Lecture

Drink, Cook, Eat: A Modern Take on the Love of Matcha
LECTURE

Drink, Cook, Eat: A Modern Take on the Love of Matcha

Wednesday, April 16, 2014

Candice Kumai: Photo by Evi Abeler, James Dimmock

Well known for its use in Japanese tea ceremonies, matcha (powdered green tea) has a rich, slightly astringent flavor with a lingering sweetness that has become a sought-after ingredient for baking, cooking, and health drinks. This lecture explores the history of matcha along with its traditional and modern uses. Candice Kumai, Iron Chef Judge, NY Times bestselling author (Cook Yourself Thin, Cook Yourself Sexy) and Food Editor-at-Large at Shape magazine, demonstrates how you can work matcha into your everyday diet. Rona Tison, tea expert and Senior Vice President-Corporate Relations of ITO EN (North America) INC. moderates.
 
Followed by an onstage demonstration and tasting reception. Items to be tasted include matcha glazed fish, matcha soba noodles, matcha smoothies, and matcha tea. Candice will also be signing her new book, "Clean Green Drinks," available on early release.

Tickets: $12/$8 Japan Society members, seniors & students

*Come early to enjoy our new exhibition before the lecture! Tickets to Drink, Cook, Eat: A Modern Take on the Love of Matcha include admission to the spring Japan Society Gallery exhibition, Points of Departure: Treasures of Japan from the Brooklyn Museum. Please note that the Gallery will remain open until 6:30pm.


This program is sponsored by ITO EN (North America) INC.
 
    

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