3/28/2018, The Homemade Heart of Onigiri with Aedan & ONIGILLY

      2018/04/03

Join us for an exciting Japanese food-themed event featuring San Francisco natives Aedan and ONIGILLY! In this exclusive collaboration between two Japanese food artisans, we will hear about Aedan and ONIGILLY’s trials, tribulations, and achievements in the Bay Area food scene. Aedan specializes in flavorful and healthy Japanese fermented foods, while ONIGILLY focuses on fusing healthy California style eating with traditional Japanese onigiri rice balls.

In addition to sharing their unique and fascinating experiences starting up in the San Francisco food scene, they will join forces for a live demonstration where attendees will get the chance to taste Aedan’s hand-crafted fillings in ONIGILLY’s mouth-watering onigiri. This is a healthy, hand-crafted treat you won’t be able to find anywhere else! Enjoy this in addition to the side dishes and more that TOTO Concept 190 has been kind enough to provide for that evening.

cropped-pic_riceball

http://www.usajapan.org/event/the-homemade-heart-of-onigiri-with-aedan-onigilly/

Speakers:
Aedan

The name Aedan ‘叡伝’ comes from two Kanji characters, ‘叡’ means wisdom, ‘伝’means hand down (as information) from generation to generation. Our founder, Mariko, creates small batch fermented products using the knowledge passed down from her Grandfather’s miso making business and mother’s home miso recipes in Japan. Using this traditional knowledge, she has adjusted and perfected her recipes to match the unique flora and environment of San Francisco.

In 2011 after the devastating Tsunami struck Japan, our founder, Mariko sold her natural fermented products to friends to fundraise for Japanese victims. The popularity of Mariko’s delicious fermented foods spread quickly by word-of-mouth in Japanese mother’s and friends community. After this fundraising, Mariko started to write Aedan’s weekly newsletters to share fermented foods and her wisdom on leading a happy healthy life. In May 2012, Mariko joined the incubator kitchen program at La Cocina in San Francisco and since then has worked to develop her Aedan fermented food product line.

ONIGILLY

Koji KanematsuONIGILLY’s mission is to introduce onigiri into the American dietary repertoire and to contribute to better eating habits nationwide. Koji founded ONIGILLY with this goal in mind back in 2007. He put his commitment and passion in motion by applying for a food incubation program at La Cocina of San Francisco, which was established to support emigrant women and encourage their independence.

La Cocina understood Koji’s vision, and despite being outside of their typical demographic, supported ONIGILLY, which became their first business run by a male owner in the entire program. With constant and generous support from their volunteers, ONIGILLY has made remarkable growth ever since.

Schedule:
6:00 PM – 6:30 PM Networking & Registration
6:30 PM – 8:00 PM Presentation with audience Q&A
8:00 PM – 9:00 PM Networking & Reception
Side dishes and more graciously provided by TOTO Concept 190.

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