What's happening at The Gohan Society
Each year The Gohan Society’s US-Japan Culinary Exchange Chefs Scholarship Program, we send chefs from the US to our host restaurants in Ishikawa Prefecture, Japan, for an intensive, weeklong training session. The chefs learn about Japanese ingredients, knife skills, and cooking techniques that they can apply to their professional and personal lives. We also invite […]
by Josh Schlachet A Bustling Stove for Everyday Relief Foods As we prepare to commemorate the environmental tragedy that befell the Tohoku area of northeastern Japan on March 11th, 2011, it is worth remembering the key role that food and its distribution played in alleviating a historical environmental disaster that ravaged the same region almost […]
Alexis Agliano Sanborn On a comfortably cool night in February, New Yorkers were in for a treat when leading washoku authority Elizabeth Andoh, of A Taste of Culture, presented on riceballs, known as onigiri and omusubi (two words used interchangeably). Held at Globus Washitsu, courtesy of Culinary Historians of New York, this organization, one of the […]
What's Happening at The gohan Society
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!
On May 7 members of The Gohan Society went on a foraging field trip with Tama Matsuoka Wong of Meadows and More. Organized by Gohan volunteer Alexis Agliano Sanborn, a group of twelve, including Tim and Nancy Cushman of O-Ya, joined Matsuoka Wong on her sprawling estate in New Jersey to learn about the foraging […]
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.