SOLD OUT Exploring Japanese Food Culture

Corporate Conference
Centennial Speakers Series
Monday, March 5
2:30 – 6:30 pm

Read the Event Summary.

Keynote Speaker
Yuzaburo Mogi, Chairman & CEO, Kikkoman Corporation

Panelists
Elizabeth Andoh, Author; Director, A Taste of Culture
Daniel Boulud, Chef-Owner, DANIEL
Masaharu Morimoto, Chef/Partner, Morimoto New
York and Philadelphia

Moderator
Jeffrey Steingarten, Author; Food Critic, Vogue Magazine

The number of Japanese restaurants in the United States has more than doubled in the past 10 years, to almost 9,000. Along with the increased popularity of Japanese food, the amount of Japanese sake imported from Japan has grown annually at double-digit rates. Moreover, chefs at non-Japanese restaurants have been inspired by Japanese food and are now using Japanese ingredients and techniques in their dishes. What are the challenges for the further development of Japanese food in the U.S.? This symposium featuring Yuzaburo Mogi, Chairman & CEO, Kikkoman Corporation, author and Japanese culinary consultant Elizabeth Andoh, Chef-Owner of DANIEL, Daniel Boulud and Iron Chef Masaharu Morimoto discusses how Japanese food has become so popular in the U.S. and explores its affinities from various perspectives. An audience Q&A follows the panel discussion.

Agenda
2:30 – 3 pm  Registration
3 – 5:30  Keynote address, panel discussion
5:30 – 6:30 Reception
 
Admission: This is a free event, but you MUST register in advance to confirm your seat. Seating is available on a first come, first-served basis.  Note that this is NOT a luncheon program.  A reception will follow the symposium.