Flavors of Japan

The Japanese Food Culture Festival Committee presents the first Japanese Food Festival in New York. The events kickoff at The Japan Pavilion, organized by the Japan External Trade Organization a.k.a. JETRO, will take place in the International Restaurant and Foodservice Show of New York at the Jacob Javits Center from March 4-6. 25 food and product vendors will be displaying their products, some of which are making their international debut. Products on display range from artisanal oils and vinegars, tofu, kelp, teas, shochu, and sake to those coveted Japanese knives and tableware essential to any Japanese inspired kitchen. The subtle flavors and texture of Japanese premium rice as well as richly marbled wagyu (Japanese beef) will also be available to sample. These products represent the rich culinary lineage that is an important part of Japanese cultural identity. In addition, major Japanese food related companies will also be exhibiting independently next to the Japan Pavilion. In conjunction with the show a series of events will take place throughout the week.

Nikkei America, Japan Society, and JETRO present a symposium about the popularity of Japanese food culture in the United States. The event will be held on Monday March 5 at the Japan Society featuring keynote speaker Yuzaburo Mogi, Chairman & CEO of Kikkoman and moderated by Jeffrey Steingarten. After which, a panel discussion moderated by Jeffrey Steingarten will ensue featuring star chefs Masaharu Morimoto, Daniel Boulud, and expert Japanese food journalist, and cookbook author Elizabeth Andoh.

That same evening, The Committee, with the assistance of JETRO, presents Gastronomic Discovery: An Evening of Japanese Food Culture, an invitation only event at the Marriott Marquis Hotel. Opening remarks will be made by Ms. Andoh and hosted by Jonathan Reynolds. At the reception 3 of the highest-ranking kaiseki master chefs and most respected among those in Japan’s culinary world, Masahiro Kurisu, Motoi Kurisu, and Kenichi Hashimoto, will take center stage. All three of these chefs, authorities on Japanese flavoring, hale from Kyoto, the legendary seat of Japan’s food world. The Kurisu brothers are both owners and master chefs at Tankuma Kitamise and Tankuma Kumahiko, following in the family footsteps of their grandfather Kumazaburo. Hashimoto Kenichi is chef of his own Ryozanpaku restaurant, a hidden pearl in the heart of Kyoto. These seasoned chefs will be demonstrating how to prepare their favorite and time-honored dishes. Following the kaiseki demonstration, famed culinary genius David Bouley will also take the stage to share his original cuisine based on Japanese ingredients. Attendees may enjoy tasting the creations of these 4 talented artists. The evening is a cross-cultural learning experience to demystify Japanese food culture by highlighting traditional to contemporary Japanese cooking practices and how they are being explored by Western chefs.

Throughout this week, diners can get to know the hottest Japanese establishments in New York during Japanese Restaurant Week, March 4-10, where participating establishments throughout the city will be offering specially designed gourmet menus. Further information is available on www.JPRW.net.

Additional events planned by Japanese food-related NPOs, The Gohan Foundation for US - Japan Culinary and Cultural Exchange, and Kyoto Society of Inter-art Exchange (NPO), will take place in Manhattan during this week.

Produced by The Japanese Food Culture Festival Committee
Event publishing for The Japanese Food Culture Festival is supported by JETRO
The Japanese Food Culture Festival is a sponsored project of the New York Foundation for the Arts