Japanese Food Lab: Chef Series by Atsushi Nakahigashi – Studying Seasonal Dishes
August 17 @ 6:00 pm
One event on August 17, 2019 at 6:00 pm
UPDATE: SOLD OUT
Join Chef Atsushi Nakahigashi, who helped launch Kajitsu, a Michelin-starred traditional shojin (vegetarian Buddhist monastery cuisine) restaurant in New York in a special two-day event where he will share his insights on Japanese cuisine and show in a live demonstration how to make Japanese dishes that are satisfying and easy to recreate at home.
Date: Saturday, August 17
Time: 12:00PM – 2:00 PM or 6:00PM – 8:00PM
Using local farmer’s market ingredients, learn how to make vegetable miso soup and takikomi gohan (seasoned steamed rice with vegetables and assorted ingredients). Chef Nakahigashi will also share his philosophy on the versatility of Japanese food and the concept of eating sustainable, seasonal produce. *Same class offered twice.