{"podcast":{"title":"Japan Eats!","slug":"japan-eats-1057505","podcast_index_feed_id":1057505,"rss_url":"https://rss.art19.com/japan-eats","website_url":"https://art19.com/shows/japan-eats","image_url":"https://content.production.cdn.art19.com/images/b1/b9/39/df/b1b939df-f9d3-4e3f-8ac9-c01f06a22d6f/d71d772385f13981ed0fd766aaf9ce609f4eaad970206963b4b24c13f939d817616d90b50eb28fae3a68246daae8ba5677c477864cc1542ca6ae992806f709da.jpeg","author":"Heritage Radio Network","episode_count":395,"summary":"What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here!","last_synced_at":"2026-09-11T00:20:32.758708+00:00","page_url":"https://stenobird.com/podcast/japan-eats-1057505"},"episode":{"title":"A Humane Catch: How Ikejime Benefits Fish, Flavor And The Planet","slug":"a-humane-catch-how-ikejime-benefits-fish-flavor-and-the-planet","published_at":"2025-10-23T04:00:00+00:00","page_url":"https://stenobird.com/podcast/japan-eats-1057505/a-humane-catch-how-ikejime-benefits-fish-flavor-and-the-planet","show_page_url":"https://stenobird.com/podcast/japan-eats-1057505","url":"https://rss.art19.com/episodes/df1921ff-0e27-47bb-aa43-af5d291c737d.mp3?rss_browser=BAhJIg90cmFuc2NyaWJyBjoGRVQ%3D--952c5701c84ad333c69d5faa668f8177091704f0","audio_url":"https://rss.art19.com/episodes/df1921ff-0e27-47bb-aa43-af5d291c737d.mp3?rss_browser=BAhJIg90cmFuc2NyaWJyBjoGRVQ%3D--952c5701c84ad333c69d5faa668f8177091704f0","summary":"Our guest is Andrew Tsui who is the founder and president of The Ike Jime Federation  https://ikejimefederation.com/  based in Maryland.    Ikejime is a unique, traditional Japanese technique to treat fish right after it is caught.  Ikejime dramatically reduces fish’s suffering and extends its freshness.  The results are much better taste and flavor, as well as less waste of fish.    Ikejime is not known enough outside of Japan, but Andrew is passionately trying to educate commercial and recreational anglers about the awesome technique.     In this episode, we will discuss how exactly Ikejime is done, what types of fish are suited to the Ikejime treatment, the difference between Ikejime and Shinkeijime, how you can learn the Ikejime technique and be certified by Andrew’s Ike Jime Federation and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .","meta_description":"Our guest is Andrew Tsui who is the founder and president of The Ike Jime Federation https://ikejimefederation.com/ based in Maryland. &…","key_points":[],"chapters":[],"topics":[],"duration_seconds":2756,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/japan-eats-1057505/episodes/a-humane-catch-how-ikejime-benefits-fish-flavor-and-the-planet/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/japan-eats-1057505/a-humane-catch-how-ikejime-benefits-fish-flavor-and-the-planet.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}