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Sonoko Sakai teaches how to make ramen noodles from scratch, using a blend of local grains. Toppings will include yakibuta, braised pork belly, and seasonal vegetables. The soup will be made with – pork bones, chicken, shiitake and kombu based broth. Vegans and Vegetarian options are available upon request.

Fee: $135 per person

REGISTRATION: E-mail sonokosakai@gmail.com and she will send you a Venmo invoice.

CANCELLATION POLICY: Full credit for another workshop if notified within 5 business days in writing. Last minute cancellations are non-refundable.

WHAT TO BRING TO CLASS: Apron, dish towel and containers for leftovers.

Sonoko Sakai is a food writer, author, cooking teacher and producer based in Los Angeles and Tehachapi, California. She was born in New York, and raised in Tokyo, Kamakura, Los Angeles, San Francisco and Mexico City. Her stories and recipes have appeared in the Los Angeles Times, New York Times, Chicago tribune, San Francisco Chronicle, Lucky Peach, Saveur, Zester Daily and Bungei Shunju (a Japanese literary magazine).

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