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 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.
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.
*Ticket Refund Policy: Full refund with 48 hours notice, no refund with less than 48 hours notice.