“WASHOKU – Nature and Culture in Japanese Cuisine” at JAPAN HOUSE LA

On Sunday, May 17, volunteers gathered in Little Tokyo for a community cleanup event known as Little Tokyo Sparkle, Nancy Kikuchi Volunteer Day.

The event has been held since 2016 through the efforts of the Little Tokyo Public Safety Association, which has led cleanup activities in Little Tokyo since the 1990s, together with organizations including the Little Tokyo Community Council and the Little Tokyo Service Center, as well as individual volunteers.

The event has also expanded its outreach as Nancy Kikuchi Volunteer Day, honoring the legacy of the late Nancy Kikuchi, who dedicated many years to volunteer service within the Japanese American community.

Now in its 9th year, the event brought together more than 400 volunteers at the plaza in front of JACCC.
Volunteers split into teams and cleaned designated areas across Little Tokyo.

Following the cleanup, participants were treated to lunch and snacks provided by Far Bar and other Little Tokyo restaurants and businesses.

A raffle featuring prizes donated by local restaurants and businesses was also held, allowing volunteers to enjoy a fun afternoon while giving back to the community.

Shin-Sen-Gumi Yakitori Little Tokyo

A Washoku exhibition is currently being held at JAPAN HOUSE Los Angeles in Hollywood.

Featuring models and video presentations, the exhibition offers a closer look at the world of Washoku, exploring its connections to nature, history, culture, and culinary traditions.

The exhibition is organized into four main sections.
The first focuses on the ingredients at the heart of Washoku. Featuring vegetables, mushrooms, seafood, and other foods nurtured by Japan’s rich natural environment, it also showcases fermentation techniques that have evolved over centuries, revealing the deep ties between nature and Japanese cuisine.

The second section explores the history of Washoku, from meals served to an ancient queen in Japan nearly 1,800 years ago, to ceremonial dishes prepared for feudal rulers some 500 years ago.

It also highlights Edo period street foods such as sushi, soba, and tempura sold at food stalls, along with the growing influence of Western and Chinese cuisine that began around 150 years ago.
Through detailed scale models, it traces how Japanese cuisine has changed over time.

The third section focuses on tools and techniques that have evolved alongside Washoku, showcasing how they are used in preparation and cooking.
The final section looks to the future of Washoku and its growing presence around the world.

The exhibition, “WASHOKU Nature and Culture in Japanese Cuisine,” is on view at JAPAN HOUSE Los Angeles through October 18, in the 2nd floor gallery. Admission is free. For details, visit JapanHouseLA.com.