Okara, a by-product when soy beans are turned into either soymilk or tofu, is high in fiber and protein, and is conducive to maintaining a healthy diet. Mr. Kazuki Sugiyama, an Okara cooking expert will give an introduction to the world of Okara, including its history, nutritional value, and health benefits as well as give a demonstration of Okara cooking. Tasting follows the demonstration, which provides an opportunity to sample Okara.
*Note: Lecture will be in Japanese with English interpretation.
Admission:$15/person at the door. Cash or check only.
RSVP:Space is limited and RSVP is required. To RSVP, please email the following information to jpcourse@jfny.org.
- Name
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