Japanese New Year's Cuisine
In Japan, people celebrate the New Year with specially prepared foods called Osechi-ryori (お節料理), which consist of a variety of dishes. A Japanese food specialist, Yoko Issasi, will guide us through Japanese New Year dishes and explain the meaning behind each dish and what they represent for the new year.
This program is presented in conjunction with NHK World Japanese Culture Week in Los Angeles. Click here for more information.
Date & Time
Saturday, January 7, 2017 5pm-6pm
Echo Park Film Center
(1200 N. Alvarado St., Los Angeles, CA 90026)
Free admission, no reservation required
Yoko Issasi is the founder of Foodstory, a company that’s committed to presenting educational and entertaining experiences for food lovers, home cooks, and travelers through the Japanese culinary arts. Yoko’s first production, “Traveling with Sushi” class, offered participants the chance to sample different types of sushi tastings while learning about Sushi’s thousand year history. This production ignited Yoko’s profound interest in food history and regional food varieties throughout the Japanese islands, which eventually led her to opportunities to serve as a guest lecturer and panelist including at the “American Sushi History” event held at The National American Museum in Washington DC.
Yoko started teaching Japanese home cooking workshops in Los Angeles in 2012 and she has taught over 100 people every month. For the past few years, her passion for Japanese food has also been channeled into creating and curating seasonal culinary tours in Japan. She is currently developing 12 regional and season-based culinary tours throughout the different areas of Japan.