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In conjunction with its current exhibition An Eye to the East: The Influence of Japan, the Greenwich Historical Society is offering a program to explore two quintessential elements of Japanese cuisine: sushi and sake. Sushi has been an Asian technique to preserve both meat and fish for a thousand years, but it was only in the 1820s that chefs in Japan began to create and serve Edo-style sushi, which uses primarily raw fish. Chef Sam Takahashi, owner of Hajime Japanese Restaurant in Harrison, NY, will talk about the history of sushi and demonstrate techniques for creating its various forms. Takahashi learned this traditional art at his father’s restaurant in Osaka, received further training in Hokkaido, and in 1986, a year after coming to the United States, established his restaurant, Hajime, which means “fresh start.”
Distributor Takuya Shimomura will focus on the lore and production process surrounding sake, a traditional Japanese wine made from fermented rice. All participants will have the opportunity to taste a variety of sushi and sake and will learn how to make a sushi roll.
Ticketholders receive free admission to Bush-Holley House and to the exhibition An Eye to the East: The Influence of Japan on its last day at the Storehouse Gallery.