Welcome to So Japanese Podcast! I’m Ryusuke — a chef, storyteller, and lifelong observer of Japanese culture.
In each episode, I share stories and lessons from Japan that reveal the heart of everyday life — from food and family to philosophy and language.
Sometimes I’ll dive into Japanese culture and traditions, and other times, I’ll teach real, natural Japanese expressions you can actually use.
It’s all about discovering what makes Japan so Japanese.
日本の“日常”を、ちょっと深く、ゆるく楽しむラジオ。
If you like our content and want to buy us a coffee, click the link https://www.buymeacoffee.com/sojapanese
Music by Johnny Ha https://johnnyfromthe.bandcamp.com
For business inquiries please contact sojapanesepodcast@gmail.com
Find us on Instagram https://www.instagram.com/sojapanesepodcast, Youtube youtube.com/@sojapanesepodcast and TikTok http://tiktok.com/@sojapanesepodcast to suggest topics for us to talk about and to ask questions to be featured on the podcast!
Welcome to So Japanese Podcast! I’m Ryusuke — a chef, storyteller, and lifelong observer of Japanese culture.
In each episode, I share stories and lessons from Japan that reveal the heart of everyday life — from food and family to philosophy and language.
Sometimes I’ll dive into Japanese culture and traditions, and other times, I’ll teach real, natural Japanese expressions you can actually use.
It’s all about discovering what makes Japan so Japanese.
日本の“日常”を、ちょっと深く、ゆるく楽しむラジオ。
If you like our content and want to buy us a coffee, click the link https://www.buymeacoffee.com/sojapanese
Music by Johnny Ha https://johnnyfromthe.bandcamp.com
For business inquiries please contact sojapanesepodcast@gmail.com
Find us on Instagram https://www.instagram.com/sojapanesepodcast, Youtube youtube.com/@sojapanesepodcast and TikTok http://tiktok.com/@sojapanesepodcast to suggest topics for us to talk about and to ask questions to be featured on the podcast!
We explore the rigorous 10-year training path to becoming a sushi chef in Japan. Is this time-honored tradition still relevant in the modern culinary world, or has it become an unnecessary barrier? Join us as we dive into the philosophy of shugyo (修行), the art of patience, and the growing debate between preserving tradition and adapting to contemporary culture.
日本で寿司職人になるためには、10年という厳しい修行の道を進まなければいけません！このように長年受け継がれてきた伝統は、現代の料理界において依然として重要なのでしょうか？それとも、もはや不要な障壁となっているのでしょうか？修行の哲学、忍耐の技、そして伝統を守るべきか、現代文化に適応すべきかという議論の広がりに飛び込んでいきたいと思います。 是非最後までお楽しみ下さい!!
https://linktr.ee/Sojapanese