This week, the panel talk <em>kōji</em> - what it is, where to get it, and what to do with it.

This week, the team talk about kitchen storage and the types of rice used to make sake.

This week, we discuss popular Nogata grill Akimotoya, give our thoughts on what makes a good dipping sauce and survey recent Japanese drink news.

This week, we discuss Marcus's recent travels, winter hot pot dishes and the opening of Good Beer Faucets, a new craft beer bar in Shibuya.

This week, we discuss Japanese izakaya with guest Dave Perry.

This week, we road test soy sauce infused with wasabi, as well as two unusual toppings for ice cream.

In the second part of our conversation about Lucky Peach, we discuss authenticity, the magazine’s recipes and talk about what we’d like to see in the next edition.

The panel discuss the new food quarterly from Momofuku's David Chang

We sit down with Japan Beer Times publisher Ry Beville to discuss craft beer

The panel road test Yuzusco, talk about seasonal produce and issue a warning to those in the market for watermelons.

The panel discuss a new brewpub/pizzeria in Kanda and the World Barista Championship in Bogotá, Columbia

This week we discuss carcinogenic pickles and UNESCO recognition for traditional Japanese cuisine

This week we talk about shochu, Kagoshima and Marcus's problem with nature.

This week we discuss the ongoing effects of the Tohoku earthquake and a recent food poisoning scare.

This week: Christopher Pellegrini visits Koganei Shuzo and we discuss Japanese coffee culture.

In this week's Japan Eats Podcast, Garrett DeOrio, Marcus Lovitt, and Christopher Pellegrini discuss the top food and beverage trends of 2010.

This week: food photography, the CAST shochu group, and the brand new Baird Taproom in Bashamichi, Yokohama.