Category: 3000 Sushi and Japanese Cuisine

Local Cooking in Japan / Tokushima: Irimeshi

NTB Local Cooking Tokushima Irimeshi

Japanese Language Programing / NTB Ch. 44 KXLA, DT 44.1 Sunday, July 10, 5:30 – 6:00 pm Local Cooking in Japan / Tokushima Prefecture: Irimeshi On July 10, Tokushima Prefecture Association explains “Irimeshi” at Sanagouchi, Tokushima Prefecture. Irimeshi is a…

Lecture Notice: History of Sushi and Kaiseki, July 12

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Nibei Foundation – Japan Studies Club Tuesday, July 12, 2011 History of Sushi and Kaiseki Speaker: Ms. Yoko Issasi, Foodstory http://ifoodstory.com Reception and dinner at 6:30 pm Presentation at 7:30 pm Admission including dinner: $10 per person RSVP required: (310)…

New wine must be poured into fresh wine-skins

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2011 June Issue Andy Matsuda’s Sushi School / Cutting board talk By Chef Andy Matsuda As I explained earlier, the Sushi Chef Institute has moved to a new location in Torrance. The building is located at the corner…

Imported seafood from Japan is absolutely safe

Chef Andy Matsuda Sushi Chef Institute

Cultural News, 2011 May Issue Andy Matsuda’s Sushi School / Chef’s cutting board By Andy Matsuda From April 24-30, the Magic Castle in Hollywood presented “Japan Night” to raise funds for the victims of Japan’s disaster. I was asked to…