Okara: Japanese Superfood from Soybeans



Japan Foundation New York, The Nippon Club, Kazuki Sugiyama, okara, soybeans. by-products, Japanese cooking, Japanese cuisine, healthy eating, NYC, Japan

Okara: Japanese Superfood from Soybeans

Thursday, October 13 from 6:30 p.m. until 8:00 p.m.

The Nippon Club – 145 W. 57th Street (between 6th and 7th Avenues), Sakura Room on 5th Floor

Admission: $15 (cash or check only)

The Japan Foundation, New York and The Nippon Club present a public lecture and cooking demonstration by Kazuki Sugiyama on okara, a by-product when soybeans are turned into either soy milk or tofu. Okara is high in fiber and protein and is conducive to maintaining a healthy diet.

Sugiyama, an okara cooking expert, will give an introduction to the world of okara, including its history, nutritional value, and health benefits as well as give a demonstration of how it is cooked.

A tasting will follow the demonstration, providing an opportunity for attendees to sample okara.

The lecture will be conducted in Japanese with English interpretation.

Space is limited, and RSVP is required. To RSVP, please email your name, phone number, and email address to jpcourse@jfny.org:

For more information, please visit Japan Foundation New York’s website.