Cucumber Horses, Eggplant Cows: Summertime in Japan Summer is a time for celebration. School’s out. The ocean beckons. It’s time for parties, BBQs, and festivals. Yet despite the activities associated with the summer season, it’s very easy for our body’s to fatigue quickly from the continual heat.There’s little energy to eat, let alone cook. In […]
Summer Fun! Somen Fun! Historically Japanese houses were constructed to promote cross-breezes to combat the sweltering heat of summer. Yet however architecture may be designed with ‘coolness’ in mind, there’s no denying that in Japan summer is a hot, humid and sticky affair. Apart from indoor air-conditioning units, fans and shaved ice, the Japanese have […]
Hatcho Miso: Not Just Your Regular ‘Miso’ Nagoya foods are said to be flavorful and hearty. In particular, rich, tangy and deep-bodied HatchoMiso has come to embody the flavor of the region.Produced in the OkazakiTown for five hundred years, Hatcho (“Hatcho” refers to the fact that the factory was eight blocks from Okazaki Castle)Miso is […]
Our most anticipated event of the year was everything we hoped for, and more! We were able to raise more than $12,000, which we will put towards the creation of educational culinary programs, as well as fund a scholarship trip for 2 chefs to Japan. Set in Brooklyn Brewery for the third year running, the […]
The Marukome Miso Discovery at the International Culinary Center was as educational as it was delicious. Chef Travis Swikard (Executive Sous Chef, Boulud Sud) lead the demonstration by displaying his culinary talents, creating two Japanese inspired dishes using Marukome miso. As one of two Chefs we sent to Japan through Marukome’s scholarship program, Chef Swikard beautifully displayed the techniques […]
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