Roxana enlightens the group with facts about various Japanese vegetables.
On November 16th, JANM volunteer Roxana led a very special vegetarian edition of Edible Adventures in Little Tokyo.
From 10am to 2pm, a group of foodies followed Roxana through Little Tokyo. Roxana enlightened the group about Japanese vegetables while giving the group a chance to sample them along the way.
The group sampled a cooked and seasoned batch of gobo from Nijiya.
This Edible Adventure was more than just learning about vegetables—the group also got to tour all three exhibitions at JANM, learn interesting facts about Japanese American history and Little Tokyo, and discover new foods and restaurants!
Cute bunches of radishes.
This is the first time Roxana led a vegetarian Edible Adventure, but it was still as enlightening and delicious as her other Edible Adventures! In the past Roxana has led a sushi graze, and organized an izakaya graze! Don’t miss the next Edible Adventure! Stay updated on all of JANM’s events by visiting: janm.org/events
Check out these photos from last Saturday!
Photo Credits: Tsuneo Takasugi and Esther Shin
Before starting their Edible Adventure, the group visits JANM’s newest exhibition, “Go For Broke: Japanese American Soldiers Fighting on Two Fronts”
The group also visits the Go For Broke Monument before starting their Edible Adventure.
The group learns more about popular Japanese mushrooms, such as shiitake, maitake, and bunashimeji.
Shishito is a small sweet pepper. 1 out of 10 of them are spicy, but there is no way to tell which one is spicy without biting into them!
Roxana holds up a raw stick of gobo as she explains the preparation involved in cooking gobo.
The group huddles around Shojin’s menu, excitedly deciding what to order!
Shojin is located in Little Tokyo and is dedicated to serving chemical-free, vegan, organic, and naturally delicious foods!
Shojin uses Origami Balloon lights to create an intimate setting.
The group got to try fried shiso leaves stuffed with tofu as one of their appetizers.
The group tries fried cauliflower as one of their appetizers at Shojin.
One of the group members orders a vegan hot and spicy ramen at Shojin.
One member orders the fried avocado salad from Shojin.
Esther graduated from the University of California, Los Angeles in the Summer of 2013 with a Bachelor's degree in History and a minor degree in Japanese. She was the curatorial intern at JANM for the 2013 Getty Multicultural Undergraduate Internship Program, and has also completed a marketing internship at the museum. Esther currently works as a Development Assistant for JANM.
