Wisconsin Foodie
Wisconsin Foodie
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The Flavorful Adventure: Exploring Japan With Kikkoman Soy Sauce
"I’m never going to look at soy sauce the same way."
Wisconsin's food and farming heritage reaches worldwide. In this episode of Wisconsin Foodie, Luke Zahm explores Kikkoman soy sauce's journey from Walworth, WI, to global prominence. Celebrating 50 years in Wisconsin, Kikkoman maintains its traditional brewing methods, rooted in centuries of Japanese history. Mr. Tsuji shares the essence of soy sauce-water, soybean, wheat, and salt.
Kikkoman's decision to establish roots in the Midwest reflects admiration for the region's work ethic. Luke tours the Walworth facility, witnessing the meticulous process akin to brewing or winemaking. Despite modern technology, tradition remains at the heart, upheld by local workers.
Luke embarks on a culinary adventure to Japan, guided by Ben Van Orsdol. They explore Tokyo's vibrant food scene, tasting various dishes infused with Kikkoman soy sauce. From mochi balls to traditional eel, each meal embodies Japanese culinary heritage.
Food serves as a cultural bridge, connecting people across continents. Luke learns traditional Japanese cooking at Naoyuki's school and discovers an emerging cheese culture in Tokyo. At Shinjuku Golden Gai, he shares ramen with Chef Muramoto, fostering cultural exchange.
Back at Kikkoman headquarters, Mr. Mogi highlights the corporation's evolution and its strong ties to Southern Wisconsin. Luke samples different soy sauces, experiencing their versatility firsthand. At Restaurant Colza, he enjoys Teppanyaki made with Wisconsin-brewed soy sauce, bridging the gap between two culinary worlds.
Reflecting on his journey, Luke marvels at the connection between Wisconsin and Japan, proud to represent his home on the global stage.
0:00 This week on WI Foodie
2:25 Why the #1 soy sauce brand in the world chose WI
4:15 Making soy sauce, from start to finish
9:18 On to Japan
12:01 Soy sauce with mochi and eel
16:40 Sharing the gift of Unagi
18:40 Traditional Japanese cooking style in 3 dishes
25:05 Emerging Japanese cheese culture
27:20 Ramen you can ONLY get here
31:45 Cheese curds in Japan?! Thanks Great Dane
36:27 For the love of quality and raw materials
41:36 Sampling 4 varieties
45:13 Dining with premium soy sauce
54:42 Say what? (Outtakes)
Explore More:
Kikkoman, seasoning your life: www.kikkoman.com/en/
Chiba ALT Program, sister-state partnership between this region of Japan and Wisconsin: dpi.wi.gov/international-education/chiba
Great Dane Brewing: www.greatdanepub.com/
Idumoya: www.idumoya.com/
Yanagihara School of Traditional Japanese Cuisine: www.yanagihara.co.jp/english
Переглядів: 6 847

Відео

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Переглядів 2,3 тис.2 місяці тому
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Переглядів 4,9 тис.2 місяці тому
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Переглядів 4,6 тис.2 місяці тому
The craziest, most creative, most fun food that tastes really good too, this is straight hedonism. Only in America’s Dairyland can over 400 varieties of world-class cheeses compete and contribute to some of the most unique and dangerous state fair foods in the country. Minnesota and Texas don’t have the quality ingredients for this type of creme de la creme event. In this episode of Wisconsin F...
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Переглядів 11 тис.2 місяці тому
Whoa, it’s all coming from right here. Prime rib horseradish = FIRE. I don’t think most people recognize that Wisconsin is the World’s Largest Producer of Horseradish, thanks to this 4th generation zing legacy. And here we go again… yet another industry leader coming from Wisconsin’s food sector. In this episode of Wisconsin Foodie, host Luke Zahm dives into the world of one of Wisconsin’s most...
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Переглядів 9 тис.2 місяці тому
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Uncover The Ultimate Burger Festival In Green Bay's Own Backyard!
Переглядів 10 тис.3 місяці тому
The smash burger. How to cook this American classic, and where did it come from? We join the celebration of the hamburger right in Green Bay’s back yard, and check off some ultimate bucket list musts at this wild festival known as Burger Fest. In this episode of Wisconsin Foodie, host Luke Zahm travels to the “Home of the Hamburger” - Seymour, Wisconsin. In 1885, the hamburger was invented by C...
Top Chefs Battle It Out Using Farm-fresh Market Ingredients!
Переглядів 4,8 тис.3 місяці тому
Get ready to embark on a culinary adventure like no other as we take you to the heart of Wisconsin's vibrant food scene - the Dane County Farmers Market. Join us for a special episode of Wisconsin Foodie, where Chef Tory Miller, the James Beard award-winning Chef behind Graze and L’Etoile, leads the charge in sourcing the freshest local ingredients for his renowned restaurants. But that's just ...
Summer Dreaming: Peach Canning With A Delicious Twist!
Переглядів 1,4 тис.3 місяці тому
In this special segment of Wisconsin Foodie, Chef Luke Zahm takes viewers on a journey into the heart of summer as he demonstrates the art of canning peaches straight from the tree. This segment is an outtake from an episode we premiered last season "Peaches | Tree-Ripe Fruit Co | Pearson Farms". Watch Full Episode: Tree Ripe Peaches ua-cam.com/video/Qeus3Zc_fyc/v-deo.htmlsi=msok9FqyqKDD8QlV Jo...
Exploring The Flavors Of Fermentation: Garlic Scape Kimchi, Bagels & Cherry Saison In Door County
Переглядів 12 тис.3 місяці тому
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Переглядів 18 тис.4 місяці тому
Now THAT’S a bagel! How two Midwest shops bring New York Style and authentic recipes to their bagel making process. PLUS, smash burgers (wait for it!). In this episode of Wisconsin Foodie, host Luke Zahm sets out to find some of the best bagels in Wisconsin. His first stop is to Allie Boy’s in Milwaukee to meet chef and co-owner Ben Nerenhausen for an inside view on their bagel process and phil...
The Magic Of Pecans And Chocolate: An Unbeatable Pairing Revealed!
Переглядів 11 тис.4 місяці тому
The Magic Of Pecans And Chocolate: An Unbeatable Pairing Revealed!
Move Over Cheese Curds: Raclette, The New Heartthrob Of Wisconsin!
Переглядів 17 тис.4 місяці тому
Move Over Cheese Curds: Raclette, The New Heartthrob Of Wisconsin!
Mastering Beef Bourguignon With The Ultimate Chef Knives!
Переглядів 1,4 тис.4 місяці тому
Mastering Beef Bourguignon With The Ultimate Chef Knives!
Unveiling The Midwest's Finest And Sharpest Knife: Watch How We Created And Tested It!
Переглядів 10 тис.4 місяці тому
Unveiling The Midwest's Finest And Sharpest Knife: Watch How We Created And Tested It!
Chef Luke Zahm prepares mouth watering CARNE ASADA recipe over open fire!
Переглядів 6634 місяці тому
Chef Luke Zahm prepares mouth watering CARNE ASADA recipe over open fire!
How to select the BEST cut of meat for Carne Asada tacos with Conscious Carnivore butcher!
Переглядів 2,4 тис.4 місяці тому
How to select the BEST cut of meat for Carne Asada tacos with Conscious Carnivore butcher!
From Mexico to Wisconsin, Authentic Corn Tortillas like You’ve Never Had Before
Переглядів 15 тис.5 місяців тому
From Mexico to Wisconsin, Authentic Corn Tortillas like You’ve Never Had Before
Cooking up the perfect Tomahawk Chop in the Northwoods
Переглядів 1 тис.5 місяців тому
Cooking up the perfect Tomahawk Chop in the Northwoods
Swedish Michelin Star Chef takes over Former Mafia Hideout in Wisconsin Northwoods
Переглядів 63 тис.5 місяців тому
Swedish Michelin Star Chef takes over Former Mafia Hideout in Wisconsin Northwoods
Red Cliff Fish Company | Bayfield, AppleFest | Hauser's Farm
Переглядів 9 тис.Рік тому
Red Cliff Fish Company | Bayfield, AppleFest | Hauser's Farm
Funky Fresh | Sherman Phoenix | Palermo's Pizzeria
Переглядів 3,6 тис.Рік тому
Funky Fresh | Sherman Phoenix | Palermo's Pizzeria
Langar | Sikh Temple of Wisconsin
Переглядів 4,7 тис.Рік тому
Langar | Sikh Temple of Wisconsin
Fairchild Restaurant | Chef's Itaru Nagano and Andy Kroeger | Dreamfarm
Переглядів 6 тис.Рік тому
Fairchild Restaurant | Chef's Itaru Nagano and Andy Kroeger | Dreamfarm
Little Blue Ridge Farm | Venison Confit
Переглядів 4,2 тис.Рік тому
Little Blue Ridge Farm | Venison Confit
Keewaydin Farms | Driftless Curiosity
Переглядів 6 тис.Рік тому
Keewaydin Farms | Driftless Curiosity
Sacred Blossom Farm | Tea Dinner
Переглядів 3,8 тис.Рік тому
Sacred Blossom Farm | Tea Dinner
Bushel and Peck's | Lark | Sandwich Bar
Переглядів 10 тис.Рік тому
Bushel and Peck's | Lark | Sandwich Bar
Hoard's Dairyman | St. Saviour | Union House
Переглядів 5 тис.Рік тому
Hoard's Dairyman | St. Saviour | Union House
Alice in Dairyland
Переглядів 2,3 тис.Рік тому
Alice in Dairyland

КОМЕНТАРІ

  • @TheOmildlyOinformed
    @TheOmildlyOinformed 11 годин тому

    Unfortunately we went to Bootleggers based off of this episode. It was disappointing. Construction materials kind of haphazardly strewn near the entrance. My father ordered the special which was a noodle dish with prime rib. The prime was improperly trimmed and every third bite of the cubed meat was gristle that had to be removed from your mouth. In addition it was cooked to death. Truly disappointing.

  • @rl8073
    @rl8073 2 дні тому

    nah

  • @tourettes1713
    @tourettes1713 2 дні тому

    Nasty 🤮 That’s what causes diarrhea

  • @bigthing75
    @bigthing75 2 дні тому

    Not sure how I wound up getting this video as a recommendation but, here I am. Great video. Wisconsin for the win on burgers.

  • @gregd6706
    @gregd6706 2 дні тому

    Gross.

  • @JohnWarner-lu8rq
    @JohnWarner-lu8rq 3 дні тому

    The further away from Milwaukee, the better.

  • @michaelottesen6143
    @michaelottesen6143 3 дні тому

    Could you boil the burgers in beer?

  • @ZeRowe
    @ZeRowe 4 дні тому

    Vidalias come from Georgia.. not Idaho 😎

  • @prestonsaia1365
    @prestonsaia1365 4 дні тому

    Can someone give their best opinion on seasoning for the carne asada?

    • @austinwalker5510
      @austinwalker5510 3 дні тому

      I personally pat the meat dry with a paper towel before seasoning by feel and each spice one by one, Salt. Pepper. Chilli Powder, Cumin (the least out of the bunch) and Paprika. Then while its soaking the rub make the marinade of Lime Juice from fresh limes 3, Olive Oil as the base and a few crush cloves of garlic and rough chopped fresh Oregano. Let the season meat soaked for 3 hours at least.

  • @hmoob-dab-tsi7572
    @hmoob-dab-tsi7572 4 дні тому

    The only real Hmong food is zaub qaub and zaub ntsuab xyaw nqaij npuas. Everything else is common food or copied from other cultures.

    • @gUd433
      @gUd433 3 дні тому

      You dont know food history and culinary. Chef Yia is expanding on our culture. Instead of eating boiled chicken and pork with greens, he is introducing Hmong fusion food, from our thousand year migration. Hmong food is very good.

    • @hmoob-dab-tsi7572
      @hmoob-dab-tsi7572 3 дні тому

      @@gUd433 I’m not disrespecting chef Yia and I don’t need to know food history because I was living in it. But I will never say Hmong food is… then show a bunch of copied food from different cultures. Boiled pork with greens and basic grilled or cooked food is all we know and all we ate because that was all we had. I would agreed more if he stated the basics then say his adding a new twist inspired by other cultures. And that grilled ground turkey was definitely not Hmong food, im positive they got that from UA-cam.

  • @surf6009
    @surf6009 4 дні тому

    Looking good food!

  • @SouthsideMike-1226
    @SouthsideMike-1226 4 дні тому

    Pretty cool

  • @MrMilwaukee
    @MrMilwaukee 5 днів тому

    I made the trip to the sandwich bar based on this program. I will never return, our food order was wrong and we were charged for items we didn’t order! Stay away

  • @joshuamendes1565
    @joshuamendes1565 5 днів тому

    My kind of burger spot. I'm not a fan of cheese, haha.

  • @thomasdecarlo8543
    @thomasdecarlo8543 6 днів тому

    If onions are coming from Idaho they are NOT vidalia …pure fact …

  • @thomasdecarlo8543
    @thomasdecarlo8543 6 днів тому

    I use to live in Albany 40 years ago and remember those. There was some long bar / restaurant did them. Cannot remember the name of the place. They were so good with a cold beer … rolling rock, geese, PBR. These look incredible. I wish I was there.

  • @RoyFabian
    @RoyFabian 6 днів тому

    I made burgers this way in a skillet at home a few times. Onions sliced thin, but like he said, not diced. Just salt on the patties. They tasted so good!

  • @VinnCapp
    @VinnCapp 6 днів тому

    These are the "Steamed hams" we are talkin about!

  • @kathleenscheidt9587
    @kathleenscheidt9587 8 днів тому

    This is how my mom did burgers and hot dogs. No, just no

  • @ketolife4775
    @ketolife4775 9 днів тому

    If they are Vidalia onions, wouldn't they be from Georgia and not Idaho?

  • @donfillinger3571
    @donfillinger3571 9 днів тому

    Bro somehow made a burger stand video about him

  • @brandonlawrence7717
    @brandonlawrence7717 9 днів тому

    Dude is @Sketch brother

  • @JonHolz-no3ju
    @JonHolz-no3ju 10 днів тому

    Am I just missing the printed recipe? This looks awesome and peach season is coming. Please help.

  • @diavolos2939
    @diavolos2939 10 днів тому

    I'm 59 and been cooking burgers in water since pre teen years

  • @user-fv5yo5fi5c
    @user-fv5yo5fi5c 11 днів тому

    I can't eat a boiled burger...zero chance. They look good, but the thought of boiled ground beef just doesn't do it fo rme.

  • @jbthor9032
    @jbthor9032 12 днів тому

    Those hamburgers look good, but what kind of onions are you using?

  • @OrthoJihadi
    @OrthoJihadi 14 днів тому

    Great now another place I have to try before I die. These burgers look so moist and delicious. The staff seems so friendly and the workplace looks so clean. Must try.

  • @vojdbaker
    @vojdbaker 14 днів тому

    Boiledburgers is good but also the onions? Ohno no no bad

  • @ralphrugan5985
    @ralphrugan5985 15 днів тому

    If you boil it in salted beef broth it would be good. Just water alone pulls flavor out.

    • @ralphrugan5985
      @ralphrugan5985 15 днів тому

      Just like hotdog guys they say salt and flavor the dirty water.

  • @christianalexanderthegreat8941
    @christianalexanderthegreat8941 18 днів тому

    This is something you HAVE to eat immediately because the thought of a soggy bun will ruin the experience

  • @oshkoshdom2197
    @oshkoshdom2197 19 днів тому

    I always smoke the white bass, mix with cream cheese then eat spread on crackers (season to your taste)

  • @rtcoleman3626
    @rtcoleman3626 19 днів тому

    I will be taking a trip down I want to have a Pete's burger and meet the family

  • @Isolden11
    @Isolden11 20 днів тому

    I've always bought Kikkoman because I knew it was made in Wisco but did not know the incredible history! Thanks!

  • @Crete__Life
    @Crete__Life 21 день тому

    Lucky you went when you did they just announced they are no longer having burger fest.

  • @stonecypher6344
    @stonecypher6344 21 день тому

    Just now finding out about this place. Will definitely be visiting soon

  • @raystevens2747
    @raystevens2747 22 дні тому

    Was at Big Star in May 24.. Very disappointed. It was awful.. It was much better 4 years ago.

  • @georgeavery407
    @georgeavery407 23 дні тому

    Want a soggy burger ? A soggy bun ? Soggy onions ? Come on down to this nasty ass spot lol no seasoning ? Water is the seasoning ? wtf dude nasty of course Wisconsin hicks like this shit lol

  • @Copesthetic-Aesthetic
    @Copesthetic-Aesthetic 23 дні тому

    "Water Burgers" 20 years ago my ex-girlfriend made them for us in Iowa. She said that's the way her mom taught her. They were fine. I am a burger fanatic though, and still prefer the char 😀 Also, Gordon Ramsay tried them in an episode of hotel hell. He did not like them 😂 The water totally befuddled him.

  • @Yshtola.
    @Yshtola. 23 дні тому

    All this food looks delicious

  • @bauch16
    @bauch16 23 дні тому

    The pig nation eats anything

  • @Saintacy
    @Saintacy 24 дні тому

    There is a windmill at the start of the road leading to Bootleggers. When my grandpa was about 15 years old he used to stand on top of the windmill as a lookout for federal investigators. My family says Tomahawk protected alcohol production and thus protected those involved in production and distribution. It helped them economically. To this day Tomahawk still protects alcohol to the point there is a bar, including every supper club, like every half mile. More bars than churches.

  • @TFT_guy
    @TFT_guy 25 днів тому

    This gotta be the biggest scam ever . Boiled patties boiled onions with no seasonings and serve it and no cheese 😂😂 .

  • @americafirst834
    @americafirst834 29 днів тому

    This is dumbest, most lame overrated burger north of the Mason Dixon line. Boiled burger? No cheese? Really? GTHOH

  • @GT_Racer347
    @GT_Racer347 Місяць тому

    Om nom nom nom nom 🤤🤤🤤

  • @boogitybear2283
    @boogitybear2283 Місяць тому

    Personally, the cheese would ruin these burgers.

  • @dman6521
    @dman6521 Місяць тому

    Why is it so cold in your place?

  • @CertifiedMailSignatureRequired
    @CertifiedMailSignatureRequired Місяць тому

    <Kyle gets served a shoe insole from someone on staff> "This is the BEST shoe insole from someone on staff I have EVER had"

  • @CertifiedMailSignatureRequired
    @CertifiedMailSignatureRequired Місяць тому

    fan of your channel! gotta ask driving me wild - is the 0:10 or so shot of the death's door sign photo shopped? feels uncanny valley / never seen before in my decades visiting the area of ye ol' door v'death

  • @awesome13jeff
    @awesome13jeff Місяць тому

    great that she's not wearing a hairnet

  • @josephcrowley3460
    @josephcrowley3460 Місяць тому

    I’m in MA. been doing them like this 20 years because my mom would fry em til they were hockey pucks.