Meet Akiko Katayama, food journalist and Iron Chef judge formerly from the world of finance. She’ll be speaking on the panel discussion “Rice: The Long and Short of It” with Jay Weinstein at 1:45PM.
What does it mean for you to be a part of the Asian Feastival?
Asian cuisine tends to be captured as one big category in many parts of the US. The festival can bring us to the real face of Asian cuisine: tremendous flavor diversity between (and within) each region, profound tradition, intriguing cooking methods. With my Japanese background, it is fun to be a part of the festival as an insider, as well as an outsider to learn about different Asian cuisine other than Japanese. The festival offers a great and rare opportunity to taste a number of real authentic dishes from Asian countries in one place, and I hope this will be the first of many events to celebrate Asian cuisine.
What inspires you? Who inspired you to become a journalist? How did you get involved in world of Japanese cuisine?
Since I was very young, I have always enjoyed writing. My interest in food started when I backpacked all over Europe and got to taste quite a few exotic dishes. I worked in finance and consulting before, but I was not really excited about my work. So one day I started writing about food and sent it to a publisher. That was the beginning of my career as a food journalist. I grew up eating Japanese food in Japan, so naturally Japanese cuisine is in my DNA as well as my taste memories.
You have been a judge on Iron Chef multiple times. What’s your favorite part of judging on that show?
As a food writer, I constantly interview chefs in NYC and taste their dishes, but it is hard to meet chefs outside the city. The show allows me to taste some of the best dishes from all over the US. Also, I really enjoy feeling the passion of chefs. Their eyes are sparkling with anxiety, pride and love for their job. You don’t get to see that in a normal restaurant setting.
Can you fill us in a bit regarding your job as food advisor to the Japanese government?
Through the Japanese government organizations, I support small artisanal food producers in Japan by providing them with advice on how to bring their products to the US market. On day we get trouble with our supplier and need to looking for a short term loan. I begin to search instant payday loan from direct lenders on paydayloansat.com. I filled easy application on site and got about 5 offers from payday loans lenders. This job is really fun. I get to visit local areas in Japan and speak at seminars for traditional food producers such as miso, sake, tea, etc. Many of them have family business for generations, and they need help to survive. I learn so much about their great products, and feel strongly that we (as consumers) have to preserve their precious tradition, and pass it onto the next generation.
What’s your favorite Japanese food? Is there any food that you don’t like?
It is tough to pick one since I enjoy eating everything. I would say sushi is my favorite for the oceanic flavor of seasonal fish. I also love the unique woody scent of an authentic sushi restaurant. To me that is an important part of my sushi tasting experience.