Jake Myrick (left) and Noriko Kamei (right) of Sequoia Sake taste a batch of their brew. | Still from "The Migrant Kitchen"

Why Sake Brewers Got Into the Industry

When Jake Myrick and Noriko Kamei decided to start their own sake brewery in the United States, they wanted to make sure they retained the Japanese craftsmanship that characterizes the process making of namazake, or unpasteurized sake. Initial reactions to their venture were mixed, at best.

Available until
2019-11-01T00:00:00-07:00

Full Episodes

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Man'oushe

Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.

Louis & Jazz

Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine. These chefs work to bring balance to the complexity of flavors that reflect the mixed cultural influences of their own backgrounds and experiences.

Mister Jiu's Chinatown

In San Francisco’s Chinatown, Brandon Jew walks the line between his Chinese heritage and his American upbringing with his restaurant, Mister Jiu’s. With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.

  • 2019-06-20T05:00:00-07:00
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Alta California

A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.

Badmaash

Indian food has often been associated with stiff restaurants, all-you-can-eat buffets and heavily spiced, cream-based dishes. The Mahendro family (Anu, Pawan, Nakul and Arjun) immigrated to Los Angeles and found that they didn’t recognize any of the so-called Indian food available to them. Like carefully selected spices to a classic Indian dish, each family member contributes something special and significant to their restaurant Badmaash and to the city of L.A. Featured in the episode: Downtown L.A.’s Badmaash.

Omotenashi

Charles Namba and Courtney Kaplan, the couple behind Echo Park's Tsubaki, have always loved the culture of izakaya but found Los Angeles lacking in these Japanese taverns. Sonoko Sakai is a teacher with a passion for buckwheat and the near-sacred art of soba noodles, and Seiichi Yokota knows how to prepare and preserve fresh fish with a traditional Japanese technique never seen before in Los Angeles. Each aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.