Masako Morishita's guest appearances

Masako Morishita

flavors unknown podcast

Chefs Without Restaurants

Chris Spear

Hari Cameron

Emmanuel Laroche

Jeremy Umansky

Jason Logsdon

Mark Welker

Dan Kluger

Chris Shepherd

Chris Cosentino

Bryce Shuman

Ted Lee

Farmer Lee Jones

Virginia Willis

Brad Miller

Johnny Spero

OwlTail

In today’s episode, I talk to Masako Morishita, the creator of Otabe pop-up restaurant in Washington DC. Otabe specializes in Japanese comfort food, unique flavors that are exciting taste buds in the capital city. Morishita has recently taken on the role of chef at Maxwellpark Wine Bar where she’s serving up pairing-friendly dishes like the Teriyaki Wagyu Burger, Edamame and White Anchovy Toast, and Okonomiyaki Pancakes tinged with togarashi. You’ll hear how Morishita arrived in the US for one career, but ended up cooking instead. You’ll also learn about the flavors of Japanese comfort food, the different types of dashi and how they’re made, how to make a great Okonomiyaki, and the essential cornerstones of Japanese cuisine.					What you'll learn with Masako Morishita				Popular street foods in Japan (3:02)Variations of okonomiyaki (4:25)How to make okonomiyaki at home (6:28)The difference between katsu and karaage (8:28)How Masako Morishita ended up in the US (11:36)The goal behind her cooking (13:08)The potluck where her Japanese foods wowed guests (14:38)Masako Morishita's family’s 90-year-old restaurant in Japan (15:39)Why the smell of dashi reminds her of family (16:23)The meaning of “otabe” (17:57)Street foods on the menu at Otabe (18:31)Unique twists linking Japanese food with wine pairing (19:56)The most popular dish at Maxwell (20:57)The surprising fast-food burger Masako Morishita is trying to replicate (21:13)How she uses her favorite vegetable (23:37)Who inspires her cooking (27:39)The Cornerstone Ingredients of Japanese Cuisine (29:01)Masako Morishita favorite brand of soy sauce (30:03)Where to start if you want to make dashi at home (32:49)The most important cooking techniques in Japanese cuisine (34:28)5 restaurants to visit in DC (36:08)Top 3 cookbooks where she finds inspiration (36:49)Must have kitchen condiments (37:26)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast					Links to other episodes in the DMV area.				Conversation with Chef Declan HorganConversation with Private Chef Chris SpearCovid-19 – Top Chefs Respond (with Chef Ian Boden)Conversation with Chef Hari Cameron 					Links to most downloaded episodes (click on any picture to listen to the episode)		Jeremy Umansky in Cleveland3 Chefs in Austin - What is more important: techniques or creativity?Misti Norris in DallasCarlo Lamagna in Portland#gallery-1 {				margin: auto;			}			#gallery-1 .gallery-item {				float: left;				margin-top: 10px;				text-align: center;				width: 25%;			}			#gallery-1 img {				border: 2px solid #cfcfcf;			}			#gallery-1 .gallery-caption {				margin-left: 0;			}			/* see gallery_shortcode() in wp-includes/media.php */Baked Uni Mac &amp; Cheese from Masako Morishita – Cheddar, Gruyère, cream sauce with Tamari, Uni and garlic bread crumbsMasako Morishita’s Slow cooked Daikon with melted Brie &amp; DashiOnigiri at Otabe d.c. by Masako MorishitaLightly fried lotus root, peppers, eggplant, green beens marinated into house made cold sweet dashi broth by Masako MorishitaClick to tweet		My goal is to introduce Japanese culture, which people don't really know about, through food.				Click To TweetPeople have a perspective of Japanese people being ‘so quiet’ and ‘too stiff’ and I think I kind of broke that stereotype.				Click To TweetEvery time I make Dashi, it immediately brings me back to my grandma's house.				Click To TweetDaikon is actually one of my favorite vegetables ever, especially around the winter time.

In today’s episode, I talk to Masako Morishita, the creator of Otabe pop-up restaurant in Washington DC. Otabe specializes in Japanese comfort food, unique flavors that are exciting taste buds in the capital city. Morishita has recently taken on the role of chef at Maxwellpark Wine Bar where she’s serving up pairing-friendly dishes like the Teriyaki Wagyu Burger, Edamame and White Anchovy Toast, and Okonomiyaki Pancakes tinged with togarashi. You’ll hear how Morishita arrived in the US for one career, but ended up cooking instead. You’ll also learn about the flavors of Japanese comfort food, the different types of dashi and how they’re made, how to make a great Okonomiyaki, and the essential cornerstones of Japanese cuisine.		 			What you'll learn with Masako Morishita		 		Popular street foods in Japan (3:02)Variations of okonomiyaki (4:25)How to make okonomiyaki at home (6:28)The difference between katsu and karaage (8:28)How Masako Morishita ended up in the US (11:36)The goal behind her cooking (13:08)The potluck where her Japanese foods wowed guests (14:38)Masako Morishita's family’s 90-year-old restaurant in Japan (15:39)Why the smell of dashi reminds her of family (16:23)The meaning of “otabe” (17:57)Street foods on the menu at Otabe (18:31)Unique twists linking Japanese food with wine pairing (19:56)The most popular dish at Maxwell (20:57)The surprising fast-food burger Masako Morishita is trying to replicate (21:13)How she uses her favorite vegetable (23:37)Who inspires her cooking (27:39)The Cornerstone Ingredients of Japanese Cuisine (29:01)Masako Morishita favorite brand of soy sauce (30:03)Where to start if you want to make dashi at home (32:49)The most important cooking techniques in Japanese cuisine (34:28)5 restaurants to visit in DC (36:08)Top 3 cookbooks where she finds inspiration (36:49)Must have kitchen condiments (37:26)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast		 			Links to other episodes in the DMV area.		 		Conversation with Chef Declan HorganConversation with Private Chef Chris SpearCovid-19 – Top Chefs Respond (with Chef Ian Boden)Conversation with Chef Hari Cameron 		 			Links to most downloaded episodes (click on any picture to listen to the episode)		 Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { 				margin: auto; 			} 			#gallery-1 .gallery-item { 				float: left; 				margin-top: 10px; 				text-align: center; 				width: 25%; 			} 			#gallery-1 img { 				border: 2px solid #cfcfcf; 			} 			#gallery-1 .gallery-caption { 				margin-left: 0; 			} 			/* see gallery_shortcode() in wp-includes/media.php */ Baked Uni Mac &amp; Cheese from Masako Morishita – Cheddar, Gruyère, cream sauce with Tamari, Uni and garlic bread crumbs Masako Morishita’s Slow cooked Daikon with melted Brie &amp; Dashi Onigiri at Otabe d.c. by Masako Morishita Lightly fried lotus root, peppers, eggplant, green beens marinated into house made cold sweet dashi broth by Masako Morishita Click to tweet		 My goal is to introduce Japanese culture, which people don't really know about, through food. 				Click To Tweet People have a perspective of Japanese people being ‘so quiet’ and ‘too stiff’ and I think I kind of broke that stereotype. 				Click To Tweet Every time I make Dashi, it immediately brings me back to my grandma's house. 				Click To Tweet Daikon is actually one of my favorite vegetables ever, especially around the winter time.

The Cornerstone Ingredients of Japanese Cuisine, by Masako Morishita

On this week’s show, I speak with Masako Morishita. Originally from Kobe, Japan, Masako’s family has owned and operated a bar and restaurant there for 90 years, and food has always been a part of her life, though she never worked as a cook. Growing up, she was interested in dancing and cheerleading, and in 2013 she moved to Washington D.C. to be a NFL cheerleader for the Washington Football Team (formerly, the Redskins), and was even a captain in her fifth year.She has always enjoyed cooking at home, and would regularly cook for her friends. Not able to find the food she grew up eating, in 2019 she decided to start Otabe, a pop-up in Washington D.C. that focuses on Japanese comfort food, which she hopes to turn into a more permanent endeavor. We talk about moving to, and touring the world with the NFL, the future of Otabe, a few of her favorite cookbooks, and of course, Japanese cooking including okonomiyaki, dashi and cooking with donabe. ==========Masako Morishita  ==========The Otabe Instagram https://www.instagram.com/otabe_dc/The Otabe Facebook Page https://www.facebook.com/otabeDCToiro Kitchen and Donabe https://toirokitchen.com/  Donabe Cookbook https://amzn.to/30MB3y2The Gaijin Cookbook https://amzn.to/3rOt9jz================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Support the show

On this week’s show, I speak with Masako Morishita. Originally from Kobe, Japan, Masako’s family has owned and operated a bar and restaurant there for 90 years, and food has always been a part of her life, though she never worked as a cook. Growing up, she was interested in dancing and cheerleading, and in 2013 she moved to Washington D.C. to be a NFL cheerleader for the Washington Football Team (formerly, the Redskins), and was even a captain in her fifth year.She has always enjoyed cooking at home, and would regularly cook for her friends. Not able to find the food she grew up eating, in 2019 she decided to start Otabe, a pop-up in Washington D.C. that focuses on Japanese comfort food, which she hopes to turn into a more permanent endeavor. We talk about moving to, and touring the world with the NFL, the future of Otabe, a few of her favorite cookbooks, and of course, Japanese cooking including okonomiyaki, dashi and cooking with donabe. ==========Masako Morishita   ==========The Otabe Instagram <a href="https://www.instagram.com/otabe_dc/" rel="nofollow" target="_blank">https://www.instagram.com/otabe_dc/</a>The Otabe Facebook Page <a href="https://www.facebook.com/otabeDC" rel="nofollow" target="_blank">https://www.facebook.com/otabeDC</a>Toiro Kitchen and Donabe <a href="https://toirokitchen.com/" rel="nofollow" target="_blank">https://toirokitchen.com/</a> Donabe Cookbook <a href="https://amzn.to/30MB3y2" rel="nofollow" target="_blank">https://amzn.to/30MB3y2</a>The Gaijin Cookbook <a href="https://amzn.to/3rOt9jz" rel="nofollow" target="_blank">https://amzn.to/3rOt9jz</a>================CONNECT WITH US================<a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">SUPPORT US ON PATREON</a> <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">Get the Chefs Without Restaurants Newsletter</a> <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">Visit Our Amazon Store (we get paid when you buy stuff)</a> <a href="https://joinclubhouse.com/@chefsworestos" rel="nofollow" target="_blank">Connect on Clubhouse</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a><a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">Like our Facebook page</a><a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">Join the private Facebook group</a><a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">Join the conversation on Twitter</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Check our Instagram pics</a>Founder Chris Spear’s personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a><a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Watch on YouTube</a>If you want to support the show, our Venmo name is <a href="https://venmo.com/ChefWoRestos" rel="nofollow" target="_blank">ChefWoRestos</a> and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. <a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

From NFL Cheerleader to Pop-Up Chef - Masako Morishita Brings Japanese Comfort Food to Washington D.C. with Her Pop-Up Restaurant Otabe