The art and food collective OPENrestaurant traveled from California to Japan in October and November 2011 to support farms and fisheries across the country.
Eating
Chris and Charlie make Pasta and Pizza

Chris and Charlie make Pasta and Pizza

1pm-3pm class On October 23rd, a group of Japanese food enthusiasts learned how to make kabocha ravioli and wild boar tagliatelle at Iri restaurant. The class kicked off with a glass of bubbly and sardine toast. The students met their chef instructors, Charlie Hallowell and Chris Kronner, and were informed that all of the ingredients that...
Profile: Taro Washio, Nomiya Owner

Profile: Taro Washio, Nomiya Owner

Mochi Tsuki and Shishimai Performance

Mochi Tsuki and Shishimai Performance

The OPENharvest group visited the Hachisu residence in Kodama-gun in Saitama Prefecture. We enjoyed a Japanese farm food meal which included fresh edamame, natto, fall vegetable soup, spinach ohitashi and mochi. After the meal, Harigaya-san and his troupe performed a shishimai (lion dance).
So many things have happened so far.

So many things have happened so far.

This photo is of Niseko Green Farm in Hirafu Kutchan in Hokkaido. I am so loving this trip. So many things have happened so far, so many bowls of ramen.  
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