Did somebody say sushi?
Thursday, November 15 at 7:30PM the Japanese Culture Club organized yet another thrilling event during which a movie screening of “Jiro Dreams of Sushi” (2011) was accompanied by free sushi.
Myriads of hungry students rushed to Barnum to line up for the sushi station located just outside the lecture hall. Standing ready at the station, all of the JCC members vigorously welcomed every guest to try out different types of ingredients that make up good sushi. Rice, seaweed, avocado, fermented tofu, crab meat, etc. The sushi options were endless. On the side, the members also served steamed mushrooms and natto, traditional Japanese food composed of fermented soybeans. Of course, who can forget to grab some hot green tea, particularly during this freezing weather?
When asked about the purpose of this event, a JCC member Fendi Chen enthusiastically said, “We want to spread more knowledge about Japanese culture to a greater student body.” She jokingly continued, “We hope everybody enjoys today’s sushi and the movie, which is also about sushi. It’s a day filled with sushi.”
After students got a taste of the Japanese delicacy, they quietly stepped inside the auditorium to watch the aforementioned documentary. The film follows Jiro, an 85-year-old sushi master chef and owner of a successful sushi restaurant who devoted all of his life to sushi making.
Jiro is a perfectionist. His journey showcases his persistence and resilience as he claimed, “I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more. I’ll continue to climb, trying to reach the top, but no one knows where the top is.”
As the movie came to an end, President of JCC, Kentaro Okazaki, gave some concluding remarks thanking everyone who joined the sushi night. “Please look out for our biggest event of this semester – Matsuri – happening right after Thanksgiving,” said Kentaro as he encouraged all of the participants to continue supporting the club.
Not only did the event prove to be a great turnout for JCC, but everyone present was also able to learn something more about Japanese culture.
Stay out of the sleet by reading some columns! Here are all of todays:
Features: Alexa Peterson | Jeminist: A Jumbo Feminist - “A Tufts Telenovela”
Arts and Living: Melissa MacEwen | The Roaming Fork – “Grubbin’ It”. Interested in seeing how she did it? Check out photos and the recipe here!
Op-Ed: Walt Laws-McDonald | Show Me The Money! - “Herbalife Battle Royales”
Sports: Jason Schneiderman | Stoppage Time – “The Manchester City project”
Want more? Check out tuftsdaily.com for more columns!
These photos accompany the “Grubbin’ It” installment of Melissa MacEwen’s column, The Roaming Fork. To see the recipe she used for this meal, click here!
My friend Lucie was conscientious enough to put the worms through customs.
Close up of the worm tin, complete with appetizing drawing.
Out of the tin! No getting around the fact that they’re caterpillars.
Reconstituting the dried caterpillars.
Boiling vegetables for stew.
Boiled vegetables + immersion blender + peanut butter.
Spicy peanut soup, with worms. I’m guessing this isn’t how it’s supposed to look.
These photos accompany the “Cooking Jiminy“ installment of Melissa MacEwen’s column, The Roaming Fork. To see the recipe she used for this meal, click here!
The crickets arrived in a box decorated …with pictures of crickets. It even had air vents built into it.
Frying them up!
I put them on paper towels so they would be less greasy.
After I had cooked the crickets, I stir fried them with a spicy, curry butter.
The crickets were delicious with a salad — the slight bite of the greens complemented the tang of the crickets and the spice of their sauce.
These photos accompany the “Nothing but coelomates“ Melissa MacEwan’s column “The Roaming Fork.”
The sea cucumbers in their package. They didn’t look particularly appetizing, but they didn’t look gross, either.
Soaking the sea cucumber so they would thaw to room temperature.
Cukes after being thoroughly washed in the sink.
Next step was to cut the sea cucumbers lengthwise and remove the intestines.
Boiling the cucumbers with scallions and ginger.
Cooking the shitake mushrooms.
Everything came together quite nicely!
If you’re in the mood to try out this dish yourself, you can find the recipe here! Want more of today’s columns? See a full list only on Jumbo Slice!