Have you had SPAM? Wait hear me out. It’s good, if you know how to prepare it. My guest today and I talk about how the canned meat is a staple on the grocery store shelves in Okinawa, where she’s from.

Today’s guest is a good friend of mine. And I should add a good food friend. Over the years her and I have really bonded over our love of cooking and multi course meals. Her and I have know to have 4 course lunches, followed by dessert and coffee. When she’s coming over I really flex my kitchen muscles. I adore cooking for people who love food as much as I do.

And, as you’ll hear, despite the first meal she made for her now husband she is also an amazing cook.

Sakura Shimada is an Okianwan ex-pat now living in Toronto. She has recently started making Japanese staples from scratch, such as Miso and Koji.

Speaking of staples I had been toying with the idea of episodes that focus around a staple item I have in my kitchen at all times and ways I use them. And maybe a little bit of history about it. Sort of like a SNACK size episode but it’s a Staple episode, thoughts?

By the way Sakura means cherry blossom! I had planned out this episode long before I knew that this week in Toronto the cherry blossoms would be in bloom. How perfect is that?!

I love hearing that her daughter has taken an interest in being in the kitchen, her daughter is exactly one month older than my son, who has also started taking an interest in what I do behind the scenes… so to speak.

Originally when I had started this podcast it was to help expand my knowledge of food and cultures so that I can speak to my kids about food, traditions, and places around the world. And hearing about Okinawa, I can’t wait to visit! I had no idea it was tropical!

I hope you’ll enjoy today’s episode, Kompai!

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Koji is cooked rice and/or soya beans that have been mixed with a fermentation culture, Aspergillus oryzae. This naturally occurring culture is particularly prevalent in Japan, where it is known as koji-kin, which explains why so many Japanese foods have been developed over the centuries using it.

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the culture Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients.

Inari Sushi - deep fried tofu filled with rice 

Kampai - Japanese for Cheers! Literally translates to "Empty the glass!"

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To follow Sakura Shimada on Instagram @hakko_to

To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast

To follow host Billy Buttery on Instagram @billybuttery

To check out the Food Is Culture blog billybuttery.com

Music and editing provided by @roninimperial from @bigsmokebounce

Podcast Artwork by @giftsfrombilly   giftsfrombilly.com

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