© EunYoung Sebazco
Two of my best friends visited the rice program today. Yoshi Kousaka (Sushi Master) is an executive Chef at Jewel Bako and MiHyun Han, the GM at Don’s Bogam. Chef Yoshi demonstrated how to make Onigiri (rice ball) and fresh Tsukemono (pickled vegetable). Summer camp youths enjoyed the process of making and then tasting. Chef Yoshi and MiHyun have consistently participated since I started the rice project. I believed that dining and cooking with the rice was important to understand why we grow rice all over the world. To see a product truly grow from a seed into a nourishing meal is an important aspect of our program. I cannot thank them enough for what they brought to us, accomplished with us and how much they inspire us.