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Sashimi potluck June 27th, 2008

Licensing

On June 27th, 2008, staff and volunteers of the Japanese American National Museum gathered together to enjoy a potluck featuring sashimi caught by volunteer June Berk's husband, Marty. A few times during the summer Marty Berk wakes up very early and goes fishing in San Diego. In the past, Marty has caught tuna, albacore, and yellowtail. Afterwards, Marty Berk and a crew of volunteers quickly clean, prepare, and transport the fish to several community Los Angeles organizations- Japanese American National Museum, Koreisha, and Nishi Hongwanji.

Sashimi potluck is about "food and also about bringing together the museum family," said Vicky Murakami-Tsuda, museum web manager. "It is an opportunity to stop and take a break from what we are doing and get to know each other."

Slides in this album 

Plating the sashimi

Museum volunteer plates the sashimi for the potluck. Sashimi is a Japanese delicacy that is sliced raw fish served with soy sauce.

Photo taken at the Japanese American National Museum on June 27th, 2008.

preparing sashimi
Contributed by: chowaa

Museum Staff slicing tuna

A museum volunteer is carefully portioning the fish.

Photo taken at the Japanese American National Museum on June 27th, 2008.

sashimi luncheon
Contributed by: chowaa

Preparing Natto

A museum volunteer is preparing natto for the sashimi potluck. Natto is a traditional Japanese dish that consists of fermented soy beans with a touch of wasabi.

Photo taken at the Japanese American National Museum on June 27th, 2008.

preparing natto
Contributed by: chowaa

Preparing Onigiri

Onigiri is Japanese rice carefully molded into a ball or triangle shape and wrapped in seaweed (nori). Onigiri was one of the dishes included in the sashimi potluck.

Photo taken at the Japanese American National Museum on June 27th, 2008.

nigiri
Contributed by: chowaa

Museum Staff/volunteer members enjoy potluck

In addition to the sashimi dishes, members of the Japanese American National Museum bring their own dishes to share.

enjoying luncheon
Contributed by: chowaa

June Berk

June Berk, wife of Marty Berk, answers questions about catching the fish. Every summer Marty Berk shares the fish that he catches in San Diego with the museum, Koreisha, and Nishi Hongwanji.

June Aochi Berk
Contributed by: chowaa

Wrapping poke in seaweed

Poke is made out of left over fish combined with soy sauce, green onion and wrapped in seaweed.

Fiona Potter, Nikkei Community Intern, is demonstrating how to wrap the poke in seaweed.

Photo taken at the Japanese American National Museum on June 27th, 2008.

wrapping poke in seaweed
Contributed by: chowaa

Eating poke

" Oishii desu ne!" It's delicious!

Photo taken at the Japanese American National Museum on June 27th, 2008.

tasting poke
Contributed by: chowaa

Album Type

community history

chowaa — Last modified Mar 03 2010 8:29 p.m.


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