Winter Curry Festival: Japan’s Favorite Comfort Food

This is a free event. RSVP for free admission to this discussion and reception. 

This event is presented by the All Japan Curry Manufacturers Association with the cooperation of House Foods, S&B Foods, NY Japanese Restaurant Association, and JRO.

While sushi or ramen may immediately come to mind when Americans think of iconic Japanese cuisine, curry (カレー, kare) is beloved in Japan and one of its signature comfort foods. Nothing warms up a cold winter night quite like a plate of this beloved dish, a Japanese curry stew served with rice and pickled vegetables. Originally introduced to Japan through East-West cultural exchange in the 1870s, Japanese curry has taken on a life of its own and become something very different from the Indian original—transforming into a thick, luscious, sweet and savory home-cooking staple that’s also available at dedicated curry shops and conbini. From classic curry rice to curry croquettes, curry bread and curry udon, curry is everywhere in Japan. It’s been estimated that the average person in Japan eats curry over 70 times a year (that’s over once a week) and it even ranked at Japan’s #2 favorite food after sushi!

See what Japanese curry is all about in this special event featuring a panel discussion with experts in the curry industry, and after the talk, tuck into plates of different curries from House Foods and S&B, two of Japan’s curry leaders. Plus enjoy green tea, sake and Japanese beer.

Moderated by Beryl Shereshewsky 
Beryl Shereshewsky is an Emmy award winning producer and has worked in the film and media industry for the past 12 years. In 2020, she launched her YouTube channel and social media platforms. She has cultivated a community of over a million people who are as curious about the world and food as she is. Her focus is connecting global foods together with the stories and memories attached to them, all done through the lens of food as a pathway to share culture. Watch her at youtube.com/berylshereshewsky.

Panelists
Naoki Kinoshita, CEO & General Manager of Nippon Restaurant, the oldest Japanese Restaurant in New York
Kazuki Kumita, S&B Foods
Misaki Kanda, House Foods, Market Development Department
Kakusaburo Sakurai, Owner and Chef, Wasan Restaurant

Plus an introduction by Takashi Sato, President of the NY Japanese Restaurant Association

Come experience the warmth of curry with us!

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This event is presented by the All Japan Curry Manufacturers Association with the cooperation of House Foods, S&B Foods, NY Japanese Restaurant Association, and JRO.

Japan Society Food Events are sponsored by Kikkoman Corporation.

Japan Society’s 120th anniversary initiatives and related programs are generously supported by Champion Sponsor, MUFG Bank, Ltd.

Japan Society programs are supported by the New York State Council on the Arts with the support of the Office of the Governor and the New York State Legislature. Additional support for cultural programs is provided by an anonymous donor and the Sandy Heck Lecture Fund.