A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
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コンテンツは Heritage Radio Network によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャスト コンテンツは、Heritage Radio Network またはそのポッドキャスト プラットフォーム パートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。
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Curated Questions: Conversations Celebrating the Power of Questions Hosted by Ken Woodward, Curated Questions is a thought-provoking podcast that celebrates the art and science of asking profound questions. This podcast is for curious minds who understand that the right question can unlock new perspectives and drive personal growth. What to Expect Insightful Conversations: Experts from diverse fields share their journey in mastering the craft of inquiry, revealing how it has transformed their lives and careers. Practical Techniques: Gain valuable skills to improve your questioning abilities, applicable in both personal and professional settings. Thought-Provoking Topics: Explore how questions shape leadership, personal transformation, and societal discourse. Why Listen? In an age of abundant information, Curated Questions reminds us that true wisdom lies in asking better questions. This podcast will help you: 1. Enhance critical thinking 2. Improve communication 3. Gain new perspectives on complex issues 4. Develop a nuanced understanding of the world Join Ken Woodward and his guests as they explore the transformative power of thoughtful inquiry. Curated Questions is more than just a podcast – it's an invitation to embrace curiosity, challenge assumptions, and unlock your full potential through the art of asking better questions. Subscribe now and embark on a journey to master the craft of inquiry, one question at a time. Website: CuratedQuestions.com IG/Threads/YouTube: @CuratedQuestions
Hoseki: An American Female Chef Sparkles At A Sushi Bar
Manage episode 416844592 series 1401995
コンテンツは Heritage Radio Network によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャスト コンテンツは、Heritage Radio Network またはそのポッドキャスト プラットフォーム パートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。
Our guest is Morgan Adamson, the chef at Hoseki, a six-seat omakase sushi bar located at Saks Fifth Avenue in Manhattan.
In previous episodes, we had several non-Japanese sushi chefs who proved that America has a distinctive pool of talent, and that the American sushi culture is on healthy ground. Morgan is definitely one of these talents, and being female, she is particularly unique as the traditional sushi industry has been notorious for not welcoming females to lead the sushi counter.
In this episode, we will discuss how a young woman from Michigan got into sushi, how she studied sushi-making and built a successful career, a unique concept of Hoseki where she expresses her own sushi-making philosophy, her advice to future sushi chefs in America, and much, much more!!!
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THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
360 つのエピソード
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Manage episode 416844592 series 1401995
コンテンツは Heritage Radio Network によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャスト コンテンツは、Heritage Radio Network またはそのポッドキャスト プラットフォーム パートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。
Our guest is Morgan Adamson, the chef at Hoseki, a six-seat omakase sushi bar located at Saks Fifth Avenue in Manhattan.
In previous episodes, we had several non-Japanese sushi chefs who proved that America has a distinctive pool of talent, and that the American sushi culture is on healthy ground. Morgan is definitely one of these talents, and being female, she is particularly unique as the traditional sushi industry has been notorious for not welcoming females to lead the sushi counter.
In this episode, we will discuss how a young woman from Michigan got into sushi, how she studied sushi-making and built a successful career, a unique concept of Hoseki where she expresses her own sushi-making philosophy, her advice to future sushi chefs in America, and much, much more!!!
-----
THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF
As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed.
So if you can, please donate through reliable organizations including:
The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html
Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/
The Ishikawa Sake Brewers Association
https://www.ishikawa-sake.jp/index.php
(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf)
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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Japan Eats!
1 How A Bowl Of Ramen Changed The Whole Life Of An American 54:08
54:08 
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「あとで再生する」 
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「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest today is Tim Anderson who is a chef and food writer based in London. Tim’s early interest in Japanese food led him to global adventures in L.A., Japan and the U.K. A bowl of ramen he encountered in L.A. fueled his passion for studying it and he moved to Fukuoka, Japan. Then he opened his ramen restaurants in the U.K. after winning the popular MasterChef competition on BBC One. Now he writes and communicates his insight into various aspects of Japanese food culture. It is remarkable and inspiring to see how Tim’s life unfolded into consecutive, unexpected lucky events through his interest in Japanese food. In this episode, we will discuss how Tim got into Japanese food, his life in Japan studying ramen and Japanese food culture, how he won the MasterChef competition with his Japanese food knowledge and skills, his excellent books that cover a variety of topics, including Nanban dishes and Hokkaido food culture and much, much more!!!…
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Japan Eats!
1 The First Sake Brewery In The U.K. Promotes The True Market Value of Japanese Traditions 51:46
51:46 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った51:46
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest is Kumiko Hashimoto who grew up in the family of the 200-year-old sake brewery in Osaka. She now plays a key role at Dojima Sake Brewery https://fordhamabbey.co.uk/ near Cambridge in the U.K., which the family founded in 2018. Dojima Sake Brewery is the first sake brewery in the U.K. It is known not just for the quality of sake it produces but the scale of the project. The property is set in a historic, approximately 75-acre garden and pastureland. And its sake is priced far above the regular premium sake for a good reason. In this episode, we will discuss why the traditional sake brewery family decided to undertake such a huge, ambitious project, the joy and challenges of producing sake in Britain, the important mission of Dojima Sake Brewery for the entire sake industry and much, much more!!!…
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Japan Eats!
1 Mandaracha In Kyoto: A Frenchman’s Quest For Japanese Tea 1:18:47
1:18:47 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った1:18:47
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest is Alexander Nicolau who is the founder of Mandaracha https://www.mandaracha.com/ in Kyoto, which opened in 2019. Originally from France, Alex fell in love with Japanese tea while he was working in the fields of food technology and open innovation. Mandaracha is a very special place where you can find a variety of Japanese tea, which Alex selected by visiting and meeting with each producer. You can also enjoy a tea ceremony and have other cultural experiences, such as a Shamisen guitar performance and a Rakugo comedy show. In this episode, we will discuss how Alex got into Japanese tea, why he loves Japanese tea so much, the classic and new types of Japanese tea Alex recommends, the rapidly changing tea market, the future of the Japanese tea industry and much, much more!!! Social Handles: IG kyoto_mandaracha https://www.facebook.com/MANDARACHA https://www.linkedin.com/company/mandaracha/…
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Japan Eats!
1 The Joy Of Making Soy Sauce With A Winery Partner in Bordeaux 34:45
34:45 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った34:45
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったAnd my guest today is Toshio Shinko who is the fifth-generation owner of Marushin Honke in Wakayama Prefecture, Japan. The company was founded in 1881 and since then, it has produced high-quality traditional Japanese food products, such as miso and soy sauce. In 2002, in addition to managing Marushin Honke, Toshio founded the new company Yuasa Shoyu, or Yuasa Soy Sauce https://www.yuasasyouyu.co.jp/yuasa_gb_front.html in English to pursue the highest quality of soy sauce that reflects the family tradition. Preserving tradition is hard and even harder is to keep it fresh in response to the fast-changing environments. Toshio has been very successful in doing so and a great example is his innovative idea of making soy sauce in Bordeaux, France https://www.yuasasyouyu.co.jp/yuasa_gb.html in collaboration with the well-established Grand Cru winery Chateau Coutet in Saint Emilion. In this episode, we will discuss how Toshio’s company produces premium soy sauce with wood barrels, which is rare these days, how he came up with the idea of making soy sauce in the French wine country, why the French winery wants to make soy sauce with Toshio, how his Bordeaux-made soy sauce is different, why French chefs love using it and much, much more!!! Here is a fabulous YouTube video, that captures how Toshio makes soy sauce with the French partner Adrien David Beaulieu, the owner of Chateau Coutet and his team. https://www.marushinhonke.com/f/marushin (Scroll further down and click on “We want to spread Yuasa soy sauce to France!”) Here are some of the restaurants that uses Toshi’s Bordeaux-made soy sauce: · Maison nouvelle, Etchebest https://maison-nouvelle.fr/ · Lalique, Lafaurie Peyraguey Schilling https://www.lafauriepeyragueylalique.com/en/michelin-starred-chef-jerome-schilling-unveils-his-autumn-menu/ · Skiff Club, Stéphane Carrade https://haaitza.com/les-restaurants-cafe-bar-brasserie-restaurant-etoile-arcachon/ · Le Prince Noir, Vivien Durand https://leprincenoir-restaurant.fr/ · L opidom etoilé Fondette https://www.lopidom.fr/fr/…
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Japan Eats!
1 Merging Michelin-style French Cuisine And Japanese Home Cooking Seamlessly 29:06
29:06 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った29:06
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest is Emily Yuen who is the executive chef at Lingo https://www.lingobk.com/ , a unique Japanese American restaurant in Brooklyn, New York. Emily has an impressive culinary background. She worked at top French restaurants in the world, including Le Gavroche in London, DB Bistro in Singapore and Boulud Sud in New York. She also studied Japanese cuisine at the legendary Shojin restaurant Kajitsu and served as the executive chef at Bessou in New York. At Lingo, with her global knowledge and experience, Emily offers original dishes, such as Hokkaido-style braised beef curry pie and Donabe hotpot with wild mushroom and koji butter. In this episode, we will discuss how Emily’s culinary focus shifted from French to Japanese, the essence of Japanese cuisine that she wants to share with her guests, how she naturally merges French techniques and Japanese flavors, the importance of Japanese home cooking in her menu development and much, much more!!!…
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Japan Eats!
1 The First Japanese Culinary School Opened In London 31:03
31:03 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った31:03
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest today is Yoshihiko Shida who is the chief Instructor of Tokyo College of Sushi & Washoku London www.sushicollege.uk , which opened in September 2024. The opening is exciting since the school is the first major Japanese culinary school in Europe. Chef Shida has worked as an educator and instructor in Japanese culinary institutes for over 32 years. Before that, he gained over 10 years of practical experience in a variety of restaurant and hotel kitchens in Japan and abroad. In this episode, we will discuss the growing demand for sushi and Japanese cuisine chefs, what programs Tokyo College of Sushi & Washoku London offers, who is studying at the school, the joy and challenges Chef Shida faces in teaching his students and much, much more!!!…
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Japan Eats!
1 What Is Ikigai? Restaurant Ikigai Exemplifies The Idea 29:15
29:15 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った29:15
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest is Rafal Maslankiewicz who is the chef at Ikigai www.ikigai.nyc in New York, which opened in July 2024. Ikigai is a very unique concept. First of all, it is a not-for-profit organization, which is highly unusual for a restaurant. Secondly, beyond covering the fundamental costs of running a business, all proceeds are donated to a food bank. In fact, 80 days after the opening, Ikigai donated over $12,000, which funds 63 tons of food. And what makes Ikigai popular and enables such donations possible is Rafal and his team’s excellent food menu and service. With his impressive culinary training at top restaurants under his belt, such as Masa and Eleven Madison Park in New York, he offers creative dishes inspired by Japanese traditions. In this episode, we will discuss the unique concept of Ikigai, how Rafal got into Japanese cuisine after working at serious French kitchens, the meaning of the term Ikigai and much, much more!!!…
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Japan Eats!
1 Shojin Ryori: Healthy, Sustainable Japanese Plant-based Diet 43:58
43:58 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った43:58
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest is Kakuho Aoe https://www.instagram.com/kakuhoaoe_nakamichi0316/ who is the chief Buddhist priest of the Ryokusenji Temple in Asakusa, Tokyo. Kakuho Aoe joins me to discuss why food is important in the Buddhist practice and beyond, why the Buddhist diet called Shojin Ryori is great diet for vegan, vegetarian and sustainable-minded people regardless of their religion, the eye-opening dinner events “Kuayami Gohan” (Dining in the Dark) and much, much more!!!…
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Japan Eats!
1 Japanese Rice: A Culinary Delight And A Symbol Of Spirituality 43:34
43:34 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った43:34
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest is Jun Mattison who is the assistant manager at The Rice Factory New York https://trf-ny.com/ . The Rice Factory New York is an importer, wholesaler and retailer of premium rice. The company offers the best taste and flavor possible by fully controlling the quality of rice from farming, storing, milling and transporting. Rice is eaten all over the world but for Japanese people, it has particularly a special place in their hearts. In Japan, rice is treated not as a side dish but as the main character of the meal. Also, it is a symbol of love. For example, people make rice balls for someone to express care and affection. In this episode, we will discuss the unique Japanese mindset about rice, why Japanese rice is unique and can offer outstanding taste, texture and flavor, how to cook rice to maximize its deliciousness and much, much more!!! IG: @junrainfall @the_rice_factory_NY…
J
Japan Eats!
Our guest is Phillip Frankland Lee who is the chef/owner of Sushi by Scratch. Sushi by Scratch Restaurants began in Los Angeles and New York marks its tenth location, which opened in September 2024. Phillip is known for innovative omakase-style sushi preparations, while still respecting the values set by sushi masters. For example, he uses premium seafood mostly from the Toyosu Market in Japan and he imports rice from Toyoama Prefecture and mills it in-house. On the other hand, he pays homage to his American upbringing by flavoring hamachi yellowtail with sweet corn pudding and topped with a sprinkle of sourdough breadcrumbs. Sushi has come a long way in the U.S. since the 1960s when it was introduced to the general public for the first time. Sushi is now one of the most popular foods in the U.S. and great talents like Phillip seem to be making it uniquely American.…
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Japan Eats!
1 Boken Adventures: Connecting Centuries-Old Sake Breweries And American Tables 54:38
54:38 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った54:38
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest is George Kao who is the head of sales at Boken Sake https://www.drinkboken.com/ based in New York. Boken Sake is a unique concept. The company collaborates with authentic Japanese sake breweries and produces sake under the Boken brand. Many sake breweries consider expanding to overseas markets, but a lot of them are family-owned small businesses without enough resources to make it happen. Boken can effectively create a path for them to get into the American market and American consumers can have opportunities to taste their precious craft sake. George is an ideal talent to execute Boken’s mission with his rich and unique background in Japanese food, in particular Japanese sake. In this episode, we will discuss the unique concept of Boken Sake, the sake Boken has produced with a 540-year-old brewery, great ways to enjoy sake with non-Japanese food and much, much more!!!…
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Japan Eats!
1 What Is Anko: The Key Ingredient of Japanese Sweets 28:25
28:25 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った28:25
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest is Ririko Tatsumi who is the founder of Annn based in New York. Annn is truly a unique concept. Traditional Japanese sweets are called Wagashi. One of Wagashi’s key ingredients is An, or Anko, a bean paste made with different kinds of beans from red, and white to green. Not just colors, their flavors are diverse and it is fun to discover how simple beans can create rich flavors in Japanese sweets. That is why Ririko decided to introduce the charm of An to a global audience in the modern American context. In this episode, we will discuss what An is, what types of An you can enjoy, how traditional An can be creative in the context of global sweet recipes and much, much more!!!…
J
Japan Eats!
Our guest is John Gauntner who is one of the world’s leading non-Japanese sake experts and educators. He has been writing and lecturing about sake since 1994, in various newspapers and magazines in Japan and overseas. He has published six books on sake across two languages , and hundreds of articles on the topic. Several times each year, he runs the Sake Professional Course , a week-long intensive sake study course, held both in and outside of Japan, as well as the advanced level of that course. John joined us in Episode 25 in December 2015 and discussed his intriguing path to becoming a sake expert, why sake was gaining popularity in the world, how to get to know more about sake and many other topics. Sake has become popular globally over the last decades but we tend to think that sake is something to drink only at Japanese restaurants. However, more non-Japanese restaurants are serving sake, including new American restaurants Michelin-starred Per Se, Blue Hill At Stone Barns and Eleven Madison Park in New York. In this episode, we will discuss food pairings, in particular sake and non-Japanese food!!!…
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Japan Eats!
1 Yama Seafood: Forward-minded Authentic Japanese Seafood Purveyor In America 46:53
46:53 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った46:53
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest is Nobu Yamanashi who is the president of Yama Seafood based in New Jersey. Founded in 1980 by his father Kengo Yamanashi, Yama Seafood has been one of the most reliable sources of high-quality seafood in the U.S. for almost 45 years. Nobu joined us in Episode #245 in November 2021 to discuss why he decided to succeed the highly demanding job in the seafood business, the changing needs for seafood at New York City restaurants, why Yama Seafood had many employees who had worked for the company over 30 years and many other topics. Since then, plenty of new things have happened at Yama Seafood, reflecting the ever-changing demand for quality seafood and the environmental issues that affect the oceans. In this episode, we will discuss how Nobu is proactively dealing with the increasingly challenging issues caused by climate change, his efforts to educate consumers about seafood through social media, what seafood has potential for the future and much, much more!!!…
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Japan Eats!
1 A Delicate California Wine Made To Be Paired with Japanese Food 55:55
55:55 「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入った55:55
「あとで再生する」 「あとで再生する」 リスト 気に入り 気に入ったOur guest today Xander Soren who is the founder of Xander Soren Wines https://xandersorenwines.com/ . Xander Soren Wines is a unique boutique California Pinot Noir producer whose mission is to create wines that pair exceptionally well with sushi and other Japanese foods without overpowering them. Equally unique is Xander’s background. He spent 20 years at Apple where he played a pivotal role in helping to develop digital music products like GarageBand, iTunes, and iPod. Since the winery launched in Japan in 2023, top restaurants like 3-Michelin-starred Sushi Saito, NO CODE and KOKE have included Xander’s wine on their lists. Also here in the U.S., his wine became available in the summer of 2024 and is on the lists of notable restaurants on the West Coast such as n/naka, Single Thread and Nisei. In this episode, we will discuss how Xander’s love for Japanese food started, why he decided to make his own wine to pair with Japanese food, why Pinot Noir goes very well with Japanese food, tips to pair Japanese food with wine and much, much more!!!…
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The Podglomerate
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An investigative podcast hosted by world-renowned literary critic and publishing insider Bethanne Patrick. Book bans are on the rise across America. With the rise of social media, book publishers are losing their power as the industry gatekeepers. More and more celebrities and influencers are publishing books with ghostwriters. Writing communities are splintering because members are at cross purposes about their mission. Missing Pages is an investigative podcast about the book publishing ind ...
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As She Rises brings together local poets and activists from throughout North America to depict the effects of climate change on their home and their people. Each episode carries the listener to a new place through a collection of voices, local recordings and soundscapes. Stories span from the Louisiana Bayou, to the tundras of Alaska to the drying bed of the Colorado River. Centering the voices of native women and women of color, As She Rises personalizes the elusive magnitude of climate cha ...
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Tangentially Speaking with Christopher Ryan
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Tangentially Speaking with Christopher Ryan
Chris Ryan
19k662
Tangentially Speaking is dedicated to the idea that good conversation is organic, uncensored, revelatory, and free to go down unexpected paths with unconventional people. chrisryan.substack.com
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Ask questions, vote and discover answers about Chicago, the region and its people. From WBEZ.
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An award-winning cannabis podcast for women, by women. Hear joyful stories and useful advice about cannabis for health, well-being, and fun—especially for needs specific to women like stress, sleep, and sex. We cover everything from: What’s the best weed for sex? Can I use CBD for menstrual cramps? What are the effects of the Harlequin strain or Gelato strain? And, why do we prefer to call it “cannabis” instead of “marijuana”? We also hear from you: your first time buying legal weed, and how ...
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The iFanboy.com Comic Book Podcast is a weekly talk show all about the best new current comic book releases. Lifelong friends, Conor Kilpatrick and Josh Flanagan talk about what they loved and (sometimes) hated in the current weekly books, from publishers like Marvel, DC, Image Comics, Dark Horse Comics, BOOM! Studios, IDW, Aftershock, Valiant, and more. The aim is to have a fun time, some laughs, but to also really understand what makes comic books work and what doesn’t, and trying to under ...
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Whether it’s a shoegaze band from Chandigarh, thrash metal act from Visakhapatnam, rapper from Kashmir, vocal folk quartet from Kohima, Tamil indie pop act from Madurai, or a singer-songwriter from Mussoorie, Maed in India is where you’ll discover it. Started in 2015, music nerd and ex-radio presenter Mae Mariyam Thomas showcases the best talent coming out of South Asia and its diaspora. The show is India’s first indie music podcast and prides itself on being the premier destination for new ...
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It didn’t all change in March 2020. Not really. The UK high street has been in the throes of a gradual revolution for decades. From the rise of ecommerce, to the birth of mobile, social commerce, and a growing emphasis on experience, change has been underway for a while. In fact for many, the pandemic has acted as a wake-up call. Digital transformation was no longer a ‘nice to have’ but a matter of survival. Necessity sparked innovation and customers are enjoying more flexibility and conveni ...
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Player FMアプリでオフラインにしPlayer FMう！
