Learn to make a Japanese style curry from scratch using over twelve natural spices and seeds. Toast and grind into a fragrant curry powder. Then, make a roux, using flour and butter and season it with the curry powder. The roux will be poured into molds to make curry bricks. While the bricks are cooling, take the remainder of the workshop to make a chicken (or vegetable) curry and a relish. The workshop includes a tasting lunch. What to bring; Apron, kitchen towels and containers for leftovers, if any.

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). Get her new cookbook Japanese Home Cooking: Simple Meals, Authentic Flavors