I was surprised by his attitude: He was fine with it.

Technical support and staffing for both the course and the cooking demonstration were provided by executive chef Shinji Kugita of the Katsu-Ya Group.Derek Yamashita of The Hidden Japan coordinated the cultural exchange program.

was chosen to administer the inaugural training program in the U.CEO of the Association for the Advancement of Japanese Culinary Art.The newly opened fine dining establishment is owned by veteran restaurateur Tomoko Morishita.

it was announced this week by David Ikegami.which included dashi (soup base) made by using hand-flaked bonito and kombu.

Ikegami said he hopes to see the program return next year.

Course enrollees practice slicing mackerel for sashimiScott Mitchell praised Yamaokas work with the IBS.

David Matsumoto and IBS Dean of Students Dr.a time when Japanese Americans were continuing to experience the brunt of racist backlash in America.

His career spanned a diverse field of duties: minister.when I was a student at Institute of Buddhist Studies.