Tsubamesanjo Artisan Fair at MISE 店, Toshizo Watanabe Exhibition Center

Japanese Knife Cutting Techniques with Chef Ryo Iizawa

12:30 - 1:30 pm | George J. Doizaki Gallery

Free Admission

Born in Hachioji, Tokyo - before moving to Los Angeles as the Executive Chef at the Official Residence of Consul General of Japan, Chef Iizawa was the Executive Chef at “Genjikoh “ ~ the Royal Park Hotel in Suitengu, Tokyo, and also double tasking at the Official residence of the Embassy of Japan in Washington D.C.

In 2018, Chef Iizawa received the Foreign Minister’s Commendations for Excellent Chefs for Ambassadors/Consul-Generals of Japan Award from the Ministry of Foreign Affairs.

Hinoura Knife Sharpening SOLD OUT

10 am - 12:30 pm & 1:30 - 4 pm | George J. Doizaki Gallery

$400 / person (includes an original Hinoura Santoku Knife)

Tsukasa Hinoura, one of Japan’s most recognized knife makers, will be making a special appearance in Los Angeles for this event to lead a workshop for limited participants to sharpen and finish Santoku-style Hinoura knives together with this legendary artisan. Tsukasa Hinoura's knives have a 3-7-year wait and are highly sought after by professional chefs and enthusiasts around the world.

Hinoura, the company, dates back to 1905 and is a Tsubamesanjo knife maker with global recognition.
Their knives are all hand forged by the 3rd and 4th generation Hinoura blacksmiths who are some of the highest authorities in Japanese knife making.

Japanese Gardening Tools for the American Yard

11 am - 12 pm | TWCCC
$10 / person

Rieko Asano is a 3rd generation maker of specialty Japanese gardening tools. Using the Japanese craftsmanship passed down from her grandfather, Rieko Asano demonstrates how specialized tools have been designed for very specific gardening needs.

Join her as she shows how each of these tools is made to address specific gardening needs, whether, in planting, hoeing, clipping, and trimming, these tools are "must haves" for the home gardener. Even in space-constrained apartment dwellings, plants are a vital part of everyday Japanese living. Come and learn how these tools are used in the most delightful and practical ways to address every home gardener's needs! All materials supplied; this will be a demonstration workshop.

NIIGATA Specialty Sake Tasting

1 - 2 pm; 2 - 3 pm; 3 - 4 pm; 4 - 5 pm | TWEC
$40 / person ($35 for Members)

It is said that Niigata produces the best sakes in the world. Learn and taste why!

“Echigo Toji”, a group of sake masters from Niigata, is one of the largest and most influential and skillful groups of sake masters in Japan. While they are not afraid to apply scientific innovations to improve their product, they understand the importance of keeping with sake-making traditions that have worked for centuries. They say, "experience and intuition" - to describe the artistry that goes into making handcrafted sake. The Toji (Sake Master) and his sake-making team are artists who rely as much on their sense of feel as they do on scientific instrumentation. Handcrafted sake in Niigata is the perfect combination of art and science.

Today it is no wonder that Niigata sakes are the finest in the world. The perfect climate for sake production combined with the advances made in science together with the traditional artistry creates an environment that is destined to nurture the highest quality sake in the world. Come to taste and learn about this specialty sake! Each session will include explanations and tasting notes for up to 6 different sakes.

21+ with valid ID.

Delightful Rice Balls - Onigiri SOLD OUT

1 - 2 pm | TWCCC
$10 / person

A dish so simple yet so beloved; a dish so versatile that it can be a meal — the onigiri "rice ball" has been a staple of the Japanese diet for centuries. Come discover simple but nutritious ways to create and delight children and adults alike. Using ingredients from On the Umami, a company based in Tsubamesanjo that manufactures all-natural premium dashi stock, discover new ways to use delicious Niigata rice and delicious "umami" accents to make delectable onigiri.