Japanese Cooking 101: Ichiju Sansai
February 8 @ 2:00 pm - 5:00 pm| $165
This workshop will help you prepare a traditional Japanese meal, following the menu composition of Ichiju Sansai: 1 bowl of soup and 3 side dishes with rice and pickles. You will learn how to make dashi – stock and visit my pantry of Japanese seasonings – soy sauce, mirin, sake, and miso. Prepare miso soup, rice, chawanmushi (steamed custard), grilled chicken, sesame spinach toss, sunomono salad, and a quick pickle.
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). Order her new cookbook Japanese Home Cooking: Simple Meals, Authentic Flavors