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Umeboshi Pickling Workshop

Posted on May 27, 2015 at 1:45 PM Comments comments (0)



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Japanese Umeboshi (Salted Plum) Pickles

 

This is one of the classic pickles of Japan made from a type of green sour apricots (ume). My memories of growing up in Kamakura centers around making umebosh (salted plums)i and umeshu (plum wine) with my grandmother every June. Umeboshi is regarded as a medicinal foo...

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Bento Box/Soba Workshops - Two On May 21

Posted on May 10, 2015 at 6:50 PM Comments comments (0)
I will be back at Gourmandise Cooking School to teach a class in Bento Box making and Hands on Soba Noodles.  If you like to take both workshop, you can do them back to back and hang out with me in the kitchen all day. It will be fun!
 https://www.cookingschoolsofamerica.com/thegourmandiseschool/index.php?page=classes#2273" target="_blank" rel="nofollow">Here is the link to register.



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Soba Workshop May 23

Posted on May 8, 2015 at 6:50 PM Comments comments (0)

I am going to be selling soba-to-go at Arroyo General in Highland Park starting in late May.  Visit their website for the exact date.  I will also be teaching a soba workshop on May 23. Please register through  http://www.arroyogeneral.com/classesworkshops/  


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Japanese Pickle Workshop: Koji and Nuka

Posted on May 8, 2015 at 6:45 PM Comments comments (0)

I am very happy to work with Arroyo General, a beautiful shop in Highland Park.  They are promoting my upcoming classes, so be sure to check this link for details about my Pickle class and Soba class in May.

Quick Radish Pickled Onigiri


Hakusai Pickles in the making


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Kimchi Workshop April 25 10 am -1pm

Posted on April 6, 2015 at 10:45 AM Comments comments (0)


This is the first Asian pickling class I will be offering.  My friend Sonya Chun has been treating me to her mother's delicious kimchi for sometime, so one day, I asked her if I can learn how to make that kimchi. She said, of course, let's do a workshop.  That conversation took place last year. I have made kimchi on my own but you really need to work with someone who grew up with it, to understand the depth of flavors.  My research and trial wo...
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Soba Workshop April 18, 2015

Posted on April 3, 2015 at 1:00 AM Comments comments (0)

The April soba workshop will feature "fresh bamboo" from Penryn Farms.  I have been buying bamboo from farmer Jeff Reiger for three years in a row.  He knows to alert me when the shoots are coming up. Where else in America does that happen?  I feel so lucky and his bamboo shoots are absolutely delicious. If you want to join me on April 18, please e mail me at sonokosakai@gmail.com.


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Tehachapi Lilacs

Posted on April 3, 2015 at 1:00 AM Comments comments (0)

The lilacs are in full bloom.


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.



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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, pleas...
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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...

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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...
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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...
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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.  ...
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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 wa...
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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 s...
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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.


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