An Evening of Koto Music with Kozue Matsumoto
Saturday, November 3
Kalabash School of Music & Art, La Jolla
5725 La Jolla Blvd, La Jolla, CA 92037
7:00 PM to 8:30 PM
Description: Join the Center for World Music for an evening of koto (Japanese harp) music with Kozue Matsumoto. Matsumoto will guide the audience through a performance of traditional and contemporary koto music. She will open with an introduction to the instrument, its culture, and history. You won’t want to miss it!
General admission is $20. Tickets can be found at: https://www.artful.ly/center-for-world-music/store/events/16427
November 8-17, 2018
For schedule of upcoming films and information on purchasing tickets – https://sdaff.org/2018/
Special discount code for JAHSSD members: JAHSSD2018 (website purchase only)
CURRENT AND UPCOMING EXHIBITIONS
JAHSSD Exhibition at San Diego History Center
Let’s Eat! A Taste of History
The Japanese first came to San Diego in the late 19th century. San Diego was not San Francisco or Los Angeles with their larger immigrant populations and there was no real source of Japanese food. It was not really a problem as they had gotten used to eating at least some Chinese food on the ships that had brought them from Japan as well as in the ports of San Francisco and Los Angeles. They had also discovered American food which although it contained much more meat than they were used to in Japan, was invitingly different.
Our story could really end right there, but the Japanese immigrants and their descendants didn’t quite give up on the food of their ancestors. As we will see in our new exhibition, while food is an important part of a person’s cultural identity, immigrants will gradually absorb over time many of the eating habits of their adopted country. The Japanese American community is no exception. However, while they have embraced the vast variety of food available in America, they have also maintained traditions, family recipes and food preferences that reflect their Japanese heritage. In addition, they have seen Japanese cuisine become a major part of mainstream food culture, something that would have been inconceivable to those first Issei in San Diego.
How did early immigrants make mochi and moreover, what is mochi? Was sake available during Prohibition? Curious about what food was served in the internment camps? How do you make tofu?
Come and get the answers to these questions as well as see food-related artifacts from throughout our history including souvenirs from early Japanese-owned restaurants and community members’ family recipes.