Join us on Tuesday, October 30th for a special Fall #MOLDMonthly event at the Museum of Food and Drink (MOFAD) in Brooklyn, New York! We’ll be in conversation with Momoko Nakamura, aka Rice Girl, about her work bringing the Japanese countryside to the world. A special Japanese rice tasting to follow.

24 Seasons of Rice
Tuesday, October 30th
6PM – 8PM
62 Bayard Street, Brooklyn, NY 11222

There are over 300 varietals of rice grown across Japan. From snow-laced Hokkaido to tropically lush Okinawa, there are rice farms in every corner of the country. Just like other artisanal goods, the final product is a mash-up of terroir and story. So while there are over 300 varietals, there are an infinite number of outcomes. Each grain of rice with its distinctive qualities based on who, what, when, where and most importantly, why.

Momoko Nakamura, aka Rice Girl, roves the Japanese countryside, meeting with farmers who grow rice to the rhythm of nature, without the use of any pesticides, herbicides, or fertilizers—truly a labor of love. She creates brown rice blends that speak to the traditional Japanese microseasonal calendar of 24 seasons in a year. Mid-summer the varietals are light and al dente. While mid-winter they are plump and rich.

Join Momoko Nakamura, aka Rice Girl of the rice subscription service Kiki Musubi, for a lively presentation on the Japanese countryside, the spectrum of rice varietals, the microseasonal calendar, and how to cook brown rice perfectly every time. Presentation followed by a Q+A with MOLD editor LinYee Yuan and special Japanese rice tasting.

Momoko Nakamura, aka RICE GIRL, is the leading advocate for organic Japanese rice. She is often found roving the Japanese countryside, meeting with those who farm 100% fully organic rice. With training rooted in traditional Japanese eating practices and macrobiotics, RICE GIRL is an enthusiastic consumer of the food memories and kitchens of our Japanese grandmothers, and just simply wholly in love with rice. From the hundreds of varietals and farming regions, RICE GIRL hand-selects rice and creates seasonal blends to celebrate each micro-season. She also serves as a consultant to support people and businesses connecting with Japan.