What's happening at The Gohan Society
by Josh Schlachet “Cleaved in Two with a Single Stroke: The First All-Japan Suika-Wari Championship” In honor of summer, this month’s installment of Flavors Past takes us into a more recent history than usual. In July of 1991, one hundred and ninety three teams gathered in a riverside park in Tokyo for what was billed […]
Nourishing Japan will be a documentary about the school lunch and food education system in Japan. It has been a project that’s a long time coming, inspired by my time working in rural Shimane Prefecture, and experiencing the power of food for myself through eating kyūshoku (school lunch) nearly every day. I found that upon […]
Each month in our newsletter, we post an excerpt from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine to introduce you to the featured chefs. This month we’re spotlighting Chef Yosuke Suga, whose father ran the French restaurant Chez Kobe in Nagoya. After studying the French language in Lyon, Chef […]
What's Happening at The gohan Society
Each year The Gohan Society sends chefs from the States to Kanazawa, Ishikawa Prefecture, through our scholarship program. A city of more than 462,000 residents, Kanazawa is situated near the Japan Sea. For that reason, it’s known for its fresh seafood. That locally caught seafood can be purchased in Omicho Ichiba, the market that’s called “Kanazawa’s Kitchen.”
Our chefs visit Omicho to see the fish, vegetables, fruit, and other food products that are native to this beautiful area.
At The Gohan Society, we value the cross-cultural networking that is the result of our US-Japan Culinary Exchange Chefs Scholarship Program. In addition to sending chefs from the US to our host restaurants in Ishikawa Prefecture, Japan, we also invite Japanese chefs to train at high-end restaurants here in New York. This February, three chefs from Ishikawa spent one week training at the fast-paced environments of Bouley, Gramercy Tavern, and Le Bernardin. Photos by Qta Asada and Susan Hamaker
On Friday, June 3, 2016, Chef David Bouley received the title of Japanese Cuisine Goodwill Ambassador at a conferment ceremony at the residence of Ambassador Reiichiro Takahashi, Consul General of Japan to New York. Considered to be one of New York’s finest chefs, Chef Bouley as long been an advocate of the use of Japanese ingredients in all types of cuisine. In 2011, he opened “brushstroke” with the TSUJI Culinary Institute, where the cuisine is designed to be an expression of “Ichi-go Ichi-e,” which means “once in a lifetime encounter.” Brushstroke focuses on the four seasons and traditions in a modern and highly unique presentation of kaiseki cuisine. Congratulations, Chef Bouley, on this well deserved award!
The IRS has issued an advance ruling letter confirming that The Gohan Society is entitled to treatment as a public charity under Section 501(c)(3) of the Internal Revenue Code. Accordingly, all donations made to The Gohan Society are tax deductible to the full extent allowed by law.