Recipes and Entries
|Posted on January 26, 2015 at 4:10 PM||comments (0)|
Workshop from 11am - 2pm on 2/6 $95
In the United States rice is often served as a side dish, but in Japan, rice is the centerpiece of a satisfying meal. Rice is nourishing, delicious, versatile and gluten-free. Join Sonoko Sakai, Japanese food writer and teacher, and Robin Koda, proprietor of Koda Farms, the oldest rice farm in California, as they share their knowledge and passion for rice.
Sonoko will teach a variety of classic and modern Japanese rice dishes using brown, white rice, mixed grains, and legumes while Robin will share her expertise on growing and cooking rice. Participants will learn how to make plain and sushi-style Onigiri rice balls, winter soup with Kabocha and scallion miso and Nuka pickles. For dessert students will make shiratama mochi balls with sweet azuki bean paste. After the hands-on lesson, we will sit down for a communal meal of all the things we’ve learned to prepare.
Students will take home Nuka base and complete the fermentation at home. Please bring a cutting board, kitchen knife, a plastic or glass container (3 cup size) with a lid, and an apron.
Sonoko Sakai is the founder of Common Grains, a project dedicated to providing a deeper understanding and appreciation for Japanese food and culture. She is currently working on a rice themed cookbook titled Ricecraft (to be published by Chronicle Books in Spring 2015).
Robin Koda is a third generation Japanese-Californian rice grower who, along with her brother, farms, mills, and packages heirloom rice on their homestead in the San Joaquin Valley. Koda Farms is the oldest family owned and operated rice farm and mill in California. It was Robin’s love of the cycles of rice cultivation that brought her back to the ranch after earning an MFA from the School of the Chicago Art Institute.
All workshop participants will receive 10% off in SHED’s retail store and cafe the day of the workshop, perfect for stocking up on cooking supplies to make Japanese food at home.
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Here is a story I wrote for Zester Daily on Caliofrnia farmers efforts to grow Landrace grains. (Go to link)
|Posted on May 18, 2014 at 9:55 AM||comments (0)|
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One of my favorite passtime is making a Japanese omelet. If I have pastured eggs, the occasion becomes even more special. Here is the omelet story I wrote for Zester Daily. The pastured eggs I used to make this omelet came from Linda Vista Farms.
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I got my first order of bamboo shoots from Penryn Farms. Last year, I wrote a story about their bamboo shoots in Zester Daily (here is the link). This year's shoots are particularly tender and delicious. I got so excited, I contacted Penryn Farms' Laurence Hauben and asked her if she would be interested in hosting a soba workshop, using Penryn's spring produce like this bamboo. She loved the idea. We are doing the workshop at Laurence's house on April 27 from 11-2pm. Here are the details. (https://mail.google.com/mail/u/0/#search/laurence/1454e395f7434d23" target="_blank" rel="nofollow">Market Forways). Penryn farms is up in the foothill of the Sierras. It is a small farm, about 5 acres - but he has a treasure full of citrus trees, pears, persimmons and a bamboo forest. I have never been there but their persimmons and bamboo shoots are superb. Penryn's bamboo makes me think of my girlhood days in Kamakura - spring bamboo digging with my grandmother.
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