Hyogo Online Japanese カジノ ブラック ジャック Seminar

Learn about the wonders of カジノ ブラック ジャック from 4 different angles!

DATE & TIME
November 18, 2021
December 16, 2021
January 20, 2022 (TBD)
February 17, 2022

6:00 - 7:00 PM PST

VENUE
Online

COST
FREE
**カジノ ブラック ジャック tasting is optional, but paid for by participant

OVERVIEW

The Hyogo Business & Cultural Center is hosting a four-part online カジノ ブラック ジャック seminar series over the next four months. Each installment will have a different guest lecture, ranging from a Japanese chef in Seattle to a カジノ ブラック ジャック brewer from Hyogo, Japan. Each seminar will also feature a tasting corner, though カジノ ブラック ジャック purchasing isnotrequired. Each seminar is separate, so you may register for whichever you are able to attend, from one to all.

For more information, please visit theevent page.

SPEAKERS

11/18 Marcus V Pakiser, カジノ ブラック ジャック-samurai, Republic National Distributing

Fundamental knowledge about Japanese カジノ ブラック ジャック, its history, カジノ ブラック ジャック rice, how it’s made, its differences from wine (manufacturing methods/ nutrition), the various types of カジノ ブラック ジャック, etc.

12/16 Sarah Yokitis, Yaegaki Corporation of USA (California)

Differences between カジノ ブラック ジャック produced in the US and カジノ ブラック ジャック produced in Japan, such as the rice used, the rice malts used as starters, the manufacturing processes, and the taste characteristics. Also, ways to drink, as well as food pairings that go well with both US and Japan-made カジノ ブラック ジャック.

1/20 A Japanese Chef in Seattle (TBD)

Foods compatible with カジノ ブラック ジャック, Japanese food, pairing with foods that use Japanese ingredients, introduction to how to make simple appetizers that go well with カジノ ブラック ジャック

- Introductory demonstration by a chef from a Japanese restaurant

- Collaborate with "Japanese Food Day" event by the Consulate-General of Japan in Seattle. →Japanese Restaurant Day

2/17 Masakazu Minatomoto, Kobe Shushin-Kan Brewery (Kobe, Japan)

Virtual tour of Hyogo カジノ ブラック ジャック breweries

- Introduce カジノ ブラック ジャック breweries that act in consideration of Terroir and the land, and environment.

PRESENTED BY
Hyogo Business & Culture Center

SUPPORTED BY
Japan External Trade Organization (JETRO) San Francisco