|Posted on January 10, 2017 at 10:30 AM||comments (89)|
Happy New Year!
I hope your New Year is going well!
This year I will continue to teach a variety of classic and modern Japanese cooking but hope to add a new dimension. My goal is to incorporate "Japanese composition" lessons to my feature cooking classes. It's sounds like a language class. In a way it is. I would like to show you how to build a Japanese menu at home via the concept of Ichiju Sansai, one bowl, one dish, grains and pickles. If I didn't tell you it's classic, you would think it's modern and Californian, because I emphasize fresh, seasonal ingredients and simplicity. One bowl of soup, one vegetable, meat or fish dish, a grain dish and some pickles to aid digestion. So wheather you make noodles with me, or miso or tofu or pickles, we will sit down to a meal at the end that reflects this concept, so you can add it to your vocabulary of Japanese cooking.
I will be teaching for the first time at King Arthur Flour's new school at WSU in Mt. Vernon, Washington from January 21-22.
I am offering the following three workshops in Los Angeles (Highland Park) this month:
Sunday, January 15 11-130pm UDON $125
Saturday, January 28 11-130pm SOBA $125
Sunday, January 29 11-2pm Ramen $125
If you would like to sign up, please e-mail me at [email protected] and I will send you a PAYPAL registration form.
All three workshops are community style. Everyone pitches in to help. You will make the noodles and soup from scratch. We will sit down for a simple meal. You will also have extras to take home, so bring containers for your soup and noodles.
Thank you for all your support.
|Posted on August 13, 2016 at 12:15 AM||comments (0)|
|Posted on April 14, 2016 at 11:55 AM||comments (1)|
I am looking forward to the soba workshop this Saturday ,April 16 from 2-5pm. It's offered by Poketo, the coolest design shop in Los Angeles. Owers, Ted and Angie, have been so enthusiastic about putting this together. We started planning it months ahead of time. It's their first food event at Poketo. I hope the flour binds and the soba taste good. Here is the link to their website. The event is SOLD OUT!
|Posted on April 8, 2016 at 7:25 PM||comments (0)|
|Posted on March 9, 2016 at 2:35 PM||comments (0)|
Dumpling workshop is coming up at Skirball Center. I am teaching Japanese dumplings - my favorite, which is gyoza. Here are the details.
|Posted on March 7, 2016 at 3:10 PM||comments (0)|
This has been another busy year teaching soba. I am going to be teaching at POKETO's studio in Koreatown. Such a creative space! To register visit Poketo's website.
|Posted on February 14, 2016 at 2:45 AM||comments (0)|
I am so please to tell you about the feature soba story in Saveur March issue by Francis Lam. I counted 15 pages with my recipes and pictures. Francis' story is very moving. Here is the link to the story.
|Posted on February 11, 2016 at 1:55 PM||comments (0)|
My flowering pear tree in the patio is in full bloom and my grapefruit tree is heavy with fruit. The weather has been so warm, it feels like summer is already here, but let’s hope for more rain. Some exciting things are happening in my kitchen. Last year, writer Francis Lam did a two day soba immersion class with me and wrote about it. The story is featured in the March issue of Saveur, “Sonoko Dreams of Soba.” along with of step step instructions and beautiful photographs by Dylan + Jeni. I hope you pick up a copy at the newsstand. To celebrate soba, I am going to be sharing the recipes that were featured in the magazine at the upcoming March workshops. I am also offering my first miso making workshop as well as the popular udon noodle stomping workshop. In all three workshops, you will put your hands in dough, learn about the Japanese pantry and have a lot o fun. If you sign up before February 15, you will get a 10% discount. To register, please e-mail me at [email protected]
Hope to see you at one of my workshops.
Thank you for your support.
Make Soba Noodles by Hand
Session 1: Saturday, March 5 3-6pm
Session 2: Sunday, March 6, 11-2 pm
Sesson 3: Sunday, March 6, 330-630pm
Hands on soba workshop - We will make our own flour blend to make soba, using aromatic, coarse, and finely milled Anson Mills flour. I will show you how to make the sauces and soups featured in the Saveur, March Issue, which includes Chicken and Egg Soba with Herbs in a hot broth and Mushroom Seiro with dipping sauce and Zaru Soba with Walnut sauce. I will serve something sweet to tie the soba meal. Fee: $95. You will take home 2 servings of Soba. To register email [email protected]
Make Miso at Home
Saturday, April 2, 11-3pm
There is nothing like home made miso. The fermentation is a six month process so you won’t see results overnight but it is fun to see the gradual transformation of beans to miso. Once you try it, you don’t want to go back to store bought miso anymore. In this Hands on miso making workshop - you will make your own batch of miso, using Non GMO soybeans, koji and sea salt. Sonoko will serve a lunch of Japanese rice bowl with miso soup, homemade pickles and something sweet to tie our miso themed day. Please bring a 6 cups container with lid for your miso. This is a 4 hour class. $110 To register email [email protected]
Udon Noodles and Donabe Clay pot Cooking
Saturday, April 9, 11-2pm
Udon or Soba, that is the question. People in the southern western part of Japan will say Udon! Some people eat and love Udon more than rice. Udon is a thick wheat noodle that is commonly served hot as a cold weather comfort food but we can also serve it cold like soba. I will show you both ways. We will be stepping on dough so it will be a fun work out. The noodles will be served Udon-suki - a Classic Donabe hot pot so you will also be learning how to cook with a donabe pot. If you don’t have a donabe pot, no worries. A regular pot will do. You will take home 2 servings of udon noodles. What to bring: Apron and your kitchen knife. Fee: $95
|Posted on January 1, 2016 at 12:25 AM||comments (0)|
|Posted on December 28, 2015 at 1:35 PM||comments (0)|
I will be making SOBA NOODLES to usher in the New Years.
"The tradition of slurping soba noodles at year end is to put the hardship of the year behind you. The belief being that the soba noodles are easily cut while eating; easing us into the New Year."
Come for a knead or a slurp!
To register visit http://sqirlla.com
|Posted on December 18, 2015 at 6:30 PM||comments (0)|
Making soba is more than making noodles. It's meditative and grounding. Here is me slurping on the radio, and I am not even embarrassed. Slurping is a good sound. Here is the Link.
|Posted on November 6, 2015 at 11:55 PM||comments (0)|
|Posted on November 1, 2015 at 2:15 AM||comments (0)|
You get to pick one or the other or take both. They are both Japanese noodles with an entirely different styes -
Soba is buckwheat based. Ramen is wheat. Soba is light. Ramen is fatty. Both have great umami.
We will be making the noodles from scratch. The broths as well. Commercial noodles will become too salty, and the
noodles mediocre after you taste these homemade noodles. To register, go to the school's website.
Saturday, November 8
Gourmandise Cooking School
Sunday, November 9
|Posted on September 9, 2015 at 11:20 PM||comments (0)|
Okay, I just want to say that we got through this hot muggy summer in one piece. I know it's not over. I spent half a day at the Pasadena Library because it's so cool there. These old buildings are so well insulated, they don't even need air conditioning. So this is where I thought about announcing the first of my fall classes in Los Angeles. Let's start with three noodling classes in September. Sorry, I didn't give you plenty of advance notice but I have been so busy trying to finish my RICECRAFT cookbook, which will be out in the fall of 2016. I spent most of the summer making nothing but onigiris, and discovered some good recipes along the way, but I now want to get back to my favorite food: noodles.
I will be featuring soba, udon and ramen. HEre are the dates:
Sunday, September 20 11-130pm Soba noodles by Hand
Saturday, September 26 11-130pm udon Noodles by Hand
Sunday, September 27 NEW!! 11-130pm ramen Noodles by Hand
Cost is $95 dollars for each class.
In each class, you will learn more than noodle making. I will take you through the Japanese Pantry, show you how to incorporate Japanese seasonings into your daily cooking. You will make a dipping sauce and hot broth, using these ingredients. You will learn how to make noodles by hand, using authentic noodle making tools. We will do tastings in class and you will each take home two servings of noodles. This is not a gluten free or vegan workshop but vegetarian option is available if you let me know in advance by e-mail.
To register, please e-mail me at [email protected] and I will send you a Paypal registration form.
All three classes will be offered in Highland Park.
Please bring an apron and wear "tennis shoes" or soft shoes.
Thank you very much.
|Posted on July 10, 2015 at 5:00 PM||comments (0)|
|Posted on June 9, 2015 at 6:05 PM||comments (0)|
|Posted on May 10, 2015 at 6:50 PM||comments (0)|
|Posted on May 8, 2015 at 6:50 PM||comments (0)|