loader from loading.io

164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin

AnthroDish

Release Date: 12/16/2025

173: Bringing Caribbean Flavours to European Fine-Dining Menus with Chef India Doris show art 173: Bringing Caribbean Flavours to European Fine-Dining Menus with Chef India Doris

AnthroDish

When heard about the work that chef India Doris is doing with her new restaurant, Markette, in bringing Caribbean heritage and flavours to European-style fine dining, I was delighted to have the chance to speak with her. India is the co-owner and Executive Chef at Markette, which is a modern European restaurant based in Chelsea, New York, along with The Argyle, a cocktail lounge located directly below the restaurant. This past fall, she was awarded the Young Chef Award at the 2025 Northeast Michelin ceremony. Originally from London, India has lived and cooked throughout Europe at acclaimed...

info_outline 172: Learning to Cook in Front of the Entire Internet with Jamie Tracey show art 172: Learning to Cook in Front of the Entire Internet with Jamie Tracey

AnthroDish

For anyone that grew up without a strong sense of connection to cooking or eating cultural foods, it can be daunting to get into the kitchen and make your own relationship with food. But for today’s guest, Jamie Tracey, that lack of relationship was enough incentive to try an honest approach to building something that would last.   Jamie is a self-taught creator and Canadian cook that created Anti-Chef, a culinary experiment that plays out in real time on his YouTube series. It captures the good, bad, chaos, and triumph that comes with learning and loving to cook. With more than...

info_outline 171: Breaking Down the Myth of a Singular Caribbean Foodway with Chef Leigh-Ann Martin show art 171: Breaking Down the Myth of a Singular Caribbean Foodway with Chef Leigh-Ann Martin

AnthroDish

When it comes to Caribbean food, there tends to be a viewpoint that it can be a monolithic culinary experience. And particularly as those living in countries like Jamaica, Cuba, Trinidad and Tobago, Bahamas, or other Caribbean countries move in the diaspora, it necessitates a nuanced look at how culinary traditions and knowledges are shared, shifted, and expanded with new generations.  My guest today, chef Leigh-Ann Martin, reminds us that there is such a rich regional diversity and abundance that needs to be explored more fully. Leigh-Ann is a trained chef, thought leader, and senior...

info_outline 170: Ingredients for Building a Community Through a Cottage Bakery with Teresa Finney show art 170: Ingredients for Building a Community Through a Cottage Bakery with Teresa Finney

AnthroDish

What does it take to make the most out of the internet when you’re building a micro or cottage bakery? My guest today, Teresa Finney, is here to explore this through her journey building At Heart Panadería. Teresa is a pastry chef and writer from the Bay Area in California, with family roots in Guadalajara, Mexico. Now based in Atlanta, Georgia, she runs At Heart Panadería, a contemporary Mexican bakery. She is also the author of Panadería: A Cookbook Zine, which contains five thoughtfully crafted original recipes from her cottage bakery.  In today’s discussion, we explore how...

info_outline 169: Do Food Justice Movements Understand Community Needs? with Dr. Hanna Garth show art 169: Do Food Justice Movements Understand Community Needs? with Dr. Hanna Garth

AnthroDish

My guest this week, Dr. Hanna Garth, is here to speak to how food justice movements are affected by long-term misconceptions and assumptions about the communities they work with. Hanna is a sociocultural and medical anthropologist, and Assistant Professor of Anthropology at Princeton University, who studies food access and the global food system. Drawing on 15 years of research on the food justice movement in South Central Los Angeles, her second book is out now with the University of California Press.  In today’s conversation, we’re discussing some of the central themes in her...

info_outline 168: What is the Relationship Between Nutrition and Intuition? with Stephanie Voytek show art 168: What is the Relationship Between Nutrition and Intuition? with Stephanie Voytek

AnthroDish

My guest this week, Stephanie Voytek, is a registered dietician here to walk through some of the key issues around nutrition and anxiety in our current social media landscape. She has with a range of experience working in the field of nutrition, from providing education to the community through food access programs, working in the fields and kitchens on farms, and counseling folks with eating disorders. Her range of work experience allows her to understand people, and find the entry point for nutrition-related behavior change in each community and individual. Her work emphasizes pleasure as...

info_outline 167: Rethinking Cultural Food Security in UK School Systems with Sarah Oresnik show art 167: Rethinking Cultural Food Security in UK School Systems with Sarah Oresnik

AnthroDish

My guest today, Sarah Oresnik, is a PhD candidate in the Department of Anthropology at McMaster University. Their research interests centre around food insecurity and its impact on our health and wellbeing. Within their PhD, their focus is on how youth navigate food insecurity, looking at youth experiences in Southampton, UK. Sarah grew up in the kitchen learning recipes from their parents and grandparents, which has translated to their continued investigations and reflections on their own food environment.   In our conversation, Sarah shares about their current research working with...

info_outline 166: How Daily Bread is Tackling Toronto's Food Insecurity Crisis with Mike Greenberg show art 166: How Daily Bread is Tackling Toronto's Food Insecurity Crisis with Mike Greenberg

AnthroDish

Here in Canada, we have a food security crisis—and a cost-of-living crisis. While there are many, many factors that are shaping this continued issue across the country, one of the challenges of navigating food insecurity here is that we rely primarily on non-profit food banks to support those in need. One non-profit food organization in Toronto, Daily Bread, is on a mission to eliminate food insecurity and advocate for solutions to end poverty. Daily Bread prepares over 250,000 meals annually, including more than 43,000 heat-and-eat meals delivered through the Red Cross Mobile Food bank to...

info_outline 165: Terroir, Taste, and Wine Pairing for the People with Cha McCoy show art 165: Terroir, Taste, and Wine Pairing for the People with Cha McCoy

AnthroDish

To kickstart the second half of AnthroDish season 10, we’re shifting to a topic I generally feel very intimidated by: wine. But, as my guest Cha McCoy reveals this week, there is a lot to unearth in making sense of why wine feels intimidating or harder to access. Cha is an entrepreneur, educator, and event producer. As a certified sommelier, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first brick-and-mortar store, The Communion Wine & Spirits.  Today, Cha talks...

info_outline 164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin show art 164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin

AnthroDish

Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these techniques, but bringing an emphasis on seasonality and sourcing of ingredients.   Born and raised in Fujian, China, chef Cheng Lin began his culinary career in 1997 when he moved to New York City and worked in restaurants such as Hatsuhana, Sushi Seki, and Blue Ribbon. Continuously looking to refine his skills at trailblazing culinary concepts, he eventually joined Chef Masa Ito and Kevin Kim at...

info_outline
 
More Episodes

Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these techniques, but bringing an emphasis on seasonality and sourcing of ingredients.  

Born and raised in Fujian, China, chef Cheng Lin began his culinary career in 1997 when he moved to New York City and worked in restaurants such as Hatsuhana, Sushi Seki, and Blue Ribbon. Continuously looking to refine his skills at trailblazing culinary concepts, he eventually joined Chef Masa Ito and Kevin Kim at ITO Tribeca. Chef Cheng Lin was captivated by the comic "Shota No Sushi," a tale of a boy whose passion for sushi mirrored his own, and dreamt of creating a haven for sushi enthusiasts that he would call Shōta. Now, over two decades later, Chef Cheng Lin helms Shōta Omakase in Williamsburg, Brooklyn, and it is the culmination of his near 30-year commitment to perfecting the art of sushi making. Combining traditional Edomae-style sushi with modern flair, and a painstaking dedication to sourcing the highest quality ingredients, Chef Cheng Lin shares his love through attention to detail, refined technique, and unmatched flavor.

In today’s conversation, we explore his commitment to sourcing ingredients that honour the traditional techniques used in Edomae-style sushi, considerations of seasonality when selecting which fish to incorporate on the menu, and how Cheng and his staff have adjusted to their dining services in the wake of receiving a Michelin star within one year of opening. 

Resources: