Miso, Shoyu, and Samurai: The Cuisine and Culture of Aichi Prefecture
Wednesday, March 10 from 8:00 p.m. until 9:30 p.m.
Located near the center of mainland Japan, Aichi prefecture is often overshadowed by neighboring Kyoto and Osaka. But travelers would be remiss not to stop in Nagoya, the country’s fourth largest city, to experience its local cuisine and fascinating history.
Known for specialty food products such as white soy sauce, tsukudani fish, and premium quality matcha, Aichi prefecture has a culinary tradition as rich as the dark red hatcho miso that flavors the soups and sauces you’ll find in this region. Also known as the “home of the Samurai,” Aichi strongly identifies with the descendants of these sword-wielding warriors.
Food for Thought
Join MOFAD in partnership with The Greene Space for a virtual exploration of Aichi prefecture. Led by food writer, photographer, and Aichi food ambassador Michael Harlan Turkell, you’ll learn about this region’s unique history and culinary traditions. Joining Turkell will be Akiko Katayama, host of Japan Eats!, and Chef Sachie Nomura. Chef Nomura will teach you how to make one of her favorite traditional dishes from Aichi, Miso Katsu.
You’ll also get a lesson in Japanese craftsmanship from master bladesmith Murray Carter. Carter studied in Japan under the apprenticeship of Yasuyuki Sakemoto, whose family custom-forged samurai swords for some of Japan’s prominent feudal lords. The event will also feature Kazumaza Nishikawa, Headmaster, Classical Japanese Dance of Nishikawa Company.
To receive a link to the live event and for recipes, RSVP at MOFAD’s website.