A feast for all these senses. Long before refrigeration was invested pickling foods presented a way of making foods last longer. Brining, fermenting and acid pickling are ways of preserving foods without adding unnatural chemicals. While some pickles take months to make, others can be made in days or even minutes. In Japan, pickles can be found in every market, and even in kiosks at the train station. They play an integral part in Washoku–the traditional cooking of Japan. Pickles are used in all parts of the meal and can even be used in desserts. A few of our talented members will demonstrate how a variety of styles of Asian pickles are prepared. You may even find a recipe to use this Thanksgiving! 

Soup and rice will be served to accompany the pickles prepared.

Paul MacLardy is an author and owner of Arise Bazaar in Clinton, Maryland, one of the largest Japanese textile emporiums in the nation. His lecture will focus on the changes that occurred in traditional Japanese clothing following the opening of Japan to the West in the mid-1800s.

During that time, major political, ideological and economic changes were happening. Advances in manufacturing and the movement of goods led to a “Kimono Explosion”. The middle class could finally afford to own and wear kimonos. This lecture and exhibit will feature examples of kimonos from the 1800s through the 1930s and explain how changes in the industry led to innovative kimonos that were both available and affordable to a wider population. Please note that Paul will be bringing items for sale.