A Dash of Dashi: The Secret to Umami
[Lecture] March 12, 6:30 PM
If you've eaten Japanese food, you've almost certainly had dashi. This broth is a fundamental element of Japanese cooking, imparting that elusive umami quality to many beloved dishes, from home cooking to haute cuisine. Kombu (kelp), shiitake mushrooms, katsuobushi (dried bonito)—so many flavorful ingredients can be the base for this simple yet essential broth. At this talk, Chef Mitsuru Kita, Japanese food consultant and owner of Cook de Kita LLC, discusses dashi flavor profiles, ingredients and cooking tips.
Recommended Shows (5)
More Than Words: Haiku's Expressive Potential
[Lecture] February 21, 6:30 PM
Haiku: in just 17 syllables, this classic form of Japanese verse captures the essence of a moment. Mastered by poets like Matsuo Basho and Yosa Buson, this ancient literary form has captured the hearts of people around the world, inspiring modern poets like Ezra Pound and Jack Kerouac. At this talk, Hiroaki Sato, author of On Haiku and former president of the Haiku Society of America, unveils the surprising role haiku has played in social upheavals, religion, humor and more, and examines its boundless potential for literary expression in English.
Next event2/21/2019 6:30 PM
The Allure of the Shamisen: A Japanese Musical Tradition
[Lecture] March 19, 6:30 PM
Played as accompaniment to kabuki plays and traditional puppet theater or by geisha, the three-stringed shamisen has been an integral part of traditional Japanese music for centuries. Janet Pocorobba, author of The Fourth String: A Memoir of Sensei and Me, took a more unconventional path, apprenticing under her eccentric sensei while living abroad in Japan. At this talk, Pocorobba will discuss the history and features of the shamisen, illuminate her own journey learning to play this enigmatic Japanese instrument, and give a demo performance.
Next event3/19/2019 6:30 PM
Clean House, Clear Mind: A Buddhist Monk's Wisdom
[Lecture] March 27, 6:30 PM
Clean your space, and your mind will follow. This is the wisdom Buddhist monk Shoukei Matsumoto seeks to impart in his book, A Monk's Guide to a Clean House and Mind. Sweeping, polishing and tidying may seem like drudgery, but these everyday routines are considered spiritual practices in Buddhism, a reflection of our respect for and interdependence with the world around us. At this talk, Matsumoto explains how we can take cleaning from a chore to a contemplative practice, leading us down the path to inner peace.
Next event3/27/2019 6:30 PM
Bassen Textile Dyeing
[Workshop] April 10, 6:30 PM
Discover the traditional Japanese textile printing process of bassen, or discharge dyeing. At this hands-on workshop, Ruri Kippenbrock, founder of tenugui retailer Wuhao New York, teaches the basics of bassen, using a variety of stencils with traditional Japanese spring motifs to decorate your own tenugui cloth.
Next event4/10/2019 6:30 PM
Making Soba: A Japanese Culinary Treasure
[Lecture] April 17, 6:30 PM
Japanese soba noodles require a highly skilled hand; the chef must even take into account factors like humidity and room temperature before preparing the buckwheat flour dough and hand-cutting the noodles. Soba noodle chef Shuichi Kotani, Founder & CEO of Worldwide-Soba, Inc., takes pride in making artisanal fresh soba from scratch. At this talk, Kotani divulges his secrets for making authentic soba, gives tips on how to best enjoy this nutrient-dense noodle and gives an on-stage noodle-making demonstration.
Next event4/17/2019 6:30 PM