Sushi Den Selected As Denver "WW Favorites" for “Oprah's 2020: Your Life in Focus Tour”

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Sushi Den Selected as Denver "WW Favorites" for “Oprah’s 2020: Your Life in Focus Tour” In celebration of “Oprah’s 2020 Vision: Your Life In Focus Tour”, WW (Weight Watchers: Reimagined) Sushi Den is one of Denver’s select restaurants to showcase two “WW Favorites” menu items. The tour arrives to the Mile High March 7, 2020. Sushi Den’s chef / owners Toshi and Yasu Kizaki have served as Denver’s ambassadors to Japanese cuisine for 35 years. Personally creating a seafood distribution channel directly from Japan, the brother’s encourage guests to explore the diverse selection of extraordinary sushi rarely found in the United States. “Our journey was not always easy,” says Toshi. “But, we always strived to raise the bar on excellence. We are honored to be chosen as one of ‘WW Favorites’ in Denver”. Sushi Den’s traditional seafood and authentic preparation are also healthy and flavorful, aligning with WW’s balanced 2020 action plan. Look for the “WW Favorites” logo next to these menu items: Sashimi Lunch: 2 pieces of fresh caught Maguro (tuna), Hamachi (yellowtail), Shake (salmon), Kanpachi (amberjack) and Take (octopus), served with shredded daikon radish and shiso mint, and a side of wasabi, pickled ginger and soy sauce. Gluten-free Miso Black Cod: 5-ounce sake and miso marinated Alaskan black cod broiled to perfection, served with Namasu (in-house pickled julienned daikon and carrot). Gluten- free Over $1 million from tour proceeds will benefit WW Good, the philanthropic arm of WW that helps bring fresh, healthy food to underserved communities nationwide. Limited tickets are on sale at ticketmaster.com. Sushi Den | 1487 S. Pearl St. Denver, CO | 303.777.0826 |www.sushiden.net | @sushidendenver .

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Recipe Books in North America
Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
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