Commissioned Project by the Reconstruction Agency: The Second “Hamarassen” Kitchen in Genki Village
date : 2/28/2014
The second installment of Hamarassen Kitchen (program details here) took place on February 23, 2014 at Nagahoragenki temporary housing village in Rikuzentakata City and featured Chef Aoki of Le Bonze in Ginza, Tokyo.
Chef Aoki provided participants with step by step instruction on three dishes that highlight the flavor and unique characteristics of seaweed stem (kuki-wakame). Following the cooking session, participants had the opportunity to be seen by a nurse and receive a health assessment.
This event was co-hosted by NPO aoSORAnt, the Hopes and Connections (Kibou to Kizuna) Project of NPO Japan Clinical Research Support Unit (J-CRSU), and the Health and Global Policy Institute (HGPI).
Recipes (in Japanese)
1) Pasta with Seaweed Stem and Shiso
2) Seaweed Stem Gallete
3) Vegetable Stew with Yuzu, Black Pepper and Scallops
Exhibition date：2014-02-23
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