From Sashimi to Seaweed: The Japanese Way with Fish & Sea Foods

December 7, 2002

Lecture past event

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 Charlotte Anderson and Gorazd Vilhar, independent scholars and authors of Matsuri: The World of Japanese Festivals and Gracious Gifts: Japan’s Sacred Offerings
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 Hiroko Sho, Okinawa-based nutrition expert; and Director, Okinawa Study Center, University of the Air, University of the Ryukyus
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