What's happening at The Gohan Society
Flavors Past by Josh Schlachet The Poetics of Healthy Food in Edo Japan Urugome ha / uchi wo oginai / katsu wo tome / kiryoku wo mashite / kiniku shozuru Rice fills you up Satisfies your hunger Increases your energy And creates your skin and flesh In the grand scheme of Japanese poetic achievement, this […]
Winter’s Fall-Inspired Kyushoku By Alexis Agliano Sanborn It’s that time of year where one becomes nostalgic and thinks about all that has passed. What a year 2016 has been! How quickly time has flown, and, indeed, what lies next on the horizon? Although December is a time of festivity and gaiety, it is also a […]
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 Ben Flatt, an Australian chef who funs Flatt’s by the Sea guesthouse in the Noto Peninsula in Western Japan with his wife, […]
What's Happening at The gohan Society
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 […]
In addition to sending chefs to Japan through The Gohan Society’s U.S.-Japan Culinary Chefs Scholarship Exchange Program, we also invite Japanese chefs to participate in an exchange with top-level restaurants in New York. Four chefs from Ishikawa Prefecture visited New York in early February and took part in four-day “internships” at Jean-Georges, Oceana, and Bouley. […]
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.