K. Mike Masuyama Ph.D.

Journalist

“West Eats East” was his last series in this journal. Mike Masuyama is a bi-cultural science-technology-business consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles.“West Eats East” was his last series in this journal. 

K. Mike Masuyama Ph.D.'s Articles ›

COOK•EAT: Asia

Zen is a school of Buddhism. In China where it transferred from its birth in India, Zen was strongly influenced by the tradition of Taoism, becoming a distinguished sect Read more ›

K. Mike Masuyama Ph.D. on Dec 1, 2017

COOK•EAT: Asia

Politics or religion is often taboo to talk about at a dinner table except at their fundraisers. Cook/Eat is almost always only one common, safe subject to share throughout Read more ›

K. Mike Masuyama Ph.D. on Nov 1, 2017

COOK•EAT: Asia

A flushed red face, wet eyes and elevated spirit would appear when Asians drink alcohol even a bit. It is due to their low activity of an alcohol breaking-down Read more ›

K. Mike Masuyama Ph.D. on Oct 1, 2017

COOK•EAT: Asia

Asia was a primary destination to acquire herbs or spices in the medieval times directly, bypassing the Oriental trade route. Without refrigeration or proper preservation at that time, herbs Read more ›

K. Mike Masuyama Ph.D. on Sep 1, 2017

COOK•EAT: Asia

Soy sauce was the very first Asian processed food in our mainstream market, I am sure. Joy with surprise was my reaction when I spotted it in a local Read more ›

K. Mike Masuyama Ph.D. on Aug 1, 2017

COOK•EAT: Asia

Rice—Without rice, Asians cannot survive even for a single day. Many want to eat a bowl of rice even at a steak dinner. Mi amigo from Columbia often jokes Read more ›

K. Mike Masuyama Ph.D. on Jul 1, 2017

COOK•EAT: Asia

Sushi from Japan, Kimchi from Korea, Chow Mein from China are representing Asia foods, reflecting from respective food cultures, nurtured under a strong influence from China. Chow Mein is Read more ›

K. Mike Masuyama Ph.D. on Jun 1, 2017

COOK•EAT: Asia

Like casting a light from a lighthouse, Chinese civilization has given immense influence to every corner of Asia, including for cooking-eating. The Chinese food culture is based on a Read more ›

K. Mike Masuyama Ph.D. on May 1, 2017

COOK•EAT: Asia

Asia is not all in one. Asians are not entirely characterized by slant-eyes but some have hazelnut eyes. Generally speaking, however, Asians are round faced with the color of Read more ›

K. Mike Masuyama Ph.D. on Apr 1, 2017

West Eats East

The last two years, J-foods have been covered from views of culture, culinary and business prospects here in our market. Now it’s time to say sayonara or goodbye. In Read more ›

K. Mike Masuyama Ph.D. on Feb 1, 2017

West Eats East

A new year again! Gee! A gift of one year older to everybody. An old proverb says time goes so fast without much accomplishment, which sounds true to me. Read more ›

K. Mike Masuyama Ph.D. on Jan 1, 2017

West Eats East

More vegetables are appearing at our tables lately and some of them originated from Japan. Green onions, Napa-cabbage, daikon radish and eggplants skinny are among the common being sold Read more ›

K. Mike Masuyama Ph.D. on Dec 1, 2016

West Eats East

Energy drinks: non-alcohol beverages, with or without carbonation, to invigorate you to recover from fatigue quickly and move forward positively in these busy days. Since birth, humans have been Read more ›

K. Mike Masuyama Ph.D. on Nov 1, 2016

West Eats East

Imitation crab meat looks like crab meat, tastes like crab meat, and splits like King Crab meat. Not cloned or artificially engineered, it is made from fish flesh with Read more ›

K. Mike Masuyama Ph.D. on Oct 1, 2016

West Eats East

“Beer in a can” Navy sailors laughed at. It was told by one of my dear in-laws in his experience when he was hauling living supplies by a standardized Read more ›

K. Mike Masuyama Ph.D. on Sep 1, 2016

West Eats East

Instant noodles are one of the greatest food innovations in the world and have been consumed all over for lunch, dinner, snack and hiking-mountain outings, as well as for Read more ›

K. Mike Masuyama Ph.D. on Aug 1, 2016

West Eats East

Natto, Umeboshi and Konnyaku—these are three J-foods that most Americans cannot eat or do not like to eat. Though, these are just common items that all J-people do not Read more ›

K. Mike Masuyama Ph.D. on Jul 1, 2016

West Eats East

Tofu, a white, soft soy food. It is a curd of soy milk like cheese from animal milk. Protein in soy milk coagulates to form a curd by Nigari Read more ›

K. Mike Masuyama Ph.D. on Jun 1, 2016

West Eats East

White soy sauce— now you know there is such a thing. It is not milky white but a pale colored, transparent soy sauce, called white soy sauce like white Read more ›

K. Mike Masuyama Ph.D. on May 1, 2016

West Eats East

Without soy sauce, no Japanese cuisine exists. Soy sauce is indispensable for sukiyaki, teriyaki, sushi, sashimi, cooked vegetables and many more. Though, all soy sauces are not born equal. Read more ›

K. Mike Masuyama Ph.D. on Apr 1, 2016

West Eats East

Who imagined sushi would become almost a staple of J-eating here in our land? My dear professor at school, a world renowned cheese authority, commented it was a barbarian Read more ›

K. Mike Masuyama Ph.D. on Mar 1, 2016

West Eats East

Ethnic foods are consumed mostly at restaurants or gatherings prepared by catering services rather than cooked at home. Obviously it is for being convenient and economical without buying lots Read more ›

K. Mike Masuyama Ph.D. on Feb 1, 2016

West Eats East

A Happy New Year! This is the year of an ape or monkey in the Chinese zodiac. Everyone at an age of 12, 24, 36, 48, 60, 72, 84 Read more ›

K. Mike Masuyama Ph.D. on Jan 4, 2016

West Eats East

Ethnic foods first arrived here primarily by migrant workers at the West Coast or immigrants at the East Coast. They stayed within cultural boundaries but spread to other groups Read more ›

K. Mike Masuyama Ph.D. on Dec 1, 2015

West Eats East , November 2015

Turn! turn! turn! There is a season, as Judy Collins sings.Plants grow on warm days where water flows and are harvested when daytime shortens. Livestock becomes edible when reached Read more ›

K. Mike Masuyama Ph.D. on Nov 1, 2015

West Eats East

A savory taste is traditionally created by either dried Shiitake mushroom, Komb kelp sea-veggie, cured-dried Bonito flakes, dried sardines, dried scallops or their combinations, in Japan. In old days Read more ›

K. Mike Masuyama Ph.D. on Oct 1, 2015

West Eats East

Two pieces of sticks made people wonder what when they were seen eating with them the very first time. Chopsticks they were, and were exclusively used by Asians. About Read more ›

K. Mike Masuyama Ph.D. on Sep 1, 2015

West Eats East

The Chinese, Korean and Japanese are representing Asian foods or cuisine in our eating. They are all brothers or sisters, being born from Chinese civilization and then nurtured by Read more ›

K. Mike Masuyama Ph.D. on Aug 1, 2015

West Eats East—Omnivorous: Japanese Dietary Habit

Let’s see how Japanese food and beverages are integrated in our eating by checking Japanese words floating in everyday life. Starting from Geisha Girl, Fujiyama, Sukiyaki, Tempura, today Ninja, Read more ›

K. Mike Masuyama Ph.D. on Jul 1, 2015

West Eats East

The latest topic of Japanese cuisine is the designation to an intangible, cultural heritage by UNESCO the United Nations Educational, Scientific & Cultural Organization. Its traditional cuisine, Washoku, Read more ›

K. Mike Masuyama Ph.D. on Jun 1, 2015

West Eats East

I still wonder why we consume Japanese food & beverages or “sushi” in our “burger” eating. Is that only due to our desire to be healthy or Read more ›

K. Mike Masuyama Ph.D. on May 1, 2015

West Eats East

Before talking more about “burger and sushi” here, let’s see how our American food and beverages are doing over there in Japan. Seventy years ago when Japan was Read more ›

K. Mike Masuyama Ph.D. on Apr 1, 2015

West Eats East—Japanese Food & Beverage in America

Today our market is full of diverse food and beverages brought originally by the immigrants from all over the globe. Many of them have been integrated into our daily Read more ›

K. Mike Masuyama Ph.D. on Mar 1, 2015