New Year Osechi Workshop
December 7 @ 10:00 am - 4:00 pm| $100
Yoko Maeda Lamn, founder of Hakko, returns to JACCC’s culinary team to create several traditional Japanese New Year dishes. Learn the craft of regional styles of soups and vegetable-based dishes with explanations of the historical basis on this traditional cuisine.
In Japan, these special dishes are prepared in advance so that they can last for several days since cooking and work ceases to celebrate the opening of the new year. You will learn the meaning of each of these traditional Osechi dishes and make several on site.
Learn to make your own:
- Dashi (Japanese soup stock)
- Ozoni (Japanese New Year soup) in two ways (Kyoto-style miso broth and clear broth)
- Dashi-maki Tamago (sweet egg dish)
- Nimono (simmered dish, using your own dashi)