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The Multitudes of Miso: An Evening with Bessou

  • Museum of Food and Drink 62 Bayard Street Brooklyn, NY, 11222 United States (map)

Miso is ubiquitous in Japanese pantries and restaurants, and has grown in popularity across the United States. Still, it remains a mystery to many. Join us in learning about the multitudes of miso—how it differs from region to region and even family to family in Japan.

Owner Maiko Kyogoku and Executive Chef Emily Yuen of Bessou, in conversation with Heritage Radio Network's Akiko Katayama, will discuss the beauty of this superfood, how it is made, and how they use it at home and at their restaurant. From Maiko's family's preferred saikyo miso to Emily's creation of a vegan miso, explore the world of miso alongside a demo on tama miso and tastings of Bessou's popular shiso cigars.

This program is part of our Global Cuisines, Global Cultures series.

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About Maiko Kyogoku and Emily Yuen

Bessou owner Maiko Kyogoku and Executive Chef Emily Yuen became friends in 2013 while honing their skills at Boulud Sud. Emily served as Sous Chef at Boulud Sud after three years as Executive Sous Chef at DB Bistro in Singapore and stints at La Gavroche in London and Vue de Monde in Australia.

Maiko served as Director of Private Dining for Bar Boulud and Boulud Sud. Maiko's taste and love of Japanese food developed from an early age, cooking with her mother and chef father.

Bessou—which means holiday home in Japanese—opened its doors in New York City's NoHo neighborhood in August 2016 and features modern Japanese dishes inspired by Maiko's family’s meals.

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About Akiko Katayama

Akiko Katayama is a food writer based in New York City, and the host and producer of "JAPAN EATS!", a weekly radio show and podcast on Heritage Radio Network, which introduces Japanese food culture to a global audience. She is a board member of Heritage Radio Network as the Host Representative. She is also a director of the non-profit organization The New York Japanese Culinary Academy, which promotes a deeper understanding of Japanese cuisine in the US.  

Akiko has worked as culinary advisor to the Japanese government and consulted for companies in the food & beverage industry. She also has served as a judge on Food Network’s Iron Chef America multiple times. Akiko holds an MBA from New York University Stern School of Business, an MSc from London School of Economics and Political Science, and a Wine & Spirits Education Trust (WSET) Advanced Certificate with Distinction. 


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