Workshop/Seminar Information
Enjoy Workshops and Seminars!
Workshop Area in the Main Hall of Meydenbauer Center
Sat. June 29
11 AM
About the Workshop: Introducing children to a day in the life of a 3rd-grader in a Japanese elementary school.
About the instructor: Lisa Maria d'Aquila from Japan-America Society of the State of Washington
The mission of JASSW is to promote mutual understanding and friendship between the peoples of Japan and Washington State by providing a forum for the exchange of ideas and information.
Sat. June 29
12 PM
Personal color analysis
Sat. June 29
1 PM
Michael Dylan Welch
About the workshop: Join Michael Dylan Welch to learn more about writing haiku in English, and why there's more to it than just counting syllables, such as kigo and kireji (season words and cutting words). We'll look at example haiku, identify their common characteristics (targets to aim for rather than rules), and try a short haiku writing exercise (optional).
Michael Dylan Welch has been teaching haiku for 30 years. He's a former vice president of the Haiku Society of America, founder of National Haiku Writing Month (www.nahaiwrimo.com), and cofounder of the American Haiku Archives, the Haiku North America conference, and the Seabeck Haiku Getaway. He was keynote speaker for the 2012 Haiku International Association conference in Tokyo and has also had one of his translations from the Japanese printed on the back of 150 million US postage stamps. His website, devoted mostly to haiku, is www.graceguts.com.
Sat. June 29
2 PM
Japan’s Traditional Woodworking
Akiko Takeda from Traditional Arts Super College of Kyoto
日本の木工芸
Akiko Takeda 京都伝統工芸大学校
Sat. June 29
3 PM
About the Workshop: Why is Japanese food so popular? Careful choice of ingredients make it exceptionally healthy. Another reason is its intense umami.
In this workshop, we will learn about and sample Kinmemai brown rice – it’s the best brown rice you have ever tasted, specially milled for a unique, light texture and subtle flavor.
We’ll also sample bonito (tuna) flakes that have been dried, smoked, and fermented. The flakes’ rich umami tang is a key element in many Japanese dishes. This bonito is also part of our gastronomic adventures across undiscovered Japan. We’ll discuss our other trip experiences too – with freshly harvested vegetables, fish, and distinctive local dishes.
So come learn, taste, and enjoy with us!
Toyo Rice Corp. +Website +Facebook
Necchu +Website +Facebook +Instagram
Sat. June 29
4 PM
Omoide: Memories Writers Workshop JCCCW
Omoide Writing Project (Dee Goto and Lori Matsukawa)
おもいで - 回想録
ワシントン州日本文化会館 (ディーゴトウ氏・ローリーマツカワ氏）
About the Workshop: A program of the Japanese Cultural and Community Center of Washington, Omoide encourages people to write their memories of the Japanese American experience for grade school youth in the State of Washington.
About the Organization: Omoide is a writing group dedicated to recording stories of the Japanese American experience for students (5th graders) in Washington State.
Sun. June 30
11 AM
Sun. June 30
12 PM
The Fabulous Furoshiki - A New Twist on an Old Idea
Lynn Miyauchi from Consulate-General of Japan in Seattle
Lynn Miyauchi 在シアトル日本国総領事館
About the Workshop: Since ancient times, a simple square cloth called a furoshiki has been used in Japan to wrap and carry anything and everything. In today’s environmentally conscious age of maximizing use and minimizing waste, the furoshiki is making a strong comeback! Learn the basics of how to use this “eco-friendly” alternative to plastic bags and wrapping paper. Join us for a hands-on introduction to fun and functional Japanese furoshiki wrapping techniques!
About the Organization: The Consulate-General of Japan in Seattle assists Japanese nationals living in Washington, Montana and Northern Idaho, and works together with local communities to promote Japanese culture, tourism and economic exchange. As the official representative of the Government of Japan in the region, the Consulate serves to support the mission of strengthening bonds between Japan and its neighbors in the Pacific Northwest.
Sun. June 30
2 PM
About the Workshop: Why is Japanese food so popular? Careful choice of ingredients make it exceptionally healthy. Another reason is its intense umami.
In this workshop, we will learn about and sample Kinmemai brown rice – it’s the best brown rice you have ever tasted, specially milled for a unique, light texture and subtle flavor.
We’ll also sample bonito (tuna) flakes that have been dried, smoked, and fermented. The flakes’ rich umami tang is a key element in many Japanese dishes. This bonito is also part of our gastronomic adventures across undiscovered Japan. We’ll discuss our other trip experiences too – with freshly harvested vegetables, fish, and distinctive local dishes.
So come learn, taste, and enjoy with us!
Toyo Rice Corp. +Website +Facebook
Necchu +Website +Facebook +Instagram
Sun. June 30
3 PM
Join us at the Bellevue Arts Museum to learn about our current exhibitions and upcoming programs!