I am happy to invite you to our new and exciting culinary event, KOJI: THE MOTHER OF JAPANESE CUISINE<http://www.japansociety.org/event/koji-the-mother-of-japanese-cuisine>. Learn about the many uses of shio koji-the fermentation starter for miso, soy sauce, and sake-as the foundation of Japanese food with Hakata Tonton's Chef Koji Hagihara, and the Sake Samurai, Timothy Sullivan. During the reception, audience members will be able to sample Chef Hagihara's new recipes, which use koji, prepared specially for this event and enjoy sake provided by Hakkaisan Sake Brewery. Also, attendees will receive complimentary samples and recipes to try at home. The event will be presented at Japan Society on Thursday, June 13, at 6:30pm. $8.00 for students Sincerely, Tomomi Sekiya Program Officer, Lecture Programs [cid:image002.png@01CE56F1.04D77820] 333 East 47th Street New York, NY 10017 Website: www.japansociety.org <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> If you wish to unsubscribe from the NFS-L List, please send an E-mail to: "[log in to unmask]". Within the body of the text, only write the following:"SIGNOFF NFS-L".