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
On December 7, The Gohan Society held a unique tasting with Chef Betty Peña of Pig & Khao at Chakura event space upstairs from Cha-An Teahouse in the East Village. As one of our 2017 participants in our U.S.-Japan Chefs Culinary Exchange Scholarship Program, Chef Betty has learned to combine the ingredients about which she learned in Japan with the Filipino/Thai flavors she uses in her daily work.
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
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.