcllhenny-tabasco-factory-red-pepper-sauce-louisianaEater Video2019-11-20T14:07:05-05:002019-11-20T14:07:05-05:00Why a Former Masa Apprentice Doesn’t Serve Sushi
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<p>Chef David Schlosser’s Michelin-starred omakase tackles moray eel and sea cucumbers</p> <p id="SEfoJY">“Having a good teacher is pretty much everything,” says chef <strong>David Schlosser</strong>. “Because you really are a subject of your environment.” Schlosser was lucky enough to land alongside restaurateur Georges Blanc at his three-Michelin-star restaurant in Vonnas, France. Not long after, Schlosser became an apprentice under Masa Takayama. </p>
<p id="9x7UtP">“The importance of having somebody like Masa early on [in your career] does a couple things to you,” says Schlosser. “It sets the standard for what’s to come after you were to leave somebody like him, and it teaches you passion and heart.” For Schlosser, passion and focus are what propel Masa to that higher level while there are thousands of sushi chefs around the world. </p>
<p id="QvYaG4">Still, at Schlosser’s Los Angeles restaurant <a href="https://www.eater.com/2016/11/22/13702602/shibumi-review-los-angeles"><strong>Shibumi</strong></a>, diners won’t find sushi. “Ninety percent of Japanese restaurants in the United States have sushi on the menu, and 90 percent of Japanese restaurants in Japan do not; so we don’t serve sushi.”</p>
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https://www.eater.com/2019/11/20/20974471/shibumi-la-kappo-omakase-masa-videoEater Video2019-11-13T14:36:41-05:002019-11-13T14:36:41-05:00What Goes Into the Meatless Burger at Impossible Foods
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<p><em>Cult Following</em> goes deep on the popular plant-based patty</p> <p id="LeXTZP">It seems like 2019 was the year that <a href="https://www.eater.com/2019/6/26/18758636/impossible-burger-restaurant-ingredient-grocery-stores-david-chang">plant-based food finally took off</a>. Whether it was health fanatics, climate activists, vegans, or just people being more open to the idea of it; it’s hard to go to a restaurant these days without either seeing plant-based meat or hearing someone talk about it. The kicker is that the movement came in the shape of something that everyone is already used to: a burger. </p>
<p id="tNXek2">In October of this year <strong>Impossible Foods</strong> finally <a href="https://www.eater.com/2019/9/19/20874011/impossible-foods-burger-grocery-store-debut">released its line of plant-based ground meat in grocery stores</a> across America; and just pulled off a huge deal with Burger King to start using the Impossible product in the world-famous Whopper. On this episode of <em>Cult Following</em>, host Daniel Geneen takes a tour of the Impossible headquarters to learn about what goes into the making of the meatless Impossible Burger, and to learn more about the popularity of plant-based meat. Although industrial agriculture and specifically soy production is not great for the planet, it’s significantly better than what industrial meat is doing to climate change. </p>
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https://www.eater.com/2019/11/13/20963252/impossible-foods-burger-plant-based-videoEater Video2019-11-06T12:53:36-05:002019-11-06T12:53:36-05:00Yoya Takahashi’s LA Omakase Celebrates Kyoto’s Amadai Fish
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<p>His menu focuses on this favorite fish from the chef’s home region of Kansai</p> <p id="GTa97d">Chef<strong> Yoya Takahashi</strong> sought to follow his grandfather Akio Kobori’s lead and become an actor when he moved to Los Angeles in 2000. “I thought I could do it,” says Takahashi, who — largely because of a language barrier — pivoted from acting. Takahashi worked under a couple chefs to eventually become a local sushi master. “Now, I stand on this sushi stage and get to have fun with my customers,” he says. </p>
<p id="XghfJn">Still looking to celebrate his influences from home, Takahashi’s omakase at LA’s <strong>Hamasaku</strong> focuses on his favorite fish from his home region of Kansai (located in southwest Japan): amadai. Also known as guji, amadai is a white fish with a lot of natural oils that’s celebrated widely in the region. “You see amadai everywhere in Kyoto in the summer,” says Takahashi, whose preference is to serve the beautiful fish grilled. “To be able to use amadai that’s from the same place I am from in Kyoto here in the U.S., gives me great pride.” </p>
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https://www.eater.com/2019/11/6/20951607/hamasaku-los-angeles-chef-yoya-takahashi-sushiEater Video2019-10-16T10:47:00-04:002019-10-16T10:47:00-04:00An Omakase Menu Inspired by Both Korean and Japanese Cuisines
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<p>Dishes like blue crab ganjang gejang nigiri at LA’s Kura are the perfect marriage of identity and innovation</p> <p id="RPJtSI">Chef <strong>Daniel Son</strong> always wanted to find a way to connect Korean and Japanese cuisines — his two favorites and the ones he finds most interesting and beautiful — but because of his Korean-American background, he wasn’t so sure it would be a fit. “My identity of being Korean and making sushi was really only in my own head and there was an initial insecurity,” says Son. </p>
<p id="EYxfJp">Still, the chef cites the encouragement from his parents as he expressed his hesitation. “[The concerns] weren’t even an idea to them,” he says. Son trained in Japan and at Copenhagen’s Noma, which gave him the tools to create an omakase menu that today he says is most authentic to him. Having taken over his father’s West Hollywood sushi restaurant <strong>Kura</strong>, Son has made a name for himself dishes like his blue crab <a href="https://www.youtube.com/watch?v=4eMC6oJO1oQ">ganjang gejang</a> nigiri — the perfect marriage of identity and innovation. (Last month it was announced that Kura <a href="https://la.eater.com/2019/9/25/20884019/kura-sushi-daniel-son-restaurant-closure-west-hollywood-los-angeles">would close this fall</a> to make way for a total redevelopment of the property.)</p>
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https://www.eater.com/2019/10/16/20915699/kura-omakase-menu-la-korean-japanese-videoEater Video2019-10-09T11:21:52-04:002019-10-09T11:21:52-04:00How the Nathan’s Hot Dog Eating Contest Went From Sideshow to Worldwide Phenomenon
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<p>50,000 people visit Coney Island every summer to watch the weird, intense sporting event</p> <p id="tujAJn"></p>
<p id="qq2IDW">Coney Island is an iconic New York tourist attraction known for its boardwalk, beaches, rides, and games. But on July 4, people flock to it for an entirely different reason — the annual <strong>Nathan’s Hot Dog Eating Contest</strong>. In fact, some 50,000 people swamp the corner of Surf and Stillwell every summer to be spectators for one of the most intense, weird, and downright American sporting events. The spectacle is broadcast worldwide via ESPN each year and recently spawned an <a href="https://www.eater.com/2019/7/2/20680016/espn-30-for-30-nathans-hot-dog-eating-contest-kobayashi-joey-chestnut">installment of ESPN’s award-winning documentary</a> series <em>30 for 30.</em></p>
<p id="IUQrcc">“It’s my Super Bowl,” says Joey “Jaws” Chestnut — an American competitive eater currently ranked first in the world by Major League Eating. Chestnut is among competitors who every year assemble onstage to see who can eat the most hot dogs in 10 minutes. “Competitive eating is a little out there,” admits Chestnut. “But not the Fourth of July Hot Dog contest, that one’s a part of pop culture.” </p>
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https://www.eater.com/2019/10/9/20905412/nathans-hot-dog-eating-contest-coney-island-cult-followingEater Video2019-10-02T10:48:02-04:002019-10-02T10:48:02-04:00This LA Chef’s Love of Jazz Inspires His Omakase
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<p>Kiminobu Saito compares his ad-lib style of cooking at Sushi Note to making music</p> <p id="vjm1iv">The first jazz concert <strong>Kiminobu Saito</strong> went to was Miles Davis, when the iconic composer and trumpeter was performing in Tokyo in the 1970s. “He was probably the greatest artist I had ever seen in concert,” remembers Saito. The Los Angeles-based sushi chef recalls being able to hear each individual instrument in the band, and how they all communicated with each other to create music. “That reached me,” says Saito, who compares jazz to his line of work as a sushi master. “It is what you do to enhance the flavor of each of the ingredients, and to create tastes that people will enjoy.”</p>
<p id="eautFI">The parallels in the two are also what inspired Saito’s <strong>Sushi Note</strong> — his Sherman Oaks omakase restaurant where jazz comes out of repurposed stereo speakers. Saito thinks of himself as a musician, where one can not simply rely on technique, especially if there is no soul behind it. So the chef’s style of cooking is admittedly less technique-driven, and much more ad-lib. “The rest is passion and sense,” he says. “And how I see it, without these things you cannot create taste.”</p>
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https://www.eater.com/2019/10/2/20894883/kiminobu-saito-sushi-note-la-videoEater Video2019-09-18T12:58:16-04:002019-09-18T12:58:16-04:00How Two Master Chefs Are Redefining Omakase by Only Using American Fish
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<p>Local fish, delivered in a daily mystery box, powers the creativity at Odo in New York City</p> <p id="iPJEPu">It’s the morning of another day at New York’s <strong>Odo</strong> and chefs Hiroki Odo and Seong-Cheol Byun have just received a mystery box of fish. A daily occurrence, the chefs don’t know which types of fish will be in the box until the delivery arrives, and it’s time to create the evening’s menu. What they know for sure is that the fish and seafood will all be local: the concept and pride of Odo’s omakse. American garfish (Byun’s favorite), mackerel from Boston, and bonito from New Jersey; by using only American fish, their mission is to change the future of omakase in New York. </p>
<p id="LKmzcy">“By imposing these constraints [for local fish] we manage to find new things,” says Byun, the sushi master of the two chef while Odo focuses on kaiseki cuisine. Though Odo is a kaiseki restaurant, Odo will be the first to tell you that sushi is the main attraction here. “I’m sort of taking a supporting role,” says Odo. “He stands under the spotlight and I build the stage he stands on.”</p>
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https://www.eater.com/2019/9/18/20872334/odo-nyc-omakase-menu-local-fishEater Video