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Hosted By
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Published November 10th, 2014

Running time: 7 Minutes

By Austin Sherman

Fish leather is on the rise as a popular fashion item. It is making a name for itself as an eco-friendly product. To see how it is made, click the link here.


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Hosted By
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This week on Cooking Issues, host Dave Arnold and Nastassia kick off the show taking a few questions from eager callers. Dave addresses the amylase enzyme and how it works concerning ripening fruits and vegetables, repurposing a beat-up teflon pan, as well as the details of making onion ice cream. For this Stinky Fish Tuesday, Dave welcomes guests Paul Adams, Senior Editor of Popular Science Magazine, and Don Lee of Cocktail Kingdom to partake in a unique fish tasting live on air. Starting off with two types of salmon, the group moves to Swedish fermented shark. Describing the interesting background and origins of the fermented shark, it turns out that facts don't hold a candle against the taste! This program was brought to you by Edwards VA Ham.

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Hosted By
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Yuji Haraguchi, the chef behind OKONOMI // YUJI Ramen, joins Akiko Katayama for an information-filled episode of Japan Eats. Yuji explains how he embraces mottainai, a Japanese phrase that loosely translates to "no waste", in his cooking. Learn about ramen techniques, under utilized seafood and his forward thinking philosophy in the kitchen. This program was brought to you by EscapeMaker.com.

"The fish we serve is wild ...it's important to have a good relationship with your fish purveyor." [23:00]

"We have more than 10 different fish on the menu." [33:00]

"All the ceramics we serve at the restuarant are made by hand." [38:00]

--Yuji Haraguichi on Japan Eats


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