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JCCNC Rice Workshop March 21, 2015

Posted on March 12, 2015 at 9:55 AM Comments comments (0)

 

 

 

 

I am heading to the Bay Area to teach a class on rice, one of my favorite topics. At this workshop, I will be featuring rice in all forms: Fresh and Fermented, Sweet and Savory. Come join me at JCCNC. This place has become my community away from Los Angeles.



 

 

Menu

Seasoned rice dish with sukiyaki beef, shirataki and pickled ginger

Chirashi Sushi with Seasfood, sesame and shiso

Miso Soup with Fava, tofu and herbs

Fermented Nuka pickles from scratch

Shitarama with Adzuki bean paaste

wuith Okinawa brown sugar syrup


 

 

 

For more information visit http://bit.ly/cookingwithsonoko

 

Fee: $100

 

You will take home Nuka for your pickles

 

Jcccnc 1840 Sutter Street, San Francisco Tel 415-567-5505



 

 

 

Gluten Free Soba Noodles Workshop - March 14, 2015

Posted on March 8, 2015 at 1:50 PM Comments comments (0)
Soba Workshop in Highland Park on March 14, 2015
Hours: 11-2pm

I just received 100 lbs of stone-milled buckwheat from Japan.
Will be offering a hands-on experience making noodles.
We will do tastings of three types of noodles - zarusoba classic, soba with walnut sauce and duck soba in a hot broth.
Some homemade koji pickles and Shiratama rice desert will be part of the tasting menu.  Fee: $95
To register, please contact sonokosakai@gmail.com

 

Onigiri Workshop for Children

Posted on February 12, 2015 at 12:45 AM Comments comments (0)

Join me for a hands on Childrens Onigiri Workshop in Highland Park on February 28 from 11-2pm. $25 to participate.

For details, contact me at sonokosakai@gmail.com.  

SHED Rice Workshop, featuring Onigiri

Posted on January 26, 2015 at 4:10 PM Comments 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.

 



Common Grains - Grain Growing Project

Posted on January 21, 2015 at 3:20 AM Comments comments (1)





A wonderful story in the Los Angeles Times about our grain growing project.  It was no small effort - that was for sure..  But I am happy we have come this far.  We still have a ways to go before we see local flour but
we are almost there. Maybe this fall!  Here is the link to the full story. 


2015 Soba Workshop - Gourmandise Cooking School

Posted on January 16, 2015 at 12:55 AM Comments comments (1)





Happy New Year!  I defitely feel like I am off to a fresh start.  My resolution of 2015 is to keep the blog current,, fun and informative.  For fun, there will be two soba workshops in January at Gourmandise Cooking School in Santa Monica.  Both classes are three hours long, and totally hands on.  Let's get our hands in flour and make noodles.  
To register, please go to the Gourmandise Website (https://www.cookingschoolsofamerica.com/thegourmandiseschool/index.php?page=classes#1975" target="_blank" rel="nofollow">Here is the link).  

Grilled Ongiri - A perfect July 4 weekend BBQ treat

Posted on June 28, 2014 at 10:30 AM Comments comments (0)


Here is the story which appeared on Zester Daily about my favorite snack food: Yakionigiri. 

Koda Farms Kokuho Rose Brown Rice Onigiri

Posted on June 18, 2014 at 1:40 AM Comments comments (1)


I opened a box of Koda Farms Kokuho Rose brown rice. It's an organic heriloom varietal grown in Northern Caliornia near Merced by the Koda farmily. I love their brown rice.  I soaked the rice overnight and cooked it in a rice cooker on the brown rice setting.  It came out fluffy and sticky   - an important factor when making onigiris.  I made two onigiris - one coated with white sesame seeds and the other with Aonori flakes.  The only seasoning is salt.  This could have made a satisfying lunch but since i had some fermented soy beans (Natto) in the fridge, I decided to put it on top of my Aonori onigiris.  Natto plain tastes plain and slightly cheesy. Add a little soy, and the flavor becomes  milder, even sweeter.  These onigiris were my lunch and dinner.

I love rice with Natto so much that i can easily say that this could be my last meal.  Some may find Natto horribly slimy and stinky but you can imagine how Asians felt when they encountered cheese.  It's all a matter of getting used to it and acquiring a taste for something fermented. Natto does your body good. It aids in digestion and it's full of minerals and fiber, and low in calories.  The combination of natto and brown rice makes a perfectly balanced meal.


Killer Onigiris

Posted on June 10, 2014 at 7:15 PM Comments comments (0)





I've been eating Tartine bread non-stop for breakfast, lunch and supper but after two days, I felt like eating rice for lunch.   Onigiri came to mind, but of course, I wanted to celebrate RICE CRAFT - the ongiiri book I am going to write for Chronicle Books. One of the reaasons why I was in SF was to close the deal, and closed it is!  It's a good feeling. The book will be published in Spring 2016. A long ways to go but I have to get to work because some of the manuscript is due in September. I will make killer onigiris.  
 


Gluten Free Soba Workshop

Posted on May 26, 2014 at 10:55 AM Comments comments (0)



I have a dedicated soba room in our house - our second bedroom.  But for this gluten free soba workshop, I wanted to do it in a larger space, so I moved the workshop to the living room and dining room.   I asked Sakai to make me a second large table to accomodate the number students that signed up for this class.  The arrangement worked really well.  We had good light, plenty of space, and we got to stay together as a group.  This was a gluten free class but it turns out that everyone was gluten tolerant and most of them just wanted to make 100% buckwheat noodles.  I used fava beans soy sauce to make the dipping sauce.  It tasted fine.  We tasted two sobas:  the classic zaru soba and a leek and mushroom soba in a hot broth. I made koji pickles with market carrots, radishes and cucumbers, an egg omelete and for dessert, an plum and apricot agar jelly with tanba black beans.  Everyone enjoyed the workshop.
By 7pm, I was out of the house, driving to Tehachapi.  



Restoring Ancient Grains to California

Posted on May 24, 2014 at 10:35 AM Comments comments (0)

Here is a story I wrote for Zester Daily on Caliofrnia farmers efforts to grow Landrace grains. (Go to link)

Pet wisdom on how to stay cool

Posted on May 18, 2014 at 9:55 AM Comments comments (0)


How to stay cool:  
1. Take it easy.
2. Drink lots of water.
3. Use your master's buckwheat cover crop to cool off.

Kale and Asparagus Soba Salad

Posted on April 29, 2014 at 6:35 PM Comments comments (0)







I am making soba for Deborah Madison's cookbook promotion at Cooks County tomorrow.  So I thought I would practice a little.  I have to make 80 servings but the portions are small, so it should go pretty quickly.  There is a Kale Soba Salad in Madison's Vegetarian Literacy. This recipe is inspired by that one and the soba noodles are of course, made fresh.  My friend Casey came over with some chicken eggs.  I gave her soba.  What a great trade!

Soba Salad with Kale
Serves 4
1 bunch Tuscan kale, leaves sliced, thinly, crosswise and rubbed with ¼ tsp of salt
1 Tbls lightly roasted sesame oil

Dressing:
1 clove garlic, peeled and mashed
½ tsp sea salt
4 Tbls Lightly roasted sesame oil
2 tsp rice vinegar
1 tsp lemon or lime juice
1 -2 tsp soy sauce
4 servings of soba noodles, freshly made or cooked, or used dry noodles, cooked
Garnishes: 3 scallions, sliced thinly, crosswise
2 pinches shichimi pepper 2 Tbls roasted sesame seeds

Make the soba noodles and the salad dressing.  

In a small bowl, combine all the ingredients and mix well. Taste and make adjustments, as necessary. Rub salt and sesame oil on sliced kale, until leaves soften. Set aside. Boil the noodles, drain and rinse well under running cold water. Shock noodles in ice water. Drain well. In a salad bowl, toss sliced kale and the dressing. Gently combine with the soba.  Sprinkle the garnishes, and serve immediately. 


Morning Walk - Tehachapi Ranch

Posted on April 27, 2014 at 5:35 PM Comments comments (1)





Perfect Eggs for a Japanese Omelet's Elegant Swirls

Posted on April 27, 2014 at 1:35 AM Comments comments (0)

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.



 

Easter Lamb

Posted on April 21, 2014 at 9:30 PM Comments comments (0)


 



Sushi just right for making at home

Posted on April 17, 2014 at 7:15 PM Comments comments (0)





Noone really makes nigiri sushi at home - we leave that to the sushi chefs.  But almost every home cook makes chirashi-sushi. It's a scattered sushi - a Japanese version of a paella or pilaf.   This particular chirashi sushi is vegetarian; the toppings can be almost anything you want them to be - but seasonal is preferred.  The strips of egg, greens and the pink ginger bring the message of spring.  (Here is the story about chirashi sushi I wrote for Zester Daily. )


Lilac bush - first bloom -Tehachapi ranch

Posted on April 14, 2014 at 11:55 PM Comments comments (0)


The lilac bush that I planted two years ago are finally starting to put on some clusters of flowers.  The bush is still small, compared to the lilac bushes that I see in front on people's ranch houses in Tehachapi but one day it will get there. I am tempted to cut the flowers and bring them back to LA but I am going to come back and enjoy them in their natural state.




Spring in Tehachapi -Morning walk

Posted on April 13, 2014 at 4:40 PM Comments comments (0)




With Sakai gone to Europe, I came to Tehachapi alone. But Ana and Kurokin keep me company.  Kurokin had been locked up in the ranch house for nearly a week, so sure enough she needed some fresh air.  Ana and I went for our morning walk around the ranch, Kurokin joined us.  The cherries and apple trees are in full bloom.  I feel at home here.


Wooden Boat

Posted on April 11, 2014 at 5:05 PM Comments comments (0)




The night before taking off to his first art show in Germany,  Sakai was in the garage doing woodwork. It turned out he was working on a little wooden boat for Masa, our grandson.  It's Sakai first grandson, my step grandson.  I already met Masa last year but Sakai had not.  Masa is now almost 18 months. The boat rocks if you touch it and is balanced by two metal weights.  I think they are knobs that Sakai recycled. There is what looks to be like a sailor on the top.  It's a balancing act. The boat and the man can be disassembled by a child. I think it's age appropriate.   It's a beautiful work of art.  I always love the pieces Sakai makes for his friends on special occasions.  Meeting Masa will be very special.



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