What: Mamiko Nishiyama, who is the owner of Yagicho Honten, a 300-year-old family-owned grocery shop in Tokyo and a master of Japanese preserved foods—or a Kanbutsu master—will discuss the history and culture of dashi, dashi artisans, and offer practical information on how to incorporate the fermented foodstuffs into daily cooking. Common Grains’ Sonoko Sakai will moderate and translate.
When: Saturday, March 22 at 10 a.m.
Where: Japanese American National Musuem, 100 N. Central Ave., Downtown
How: The seminar is free, and open to 198 attendees. The workshop, which follows the seminar, is $75 for members and $85 for non-members and limited to 25 students. RSVP required. [email protected] or call 213-625-0414