Sashimi potluck June 27th, 2008
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On June 27th, 2008, staff and volunteers of the Japanese American National Museum gathered together to enjoy a potluck featuring sashimi caught by volunteer June Berk's husband, Marty. A few times during the summer Marty Berk wakes up very early and goes fishing in San Diego. In the past, Marty has caught tuna, albacore, and yellowtail. Afterwards, Marty Berk and a crew of volunteers quickly clean, prepare, and transport the fish to several community Los Angeles organizations- Japanese American National Museum, Koreisha, and Nishi Hongwanji.
Sashimi potluck is about "food and also about bringing together the museum family," said Vicky Murakami-Tsuda, museum web manager. "It is an opportunity to stop and take a break from what we are doing and get to know each other."
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Plating the sashimiMuseum volunteer plates the sashimi for the potluck. Sashimi is a Japanese delicacy that is sliced raw fish served with soy sauce. Photo taken at the Japanese American National Museum on June 27th, 2008.
preparing sashimi |
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Museum Staff slicing tunaA museum volunteer is carefully portioning the fish. Photo taken at the Japanese American National Museum on June 27th, 2008.
sashimi luncheon |
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Preparing NattoA museum volunteer is preparing natto for the sashimi potluck. Natto is a traditional Japanese dish that consists of fermented soy beans with a touch of wasabi. Photo taken at the Japanese American National Museum on June 27th, 2008.
preparing natto |
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Preparing OnigiriOnigiri is Japanese rice carefully molded into a ball or triangle shape and wrapped in seaweed (nori). Onigiri was one of the dishes included in the sashimi potluck. Photo taken at the Japanese American National Museum on June 27th, 2008. |
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Museum Staff/volunteer members enjoy potluckIn addition to the sashimi dishes, members of the Japanese American National Museum bring their own dishes to share.
enjoying luncheon |
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June BerkJune Berk, wife of Marty Berk, answers questions about catching the fish. Every summer Marty Berk shares the fish that he catches in San Diego with the museum, Koreisha, and Nishi Hongwanji.
June Aochi Berk |
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Wrapping poke in seaweedPoke is made out of left over fish combined with soy sauce, green onion and wrapped in seaweed. Fiona Potter, Nikkei Community Intern, is demonstrating how to wrap the poke in seaweed. Photo taken at the Japanese American National Museum on June 27th, 2008. |
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Eating poke" Oishii desu ne!" It's delicious! Photo taken at the Japanese American National Museum on June 27th, 2008.
tasting poke |
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Última actualización Jun 28 2021 1:49 a.m.
Bill Shishima 
Sashimi potluck June 27th, 2008 
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