Live Webinar
Seasonality, Superfoods and Other Secretsof Japanese Cuisine
Part of the Living Traditions series

Wed., Dec. 7, 2022
7:00 pm – 8:00 pm ET (4:00 pm—5:00pm PT)

Living Traditions webinar series is co-presented with the Japan Institute of Portland Japanese Garden
and supported by the Government of JapanThe Food Talk series is sponsored by Kikkoman Corporation.

Japan Society programs are made possible by leadership support from Booth Ferris Foundation and Shiseido Americas.
Additional support for cultural programs is provided by an anonymous donor and the Sandy Heck Lecture Fund.

Speaker Profiles

Nancy Singleton Hachisu is a native Californian,
Stanford graduate who has lived with her Japanese farmer husband in rural Saitama since 1988.
Author of five cookbooks: Japanese Farm Food(Andrews McMeel, Sept. 2012), Preserving theJapanese Way (Andrews McMeel, Aug. 2015), Japan: The Cookbook (Phaidon, April 2018), Food
Artisans of Japan (Hardie Grant, Nov. 2019), andJapan: The Vegetarian Cookbook (Phaidon, May2023). Hachisu’s work has been translated into
French, Italian, Spanish, German, Portuguese,Dutch, Chinese, and Japanese. Hachisu appears
frequently in Japanese media, documenting her
preserving and farm food life as well as visits toartisanal producers in more remote areas of Japanto advocate for Japan’s disappearing food traditions. Recipient of a James Beard award, she has
written for The Art of Eating, Lucky Peach, Saveur,
Food & Wine, Travel & Leisure, National Geographic Food, BBC Travel, and Fool Magazine.
Hachisu also assisted on and appeared in the Salt
episode of Netflix’s runaway hit: Salt, Fat, Acid,Heat.

Yumi Komatsudaira is the president of K-Seaweed,
a leading ocean greens provider since the1960’s and an author, recipe developer, food stylist
and food photographer for her latest
cookbook, Japanese Superfoods: Learn the Secretsof Healthy Eating and Longevity: TheJapanese Way! by Tuttle Publishing. (Release date:January 3rd, 2023). She is also a Japanese culinary
instructor in the NYC public school system, children’smuseums and hospitals, and private cooking classes. She grew up outside Tokyo, playing--and snacking--in her family's seaweed factory. Now based in
New York, she travels to Japan often promoting sea
vegetables and its health benefits. Instagram:@k_seaweed.

@japansociety@japansociety@japansociety

Speaker Profiles

Akiko Katayama is a food writer and Forbes.com
columnist based in New York City, and the hostand producer of JAPAN EATS!, a weekly radio
show/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 adirector of the non-profit organization The New
York Japanese Culinary Academy, which promotesa deeper understanding of Japanese cuisine in theUS. She also has appeared as a culinary judge onFood Network’s Iron Chef America regularly andon Netflix Original The Final Table. She is the author of A Complete Guide to Japanese Cuisine.
She holds an MBA from New York University Stern
School of Business, an MSc from London Schoolof Economics & Political Science, and a Wine &Spirits Education Trust (WSET) Advanced Certificate with Distinction.

Stay up to date on Japan Society’s events
by signing up for our eNewsletter!