How to Eat Like a Samurai September 26 ~Manhattan~

Mealtime was a time for replenishment and rejuvenation, centered around wholesome foods like lotus root, dried taro stems, wasabi and shiso. Kanna Himiya, author of The Samurai Gourmet (pictured) and a descendant of the chef of the powerful Maeda samurai clan from Ishikawa Prefecture, joins us to reveal the ancient recipes and eating habits of Japan’s legendary military class. Moderated by Michael Romano, renowned chef and food ambassador of Ishikawa Prefecture. Followed by a book signing and sake tasting reception featuring sake produced in Ishikawa Prefecture.

SOURCE: http://www.japansociety.org

Location: Japan Society, 333 East 47th Street, Manhattan

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DEAL: 55% OFF One Month of Japanese Culture Classes at RESOBOX
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