|Posted on August 25, 2016 at 11:25 AM||comments (4)|
I am doing a series of radio interviews for my new cookbook RICE CRAFT. This Today.com radio piece also made it to print.
|Posted on August 25, 2016 at 10:30 AM||comments (1)|
|Posted on August 17, 2016 at 10:25 AM||comments (5)|
|Posted on July 22, 2016 at 10:40 AM||comments (2)|
|Posted on July 22, 2016 at 10:30 AM||comments (2)|
RICE CRAFT - my new cookbook is now available at the bookstores nationwide! You can order it through Amazon.com or check your local bookstores. RICE CRAFT is a healthy, yummy, fun to make cookbook for everyone.
|Posted on March 14, 2016 at 5:05 AM||comments (2)|
\The fragrance of the white blossoms on my grapefruit tree fills my backyard with the sweetness of spring, thanks to El Nino. This is a little too much because we haven’t gotten around to harvesting last year’s fruit. I can’t complain. March has also been a productive month on the cooking end. The current issue of Saveur has a feature story on soba noodles by Francis Lam titled “Sonoko Dreams of Soba.” Francis captured the spirit of soba. Beautiful photos by Dylan and Jeni. Arigato! Visit http://www.saveur.com/how-to-make-fresh-soba-noodles-at-home
My book Rice Craft is due out from Chronicle Books in August 2016. You can pre-order it on line. http://www.amazon.com/Rice-Craft-Yummy-Healthy-Make/dp/1452142874?tag=viglink125851-20.
It’s a cute little cookbook that makes onigiri accessible to everyone!
|Posted on February 25, 2016 at 2:00 AM||comments (0)|
My new cookbook RICECRAFT will be out from Chronicle Books on August 2, 2016.
You can pre-order on-line through Amazon.
|Posted on December 22, 2015 at 1:25 AM||comments (1)|
|Posted on December 4, 2015 at 8:15 PM||comments (0)|
|Posted on November 30, 2015 at 6:30 PM||comments (0)|
My new cookbook titled Ricecraft is all about Onigiri. It will come out in the fall of 2016. Onigiri is a portable finger food made of rice. The rice is shaped into a ball by hand. It is usually seasoned with a little salt and stuffed with something savory like a piece of chicken or grilled salmon, and wrapped with crispy nori. Onigiri is what my mother made for me when I was hungry. It is also the darling of the convenient stores in Japan. There are thousands of varieites. Since they are so simple to make, you can easily invent your own onigiri.
I will be posting things about onigiri on "Onigiri-a-Day" of this website.
One of my favorite Onigiri is inari-sushi. It is a seasoned fried tofu pouch filled with sushi rice and chopped vegetables - shitake, green beans, carrots, hijiki seaweed, and sesame seeds. This will be one of the onigiris featured in the book. My Inari sushi mascot here wears the tofu pouch as a hat. As we were doing the photography of the book, she appeared out of the blue. I decided she had to be in the book.
|Posted on September 25, 2015 at 2:00 AM||comments (0)|
I will be at SHED in Healdsburg leading Japanese culinary workshops during the month of October. Please join us.
For details, please visit Shed's website. (Here is the link).
|Posted on March 12, 2015 at 9:55 AM||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.
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
You will take home Nuka for your pickles
Jcccnc 1840 Sutter Street, San Francisco Tel 415-567-5505
|Posted on February 12, 2015 at 12:45 AM||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 [email protected]
|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.
|Posted on June 28, 2014 at 10:30 AM||comments (0)|
|Posted on June 18, 2014 at 1:40 AM||comments (1)|
|Posted on June 10, 2014 at 7:15 PM||comments (1)|