Thanksgiving, Japan Style

*This workshop was recorded on November 2, 2021. Please note that some information may have changed since the time of recording.*

Give your Thanksgiving feast a Japanese spin this year with shiokoji butter brined turkey, blistered green beans and shishito peppers, and Japanese sweet potatoes. At this online workshop, Maiko Kyogoku, owner of New York-based Japanese restaurant Bessou, will teach a variety of festive recipes that bridge cultural traditions, using ingredients perfect for the season. This year, dazzle guests at your holiday feast with a menu bursting with the flavors of Japan.

Registration Information
This is a free resource. All registrants will receive a recipe and ingredient list, and the video link to follow along or simply observe.

About
A Japanese New Yorker at heart, Maiko Kyogoku brings a New York flair to the comforting flavors of Japanese homestyle cooking, and culture. Her background in both art and hospitality is reflected in the way in which her food is free of the constraints of Japanese cuisine. The result is her restaurant, Bessou, that opened in 2016. The name loosely translates in English to “home away from home.”

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The Food Talk series is sponsored by Kikkoman Corporation.

Talks+ Programs at Japan Society are provided by an anonymous donor and the Sandy Heck Lecture Fund.