Why Rage Against The Machine guitarist Tom Morello loves Babymetal
Babymetal's upcoming fourth album, Metal Forth, features some seriously high-profile collabs, with stars including Poppy, Slaughter To Prevail's Alex Terrible and Spiritbox's Courtney LaPlante guesting alongside Su-metal, Moametal and Momometal.
Also making an appearance is former Rage Against The Machine man Tom Morello, who adds some incendiary guitar to the song Metali!!., originally dropped as a single in 2023. The title is a portmanteau of 'metal' and 'matsuri' – the word for a traditional Japanese outdoor celebration, hence the cries of 'wasshoi wasshoi' and 'dokkoisho', which are a signature of matsuri-inspired songs.
In the brand new issue of Metal Hammer, we speak to the guests on the album, including Morello who discusses his admiration of Babymetal and how his appearance on Metali!! came about. This is what he has to say.
How far back does your relationship with Babymetal go?
Tom Morello: 'I've been a fan of Babymetal since I first heard them. I reached out to their management when I was making my Atlas Underground album [in 2018], which was a collaborative work with various artists, and at the time they were unavailable, and I was disappointed. Later on, they reached back out to me, asking if I was still interested in collaboration. Of course, I jumped at the chance.'
What was the brief for your contribution to Metali!!?
'I love heavy riffs, and the Babymetal Metali!! song has a collaborative heaviness that I think in many regards fits very well in my riffology catalogue. I also shredded some solos on the track.'
What's your standout memory of working with them?
'One of the most amusing parts about the collaboration was making the video, which I shot remotely. Normally you're asked to do a video on a green screen, and when you do a video on a green screen you can't wear any green. Well, this was a video that they wanted me to do on a black screen, so I just assumed I couldn't wear any black, which of course is the standard colour for all rockers to wear most of the time. So, I ended up in an outfit that looks like I'm on vacation in Cuba or something like that!'
What do you think about Babymetal being on the scene?
'I love what they have brought to the metal scene. It is an absolute breath of fresh air to have a band that has a completely different spin on a genre that often runs on the same cart tracks.'
Have you had much of a chance to hang out with them?
'I had the chance to meet Babymetal backstage at a European festival last year, and they could not have been more lovely and demure, and just a delight to talk with and to hang out with. They were very sort of giggly and excited, and then they went onstage and they did their dances in their somewhat giggly and excited way, and all these massive riffs came crashing down on a crowd that just went absolutely bananas. Babymetal – thumbs up!'
Read our exclusive new interview with Babymetal and a full track-by-track breakdown of Metal Forth in the brand new issue of Metal Hammer, available now. Order it online and have it delivered straight to your door.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
3 hours ago
- Yahoo
Helldivers 2 players ask for better UI with in-game info but joke it "would break 50% of the game," director says "that's mean... and also sadly true" but "we are working on an improved system"
When you buy through links on our articles, Future and its syndication partners may earn a commission. Fun though it is, protecting Super Earth in Helldivers 2 often isn't helped by the UI. Less than graceful and not always intuitive, it's been a bugbear within the multiplayer shooter's community since it came out back in early 2024. In discussing their hopes for an improved system, players commented that doing so would cause a lot of problems elsewhere within the game's structure. Johan Pilestedt, creative director of Helldivers 2 and CCO of Arrowhead Games Studio, responded to this jab on Reddit, offering agreement and teasing improvements in the pipeline. "Hey! That's mean... and also sadly true. Our UI system is very cumbersome to develop - but we are working on an improved system that will allow us to build in-game UI faster," Pilestedt comments. "Also, we made a decision early to focus on Discord as the primary platform for the community. (As it's what we use internally for playtests and for other games)." The official Helldivers 2 Discord server is a pillar of the playerbase, where people socialize online together and receive updates from the development team. Polls on prospective changes and such are voted on through the server, and players would like more in-game functionality for these features, to make sure as many can vote as possible. Though such a thing may sound simple enough, game development is rarely so simple. As Pilestedt states, editing the UI in any way is currently a difficult proposition. But, from the sounds of things, Arrowhead is working on how to make this easier for everyone, potentially lowering the gap between the players and Discord users in the process. Discord has been an invaluable tool for Helldivers 2's community, especially as the audience scaled up dramatically soon after release. But clearly the overall reliance is something that needs altering, and Arrowhead's working on ways to do that. Watch this space. To continue serving Super Earth at optimal levels, keep our Helldivers 2 weapon tier list handy.


Eater
6 hours ago
- Eater
A Sneak Peek at the Stunning Dishes Debuting at the Happy Crane
is the regional editor for Eater's Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, Portland, Seattle, and Denver. Chef James Yeun Leong Parry is opening his highly anticipated modern Cantonese restaurant the Happy Crane on Friday, August 8. This is the crowning achievement of his culinary career thus far, which spans Michelin-starred restaurants in Hong Kong (Bo Innovation), Japan (Nihonryori RyuGin), and the United States (Benu). For the last year or so, he's been touring the Happy Crane around San Francisco as a pop-up. Fittingly, he's found a home in the location of Benu chef Corey Lee's former restaurant, Monsieur Benjamin, in the busy Gough Street corridor. His vision is 'to represent something that feels authentic, that is rooted in traditional flavors,' he says, but given its San Francisco location, the Happy Crane will also be taking advantage of local seasonal produce with a mashup of traditional and modern cooking techniques. 'What I hoped to represent is food that doesn't look overly complicated, but actually in the back end, that's where the work is,' Parry says. 'The real hard work is in the preparation and the techniques.' Read on for the inspiration and details behind four dishes on the Happy Crane menu. XO Little Fry King Jeremy Chiu Parry calls the XO Little Fry King, 'a wok dish that's super flavorful, very umami-forward.' It's a street food made in dai pai dongs, or food stalls in Hong Kong, incorporating vegetables and dried seafood, like shrimp and fish. In Parry's version, he focuses more on folding in fresh seafood. Cantonese food is highly seafood-focused, and that's something that he is passionate about. Parry will change this dish with the seafood 'seasons'; at the restaurant launch, the dish stars abalone, but he hopes to swap in shrimp or firefly squid when it's the right time of year. Parry works around the chewy qualities of the abalone through Japanese knife techniques, tenderizing it with thin knife cuts before lightly steaming the meat. This gives the abalone, as Parry puts it, 'the right amount of bite, but it's not overly chewy and still showcases the freshness of the ingredient.' The abalone is then stir-fried with bay shrimp, salted duck leg in place of the more traditional Jinhua ham, Chinese chive flowers, Jimmy Nardello peppers, bean sprouts, and cashew nuts. It offers different textures with the chewiness of the abalone, the crunch of the vegetables, and the umami notes of the XO sauce. 'It looks simple, but actually there's real tension and thought behind it — and it's tasty,' Parry says. The XO sauce is worthy of its own write-up. As Parry explains, 'It's a labor of love in that there's just a lot of steps, then the yield is quite small.' As Jinhua ham is not allowed into the United States, he is instead making a duck ham, air drying it in the walk-in and adding it to his XO recipe, along with dried scallop and shrimp, raw and dried chiles, garlic, and shallots. The sauce then marinates for six days before it's used in this stir-fry dish. Eventually the team will scale up the amount of XO they make, but for now, this is the only dish it stars in. 'Truthfully, the reason for that is, I'm really stingy about it,' Parry says, laughing. 'It's so labor-intensive.' Crab rice roll Jeremy Chiu Parry admits that cheung fan, or rice rolls, are more of a dim sum brunch dish, 'but I wanted to serve it as a dinner item, almost like a noodle, where we freshly mill the rice ourselves,' he says. He does not include any flour in his batter; instead, the bouncy, chewy gelatinous texture is achieved through soaked jasmine rice ground on a stone, then steamed. Parry's rice roll is a nod to another dish, similar to a hor fun with gravy — a less common dish at restaurants, he says — so his version comes with a sauce made of crab butter made of crab shells, chicken stock, and Shaoxing wine. The rice rolls are then dressed in this sauce and topped with Dungeness crab, Chinese celery, and yellow chives. Brent Wolfe quail Jeremy Chiu Parry admits he is also very passionate about Cantonese roast meats, and from the start, his team makes its own char siu, or Chinese barbecue pork; siu yuk, a Cantonese roast pork belly; and quail (with plans to expand the offerings down the line). He uses quails from Brent Wolfe, whom Parry calls one of the best quail purveyors in the country. For this dish, Parry takes Cantonese roast duck cooking methods and applies them to this smaller bird, dry-aging it up to six days for a crisp skin. The duck is marinated in their house-made five spice, along with ginger and fresh and dried spices, along with a glaze. The dish requires a three-step preparation: First, he cooks it at a low temperature before tossing it over a charcoal yakitori grill. It's then finished at a high temperature 'fry' where hot oil is ladled over the bird to crisp up the skin at the end. The bird is then served, bone-in, claw and all, with a side of Sichuan pepper-salt and fresh lime, plus salted, pickled Tokyo turnips to reset the palate. Mochi Rocher Jeremy Chiu Ferrero Rocher chocolates are a favorite gift to give family and friends around Chinese New Year, Parry says, and it serves as the inspiration for his dessert jian dui, or fried sesame dumplings. Traditionally filled with red bean paste or lotus seed, his version is instead filled with dark chocolate ganache and a candied, salted hazelnut, plus a chopped hazelnut exterior. Parry makes his dough with both rice flour and glutinous rice flour. The dark chocolate ganache is then portioned out with the candied hazelnut at the center, and frozen, before it's wrapped in the dough. The dumplings are then rolled in those toasted hazelnuts, rather than the usual sesame seeds, then fried to order. The result is a still-warm dumpling with a runny chocolate center; to complete the look, it's presented in a Ferrero Rocher-like wrapper. 'It's just a fun, fun way to end dinner, that's not too sweet,' Parry says. The Happy Crane (451 Gough Street) debuts Friday, August 8, and is open Tuesday through Saturday, 5 p.m. to 9 p.m. Reservations can be made via OpenTable. Jeremy Chiu Jeremy Chiu Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Hypebeast
9 hours ago
- Hypebeast
En Iwamura Channels Emptiness and Serenity in New Sculptures
En Iwamura, the Japanese artist celebrated for his Jomon handicraft-inspired pop ceramics, has partnered up with London-basedAvant Arteto release a pair of sculptural editions, titled 'Neo Jomon: Biomorphic fantôme.' The sculptures embody the Japanese philosophy of ma, described by the artist as a presence that 'exists between one thing another,' and 'between moments in time.' This concept lays at the heart of Iwamura's work, as his endearing, often undulating, figures foreground the ever-flowing energy between object and space. Carved from white and red Bardiglio Nuvolato marble, each sculpture's organic form and raked textures recall the serenity of Zen Buddhist gardens, emphasizing the importance of ma, while encouraging collectors to envision it within their own lives. For those looking to purchase, each color of the 'Neo Jomon: Biomorphic fantome' sculptures is limited to an edition of 25 and measures at 11.42' x 7.87' x 7.09'. Starting August 28, the work will be available for $5,351 USD. Head to Avant Arte'swebsitenow through August 27 to enter the draw.