From Sashimi to Seaweed: The Japanese Way with Fish & Sea Foods
As an island nation surrounded by water, Japan has relied on ocean resources for centuries. The major role that the ocean plays in Japan impacts all aspects of daily life, and the Japanese diet consists of a large variety of fresh sea foods, from fish and shellfish to flavor-enhancing kelp, briny sea herbs and sweet sea lettuces. Featuring culinary professionals and historians, anthropologists, nutritionists and marine biologists, this symposium explores the cultural, economic, culinary and nutritional significance of the oceans in Japan and other parts of Asia.
Tickets (box lunch included): $45, Japan Society, Slow Food USA & National Audubon Society members & seniors $40, students $20.
| Agenda | ||
| 10 am | Welcome and Introduction William Clark, Jr., President, Japan Society | |
| 10:10 | Seafood in the Japanese and Asian Culinary Tradition Naomichi Ishige, Director, Osaka Museum of Ethnology | |
| 11:15 | Rites of the Sea | |
| 11:50 | Exploring the Ocean’s Pantry Elizabeth Andoh, Journalist, Lecturer and Business Consultant | |
| 12:30 | Q & A | |
| 1 pm | Lunch Break (box lunch will be served) | |
| 2:15 | The Health Benefits of Sea Weeds and Vegetables | |
| 2:55 | In Pursuit of Raw Fish: A Sushi Chef’s Perspective Naomichi Yasuda, chef, Sushi Yasuda, in conversation with Scott Rosenberg, co-owner of Sushi Yasuda | |
| 3:35 | Culture and Trade at Tsukiji: The World’s Largest Fishmarket Theodore Bestor, Professor of Anthropology, Harvard University | |
| 4:15 | World Fisheries and the Role of Japan Carl Safina, Vice President for Marine Conservation, National Audubon Society | |
| 4:55 | Q & A | |
| 5:30 | Adjournment |
- Saturday, December 7, 2002
- 10:00 am