1 00:00:09,080 --> 00:00:12,600 Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie Reese. 2 00:00:12,520 --> 00:00:14,760 Speaker 2: And I'm Lauren vogel Baum, and today we have an 3 00:00:14,800 --> 00:00:16,600 Speaker 2: episode for you about Teppanyaki. 4 00:00:17,440 --> 00:00:20,840 Speaker 1: Yes. Was there any particular reason this was on your mind? Lauren? 5 00:00:22,520 --> 00:00:26,119 Speaker 2: Yes, it has been on my personal list for a 6 00:00:26,320 --> 00:00:31,320 Speaker 2: very long time because there are some really pedantic little 7 00:00:31,600 --> 00:00:37,840 Speaker 2: things that I have to clear up about terminology. And 8 00:00:38,080 --> 00:00:41,200 Speaker 2: it's also, I don't know, like they're fun. It's fun. 9 00:00:41,320 --> 00:00:44,680 Speaker 2: It's fun to eat food at weird restaurants that kind 10 00:00:44,720 --> 00:00:45,879 Speaker 2: of do dinner and a show for you. 11 00:00:46,120 --> 00:00:52,519 Speaker 1: So yeah, I love Teppanyaki. It's very celebratory for me. 12 00:00:53,240 --> 00:00:55,960 Speaker 2: Yeah, it's not like, oh, man, like, what am I 13 00:00:55,960 --> 00:00:58,160 Speaker 2: going to eat on a Tuesday? Like, yeah, no, that's 14 00:00:58,200 --> 00:00:59,200 Speaker 2: a no. 15 00:00:59,720 --> 00:01:02,080 Speaker 1: Yeah, although I do have a friend who is like 16 00:01:02,120 --> 00:01:04,520 Speaker 1: that and I salute her lifestyle. 17 00:01:05,120 --> 00:01:06,040 Speaker 2: Absolutely. 18 00:01:06,400 --> 00:01:12,720 Speaker 1: Yeah. No. But in my family, we grew up in 19 00:01:12,760 --> 00:01:16,920 Speaker 1: a small town and sometimes we would make the journey 20 00:01:18,000 --> 00:01:22,240 Speaker 1: to a Teppanyaki place, in this case, particularly Benning Hanna, 21 00:01:22,319 --> 00:01:25,800 Speaker 1: although we did get one that was more local to us, 22 00:01:27,280 --> 00:01:31,880 Speaker 1: not a Benni Hannah many years later. But we would 23 00:01:31,920 --> 00:01:34,399 Speaker 1: do the whole thing and it was really fun and 24 00:01:34,440 --> 00:01:37,880 Speaker 1: really lovely. Benning Hannah has that thing, not a sponsor, 25 00:01:37,920 --> 00:01:40,040 Speaker 1: by the way, they have that thing where they take 26 00:01:40,040 --> 00:01:42,560 Speaker 1: a picture at the end, so we just have like 27 00:01:42,600 --> 00:01:44,320 Speaker 1: a bunch of pictures. 28 00:01:44,040 --> 00:01:45,200 Speaker 2: All of us. 29 00:01:45,360 --> 00:01:50,080 Speaker 1: Sweet it is, It's really sweet. I have fond memories 30 00:01:50,120 --> 00:01:56,200 Speaker 1: of it. I also drink responsibly. Kids. The most hungover 31 00:01:56,320 --> 00:01:59,920 Speaker 1: I've ever been, I was at a tepe in Yaki, 32 00:02:00,160 --> 00:02:04,080 Speaker 1: your restaurant, and let me tell you, there's no fear 33 00:02:04,280 --> 00:02:07,320 Speaker 1: that I've experienced, like the fear that I might throw 34 00:02:07,480 --> 00:02:13,320 Speaker 1: up real in front of me. Wows it was. I 35 00:02:13,400 --> 00:02:15,760 Speaker 1: did not, and actually, once I ate the food, I 36 00:02:15,800 --> 00:02:18,440 Speaker 1: felt amazing good. 37 00:02:21,080 --> 00:02:27,799 Speaker 2: I'm great compared to the previous statement. Yeah, yeah, they huh, 38 00:02:27,919 --> 00:02:34,800 Speaker 2: especially on an empty stomach, you know, always always drink responsibly. Yes, 39 00:02:36,960 --> 00:02:40,720 Speaker 2: I don't. I don't think I encountered tepanyaki until at 40 00:02:40,840 --> 00:02:44,840 Speaker 2: least college. I don't remember this being a thing when 41 00:02:44,840 --> 00:02:48,440 Speaker 2: I was like growing up, But I don't know for 42 00:02:48,440 --> 00:02:52,840 Speaker 2: for me personally, it's a tiny bit anxiety inducing, like 43 00:02:52,880 --> 00:02:55,520 Speaker 2: in a social in a social way, like I'm like, 44 00:02:55,600 --> 00:02:57,800 Speaker 2: I don't really have a script for how to act 45 00:02:59,160 --> 00:03:06,000 Speaker 2: in and just from my personal experience of chefs, I 46 00:03:06,080 --> 00:03:09,120 Speaker 2: it's sort of like talking to a chef while they're 47 00:03:09,160 --> 00:03:12,080 Speaker 2: working for me is almost like trying to talk to 48 00:03:12,120 --> 00:03:14,680 Speaker 2: an actor while they're putting on a play. Like I'm like, 49 00:03:14,760 --> 00:03:17,119 Speaker 2: that's not what you do. They don't want to talk 50 00:03:17,160 --> 00:03:19,600 Speaker 2: to you, they don't want to look at you. They'd 51 00:03:19,639 --> 00:03:21,800 Speaker 2: prefer you not be there, except they want you to 52 00:03:21,800 --> 00:03:26,240 Speaker 2: eat their food and give them money. Yeah, so in 53 00:03:26,280 --> 00:03:28,400 Speaker 2: that way, But I don't know, like I have anxiety 54 00:03:28,440 --> 00:03:31,520 Speaker 2: about like Linoleum, I don't know it's well. 55 00:03:31,560 --> 00:03:35,960 Speaker 1: And it's also a question of who you get seated with, 56 00:03:36,360 --> 00:03:38,280 Speaker 1: because usually get eight to ten. 57 00:03:39,200 --> 00:03:40,720 Speaker 2: So if you don't have a full party of eight 58 00:03:40,760 --> 00:03:41,280 Speaker 2: to ten. 59 00:03:42,240 --> 00:03:47,320 Speaker 1: Yes, and there is a pretty infamous office episode about 60 00:03:47,320 --> 00:03:55,080 Speaker 1: that and getting seated poorly, you know, Dwight always CALLSS. 61 00:03:55,080 --> 00:03:57,920 Speaker 1: But yeah, I mean that's a concern when you're there, 62 00:03:58,320 --> 00:04:02,000 Speaker 1: and also it's kind of awkward to depending on where 63 00:04:02,040 --> 00:04:08,839 Speaker 1: you are seated, to talk to each other. Sure, because yeah, 64 00:04:08,880 --> 00:04:11,080 Speaker 1: it is kind of a show. Once the chef leaves, 65 00:04:11,120 --> 00:04:16,240 Speaker 1: it's a bit easier. But I have enjoyed it and 66 00:04:16,279 --> 00:04:19,159 Speaker 1: I do have fond memories memories of it. But I 67 00:04:19,200 --> 00:04:22,080 Speaker 1: also agree with you, Lauren that there's an anxiety around it. 68 00:04:22,920 --> 00:04:27,680 Speaker 2: Yeah, glad, I'm not the only one and or I'm sorry. 69 00:04:27,720 --> 00:04:31,800 Speaker 1: I no, I think people would agree. I think a 70 00:04:31,839 --> 00:04:35,960 Speaker 1: lot of people would agree. Well, I guess this brings 71 00:04:36,000 --> 00:04:36,840 Speaker 1: us to our question. 72 00:04:37,360 --> 00:04:39,320 Speaker 2: Sure, yeah, if you don't know what we're talking about, 73 00:04:39,320 --> 00:04:40,920 Speaker 2: you're probably very confused right now. 74 00:04:41,320 --> 00:04:47,440 Speaker 1: Indeed, So tepanyaki, what is it? 75 00:04:48,440 --> 00:04:52,440 Speaker 2: Well, tepaniaki can mean a couple of different things, but 76 00:04:52,600 --> 00:04:55,479 Speaker 2: what we are talking about today is a style of 77 00:04:55,560 --> 00:04:59,240 Speaker 2: restaurant service where the customers are seated at a sort 78 00:04:59,240 --> 00:05:03,760 Speaker 2: of bar around a large flat cook top on which 79 00:05:04,040 --> 00:05:07,160 Speaker 2: the chef cooks their meals in front of them, more 80 00:05:07,240 --> 00:05:11,919 Speaker 2: or less theatrically, with a like Japanese doing Western cuisine 81 00:05:12,279 --> 00:05:15,560 Speaker 2: sort of bent. The dishes can vary, but it's usually 82 00:05:15,600 --> 00:05:19,640 Speaker 2: a focus on like pricey proteins, which can depend on taste, 83 00:05:19,680 --> 00:05:24,480 Speaker 2: but like often mostly steak and shrimp, with other options 84 00:05:24,520 --> 00:05:27,640 Speaker 2: available up and down the scale. And then sides that 85 00:05:27,720 --> 00:05:30,280 Speaker 2: are nice when they're griddled, you know, like a fried 86 00:05:30,360 --> 00:05:33,760 Speaker 2: rice or noodles, probably some kind of edge like onions, cabbage, 87 00:05:33,920 --> 00:05:37,200 Speaker 2: summer squash, thin sliced carrots, mushrooms, bean sprouts, you know, 88 00:05:37,600 --> 00:05:40,240 Speaker 2: stuff that cooks up quick. Some of the prep work 89 00:05:40,240 --> 00:05:42,760 Speaker 2: will happen behind the scenes in the kitchen so that 90 00:05:42,760 --> 00:05:45,880 Speaker 2: the chef can concentrate on like cooking everything to temperature 91 00:05:46,080 --> 00:05:50,600 Speaker 2: quickly and with flair. And that flare can range from 92 00:05:51,040 --> 00:05:56,720 Speaker 2: basically just like watching an ultracompetent cooking demo, to like 93 00:05:56,960 --> 00:06:00,800 Speaker 2: knife tricks and like using spatulas to juggle bits of 94 00:06:00,839 --> 00:06:04,800 Speaker 2: food around, and like fire tricks with food safe propellants. 95 00:06:07,200 --> 00:06:10,040 Speaker 2: Seasoning on the food is often light, you know, really 96 00:06:10,080 --> 00:06:14,080 Speaker 2: just like salt, pepper, butter, garlic, sesame, soy sauce show you. 97 00:06:14,800 --> 00:06:18,640 Speaker 2: Sometimes stronger marinades or dipping sauces are offered, but the 98 00:06:18,680 --> 00:06:22,160 Speaker 2: focus is more on like nice fresh ingredients and the 99 00:06:22,200 --> 00:06:26,520 Speaker 2: show of cooking them. You might order from a server 100 00:06:26,600 --> 00:06:28,719 Speaker 2: who coordinates with the chef and the kitchen, and the 101 00:06:28,760 --> 00:06:33,160 Speaker 2: bar also offering drinks and like non grill dishes like dumplings, 102 00:06:33,200 --> 00:06:39,040 Speaker 2: fresh salads, sushi Tepanyaki does tend to be a celebratory 103 00:06:39,839 --> 00:06:43,640 Speaker 2: or maybe touristy sort of meal. You know, it is 104 00:06:43,880 --> 00:06:47,360 Speaker 2: not an intimate dinner, as we've been saying, like this 105 00:06:47,480 --> 00:06:49,680 Speaker 2: staff is there with you kind of the whole time. 106 00:06:49,680 --> 00:06:52,560 Speaker 2: It's often loud, with the sounds of like the hoods 107 00:06:52,640 --> 00:06:56,039 Speaker 2: running and like cooking implements clacking and the food sizzling, 108 00:06:56,120 --> 00:06:59,520 Speaker 2: and you have these in your face visuals, like sometimes 109 00:06:59,560 --> 00:07:02,160 Speaker 2: literally if a chef pops a piece of shrimp at you, 110 00:07:04,040 --> 00:07:05,920 Speaker 2: and you know, like you're you're right in front of 111 00:07:05,960 --> 00:07:08,120 Speaker 2: the cook top. You can smell everything. It's it's cooking. 112 00:07:08,160 --> 00:07:10,160 Speaker 2: It's very It can be a little bit of a 113 00:07:10,160 --> 00:07:15,679 Speaker 2: sensory overload. Sometimes it is. It is a steakhouse dinner 114 00:07:15,720 --> 00:07:19,080 Speaker 2: and a show where the dinner is the show. It 115 00:07:19,160 --> 00:07:22,640 Speaker 2: is like it is like a mid century fever dream. 116 00:07:23,360 --> 00:07:29,200 Speaker 2: It is just this bright bounty of food and and just. 117 00:07:29,280 --> 00:07:35,720 Speaker 1: For you service. Yeah, there's something about the way they 118 00:07:35,760 --> 00:07:38,440 Speaker 1: go around the table and are like what do you want? 119 00:07:38,480 --> 00:07:40,400 Speaker 1: What do you want? What do you want? And then 120 00:07:40,480 --> 00:07:44,440 Speaker 1: you're watching them cook your specific thing and they're like, 121 00:07:44,600 --> 00:07:49,600 Speaker 1: here's your fried rice without mushrooms, whatever whatever it is. Yeah, 122 00:07:49,760 --> 00:07:54,160 Speaker 1: Like it does feel very catered to you and you're 123 00:07:54,200 --> 00:07:55,120 Speaker 1: watching it happen. 124 00:07:55,800 --> 00:08:04,440 Speaker 2: Yeah, yeah, all right. So the word tepanyaki is a 125 00:08:04,560 --> 00:08:08,400 Speaker 2: Japanese language compound of the words topan meaning a flat 126 00:08:08,400 --> 00:08:13,000 Speaker 2: metal cooke top, and yaki meaning a dry heat cooked food. 127 00:08:13,880 --> 00:08:17,120 Speaker 2: You know, like gridled, grilled, pan fried, broiled that kind 128 00:08:17,120 --> 00:08:21,400 Speaker 2: of that kind of thing. More broadly, to pan griddles 129 00:08:21,480 --> 00:08:25,080 Speaker 2: can be used to cook other foods in other dining situations, 130 00:08:25,840 --> 00:08:31,200 Speaker 2: and those foods are also called tepanyaki. In the United States, 131 00:08:31,480 --> 00:08:36,520 Speaker 2: the style of service is often called hibachi. Properly, a 132 00:08:36,600 --> 00:08:41,640 Speaker 2: hibachi is really a type of space heater, not not 133 00:08:41,679 --> 00:08:44,080 Speaker 2: a not a grill at all. More on that in 134 00:08:44,120 --> 00:08:50,480 Speaker 2: the history section. Though, modern topon griddles are solid, flat 135 00:08:50,520 --> 00:08:54,480 Speaker 2: metal surfaces heated from underneath, usually with gas flames. This 136 00:08:54,720 --> 00:08:57,240 Speaker 2: gives the chefs temperature control, and you also don't have 137 00:08:57,280 --> 00:09:00,520 Speaker 2: to worry about smoke from like wood or charcoal. It 138 00:09:00,600 --> 00:09:03,720 Speaker 2: more or less fine for indoor dining, and these are 139 00:09:03,800 --> 00:09:06,920 Speaker 2: traditionally a food service type of cooktop, like something you'd 140 00:09:06,960 --> 00:09:09,640 Speaker 2: find at a restaurant or from a street cart, like 141 00:09:09,720 --> 00:09:12,760 Speaker 2: not as much at home, although these days home tabletop 142 00:09:12,800 --> 00:09:16,959 Speaker 2: models made from like lightweight materials with electric cooking elements 143 00:09:16,960 --> 00:09:21,800 Speaker 2: are available to Apparently, tepanyaki dining is most popular around 144 00:09:21,920 --> 00:09:26,880 Speaker 2: Japan and Taiwan, concentrated in like luxury hotels, and then 145 00:09:27,040 --> 00:09:32,120 Speaker 2: in France and the United States concentrated in freestanding restaurants. 146 00:09:32,840 --> 00:09:36,360 Speaker 2: I do understand, Yeah, it's a little bit more fine 147 00:09:36,400 --> 00:09:40,800 Speaker 2: dining at those hotel restaurants. It's more like nice family 148 00:09:40,880 --> 00:09:41,959 Speaker 2: dining in the US. 149 00:09:43,640 --> 00:09:45,360 Speaker 1: Two people from France right in. 150 00:09:45,960 --> 00:09:54,400 Speaker 2: Oh, yes, so curious about that, especially because we have 151 00:09:54,480 --> 00:09:58,400 Speaker 2: to talk a tiny bit about the sheer antics that 152 00:09:59,480 --> 00:10:02,960 Speaker 2: the chef can get up to in these situations. There's 153 00:10:02,960 --> 00:10:08,240 Speaker 2: a few that are kind of famous, especially in American 154 00:10:08,480 --> 00:10:11,960 Speaker 2: style tepanyaki restaurants, like like if you make a little 155 00:10:12,520 --> 00:10:15,439 Speaker 2: a little cone out of onion rings, like you stack 156 00:10:15,520 --> 00:10:17,560 Speaker 2: up a little cone and then you pour a bunch 157 00:10:17,640 --> 00:10:20,240 Speaker 2: of oil into the middle and lighten on fire, so 158 00:10:20,320 --> 00:10:25,040 Speaker 2: it's like a little onion volcano. That's a big one. 159 00:10:26,360 --> 00:10:30,000 Speaker 2: Throwing eggs or eggshells into the top of their like 160 00:10:30,200 --> 00:10:36,240 Speaker 2: tall chef's took, flipping bits of shrimp into the customer's mouths. 161 00:10:36,480 --> 00:10:39,520 Speaker 2: It's you know, kind of like passing their utensils behind 162 00:10:39,559 --> 00:10:42,000 Speaker 2: their backs or all sorts of stuff. 163 00:10:41,760 --> 00:10:44,920 Speaker 1: Like the the heart and they make the heart out 164 00:10:44,920 --> 00:10:47,800 Speaker 1: of the fried rice and they use their like spatula 165 00:10:47,840 --> 00:10:48,520 Speaker 1: to make it beat. 166 00:10:49,320 --> 00:10:54,920 Speaker 2: Oh yeah, yeah, yes, yes, and I'd forgotten about that 167 00:10:54,960 --> 00:10:55,400 Speaker 2: one thing. 168 00:10:55,559 --> 00:11:01,800 Speaker 1: Oh, I could never forget. WHOA what about the nutrition. 169 00:11:02,760 --> 00:11:04,200 Speaker 2: Don't eat styles of dining? 170 00:11:05,800 --> 00:11:08,040 Speaker 1: Yeah, probably not good for you. 171 00:11:08,520 --> 00:11:12,480 Speaker 2: Probably not temanyaki meals, of course, depend on what you 172 00:11:12,600 --> 00:11:15,280 Speaker 2: have in them. I can't really help you there. 173 00:11:16,000 --> 00:11:19,640 Speaker 1: Yes, yes, well we do have some numbers for you. 174 00:11:20,600 --> 00:11:24,000 Speaker 2: We do. I read a market report that said that 175 00:11:24,040 --> 00:11:28,480 Speaker 2: tapanyaki was as of twenty twenty four a twelve billion 176 00:11:28,600 --> 00:11:36,880 Speaker 2: dollar global business right with chain restaurants holding nearly sixty 177 00:11:36,960 --> 00:11:42,640 Speaker 2: percent of the total revenue there. According to a different report, 178 00:11:43,559 --> 00:11:48,800 Speaker 2: the manufacture and sale of tippon griddles is a market 179 00:11:48,840 --> 00:11:52,440 Speaker 2: worth some one point two billion dollars as of the 180 00:11:52,440 --> 00:11:56,280 Speaker 2: same year twenty twenty four, with North America making up 181 00:11:56,280 --> 00:12:00,240 Speaker 2: some quarter of that market, which I'm impressed by. And 182 00:12:00,320 --> 00:12:04,559 Speaker 2: there is increasing growth in the electric and even electronic 183 00:12:05,280 --> 00:12:09,280 Speaker 2: to pond griddles, Like you can set it on a 184 00:12:09,320 --> 00:12:11,320 Speaker 2: timer and walk away. I don't know why you'd do that, 185 00:12:11,400 --> 00:12:12,199 Speaker 2: but you can. 186 00:12:12,600 --> 00:12:20,080 Speaker 1: That sounds like chaos to me, absolute madness. Wow. 187 00:12:21,880 --> 00:12:25,359 Speaker 2: Other people have more trust in their personal heating devices 188 00:12:25,400 --> 00:12:30,880 Speaker 2: than I do. Apparently, any wow, anything that gets warmer 189 00:12:30,920 --> 00:12:33,160 Speaker 2: than like a Suvie machine, I'm just like, nope, buye. 190 00:12:33,160 --> 00:12:35,199 Speaker 2: I'm gonna be in the room for that one. 191 00:12:35,240 --> 00:12:38,800 Speaker 1: Thanks. Uh. 192 00:12:38,960 --> 00:12:42,839 Speaker 2: However, Okay, there are one hundred and twenty two Benny 193 00:12:42,920 --> 00:12:46,720 Speaker 2: Hannahs around the world, Beni Hanna being a popular chain 194 00:12:47,280 --> 00:12:51,680 Speaker 2: Tepanyaki place. Most of those Benny Hannahs are in the US, 195 00:12:51,880 --> 00:12:55,840 Speaker 2: but there are a smattering throughout the rest of the Americas, Europe, 196 00:12:55,880 --> 00:13:00,880 Speaker 2: the Middle East, Southeast Asia, and the Pacific, generally in 197 00:13:00,920 --> 00:13:03,199 Speaker 2: places that host a lot of American tourists. 198 00:13:04,679 --> 00:13:08,720 Speaker 1: Yes, it is a very funny place to attempt to 199 00:13:08,760 --> 00:13:13,400 Speaker 1: get food during the nerd convention Dragon con here in Atlanta, 200 00:13:13,559 --> 00:13:18,640 Speaker 1: there is it Minnie Hanna near where the convention is happening, 201 00:13:19,440 --> 00:13:26,520 Speaker 1: And there's nothing like seeing a table of a mishmash 202 00:13:26,600 --> 00:13:32,000 Speaker 1: of cones. Yeah, getting shrimp toss at their face. I 203 00:13:32,000 --> 00:13:32,320 Speaker 1: don't know. 204 00:13:32,440 --> 00:13:37,680 Speaker 2: Absolutely, Yeah, No, you've got You've got some like Battlestar Galactica. Yes, 205 00:13:38,840 --> 00:13:42,200 Speaker 2: people next to like Sailor Scouts, and you're just like, oh, okay, 206 00:13:42,240 --> 00:13:44,240 Speaker 2: this is just normal. This is just normal right now. 207 00:13:44,960 --> 00:13:47,600 Speaker 1: Yes, And everybody's kind of tired, so they're sort of 208 00:13:47,640 --> 00:13:51,320 Speaker 1: like laying down a little bit. Yeah, it's a mess. 209 00:13:51,520 --> 00:13:54,199 Speaker 1: I did it once, and I'll I won't do it again, 210 00:13:54,240 --> 00:13:55,920 Speaker 1: but I'm glad I did it that one time. 211 00:13:56,640 --> 00:13:58,480 Speaker 2: Yeah, I see that, I see that. 212 00:14:02,440 --> 00:14:02,840 Speaker 1: Okay. 213 00:14:03,000 --> 00:14:07,360 Speaker 2: There is also a Guinness record. There's a Guinness record 214 00:14:07,400 --> 00:14:11,640 Speaker 2: for the most people cooking teppanyaki in one place at 215 00:14:11,679 --> 00:14:15,199 Speaker 2: one time. It was achieved in twenty twenty five in 216 00:14:15,360 --> 00:14:18,439 Speaker 2: Osaka with nine hundred and ninety eight cooks. 217 00:14:19,520 --> 00:14:22,280 Speaker 1: I'm jealous. I don't even know the outcome of it, 218 00:14:22,360 --> 00:14:24,040 Speaker 1: but I jealous. 219 00:14:24,080 --> 00:14:30,920 Speaker 2: Nonetheless, it seems delicious, right, yeah, it must have been. 220 00:14:33,640 --> 00:14:39,080 Speaker 2: We can only wonder yeah, or you know, oh my goodness, 221 00:14:39,240 --> 00:14:43,360 Speaker 2: if you were there, yes, if you were there. 222 00:14:43,400 --> 00:14:46,640 Speaker 1: You must write it, no questions about it. 223 00:14:47,080 --> 00:14:48,400 Speaker 2: Direly important. 224 00:14:49,000 --> 00:14:53,360 Speaker 1: Yes, absolutely, well, we do have quite a history for you. 225 00:14:54,040 --> 00:14:58,120 Speaker 2: We do. But first we've got a quick break for 226 00:14:58,160 --> 00:15:10,960 Speaker 2: a word. Warm our sponsors and we're back. Thank you sponsor, Yes, 227 00:15:11,120 --> 00:15:11,480 Speaker 2: thank you. 228 00:15:12,400 --> 00:15:18,400 Speaker 1: Okay. So, according to some oral renditions, Tepanyaki's history could 229 00:15:18,480 --> 00:15:22,360 Speaker 1: go as far back as Japan's feudal period, which is 230 00:15:22,400 --> 00:15:27,640 Speaker 1: admittedly a long period from around eleven hundred CE to 231 00:15:27,760 --> 00:15:31,760 Speaker 1: eighteen hundred CE. As the story goes, folks would gather 232 00:15:31,960 --> 00:15:35,800 Speaker 1: around a fire to grill foods, and the preparation of 233 00:15:35,800 --> 00:15:39,440 Speaker 1: these ingredients was allegedly very simple, and it was a 234 00:15:39,440 --> 00:15:41,880 Speaker 1: communal space to catch up and eat. 235 00:15:43,440 --> 00:15:46,800 Speaker 2: What foods would have been involved would have varied from 236 00:15:46,920 --> 00:15:52,920 Speaker 2: modern teppanyaki. With the influence of Buddhism and various social concepts, 237 00:15:53,120 --> 00:15:58,360 Speaker 2: meat was anywhere from like discouraged to prohibited during like 238 00:15:58,480 --> 00:16:02,200 Speaker 2: different times the year and from different regions and other 239 00:16:02,320 --> 00:16:07,720 Speaker 2: restrictions from the five hundred CE really through the end 240 00:16:07,760 --> 00:16:12,040 Speaker 2: of the Aedo period in eighteen sixty eight, and cattle 241 00:16:12,400 --> 00:16:17,920 Speaker 2: in particular were considered work animals. It was like, why 242 00:16:17,960 --> 00:16:20,720 Speaker 2: would you eat beef. That's not what that's not what 243 00:16:20,760 --> 00:16:25,760 Speaker 2: that's for, you know. Right During the following Meiji period, 244 00:16:26,160 --> 00:16:30,479 Speaker 2: Japan was opening up to outside influences again, and European 245 00:16:30,520 --> 00:16:34,920 Speaker 2: influences were a huge part of that. A whole category 246 00:16:35,040 --> 00:16:41,080 Speaker 2: of food called yoshiku, meaning Western cuisine, started developing. Yoshiku 247 00:16:41,360 --> 00:16:49,000 Speaker 2: is Japanese takes on European ingredients and cooking, separate, separate 248 00:16:49,040 --> 00:16:53,480 Speaker 2: from actual Western cuisine, definitely separate from Japanese cuisine. But yeah, 249 00:16:53,480 --> 00:16:55,680 Speaker 2: this is where we got dishes that are still popular 250 00:16:55,720 --> 00:16:59,040 Speaker 2: to this day, like tungkatsu, which is like a breaded 251 00:16:59,080 --> 00:17:03,680 Speaker 2: fried por cutlet, curry rice which is more or less 252 00:17:03,680 --> 00:17:06,720 Speaker 2: what it sounds like, and a kooke, which are a 253 00:17:06,760 --> 00:17:11,000 Speaker 2: little like croquettes of various things. So tasty, good, good 254 00:17:11,080 --> 00:17:18,879 Speaker 2: bar snacks, yep, and meat and dairy. More meat but 255 00:17:18,920 --> 00:17:23,960 Speaker 2: also dairy were also a big part of yoshuku, partially 256 00:17:24,000 --> 00:17:27,880 Speaker 2: because the government was trying to build a literally stronger 257 00:17:27,920 --> 00:17:30,840 Speaker 2: military at the time, so they were just encouraging the 258 00:17:30,920 --> 00:17:36,120 Speaker 2: heck out of this trend. Beef became super posh throughout 259 00:17:36,160 --> 00:17:39,880 Speaker 2: the eighteen seventies and beyond, especially in dishes like hot pot. 260 00:17:41,080 --> 00:17:44,000 Speaker 2: At first, this was a very pricey trend, and like, 261 00:17:44,080 --> 00:17:46,159 Speaker 2: not everybody was on board. There was there was a 262 00:17:46,160 --> 00:17:48,040 Speaker 2: little bit of like that's still a work, what are 263 00:17:48,040 --> 00:17:54,040 Speaker 2: you talking about? But but yoshuku spread and came within 264 00:17:54,280 --> 00:17:56,840 Speaker 2: the reach of more average people after the turn of 265 00:17:56,880 --> 00:18:03,080 Speaker 2: the century. Meanwhile, to punt cooking in restaurants and foodstalls 266 00:18:03,160 --> 00:18:06,720 Speaker 2: or carts was also developing into what would recognize today 267 00:18:07,119 --> 00:18:09,439 Speaker 2: right around the turn of the century. That's when we 268 00:18:09,480 --> 00:18:12,919 Speaker 2: start seeing dishes like okinami yaki and and yaki soba 269 00:18:13,160 --> 00:18:17,240 Speaker 2: on the scene, okinomiyaki being like a big savory pancake 270 00:18:17,520 --> 00:18:21,040 Speaker 2: like eggy pancake, and yak soba being a lightly sauce 271 00:18:21,520 --> 00:18:26,240 Speaker 2: fried noodles so good. Also, simultaneously, farmers were starting to 272 00:18:26,240 --> 00:18:30,919 Speaker 2: work on developing breeds of cattle four beef production around Japan, 273 00:18:31,040 --> 00:18:33,879 Speaker 2: and especially in the prefecture around the city of Kobe. 274 00:18:35,320 --> 00:18:40,320 Speaker 1: Yes, so the history of teppanyaki in its modern form 275 00:18:40,560 --> 00:18:44,560 Speaker 1: is fairly new. Sources place its origins as post World 276 00:18:44,640 --> 00:18:48,120 Speaker 1: War Two, when Japanese chefs developed a style of grilling 277 00:18:48,160 --> 00:18:52,560 Speaker 1: food over an iron grill with flames and techniques in 278 00:18:52,640 --> 00:18:56,120 Speaker 1: front of the consumer, and this often took place at 279 00:18:56,160 --> 00:19:00,320 Speaker 1: small restaurants or in homes in the early days. Towards 280 00:19:00,359 --> 00:19:03,840 Speaker 1: the end of the nineteen forties, restaurants in Osaka started 281 00:19:03,880 --> 00:19:08,040 Speaker 1: to offer meats and vegetables grilled in front of their customers. 282 00:19:08,920 --> 00:19:11,919 Speaker 1: Another theory is that this style of cooking may have 283 00:19:12,040 --> 00:19:17,040 Speaker 1: evolved in part due to the practice of Kobe fishmongers, 284 00:19:18,040 --> 00:19:22,639 Speaker 1: where they would cook the day's fresh catch in front 285 00:19:22,680 --> 00:19:29,320 Speaker 1: of customers, which I sounds nice to me, Oh my goodness, right. Yes. 286 00:19:30,640 --> 00:19:34,280 Speaker 1: The legend goes that a restaurant out of Kobe City 287 00:19:34,280 --> 00:19:38,439 Speaker 1: in Japan called Misono changed the game. They opened in 288 00:19:38,520 --> 00:19:42,320 Speaker 1: nineteen forty five and offered a type of entertainment style 289 00:19:42,440 --> 00:19:46,480 Speaker 1: cooking in front of patrons. The concept spread from there, 290 00:19:46,560 --> 00:19:50,479 Speaker 1: in part due to the American soldiers stationed there at 291 00:19:50,480 --> 00:19:55,640 Speaker 1: the end of the war. Kobe City was a port 292 00:19:55,680 --> 00:20:00,560 Speaker 1: city and at the time the Imperial Navy's base. As such, 293 00:20:00,680 --> 00:20:05,040 Speaker 1: they were recovering from World War two bombing, but also 294 00:20:05,800 --> 00:20:10,240 Speaker 1: it was where a lot of occupying American forces were stationed. 295 00:20:11,160 --> 00:20:14,240 Speaker 1: A lot of them were looking to satisfy beef cravings 296 00:20:14,280 --> 00:20:16,840 Speaker 1: because the US was one of the largest, if not 297 00:20:17,000 --> 00:20:21,879 Speaker 1: the largest, consumers of beef at the time. Restaurants like 298 00:20:22,000 --> 00:20:27,919 Speaker 1: Misono leaned into that, repurposing grills previously used for okanomaiyaki 299 00:20:28,720 --> 00:20:32,879 Speaker 1: for tepanyaki, like you want, you want some beef. 300 00:20:33,480 --> 00:20:35,679 Speaker 2: Sure, that's okay, You're gonna buy it. 301 00:20:35,760 --> 00:20:43,280 Speaker 1: Great, fantastic, fantastic, jumping ahead a little bit. Restaurants like 302 00:20:43,480 --> 00:20:47,040 Speaker 1: Benny Hanna helped introduce this idea to the United States 303 00:20:47,080 --> 00:20:51,520 Speaker 1: in the nineteen sixties. Benny Hanna was founded by Hiro 304 00:20:51,640 --> 00:20:55,720 Speaker 1: Aqi Aoki in Manhattan in nineteen sixty four. He went 305 00:20:55,760 --> 00:20:59,679 Speaker 1: by Rocky because it was easier for Americans to pronounce. 306 00:21:01,119 --> 00:21:05,080 Speaker 1: He named the restaurant after his family's successful Tokyo coffee 307 00:21:05,080 --> 00:21:09,000 Speaker 1: shop slash restaurant, which itself was named after a type 308 00:21:09,000 --> 00:21:12,480 Speaker 1: of safflower that was found growing in Tokyo. After World 309 00:21:12,520 --> 00:21:17,720 Speaker 1: War two firebombing. After a few rare reviews, the entertainment 310 00:21:17,760 --> 00:21:20,720 Speaker 1: style dining really took off. At first. It was sort 311 00:21:20,720 --> 00:21:23,320 Speaker 1: of nobody was going to it, but it got these 312 00:21:23,359 --> 00:21:28,080 Speaker 1: reviews and people were like, yeah, okay. And the location 313 00:21:28,400 --> 00:21:33,119 Speaker 1: in Manhattan played a role in the entertainment factor because 314 00:21:33,200 --> 00:21:38,680 Speaker 1: it was near Broadway, so Rocky really thought showmanship was 315 00:21:38,720 --> 00:21:40,240 Speaker 1: important to bring people in. 316 00:21:41,400 --> 00:21:46,840 Speaker 2: Yes, they started expanding with new locations by the end 317 00:21:46,880 --> 00:21:49,600 Speaker 2: of the sixties, but their real boom came after their 318 00:21:49,640 --> 00:21:51,480 Speaker 2: IPO in nineteen eighty three. 319 00:21:52,840 --> 00:21:57,960 Speaker 1: Rights A lot of these restaurants were labeled as Japanese steakhouses. 320 00:21:58,720 --> 00:22:01,639 Speaker 1: With growing interest in Jaffese cuisine in the US in 321 00:22:01,680 --> 00:22:05,879 Speaker 1: the nineteen eighties, the number of teppanyaki restaurants grew and 322 00:22:06,119 --> 00:22:12,959 Speaker 1: helped introduce Americans unfamiliar to facets of Japanese cuisine. Before 323 00:22:13,000 --> 00:22:16,000 Speaker 1: you write in yes, in the US, we do typically 324 00:22:16,000 --> 00:22:21,000 Speaker 1: call these restaurants hibachi restaurants. Hibachi, as Lauren said, was 325 00:22:21,040 --> 00:22:24,359 Speaker 1: a device invented in Japan around eight hundred CE to 326 00:22:24,480 --> 00:22:28,440 Speaker 1: warm rooms or heat up water. At the time, it 327 00:22:28,480 --> 00:22:31,439 Speaker 1: was sort of a big bowl or pot lined with 328 00:22:31,520 --> 00:22:33,160 Speaker 1: clay that was filled with. 329 00:22:33,119 --> 00:22:37,280 Speaker 2: Wood or charcoal yeah, in a layer of ash for 330 00:22:37,400 --> 00:22:42,240 Speaker 2: insallation and like heat dispersal. A few centuries later, as 331 00:22:42,359 --> 00:22:46,760 Speaker 2: metals became more affordable and furnace technology improved, cast iron 332 00:22:46,800 --> 00:22:48,160 Speaker 2: linings came into use. 333 00:22:50,000 --> 00:22:52,840 Speaker 1: Eventually people got the idea that they could use these 334 00:22:52,880 --> 00:22:55,879 Speaker 1: to cook with and put metal grates over the top. 335 00:22:56,280 --> 00:22:59,679 Speaker 1: Sometimes people or restaurants built these into tables, but in 336 00:22:59,720 --> 00:23:02,040 Speaker 1: general they were pretty casual. 337 00:23:03,000 --> 00:23:06,240 Speaker 2: Yeah yeah, and like usually not a full grate, more 338 00:23:06,320 --> 00:23:10,040 Speaker 2: like a frame or kind of like stands to elevate 339 00:23:10,080 --> 00:23:14,880 Speaker 2: your tea kettle or skewers of food up above the ash. 340 00:23:15,600 --> 00:23:18,360 Speaker 2: This was a thing by around the eighteen hundreds ish 341 00:23:18,440 --> 00:23:22,080 Speaker 2: and was real popular before central heating. You know, it 342 00:23:22,160 --> 00:23:24,160 Speaker 2: so nice, you know, like a heated table to sit 343 00:23:24,200 --> 00:23:27,640 Speaker 2: around where you can make tea and heat soup and 344 00:23:27,720 --> 00:23:34,280 Speaker 2: roast little snacks. However, if you are thinking of a 345 00:23:34,359 --> 00:23:39,000 Speaker 2: small charcoal grill with a grate on top. In Japanese cuisine, 346 00:23:39,720 --> 00:23:43,959 Speaker 2: that device is a sheet chitin. A sheet chitin is 347 00:23:44,040 --> 00:23:47,760 Speaker 2: more what you're gonna cook, like skewers of food like 348 00:23:47,840 --> 00:23:52,760 Speaker 2: kushiaki on top of those came up in the Ato period, 349 00:23:52,960 --> 00:23:56,280 Speaker 2: like those sixteen to mid eighteen hundreds these days, they 350 00:23:56,280 --> 00:24:00,919 Speaker 2: can also be full size grills. But for some reason, 351 00:24:01,840 --> 00:24:06,320 Speaker 2: when small shitchit in got imported into the United States 352 00:24:06,720 --> 00:24:11,200 Speaker 2: as like consumer household food grills in the nineteen fifties 353 00:24:11,200 --> 00:24:17,439 Speaker 2: and sixties, they came in with the name hibachi. No 354 00:24:17,480 --> 00:24:22,000 Speaker 2: one really knows why. Uh, maybe like the hiroro aki 355 00:24:22,160 --> 00:24:28,080 Speaker 2: tiaki transfer, Like someone thought Americans could not handle the 356 00:24:28,119 --> 00:24:33,320 Speaker 2: word shitchitin and hibachi was a similar enough concept and. 357 00:24:33,320 --> 00:24:34,240 Speaker 1: Easier to say. 358 00:24:35,160 --> 00:24:40,520 Speaker 2: Uh. At any rate, these Hibachi grills were real popular, 359 00:24:40,880 --> 00:24:43,119 Speaker 2: like into the nineteen seventies, Like people got them as 360 00:24:43,119 --> 00:24:46,000 Speaker 2: wedding gifts all the time. And it makes sense, right, 361 00:24:46,040 --> 00:24:50,480 Speaker 2: you know, like post war the soft diplomacy of cuisine 362 00:24:50,520 --> 00:24:54,879 Speaker 2: exchange was definitely being used by both Japan and the US, 363 00:24:55,440 --> 00:24:58,480 Speaker 2: and the popularity of this grill in particular makes sense 364 00:24:58,560 --> 00:25:02,280 Speaker 2: given like the communal die party scene of like the 365 00:25:02,359 --> 00:25:09,119 Speaker 2: fifties through the seventies. Anyway, I suspect that those quote 366 00:25:09,200 --> 00:25:14,480 Speaker 2: unquote Hibachi grills are why Americans started associating the concept 367 00:25:14,760 --> 00:25:19,359 Speaker 2: of Japanese grilled food with the word hibachi, to the 368 00:25:19,480 --> 00:25:23,880 Speaker 2: point that we still use that word today. 369 00:25:24,960 --> 00:25:26,920 Speaker 1: Yeah, it does. 370 00:25:27,000 --> 00:25:30,240 Speaker 2: It does in a very turned around kind of way. 371 00:25:32,400 --> 00:25:38,440 Speaker 2: That being said, casual table side grill cooking with a shichiten, 372 00:25:39,200 --> 00:25:42,480 Speaker 2: in which the diner may or may not participate, is 373 00:25:42,520 --> 00:25:46,400 Speaker 2: still part of Japanese cuisine, but perhaps the most popular 374 00:25:46,440 --> 00:25:51,639 Speaker 2: form today. Yak niku, is actually influenced by Korean table 375 00:25:51,680 --> 00:25:55,840 Speaker 2: side grilling, which is a similar concept that arose independently 376 00:25:56,040 --> 00:25:59,320 Speaker 2: and came to Japan in the early nineteen hundreds during 377 00:25:59,400 --> 00:26:01,320 Speaker 2: Japanese Acia patient of Korea. 378 00:26:02,320 --> 00:26:06,960 Speaker 1: Yep, how often we run into that kind of thing 379 00:26:07,160 --> 00:26:08,159 Speaker 1: in these episodes. 380 00:26:09,080 --> 00:26:12,959 Speaker 2: I honestly love all of these weird like iterations and 381 00:26:13,040 --> 00:26:16,119 Speaker 2: like recombinations and just the way that I mean, you know, 382 00:26:16,160 --> 00:26:18,879 Speaker 2: people will go like, oh, that's a clever device. 383 00:26:18,960 --> 00:26:19,400 Speaker 1: That's cool. 384 00:26:19,440 --> 00:26:22,320 Speaker 2: I want one of those. I want to do that 385 00:26:22,359 --> 00:26:24,280 Speaker 2: thing that you're doing with it, but like maybe in 386 00:26:24,280 --> 00:26:28,360 Speaker 2: a slightly more me kind of way. But I don't 387 00:26:28,400 --> 00:26:30,000 Speaker 2: know what to call it. What did you call it? Oh, 388 00:26:30,000 --> 00:26:35,800 Speaker 2: that's sure whatever. Yeah, absolutely, I'll get one from my mom. Terrific. 389 00:26:35,880 --> 00:26:44,600 Speaker 3: Yeah, well, speaking of I guess social media has also 390 00:26:44,800 --> 00:26:47,199 Speaker 3: helped with the growth of this style of cooking in 391 00:26:47,240 --> 00:26:48,240 Speaker 3: the United States. 392 00:26:48,400 --> 00:26:51,600 Speaker 1: I'm sure elsewhere, but I know specifically in the United States. Sure, 393 00:26:52,520 --> 00:26:56,720 Speaker 1: chefs have experimented with new ingredients, from tofu to wake 394 00:26:56,800 --> 00:27:03,640 Speaker 1: you whole thing. Oh gosh, I can only imagine listeners, 395 00:27:03,680 --> 00:27:10,040 Speaker 1: please write in like a fancy, a really fancy teppanyaki. 396 00:27:10,720 --> 00:27:15,520 Speaker 2: I In my journey making these notes, I looked at 397 00:27:15,600 --> 00:27:22,640 Speaker 2: menus from around the world and the like highest rated 398 00:27:22,720 --> 00:27:26,440 Speaker 2: ones in Japan. I don't know if I own clothing 399 00:27:26,560 --> 00:27:29,000 Speaker 2: that's appropriate to go to these places in but they 400 00:27:29,040 --> 00:27:33,840 Speaker 2: look so nice and they are so expensive, and. 401 00:27:32,840 --> 00:27:34,280 Speaker 1: The meat looked so good. 402 00:27:34,720 --> 00:27:37,280 Speaker 2: I don't usually even crave red meat that hard, but 403 00:27:37,320 --> 00:27:40,560 Speaker 2: I was like, oh no, the marbling, the marbling. 404 00:27:41,640 --> 00:27:46,879 Speaker 1: I felt that too. Researching this, I was they usually 405 00:27:46,920 --> 00:27:51,960 Speaker 1: do like thin slices of it, but they're still kind 406 00:27:51,960 --> 00:27:59,000 Speaker 1: of medium rare. See the marbling. I just thought, when 407 00:27:59,040 --> 00:28:02,680 Speaker 1: you do it right, yeah, oh my gosh. 408 00:28:02,840 --> 00:28:05,920 Speaker 2: I mean also, just fried rice, man like that. I've 409 00:28:05,960 --> 00:28:07,960 Speaker 2: seen too many photos of fried rice over the past 410 00:28:08,040 --> 00:28:09,760 Speaker 2: couple days, and I'm mad about it. I'm mad that 411 00:28:09,760 --> 00:28:12,040 Speaker 2: I'm not eating piles of it right now. 412 00:28:13,119 --> 00:28:13,399 Speaker 1: Yes. 413 00:28:15,359 --> 00:28:20,280 Speaker 2: Furthermore, shout out to the twenty twenty two film Everything Everywhere, 414 00:28:20,320 --> 00:28:26,080 Speaker 2: All at Once for having It's like Ratitui inspired segment 415 00:28:26,560 --> 00:28:32,399 Speaker 2: about Rakakuni set in a Tepanyaki restaurant. I thought that 416 00:28:32,440 --> 00:28:33,080 Speaker 2: was very sweet. 417 00:28:33,680 --> 00:28:37,400 Speaker 1: Yes, and now you've seen Ratatui, well, I mean I. 418 00:28:37,359 --> 00:28:39,680 Speaker 2: Got the reference before. I mean, like I know what 419 00:28:39,880 --> 00:28:40,880 Speaker 2: Rataitue's about. 420 00:28:41,560 --> 00:28:44,320 Speaker 1: Yes, but I do think that was a really good 421 00:28:44,800 --> 00:28:48,200 Speaker 1: When you're talking about a chef being puppeteered by a 422 00:28:48,320 --> 00:28:53,200 Speaker 1: rat ki setting is a good one. 423 00:28:54,040 --> 00:28:57,040 Speaker 2: Yeah. Yeah, because you really have to have skills, right. 424 00:28:57,240 --> 00:29:02,960 Speaker 1: You have to skills and it's performance entertained. Huh yeah yeah, 425 00:29:03,280 --> 00:29:06,640 Speaker 1: so yeah, shout out to that. That was an excellent 426 00:29:09,680 --> 00:29:11,400 Speaker 1: and I'm pretty sure they just put that in. I 427 00:29:11,400 --> 00:29:13,320 Speaker 1: think I read an interview that they just put that 428 00:29:13,360 --> 00:29:17,560 Speaker 1: in because their mom would frequently get the name wrong 429 00:29:18,640 --> 00:29:19,880 Speaker 1: of ratitude. 430 00:29:22,280 --> 00:29:25,080 Speaker 2: Because for sure, Rakacooney is one of the funny like 431 00:29:25,160 --> 00:29:27,240 Speaker 2: I that's a line. Like my my friend Gina and 432 00:29:27,240 --> 00:29:29,560 Speaker 2: I would just text each other the word Rakacoony like 433 00:29:29,600 --> 00:29:31,840 Speaker 2: for months afterwards, and we would both craw up. 434 00:29:34,000 --> 00:29:38,240 Speaker 4: It's excellent and we can all relate. We can all 435 00:29:38,320 --> 00:29:45,640 Speaker 4: oh yeah, oh yeah, yes, wow. We would love to 436 00:29:45,680 --> 00:29:51,840 Speaker 4: hear from you listeners about any experiences, especially I want 437 00:29:51,880 --> 00:29:54,240 Speaker 4: to know what it looks like around the world. 438 00:29:55,080 --> 00:30:00,520 Speaker 5: Oh yeah, yeah, that's also so curious. 439 00:30:00,640 --> 00:30:02,480 Speaker 2: Yeah, and I mean, and there are plenty of I mean, 440 00:30:02,520 --> 00:30:05,760 Speaker 2: you know, we've been talking a lot about Shanes in 441 00:30:05,800 --> 00:30:09,120 Speaker 2: this episode, but but there are plenty of independent restaurants. 442 00:30:09,560 --> 00:30:09,920 Speaker 1: Yeah. 443 00:30:10,200 --> 00:30:15,320 Speaker 2: We've got one here in Atlanta called Nakoto that is 444 00:30:16,200 --> 00:30:19,600 Speaker 2: very well loved. I've been to more than one birthday 445 00:30:19,600 --> 00:30:20,160 Speaker 2: party there. 446 00:30:21,000 --> 00:30:26,080 Speaker 1: Yes, yes, I believe. Super producer Dylan and I went 447 00:30:26,360 --> 00:30:32,720 Speaker 1: to We went there for a sake tasting, and I 448 00:30:32,760 --> 00:30:35,440 Speaker 1: was trying to convince him to make a spreadsheet of 449 00:30:37,560 --> 00:30:44,400 Speaker 1: the accents or the impressions every post could do, because 450 00:30:44,400 --> 00:30:48,280 Speaker 1: I thought this is important information for us. 451 00:30:48,520 --> 00:30:52,200 Speaker 2: Yeah. No, clearly not the hosts of the restaurant, to 452 00:30:52,240 --> 00:30:55,520 Speaker 2: be clear that those of of how stuff works as 453 00:30:56,040 --> 00:30:57,120 Speaker 2: stuff podcasting. 454 00:30:57,360 --> 00:31:03,760 Speaker 1: Yeah, yeah, he was into but it never happened. No 455 00:31:03,840 --> 00:31:05,840 Speaker 1: fault to him. I think it was just one of 456 00:31:05,880 --> 00:31:09,480 Speaker 1: those ideas You've had some sake and you're like, you 457 00:31:09,480 --> 00:31:10,280 Speaker 1: know what we need? 458 00:31:10,920 --> 00:31:16,400 Speaker 2: Yeah, a spreadsheet of impressions of impressions people can do 459 00:31:18,280 --> 00:31:20,200 Speaker 2: now I want to there's still time. 460 00:31:21,240 --> 00:31:25,480 Speaker 1: There's still time, aren't you curious? Do you think it 461 00:31:25,480 --> 00:31:31,280 Speaker 1: would be good knowledge to have? Yeah, well we could 462 00:31:31,320 --> 00:31:33,240 Speaker 1: still do it. We could still. 463 00:31:33,200 --> 00:31:39,720 Speaker 2: Yeah, okay, all right, Well I guess, I guess that's 464 00:31:39,760 --> 00:31:47,560 Speaker 2: what we have to say about tepan' YACKI for now. Yuh. 465 00:31:48,200 --> 00:31:51,440 Speaker 2: We do already have some listener mail for you, though, 466 00:31:51,760 --> 00:31:53,360 Speaker 2: and we are going to get into that as soon 467 00:31:53,360 --> 00:31:55,120 Speaker 2: as we get back from one more quick break for 468 00:31:55,160 --> 00:32:08,040 Speaker 2: a word from our sponsors, and we're back. 469 00:32:08,040 --> 00:32:11,360 Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with. 470 00:32:14,840 --> 00:32:18,160 Speaker 2: Mail. Yes. 471 00:32:19,600 --> 00:32:28,800 Speaker 1: Perfect. Okay. So this listener wrote in and asked to remain anonymous. Okay, 472 00:32:29,360 --> 00:32:34,400 Speaker 1: and you will see why. Anonymous wrote while enjoying this 473 00:32:34,560 --> 00:32:39,560 Speaker 1: glorious spring afternoon performing the unglorious task of dislodging weeds 474 00:32:39,600 --> 00:32:42,560 Speaker 1: and moss from the joints in the sidewalk adjacent to 475 00:32:42,680 --> 00:32:45,920 Speaker 1: our quiet street, the Gatorade episode queued up on my 476 00:32:46,040 --> 00:32:51,880 Speaker 1: trusty eighteen year old iPod. When Annie said that the 477 00:32:51,920 --> 00:32:54,600 Speaker 1: blue one was her go to and then followed up 478 00:32:54,640 --> 00:32:58,160 Speaker 1: with blue is good. I had to rush inside to 479 00:32:58,200 --> 00:33:01,800 Speaker 1: write to you. The phrase blue is good is a 480 00:33:01,840 --> 00:33:05,920 Speaker 1: deep cut in her family lore, guaranteed to make everyone laugh, 481 00:33:06,120 --> 00:33:09,400 Speaker 1: and always brought out when we're having a hard time 482 00:33:09,480 --> 00:33:13,560 Speaker 1: agreeing on what to have for dinner. The story goes 483 00:33:13,920 --> 00:33:16,920 Speaker 1: way back to my college days when my hippie parents 484 00:33:16,960 --> 00:33:20,800 Speaker 1: asked my baby brother what he wanted for his fifteenth birthday. 485 00:33:21,720 --> 00:33:25,040 Speaker 1: He said he wanted to have a family outing to 486 00:33:25,280 --> 00:33:30,440 Speaker 1: a Grateful Dead show and have the full psychedelic experience. 487 00:33:30,760 --> 00:33:34,600 Speaker 1: Wink wink. Fast forward to the day of the show 488 00:33:35,240 --> 00:33:39,680 Speaker 1: Beautiful Weather, and we were all feeling that love, seeing 489 00:33:39,800 --> 00:33:43,280 Speaker 1: all the pretty colors and making good care of each 490 00:33:43,320 --> 00:33:47,760 Speaker 1: other and having a fabulous time. During a slow part 491 00:33:47,800 --> 00:33:50,800 Speaker 1: of the set, I offered to go get everyone snow cones. 492 00:33:51,440 --> 00:33:55,520 Speaker 1: What flavor does everyone want? I don't remember what everyone 493 00:33:55,560 --> 00:34:00,280 Speaker 1: else said, but Mom, bless her, was way off her 494 00:34:00,320 --> 00:34:05,840 Speaker 1: own happy place. Mom, what flavor do you want? She 495 00:34:06,000 --> 00:34:10,480 Speaker 1: stopped swaying and opened her eyes and said blue blue 496 00:34:10,640 --> 00:34:15,799 Speaker 1: is not a flavor. Mom, blue blue was good, and 497 00:34:15,840 --> 00:34:18,839 Speaker 1: we all started laughing so hard we had to sit 498 00:34:18,960 --> 00:34:22,240 Speaker 1: down for a few minutes. But I did, in fact 499 00:34:22,520 --> 00:34:26,600 Speaker 1: go get her a blue snow cone, and when I 500 00:34:26,680 --> 00:34:29,480 Speaker 1: presented it to her, her eyes got all big and 501 00:34:29,520 --> 00:34:37,760 Speaker 1: she moaned, blue is good anymore? Laughter ensued. Classic family story, 502 00:34:38,040 --> 00:34:42,239 Speaker 1: still good for a giggle after all these years. Included 503 00:34:42,320 --> 00:34:47,040 Speaker 1: for pet tax, my truly delightful Goldfish, Bill, Charlie, Percy, 504 00:34:47,200 --> 00:34:51,200 Speaker 1: Ron and Jenny. They are all different no twins. They 505 00:34:51,400 --> 00:34:54,560 Speaker 1: were five for a dollar feeter fish, and I think 506 00:34:54,560 --> 00:34:57,480 Speaker 1: it was the best dollar I ever spent. It's nearly 507 00:34:57,480 --> 00:35:00,600 Speaker 1: impossible to get them to pose her a photo, but 508 00:35:01,239 --> 00:35:04,279 Speaker 1: this one is not too blurry. The second pick is 509 00:35:04,320 --> 00:35:08,160 Speaker 1: from a three week long annual phenomenon in late winter. 510 00:35:09,360 --> 00:35:15,160 Speaker 1: While usually gray skies prevail, the rare, unobstructive sunrise shines 511 00:35:15,160 --> 00:35:17,880 Speaker 1: in at just the right angle before the leaves on 512 00:35:18,080 --> 00:35:21,520 Speaker 1: the Before the leaves on the trees butt out across 513 00:35:21,560 --> 00:35:24,719 Speaker 1: the whole house and onto the aquarium, which is in 514 00:35:24,960 --> 00:35:28,560 Speaker 1: the darkest part of the house to minimize algae growth. 515 00:35:29,400 --> 00:35:32,759 Speaker 1: This sliver of sunlight projects a brief glimmer of rainbows 516 00:35:32,800 --> 00:35:35,839 Speaker 1: and fish shadows on the kitchen wall. It's become one 517 00:35:35,840 --> 00:35:37,960 Speaker 1: of the markers of the turning of the year, like 518 00:35:38,000 --> 00:35:45,440 Speaker 1: the first daffodil or the first snow. Oh that's wonderful. 519 00:35:45,480 --> 00:35:49,600 Speaker 1: That's such a wonderful marker that is Oh, oh, I 520 00:35:49,680 --> 00:35:50,080 Speaker 1: love that. 521 00:35:50,920 --> 00:35:52,920 Speaker 2: And also, yeah, blue is good. 522 00:35:54,200 --> 00:35:58,759 Speaker 1: Blue is good, and I love look. Blue might not 523 00:35:58,800 --> 00:36:02,359 Speaker 1: be a flavor, but blue. 524 00:36:03,440 --> 00:36:06,440 Speaker 2: We know what you mean by blue. Yeah, I mean 525 00:36:06,480 --> 00:36:08,560 Speaker 2: we've talked about blue raspberry on the show before. 526 00:36:09,440 --> 00:36:12,839 Speaker 1: Yes, absolutely, But this sounds like you sound like you 527 00:36:12,880 --> 00:36:18,480 Speaker 1: have a wonderful family dynamic. Yes, some real fun times 528 00:36:18,520 --> 00:36:22,520 Speaker 1: and good memories. So thank you so much for sharing this. 529 00:36:23,160 --> 00:36:25,480 Speaker 2: Yes, oh, and your fish are so cute. 530 00:36:26,080 --> 00:36:30,080 Speaker 1: Yes, I wanted, Lauren, I was hoping you would describe 531 00:36:30,080 --> 00:36:31,400 Speaker 1: the fish because. 532 00:36:31,480 --> 00:36:37,200 Speaker 2: Oh, okay, uh, yeah, well they are. I mean, they're 533 00:36:37,400 --> 00:36:41,120 Speaker 2: they're real handsome little goldfish buddies. They they've got really 534 00:36:41,200 --> 00:36:46,160 Speaker 2: quite magnificent tails, like a really good, deeply curved kind 535 00:36:46,160 --> 00:36:51,680 Speaker 2: of long tail going. And they are so active as 536 00:36:52,760 --> 00:36:57,560 Speaker 2: chich lids will be. They are just doing their stuff 537 00:36:57,680 --> 00:36:59,160 Speaker 2: and they're so excited about it. 538 00:37:00,120 --> 00:37:01,040 Speaker 1: I I love how. 539 00:37:00,880 --> 00:37:05,520 Speaker 2: Busy some some aquarium tenants are, you know. Uh, and 540 00:37:05,600 --> 00:37:09,040 Speaker 2: goldfish are definitely among that. Like they have got stuff 541 00:37:09,080 --> 00:37:13,399 Speaker 2: to do, they've got a schedule. They remind you about it. 542 00:37:14,760 --> 00:37:18,000 Speaker 2: They're very sweet. It looks like wal Art. It's it's 543 00:37:18,040 --> 00:37:21,400 Speaker 2: beautiful the shadow that they are casting with the with 544 00:37:21,440 --> 00:37:22,920 Speaker 2: the aquarium plants. 545 00:37:23,080 --> 00:37:30,120 Speaker 1: And yeah, that's great. They really look pretty. They look 546 00:37:30,160 --> 00:37:34,960 Speaker 1: pretty magnificent. So thank you, thank you for sending us 547 00:37:34,960 --> 00:37:36,680 Speaker 1: this pet tax. We appreciate it. 548 00:37:36,920 --> 00:37:42,280 Speaker 2: Yeah, and there and your algae management is on point beautiful. Yes, yeah, 549 00:37:42,480 --> 00:37:45,160 Speaker 2: I take it from someone who spent a lot of 550 00:37:45,160 --> 00:37:52,000 Speaker 2: time scrubbing algae and trying to buy more animals that 551 00:37:52,080 --> 00:38:02,280 Speaker 2: eat algae. Yes, yes, very important, Oh, Carolyn wrote, First off, 552 00:38:02,320 --> 00:38:05,240 Speaker 2: I'm actually writing this after listening to the Silver Palette 553 00:38:05,239 --> 00:38:08,680 Speaker 2: episode and have a probably silly question. At the beginning, 554 00:38:08,760 --> 00:38:11,279 Speaker 2: you mentioned one of the founders turned down a job 555 00:38:11,320 --> 00:38:15,200 Speaker 2: at the CIA. Did you mean the government agency or 556 00:38:15,239 --> 00:38:18,479 Speaker 2: the culinary school? I could google, but this is more fun. 557 00:38:19,760 --> 00:38:22,920 Speaker 2: Onto the real note. I loved the gummy candy episode 558 00:38:22,960 --> 00:38:25,120 Speaker 2: because it made me think of an absolute gem of 559 00:38:25,120 --> 00:38:28,880 Speaker 2: a candy store in my town called Quincy's. The owners 560 00:38:28,920 --> 00:38:32,520 Speaker 2: stocked it with retro and vintage suites, a trefle counter, 561 00:38:32,960 --> 00:38:38,200 Speaker 2: international and allergen friendly goodies, jellybeans, and a decadent variety 562 00:38:38,239 --> 00:38:41,399 Speaker 2: of bulk candies on the wall. I don't know how 563 00:38:41,440 --> 00:38:44,200 Speaker 2: they do it, but the gummy candy variety is always 564 00:38:44,600 --> 00:38:48,319 Speaker 2: rostering with seasonal choices in addition to the usual. A 565 00:38:48,360 --> 00:38:51,600 Speaker 2: bonus that's missing from major stores is the relationship with 566 00:38:51,640 --> 00:38:54,759 Speaker 2: the staff. The owner knows my favorites, and once, while 567 00:38:54,760 --> 00:38:57,000 Speaker 2: switching out one of my favorites for a new choice, 568 00:38:57,120 --> 00:38:59,600 Speaker 2: she reserved the couple of scoops left over for me 569 00:38:59,640 --> 00:39:03,120 Speaker 2: at my next visit. They were three D strawberries with 570 00:39:03,200 --> 00:39:05,879 Speaker 2: the texture of a jellow jiggler and taste like real 571 00:39:05,960 --> 00:39:09,600 Speaker 2: kool aid, and there is no equal. They also carry 572 00:39:09,600 --> 00:39:13,879 Speaker 2: something I think would make a fun future episode, unnatural 573 00:39:13,960 --> 00:39:18,960 Speaker 2: soda flavors. Think butter, bacon, buffalo wing, corn, et cetera. 574 00:39:20,120 --> 00:39:23,160 Speaker 2: I've had the corn, and well, it tastes like corn 575 00:39:23,840 --> 00:39:28,239 Speaker 2: and corn syrup. It's as described if you want to 576 00:39:28,320 --> 00:39:37,840 Speaker 2: check the shop out there at Quincy's Candy Shop on Insta. Okay, 577 00:39:38,120 --> 00:39:43,640 Speaker 2: first off, about Silver Palette and Julie Rosso and I 578 00:39:43,800 --> 00:39:47,920 Speaker 2: I double checked with my sources and uh, yeah, it's 579 00:39:47,920 --> 00:39:59,080 Speaker 2: the Central Intelligence Agency personnel really does. Yeah. I got 580 00:39:59,120 --> 00:40:02,080 Speaker 2: that detail from an article in the New York Times 581 00:40:02,080 --> 00:40:05,719 Speaker 2: from nineteen ninety three went when Rosso published her first 582 00:40:05,719 --> 00:40:09,360 Speaker 2: solo cookbook to less than stellar reviews. The article is 583 00:40:09,400 --> 00:40:13,439 Speaker 2: called once the Toast now a target, Silver Palette star 584 00:40:13,520 --> 00:40:22,840 Speaker 2: goes solo. I know, right, wow, And yeah, as with 585 00:40:22,920 --> 00:40:26,640 Speaker 2: anything with Julie Rosso, I have no idea how seriously 586 00:40:26,719 --> 00:40:32,040 Speaker 2: to take that detail. I cannot like, I cannot tell 587 00:40:32,080 --> 00:40:34,400 Speaker 2: you look look y'all, like I look up information on 588 00:40:34,440 --> 00:40:37,880 Speaker 2: the internet for a living, and yes, it's gotten harder 589 00:40:37,920 --> 00:40:43,520 Speaker 2: recently because of a number of frustrating factors, but. 590 00:40:45,080 --> 00:40:45,719 Speaker 1: I could not. 591 00:40:45,840 --> 00:40:50,439 Speaker 2: Find anything about her early life. The way in which 592 00:40:50,520 --> 00:40:55,279 Speaker 2: this woman managed to keep the details of her childhood 593 00:40:55,760 --> 00:41:00,319 Speaker 2: out of the public eye is wild, absolutely wild. Good 594 00:41:00,320 --> 00:41:04,960 Speaker 2: for her. I'm so impressed. But also it does track 595 00:41:05,000 --> 00:41:13,080 Speaker 2: with her personality, so I'm like, yeah, sure, mm hmm. Anyway, 596 00:41:15,360 --> 00:41:20,799 Speaker 2: Quincy's Quincy sounds so delightful. Gosh, I feel like I 597 00:41:20,960 --> 00:41:25,080 Speaker 2: remember these specific strawberries that you're talking about, and I 598 00:41:25,120 --> 00:41:30,440 Speaker 2: can't entirely place it, but oh good, gummies. 599 00:41:30,040 --> 00:41:30,680 Speaker 1: Are so good. 600 00:41:30,880 --> 00:41:34,759 Speaker 2: I know you're you're you're wincing, Annie, but. 601 00:41:34,000 --> 00:41:38,560 Speaker 1: But I wasn't even aware. 602 00:41:38,640 --> 00:41:42,239 Speaker 3: But yeah, well, you know what I love about this 603 00:41:42,360 --> 00:41:44,120 Speaker 3: though so many people. 604 00:41:43,880 --> 00:41:49,960 Speaker 1: Have written in about uh making the case for gummies 605 00:41:50,440 --> 00:41:53,520 Speaker 1: to me, And one of the things I love about 606 00:41:53,560 --> 00:41:59,040 Speaker 1: this specific email is that you had a local store 607 00:42:00,040 --> 00:42:06,040 Speaker 1: where somebody knew your taste, yeah, and like set aside, yeah, 608 00:42:06,080 --> 00:42:10,279 Speaker 1: your favorites when they were going away. But also how 609 00:42:10,320 --> 00:42:16,560 Speaker 1: you have this very specific explanation or descriptor of the 610 00:42:16,600 --> 00:42:17,800 Speaker 1: one that you loved. 611 00:42:18,320 --> 00:42:20,360 Speaker 2: Yeah. 612 00:42:19,719 --> 00:42:27,120 Speaker 1: I adore that, like, honestly, that kind of specificity around 613 00:42:27,120 --> 00:42:30,040 Speaker 1: of food that you love, that maybe no one else 614 00:42:30,080 --> 00:42:32,560 Speaker 1: has ever heard of that. 615 00:42:32,560 --> 00:42:36,120 Speaker 2: That might not exist anymore. Yeah, that makes my heart 616 00:42:36,239 --> 00:42:42,640 Speaker 2: sing with joy. Honestly, I adore that so much. 617 00:42:43,400 --> 00:42:49,600 Speaker 1: Oh, oh beautiful. Oh and these soda flavors you have tried. 618 00:42:51,080 --> 00:42:54,919 Speaker 2: I haven't have. I actually literally tried any of them. 619 00:42:54,960 --> 00:42:59,480 Speaker 2: I currently have in my possession a bottle of Ranch 620 00:42:59,560 --> 00:43:05,960 Speaker 2: Flavor soda that Ben Bolin gave to me, I believe, 621 00:43:06,080 --> 00:43:10,680 Speaker 2: upon the occasion of doing that episode about Ranch with 622 00:43:10,800 --> 00:43:13,319 Speaker 2: Us back in the day. So this is now like 623 00:43:13,360 --> 00:43:16,279 Speaker 2: an aged bottle of soda. I don't know if. 624 00:43:16,640 --> 00:43:17,680 Speaker 1: I'm sure it aged. 625 00:43:17,719 --> 00:43:26,319 Speaker 5: Well, I'm sure yeah, But yeah, all of those are 626 00:43:26,360 --> 00:43:28,279 Speaker 5: so entertaining to me. 627 00:43:29,719 --> 00:43:30,200 Speaker 1: For a while. 628 00:43:30,440 --> 00:43:32,640 Speaker 2: I don't know if Jon's Soda still does it or not. 629 00:43:32,800 --> 00:43:35,120 Speaker 2: I think they do. But Joanes Soda for a while 630 00:43:35,160 --> 00:43:39,400 Speaker 2: would do like a annual holiday pack around like Thanksgiving 631 00:43:39,440 --> 00:43:42,359 Speaker 2: to Christmas with you know, yeah, like flavors like like 632 00:43:42,440 --> 00:43:45,719 Speaker 2: Brussels sprouts and stuffing and like normally they're like a 633 00:43:45,760 --> 00:43:49,000 Speaker 2: really good soda company with like a super aces like 634 00:43:49,120 --> 00:43:51,719 Speaker 2: root beer and cream soda kind of situation. But then 635 00:43:52,120 --> 00:43:54,600 Speaker 2: right like once a year they were like, let's make 636 00:43:54,640 --> 00:43:55,440 Speaker 2: something disgusting. 637 00:43:57,680 --> 00:44:03,360 Speaker 1: I love that, though, them experiment and yeah, but you 638 00:44:03,360 --> 00:44:06,400 Speaker 1: know a certain type of people at least are like 639 00:44:07,680 --> 00:44:09,560 Speaker 1: that probably won't be good. But I want to try 640 00:44:09,960 --> 00:44:10,160 Speaker 1: get it. 641 00:44:10,200 --> 00:44:13,080 Speaker 2: I want to get it. Yeah yeah, and heck we're 642 00:44:13,080 --> 00:44:14,239 Speaker 2: talking about it now. 643 00:44:14,080 --> 00:44:24,960 Speaker 1: So that's right, that's yeah. Wow. Thank you so much 644 00:44:25,160 --> 00:44:27,560 Speaker 1: to both of these listeners for writing in. If you 645 00:44:27,600 --> 00:44:29,600 Speaker 1: would like to write to us, you can. Our email 646 00:44:29,680 --> 00:44:31,480 Speaker 1: is hello at savorpod dot com. 647 00:44:31,880 --> 00:44:34,719 Speaker 2: We're also on social media. You can find us on 648 00:44:34,840 --> 00:44:37,759 Speaker 2: Instagram and blue Sky at saber pod, and we do 649 00:44:37,840 --> 00:44:40,920 Speaker 2: hope to hear from you. Savor is a production of iHeartRadio. 650 00:44:41,200 --> 00:44:43,520 Speaker 2: For more podcasts from heart Radio, you can visit the 651 00:44:43,560 --> 00:44:47,000 Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your 652 00:44:47,000 --> 00:44:50,760 Speaker 2: favorite shows. Thanks as always to our superproducers Dylan Fagan 653 00:44:50,880 --> 00:44:53,400 Speaker 2: and Andrew Howard. Thanks to you for listening, and we 654 00:44:53,440 --> 00:44:55,439 Speaker 2: hope that lots more good things are coming your way