TABEMASHO

The Joy of Matsuri
Celebrating the 10th Anniversary of Tabemasho

Saturday, September 17, 2022
2:00pm - 5:00pm

We invite you to celebrate the return of our annual event on September 17 in the heart of San Francisco’s Japantown. This year’s gathering is not to be missed, as we join together in person after two years of social distancing to celebrate Tabemasho’s 10th anniversary milestone.

 

Tabemasho (“let’s eat together”) was first envisioned as an annual Center event to celebrate the culinary creativity of chefs from local San Francisco restaurants, Japanese food enthusiasts and companies promoting and encouraging individuals to taste and appreciate Japanese ingredients, customs and traditions. Additionally, special guests from Japan are invited annually to provide guests with an up close and personal look into the rich history of preserving and sustaining Japanese crafts and culinary practices, further bridging the connection between Japanese Americans and their cultural heritage in Japan.

This year’s theme, “The Joy of Matsuri,” will feature culinary specialties from Bay Area restaurants as well as matsuri-style food, including kaki gori (shave ice), takoyaki and many other festival favorites.

Many of us have missed seeing one another and enjoying a good meal together, so please, join us to celebrate and welcome our community back with joy!

RSVP by Wednesday, September 7, 2022

 

 

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We are excited to introduce the passionate artisans who will be joining the Center from  Oshu, Japan at this year’s Tabemasho.

Mizusawa Beika/Senya Senbe

The senbe (rice crackers) of Oshu are delectable because of the clean air, pure water and Hitomebore rice from the region. Master senbe maker, Mr. Takayuki Sato, CEO and 3rd generation owner of his family business, will be showcasing a special and unique senbe for our guests featuring the Japanese staple of miso. The Tohoku region produces some of the finest miso available. When combined with negi (green onions) and locally grown rice, the result is an exceptional senbe that is often sold out in local and national stores across Japan.


Oshu No Ryu (Dragon of Oshu) and Iwate Meijo Co. Sake

Established in 1858 in Oshu City, Oshu No Ryu is made in small batches with the highest quality standards in sake brewing. This locally-made sake starts with local rice, sourced from Iwate Prefecture and developed by the Iwate Agricultural Product Research Center. This special strain of rice, grown by local Iwate farmers, was developed to extract optimal flavors and compete with other varieties grown in warmer regions of Japan. Three varieties of rice are grown in this colder climate, which result in three different types of sake: Yuinoka (Junmai Daiginjo sake), Gin Ginja (Junmai Ginjo), and Kameno-o (Tokubetsu Junmai). All three will be featured at the event, including their Ohtani Label, paying homage to their groundbreaking hometown hero, Shohei Ohtani, pitcher and all-star player for the MLB Anaheim Angels.


Ogata Ranch Maesawa Beef (Wagyu) 

Maesawa beef is considered one of the top three wagyu beef producing regions in Japan but is made in the smallest production. The special cows raised for Maesawa beef on the Ogata Family Farms (called Japanese Black cows) live a lavish life of complete relaxation in a serene environment on a diet that consists of local beer, tofu, and honey. The result is an exquisite beef that has a slightly sweet flavor and a supple, marbled texture that cuts like butter. Some call it the “toro of the land.” The fertile terrain around the town of Oshu also allows for the cattle to roam freely. Maesawa is a favored choice of beef amongst the Japanese and culinary experts around the world.

The Ogata Ranch is the largest among Maesawa beef producers, and has won numerous awards and is noted for a famous nigiri sushi called maesawa beef nigiri.


Mizusawa Castiron Foundry Cooperative

For the past 42 years, an annual festival in the town of Oshu has celebrated and promoted the use of cast iron pots and cookware as part of one’s daily life. Drinking tea made with water that is boiled in a cast iron pot leaves traces of iron, which is a great health benefit for one’s essential iron intake. Additionally, a cup of tea made in a cast iron pot produces a more mellow flavor than tea made in a ceramic pot. The Nanbu style of cast iron is a tradition that has been carried on for more than 400 years in the Tohoku Region of Japan. At this year’s Tabemasho, we are honored to welcome Mr. Tsutomu Toda, a master cast iron maker who will teach guests first hand about the intricate details of this beautiful folkcraft.

 
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