Highlights from the Vegetarian “Edible Adventure” in Little Tokyo

JANM volunteer, Roxana enlightens the group with facts about various Japanese vegetables.
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 samples a cooked and seasoned batch of gobo from Nijiya.
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.
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 

Edible Adventures in Little Tokyo – The Vegetarian Edition

Kabocha is an Asian variety of winter squash, and can be cooked in many different ways.
Kabocha is an Asian variety of winter squash, and can be cooked in many different ways.

Eat your veggies… AND enjoy them too!

Join our walk on Saturday, November 16th to learn about the role Japanese produce farmers played in Little Tokyo history while sampling vegetables such as kabochakonyaku, and edamame from neighborhood shops.

JANM volunteer, Roxana, leads an enthusiastic group through Little Tokyo on an Edible Adventure earlier this year.
JANM volunteer, Roxana, leads an enthusiastic group through Little Tokyo on an Edible Adventure earlier this year.

JANM volunteer, Roxana, will lead this vegetarian edition of Edible Adventures in Little Tokyo, and will enlighten guests with her research on the history of Japanese produce farmers in Little Tokyo. Roxana has led a number of Edible Adventures in Little Tokyo, including JANM’s “Sushi Graze”. Don’t miss this exclusive opportunity to learn more about Little Tokyo history, Japanese American history, and sample delicious vegetables along the way.

Be sure to bring yourself, and even some friends and family members along for a day of walking, learning, and eating!

Edible Adventures
Learn more about Little Tokyo history while sampling delicious food on this Edible Adventure!

This Edible Adventure will start at 10AM and end at 2PM. Comfortable walking shoes are recommended. The price for this Edible Adventure is $45 for members and $55 non-members, which includes admission to the Museum.

Please RSVP early. This Edible Adventure is limited to 15 guests at maximum. Prepayment is required. Please  call 213.625.0414 or download the pre-payment form. Cancellations must be made 48 hours in advance or no refund will be issued.

Photo Credits: Tsuneo Takasugi and Russell Kitagawa

To stay updated on our events, including this Edible Adventure, please visit our events page: janm.org/events

1 week left to submit your NIKKEI+ story!

NIKKEI+ ~Stories of Mixed Language, Traditions, Generations & Race~

Deadline for submissions: September 30 @6pm (PST)

Do you use chopsticks and forks; mix Japanese words with English or Spanish; or celebrate the New Year’s Eve countdown with champagne and Oshogatsu with ozoni and other Japanese traditions?

There’s just 1 week left to submit stories about being Hapa, growing up in families with mixed generations, or mixing traditions.

All stories that meet the submission guidelines will be published on Discover Nikkei. Our online community’s most favorite stories will be translated into our site languages (English, Japanese, Spanish, Portuguese) and may even ben published in our partnering Nikkei publications in the US, Canada, and Latin America!

Submission guidelines: http://5dn.org/nikkei-plus

* * * * *

Here are links to a few of the 12 stories published so far. After you’ve read them, “vote” for your favorites to help us select the stories to translate! Just log in to award your favorite stories a “star”.

Sushi & Salsa, Cactus & Bamboo by Dorothy Yumi Garcia
Documentary Explores Being “Hafu” in Japan by Susan Hamaker

 

 

 

 

Japanese and Jewish Food Come Home to Brooklyn by Tamio Spiegel
Ted Tokio Tanaka: Meeting Architectural Challenges with a Global Vision by Meher McArthur

 

 

 

 

 

 

 

 

 

 

 

 

Read all of the stories published so far >>

Congratulations! “Best Museum Café” – Chado Tea Room

When is the last time that you stopped by for lunch or a little afternoon pick-me-up in the Chado Tea Room? Dubbed Best Museum Café by Los Angeles Magazine (August 2013), Chado is a hidden gem here at JANM. Los Angeles Magazine recommends the smoked-tea egg salad and the warm scones, but you can’t go wrong with the Waldorf or St. Pierre salads. At just $8 – $11 for a salad, you can’t find a better place for a bit of elegance and civility in the middle of your day.

Perhaps you haven’t been here since your friend’s shower or birthday party? If it was outside on the garden patio and your group shared freshly brewed tea (there’s 300 varieties from which to choose), cakes, and tea sandwiches, then it was sure to have been an afternoon to remember.

Come drop by Tuesday – Sunday, 11 a.m. – 6 p.m. for that light lunch or perfect cup of tea. Couple it with a long or quick visit to JANM and nourish both your body and soul. If you’re a current member, make sure to show your JANM membership card for a 10% discount!

If you are looking to make a day of it and immerse yourself in tea culture, be sure to attend the upcoming Los Angeles International Tea Festival (September 28-29, 2013) held here at JANM and organized by Chado. Exhibitors will offer tastings, talks, shows, and ceremonies. Tickets are on sale ($15) at teafestivalla.com, with proceeds benefiting JANM and its mission.

Come savor the best of LA – at the “Best Museum Café” and at the Japanese American National Museum.

Chado_JANM_Inside2Chado Downtown
Inside the Terasaki Garden Café at the Japanese American National Museum
100 N. Central Avenue, Los Angeles, CA 90012
Hours: 11:00am – 6:00 pm, Tuesday – Sunday
For Catering, Afternoon Tea or Party Reservations,
Please Call: (213) 258-2531
www.chadotea.com

Japanese American National Museum
100 N. Central Avenue, Los Angeles, CA, 90012
Hours: 11:00 am – 5:00 pm, Tuesday – Sunday
Phone: (213) 625-0414
www.janm.org

Tsukemono, Bento, and Mochi — Oh My!

Cooking instructor Sonoko Sakai will be making bento boxes. (www.cooktellsastory.com)

If you’ve ever dreamed of being an Iron Chef but never got past making onigiri, we have a workshop—or three—for you! Come brush up on your Japanese cooking skills on Saturday, July 6, from 11:30 AM to 2:30 PM. The cost for all three workshops is $70 members, $80 non-members.

First, Yoko Issai will teach you how to make tsukemono, or traditional Japanese pickles. Yoko grew up in a Japanese foodie family, using what she learned from them to become a successful cooking instructor. Then, discover how to make your family the envy of the lunchroom with one of Sonoko Sakai’s bento boxes.

Finally, don’t miss a mochi tasting with baker Jenn Fujikawa!  In this free with admission workshop, Jenn will also discuss (and sign copies of) her new cookbook Mochi: Recipes from Savory to Sweet!. 

Not only will this class be loads of fun, but you’ll also walk away with three new and impressive dishes!

RSVP early, 15 students max. For all classes, workshops, and food tours, pre-payment is now required to hold your space. Please call 213.625.0414 or download the pre-payment form. Cancellations must be made 48 hours in advance or no refund will be issued.

Itadakimasu! A Taste of Nikkei Culture

5 days left to submit Nikkei food stories!

Itadakimasu! A Taste of Nikkei Culture
http://5dn.org/itadakimasu

There’s just 5 days left to submit your Nikkei food stories for our special Discover Nikkei Itadakimasu before the September 30, 2012 deadline! We’ve been receiving more stories this week as the deadline approaches.

English, Spanish, and Portuguese articles should be about 600–1,200 words. Japanese articles should be about 800 to 1,800 characters. Full submission guidelines are available online: http://5dn.org/itadakimasu

All stories that meet our guidelines will be published on DiscoverNikkei.org. Plus, our editorial committee will be selecting their favorite stories to feature and to be translated into all of our site languages (English, Japanese, Spanish, and Portuguese). Selected stories will be printed in our partner Nikkei publications.

Deadline to submit stories for Itadakimasu! is September 30, 2012 at 6pm (PST).

Since our last update last week, we’ve published a couple more Itadakimasu stories online, including our first Spanish story!

Eri Kameyama's shares about her family's temaki parties to welcome them to Japan in "Temaki Zushi: A Welcome-Home Party"

 

Roberto Hirose writes about Chilean Japanese food in "Sushi y Vino"

 

Read all 20 Itadakimasu stories >>

Itadakimasu! A Taste of Nikkei Culture

2 weeks left to submit Nikkei food stories!

Itadakimasu! A Taste of Nikkei CultureThere’s just 2 weeks left before the September 30, 2012 deadline to submit your Nikkei food stories for our special Discover Nikkei Itadakimasu!

You don’t have to be a professional or aspiring writer to participate. The most important thing is that you share your story and be included.

English, Spanish, and Portuguese articles should be about 600–1,200 words. Japanese articles should be about 800 to 1,800 characters. The full submission guidelines are available online: http://5dn.org/itadakimasu

All stories that meet our guidelines will be published on our DiscoverNikkei.org website. Plus, our editorial committee will be selecting their favorite stories to feature, translate into all of our site languages (English, Japanese, Spanish, and Portuguese), and selected stories will be printed on our partner Nikkei publications.

Deadline to submit stories for Itadakimasu! is September 30, 2012 at 6pm (PST).

 

Since our last update a couple of weeks ago, we’ve published 3 more Itadakimasu stories online with more waiting to be published:

Mochi and Me by Ben Arikawa

Food for Life: Nice Rice by Gil Asakawa

ブラジルのおかきと“ウメボシ” by Naomi Kimura (in Japanese & Portuguese)

Read all 17 Itadakimasu stories >>

Ben Arikawa reveals a shocking confession about his mochi tastes

 

Naomi Kimura's story about okaki and umeboshi in Brazil

1 month left to submit your Nikkei food story for Itadakimasu!

There’s just 1 month left until the deadline to submit your Nikkei food story for our Itadakimasu! A Taste of Nikkei Culture project!

Itadakimasu! A Taste of Nikkei Culture

Please join us and share your favorite food stories on Discover Nikkei!

All stories that meet our guidelines will be published on our DiscoverNikkei.org website. Plus, our editorial committee will be selecting their favorite stories to feature, translate into all of our site languages (English, Japanese, Spanish, and Portuguese), and selected stories will be printed on our partner Nikkei publications.

The deadline to submit stories to be included in Itadakimasu! is September 30, 2012 at 6pm (PST).

See submission guidelines & check out the stories published so far: http://5dn.org/itadakimasu

 

Since our last update, we’ve published 4 more Itadakimasu stories online with more waiting to be published:

Hiraoka Ranch. Fowler, CA
Erik Matsunaga’s story about JA enchiladas in “Farm Food”
 
Janice D. Tanaka’s shares about how her Maryknoll classmate took her on a Little Tokyo food adventure in “Elsie Kikuchi’s J-Town”

The Odyssey is another humorous Itadakimasu story by Rachel Yamaguchi about how her father led their family on a “quest” to find a Japanese restaurant he remembered from the “old days” when traveling through Fresno, CA.

Read all 14 Itadakimasu stories >>

2 months left to submit for Itadakimasu!

There’s now just 2 months left to submit your Nikkei food story for our Itadakimasu! A Taste of Nikkei Culture project!

Itadakimasu! A Taste of Nikkei Culture

Our Discover Nikkei website is collecting and sharing stories about Nikkei food culture and its impact on identity and communities. We want to collect together as many diverse stories from around the world as we can, so we invite you to submit personal stories and essays, memoirs, academic papers, book reviews, and other prose genre.

All stories that meet the guidelines will be published on Discover Nikkei as part of this special series. In addition, our Editorial Committee will select their favorite articles per language to be featured and translated into our site languages! Some of the submitted stories will be selected to be published in various Nikkei newspapers and partnering organization newsletters around the world (including The Rafu Shimpo in Los Angeles, Peru Shimpo in Lima, and Nikkeiy Shimbun in São Paulo, Brazil) after the conclusion of the project.

Since our last update, we’ve published 4 more Itadakimasu stories online. There are also more that we’ll be posting soon. The deadline to submit stories to be included in Itadakimasu! is September 30, 2012 at 6pm (PST). That’s just 2 months away from today!

Please join us and share your favorite food stories on Discover Nikkei!

See submission guidelines & check out the stories published so far: http://5dn.org/itadakimasu

Itadakimasu stories published since our last blog post:

The ESGVJCC Leisure Chef Kitchen Brigade pose with tsukemono, from Edward Moreno's story, "Our Lady Queen Of Pickles"

 

Family photo from Thanksgiving 1951 from Troy Ishikawa's story, "Three Generations of Japanese American Cooks and Food: From Grandma to daughter to grandson"

 

Her mother's jubako, from Lily Yuriko Nakai Havey's "Food for New Year" about her mother's cooking before and after WWII, and the foods they ate while at Amache

 

There are no tantalizing photos to accompany this story, but it’s well worth the read! “Look’it” Food by Rachel Yamaguchi is a humorous story of how the “hoarding” of treats for company isn’t a tradition that works well when you don’t entertain guests often.

 

Itadakimasu! A Taste of Nikkei Culture

Itadakimasu! Nikkei food stories

For many Nikkei around the world, food is often the strongest and most lasting connection they have with their culture. Across generations, language and traditions are often lost, but their connections to food remain.

Itadakimasu! A Taste of Nikkei CultureThe Museum’s Discover Nikkei website has launched a project to collect and share stories about Nikkei food culture and its impact on identity and communities. We want to collect together as many diverse stories from around the world as we can, so we invite you to submit personal stories and essays, memoirs, academic papers, book reviews, and other prose genre.

All stories submitted for our Itadakimasu! that meet the guidelines will be published on Discover Nikkei as part of this series. In addition, our Editorial Committee will select their favorite articles per language to be featured and translated into our site languages! Some of the submitted stories will be selected to be published in various Nikkei newspapers and partnering organization newsletters around the world (including The Rafu Shimpo in Los Angeles, Peru Shimpo in Lima, and Nikkeiy Shimbun in São Paulo, Brazil) after the conclusion of the project.

We’ve already published 6 Itadakimasu stories online, and have received several more that we’ll be posting soon. They range from holiday food traditions to sushi therapy. The most recent story features 100th/442nd veterans, Jake Shimabukuro, and of course, food!

The deadline to submit stories to be included in Itadakimasu! is September 30, 2012 at 6pm (PST). That’s just 3 months away from today!

Please join us and share your favorite food stories on Discover Nikkei!

See submission guidelines & check out the stories published so far: http://5dn.org/itadakimasu

Jake Shimabukuro with 100th & 442nd veterans from Jayne Hirata's story, "Health, Happiness, and Bear Hanakuso with the Wine Gang"

 

Giant tempura from Silvia Lumy Akioka's story, "My gastronomic habits in Brazil" (Portuguese & English)
From Jean Oda Moy's story, "Sushi Therapy" -- a touching story about the power of food memory
Ben Arikawa's mother on their Fresno family farm. From his story, "Cooking Traditions with Mom"
From Keiko Fukuda's story, 我が家の定番、県民食の鶏料理 (Japanese only)
Plastic kagami mochi and sparklers from Laurie Iwami's "Soba, Firecrackers and Home"