Talks+

Chef Mikuni: Umami and Other Japanese Culinary Secrets

TALK + TASTING
Monday, January 30, 6:30 PM

Celebrated restauranteur Kiyomi Mikuni understands the secrets of shokuiku, the Japanese concept of conscious eating through an understanding of where our food comes from, how it is made, and how it affects us. The son of a Hokkaido farmer & fisherman, Chef Mikuni was raised on fresh, local ingredients, gaining a deep appreciation for the savory umami flavor characteristic of Japanese food. Today one of the top French chefs in Japan, he has been running Tokyo’s prestigious Hotel de Mikuni for the past 30 years, blending French technique with Japanese flavors. Chef Mikuni passionately advocates shokuiku to young people so they can make healthy and delicious food choices, and is actively involved in the Smiles of Tohoku (Egao) Project, bringing hope to those who are still recovering from the hardships of the earthquake and tsunami disaster of 2011. He joins us at Japan Society to discuss how to incorporate these unique Japanese culinary concepts into our own eating habits and daily life. Moderated by food and culture writer Nancy Matsumoto.

Part of the Food Talks series.

Food Talk series is sponsored by Kikkoman Corporation.
Kikkoman logo

Additional support for this program is provided by Fuji Oil Holdings Inc., House Foods Group Inc., Kagome Co., Ltd., Kewpie Corporation, Kikkoman Corporation, Marukome Co., Ltd., and Yamamoto Honke Co., Ltd.


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