Wild. Fine. Old. New. The Culinary Tradition of Michelin-Starred Chef Kuwakino Keiko / Satoyama Jujo

Outland Japan

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In Episode 39 of the podcast we travel to the deep snow country of Minami-Uonuma to speak with Kuwakino Keiko. Keiko is the head chef of Sanaburi, the Michelin-starred restaurant within the renowned hotel, Satoyama Jujo. Awarded that Michelin-star in 2020, Keiko has since gone on to receive a Terroir Award and a score of 15.5 by Gault Millau in 2022 while also nominated as one of Japan’s 100 Best Chefs. Keiko’s acclaimed cuisine draws on the traditional plants and methods local to the Minami-Uonuma area, with ‘sansai’ (mountain / wild vegetables) and ‘tsukemono’ (pickled / preserved vegetables) being fundamental to the seaonsal menus she serves to guests.

In the first half of our chat we explore Keiko’s own story and her journey to becoming head chef at Satoyama Jujo before delving more fully into the principles and methods which underpin her cooking and the cuisine she serves in the second half of our chat. In telling Keiko’s story and exploring the principles which underpin her cooking, I hope to promote the fact that some of Japan’s best gastronomic experiences lies outside the cities.
Minami-Uonuma has long been renowned rice and sake – indeed, we have already travelled here on the podcast in Episode 24, Hakkaisan Brewery: Snow-Aged Sake & Beer from Powder Mountain – along with its heavy snow and abundant natural landscape. For more information, follow Keiko via her Instagram or visit the official Satoyama Jujo website. I hope you enjoy.

Outland Japan is a bi-weekly podcast hosted by Peter Carnell - a freelance tour guide based in northern Nagano – that transports you to rural, regional and the wilds of Japan in pursuit of stories that lie outside the neon hum of Tokyo and golden trimmings of Kyoto. Stories of travel, life and culture beyond the big cities. Follow the show on Instagram, Facebook and YouTube. Please note, prior to October 2024, Outland Japan was named Snow Country Stories Japan.

챕터

1. Episode Introduction (00:00:00)

2. An Introduction to Satoyama Jujo & Sanaburi (00:03:20)

3. The Culinary Heritage of Minami-Uonuma, Niigata (00:05:38)

4. (A Little Bit of) Keiko's Story (00:10:04)

5. Keiko's Awards & International Recognition (00:19:28)

6. Principles Underpinning Keiko's Cooking (00:21:14)

7. Sansai: From Mountain to Table (00:23:28)

8. Tsukemono: The Creativity of Fermentation (00:28:18)

9. Yukimuro: Traditional Snow Storage (00:30:05)

10. Continued Influence of Ayurvedic Principles (00:32:53)

11. Local Reaction & Reasons to Visit (00:33:41)

12. Episode Close (00:38:47)