Live Webinar
Maguro 101: Gourmet Tuna from Misaki PortThurs., Jan. 27, 2022
6:30 – 7:30 pm EST Live Webinar

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This program is co-organized by Kanagawa Prefectural Government.

The Food Talk series is sponsored by Kikkoman Corporation.

Talks+ Programs at Japan Society are generously sponsored by MUFG (Mitsubishi UFJ Financial Group) and ORIX Corporation
USA. Additional support is provided by an anonymous donor, the Sandy Heck Lecture Fund, and Helen and Kenneth A. Cowin.

Speaker Profiles

Yuji Haraguchi is the owner and chef of multiple Japanese restaurants in the UnitedStates and Japan. He has a great deal of experience sourcing and cooking with seafood. Oneof his businesses, OSAKANA, is a Japanese-style fish market founded in 2016 with a mission
to make high quality take-out sushi and sashimi more accessible for everyone throughout NewYork City. He is committed to elevating the experience of DIY sushi at home by providing agreat variety of sushi-grade fish from the best resources and an opportunity to learn how tomake it in our kitchen.

Masamitsu Ishibashi is the president and CEO of Misaki Megumi Suisan, based in Japan. Founded in 1986, the company has been focused on processing and sales of fresh seafood, in particular tuna. Today, he is expanding the company’s business to running restaurants
and exporting Japanese seafood, taking advantage of the knowledge and know-how he has
acquired in studying abroad and working at an advertising agency. As a certified osakanameister and a certified seafood specialist, he is devoted to educating students at local schools
about the fishing industry and the food culture. He is also running two restaurants in Singapore.

@japansociety@japansociety@japansociety

Speaker Profiles

Akiko Katayama is a food writer and Forbes.com columnist based in New York City, andthe host and producer of "JAPAN EATS!" , a weekly radio show and podcast on Heritage Radio Network, which introduces Japanese food culture to a global audience.

She is a board

member of Heritage Radio Network as the Host Representative. She is also a director of thenon-profit organization The New York Japanese Culinary Academy, which promotes a deeper
understanding of Japanese cuisine in the US.
Akiko has worked as culinary advisor to the Japanese government and consulted for companies in the food & beverage industry. She also has served as a culinary judge on Food Network’s Iron Chef America multiple times and on Netflix Original The Final Table.
She holds an MBA from New York University Stern School of Business, an MSc from London
School of Economics & Political Science and a Wine & Spirits Education Trust (WSET) Advanced Certificate with Distinction.
She is the author of “A Complete Guide to Japanese Cuisine”.

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UPCOMING PROGRAMSLive Webinar
Japanese Pop Culture: Connecting the World through Manga and Anime
Tuesday, February 15, 2022 at 7 pm EST

Japanese pop culture, symbolized by manga and anime,
has become an increasingly significant part of the culturalconversation across the globe. Julia Mechler, manga
creator and Content Production Group Manager at mixi,inc., and Roland Kelts, author of Japanamerica: HowJapanese Pop Culture Has Invaded the U.S., provide
their insights into the current state of the industry, frompen to paper to screen, unpacking some of the latest
trends and emerging technologies in Japanese pop culture. This webinar covers the historical development ofmanga and anime, the global influence of otaku culture,
and what the future may bring inside and outside of Japan. Moderated by Bill Tsutsui, author of Japanese Popular Culture and Globalization, the fifth and final event in
our five-part Living Traditions webinar series invites you on a journey into the sprawling Japanese pop culture
grounded in a unique cultural DNA.

Register —>