Tim Anderson Talks Scallops The Hokkaido Way

Born and raised in Wisconsin he moved to Los Angeles in 2002, where he studied Japanese food history at Occidental College. He opened two restaurants Nanban Brixton (2015) and Nanban Central (2019).

He has published five books on Japanese cuisine. His latest book focuses on Hokkaido, Japan. His talk will look specifically at Hokkaido sea scallops. Hokkaido sea scallops are incredibly coveted in the sushi culinary scene because of their size, meatiness and flavour.

Saturday 17th February 2024, 3pm
Rye Community Centre
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