Introducing: Kenji Eats Japan! (Patreon)

Hi Frienjis,

It’s Erin—Head of Content and Community here on Kenji's Patreon—and I’m happy to introduce a new series to you all: Kenji Eats Japan!

If you follow Kenji on social media, you would have seen in early April, the JKLA team headed across the Pacific for ten days of some work, some fun and, most importantly, some really good eats across Japan. Now, we’re bringing you along for the ride: Every week through the end of August, you’ll see a vlog from our travels (hinted at in bold below) and an accompanying recipe inspired by Japanese dishes. Super Frienjis and Cookbook Club members will enjoy exclusive access to the written recipes right here on Patreon, too.

Our objective was simple: Explore Japan while eating as much good food as possible, and get some business done while we’re at it. Our cast of characters included the entire team: Kenji, who puts the JKLA in JKLA World HQ; Akari, Kenji's assistant and—luckily for us—Japanese translator and cultural liaison; Lena, the head of operations and strategic partnerships; and me, Erin, to help capture content along the way.

And of course, none of this would be possible without our video editor extraordinaires, David Hudson and David Zimmermann, who have since spent weeks sorting through gigabyte after gigabyte of footage (960GB, to be exact) to masterfully put this series together.

Our mission began, really, on a Japan Airlines flight where the post-takeoff treat was kaki no tane (addictive, persimmon-seed-shaped rice crackers with a slight kick to them) in place of a cookie or bag of pretzels; chicken and rice, smoked salmon, miso soup, salad, and more for dinner; ice cream and green tea for dessert; and potato croquette burgers for breakfast—all of this being a sign of good culinary experiences to come.

After over ten hours in the air, we were deposited in Narita and quickly aboard a series of trains heading west to Kyoto, halfway across the country. Kyoto was our training ground for navigating Japanese society politely, with a huge thanks to Akari who helped teach and remind us how to navigate conversation and dining with the proper etiquette. And while we were learning the ropes of etiquette, Akari was learning the ropes of being on camera, as we quickly discovered she is a hilarious on-camera companion for Kenji.

Unlike my coworkers, it was my first time in Japan, so Kyoto was also where I was first exposed to those traits of Japanese cities that make them unique to any other in the world: The underground malls and food courts; the epic train stations (that are sometimes connected to aforementioned epic underground malls and food courts); the vending machines and convenience stores on every block; the contrast between high-tech, high-powered buildings and historic temples and shrines, all interwoven throughout the city.

To most people, Kyoto is known as the former and historic capital of Japan. For our purposes, we were a bit more focused on it being the tofu capital of Japan. (These ideas, really, are not too different from one another: As the once-largest city and a cultural hub of Japan, Zen Buddhism had ample room and reason to flourish in the city. The sect's favorable view of vegetarianism led both Buddhist monks and laypeople alike to adopt tofu into their diets.) Here, tofu is a main dish in its own right, not merely a meat substitute, and it's one that comes in all shapes and forms beyond just “firm” or “silken”—it can be baked, broiled, simmered, made with different core ingredients like sesame over soy, have its skin removed and made into its own dish, and more.

Soon enough, though, we were on a bullet train back to Tokyo with bento boxes in tow. We arrived at our lodgings in Taitō City, dedicated a morning to a konbini taste test, and met up with the Hansons of Vonhelmick Knife Company. Before we all knew it, we were back on a train, heading up to 200 miles per hour to Tsubame-Sanjō, a metalworking region in Niigata prefecture. Here, it was time for business. The Aiba family, who had invited us, were nothing short of the ultimate hosts, planning days of regional tours and classes throughout this industrial core—all in the name of learning everything we could about Japanese steel manufacturing to make the next iteration of the Shi-Toku knife the best one possible.

After days of wicked sharp business (knife pun fully intended), we headed back to Tokyo once more in pursuit of one thing and one thing only: Baseball. This showdown between Tokyo’s two home teams, the Yakult Swallows and Giants, was nothing short of the grand finale we all hoped for. And, as a Seattle Mariners fan, I was immediately fond of the underdog Yakult Swallows who pulled off the win at their home stadium. 

Thus, the trip came to an end. And now, we’re bringing it to you! Enjoy our video diary walking you through the trip and keep your eyes peeled for more vlogs and recipes all summer long. Enjoy Kenji Eats Japan!

— Erin, Content & Community Manager