ThoughtGallery.org > 24 Seasons of Rice: Delivering the Japanese Countryside to the World

24 Seasons of Rice: Delivering the Japanese Countryside to the World

There are over 300 varietals of rice grown across Japan. From snow-laced Hokkaido to tropically lush Okinawa, there are rice farms in every corner of the country. Just like other artisanal goods, the final product is a mash-up of terroir and story. So while there are over 300 varietals, there are an infinite number of outcomes. Each grain of rice with its distinctive qualities based on who, what, when, where and most importantly, why.

Momoko Nakamura, aka Rice Girl, roves the Japanese countryside, meeting with farmers who grow rice to the rhythm of nature, without the use of any pesticides, herbicides, or fertilizers—truly a labor of love. She creates brown rice blends that speak to the traditional Japanese microseasonal calendar of 24 seasons in a year. Mid-summer the varietals are light and al dente. While mid-winter they are plump and rich.

Join Momoko Nakamura, aka Rice Girl, for a lively presentation on the Japanese countryside, the spectrum of rice varietals, the microseasonal calendar, and how to cook brown rice perfectly every time. Presentation followed by a Q+A with MOLD editor LinYee Yuan and special Japanese rice tasting.

This program part of our Global Cultures, Global Cuisines series.











When: Tue., Oct. 30, 2018 at 6:30 pm - 8:30 pm
Where: Museum of Food and Drink
62 Bayard St., Williamsburg, Brooklyn
718-387-2845
Price: $25
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There are over 300 varietals of rice grown across Japan. From snow-laced Hokkaido to tropically lush Okinawa, there are rice farms in every corner of the country. Just like other artisanal goods, the final product is a mash-up of terroir and story. So while there are over 300 varietals, there are an infinite number of outcomes. Each grain of rice with its distinctive qualities based on who, what, when, where and most importantly, why.

Momoko Nakamura, aka Rice Girl, roves the Japanese countryside, meeting with farmers who grow rice to the rhythm of nature, without the use of any pesticides, herbicides, or fertilizers—truly a labor of love. She creates brown rice blends that speak to the traditional Japanese microseasonal calendar of 24 seasons in a year. Mid-summer the varietals are light and al dente. While mid-winter they are plump and rich.

Join Momoko Nakamura, aka Rice Girl, for a lively presentation on the Japanese countryside, the spectrum of rice varietals, the microseasonal calendar, and how to cook brown rice perfectly every time. Presentation followed by a Q+A with MOLD editor LinYee Yuan and special Japanese rice tasting.

This program part of our Global Cultures, Global Cuisines series.

Buy tickets/get more info now