|Posted on June 9, 2015 at 6:05 PM||comments (0)|
|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 firstname.lastname@example.org.
|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 May 26, 2014 at 10:55 AM||comments (0)|
|Posted on March 3, 2014 at 1:30 AM||comments (0)|
|Posted on March 18, 2013 at 12:35 AM||comments (0)|
|Posted on September 9, 2011 at 7:20 AM||comments (1)|
|Posted on August 5, 2011 at 12:00 AM||comments (0)|
|Posted on July 13, 2011 at 11:20 AM||comments (0)|
This is the second summer since I started soba workshops. I never thought I would be in so deep with soba. My second refrigerator is full with flour. I actually get anxious when my soba flour stock begins to run low.
Student making soba
I used to do the workshops at home but now I am also going out to places likeTortoise in Venice and the Japanese American National Museum in Little Tokyo. Doing these workshops take a lot of work but I love doing them.
You want your workshop to run smoothly but sometimes you can run into unexpected surprises. Last week, when I did a udon workshop at the museum, a wedding was double booked by mistake and the kitchen was not available. There was a whole crew of chefs and waiters bringing in the food when I got there with my soba making tools. But it all worked
Soba made by a student
out. The chef was nice enough to give me one burner on the range to cook the noodles. I had to conduct most of the workshop in another room, using an electric heating unit to make the stock but we managed. It was a little bit like camping and the noodles turned out delicious.
Roger is cutting the dough
Torotise is an elegant store on Abbot Kinney in Venice. I didn't experience any glitches here. Tortoise added this additional room last spring. It's a gallery of beautiful objects but they also conduct fun workshops like Japanese coffee making, flower arrangement, woodworking, and soba making by hand. I am the messy one of the group but I bring my assistant to make sure we don't leave any flour around.
I love being at Tortoise. It's hard to walk out without not buying something. Everything they have is made in Japan. It makes good sense for me to doing a soba workshop here. I will be doing another one soon.
Kneading the dough
Feasting on the soba
Soba for beginners recipe can be found here.
|Posted on August 16, 2010 at 4:58 PM||comments (1)|
;)Our wonderful friends Revis Meeks, Quyen Tran and Mike Tarantino put this video together.
It was recorded during our first soba workshop in October of 2009.
How time flies! http://www.youtube.com/watch?v=yBZa9Z
|Posted on August 15, 2010 at 4:39 AM||comments (0)|
I am in Japan to bring back some fresh buckwheat flour for our upcoming Pop up soba event and soba workshop at Breadbar, West Hollywood. Here is the link to Breadbar.
|Posted on May 26, 2010 at 1:30 AM||comments (4)|
|Posted on May 23, 2010 at 2:29 PM||comments (0)|
|Posted on May 22, 2010 at 10:29 AM||comments (0)|
|Posted on December 16, 2009 at 11:04 AM||comments (0)|
|Posted on December 6, 2009 at 12:21 AM||comments (0)|
Keith is proud to serve his Chanko nabe.
Holiday season is always a tricky time to plan a workshop. Everybody's busy. Yesterday, I offered a make-up session for those who missed my last two hot pot workshops but Keith was the only one who could make it. So we did a one-on-one, a new experience for both of us. Keith was very sore from Aikido practice but he managed fine. The aching ribs didn't get much in the way of cooking or eating.
What's great about a one-on-one is that you get to design the class according to the person's needs. Keith was a novice in Japanese cuisine so he wanted to learn the basics. He brought along his pair of shiny new Japanese chef knives, which he carried in a wooden box. He said the knives were an investment. I could see he was serious about cooking. It's a good place to start because a dull knife will make a dull cook. I bought my first good knife from the four hundred year old knifemaker Aritsugu in Tsukiji, Tokyo. I've had it for more than twenty years, and it is still my favorite kitchen knife.
One thing some Japanese will say about Nabe is why take a class? It is so easy, you can do it yourself. It's yes and no. Japanese people can take Nabe for granted because it is the most popular winter dish we make in a single pot. It appears like any other hearty soup but there are some important steps in nabe making that a cook should know. Nabe is meant to be cooked at the table, and not on the stove. You can do it on the stove but then, you kind of missed the point - the social occasion for people to participate in building and seasoning the nabe.
What I talk about first at the nabe workshop is the stock. Good stock leads to good nabe. The chicken stock for the Chanko nabe takes about four to six hours; the Dashi for the Winter nabe takes less than twenty minutes. The chicken stock needs to cook longer to extract the good collagen from the chicken. You can make either stock ahead of time, so there are ways to make life easier for the cook.
As I walked Keith through all the ingredients and showed him how to prep them, he realized how nabe really differed from making a soup, and why I was being a little fussy about how the uncooked foods should be cut and arranged on the platter. For nabe, you want to start with the freshest seasonal ingredients possible. They should be cut in even pieces to make them cook uniformly. You also want to arrange them on the platter in an appealing way because it is the platter that people see first. If you can win over your eaters before the food is even cooked, you have already accomplished half the task as a nabe maker.
Since it was only the two of us when we started cooking the nabe ingredients, we used half of the ingredients on the platter. You don't want leftovers in the pot. Nabe is slow food. Take your time and stretch the evening for good conversation. Replenish the pot with more food and stock when the pot looks low. Between the two of us, we ate most of the Winter Nabe. The cod added a really nice flavor to the Saikyo miso based stock. Later in the afternoon, we had more people join us, as we were making the Chanko nabe. My artist friends Bob and Kathy, and Sakai came for tastings. We opened a bottle of chilled Onigarashi - a smooth dry sake. It paired nicely with Chanko nabe. Keith cleared the pot and made a fresh batch of nabe. By the second nabe, he was in control and built the nabe on his own. The initial one-on-one session turned into a little gathering of friends but that's what happens when you set the hot pot on the table top. It creates a convivial atmostphere. Nabe is a living pot.
Miyagi's famous quote in The Karate Kid:
First learn stand...then learn fly...nature's rule..
|Posted on November 29, 2009 at 7:45 PM||comments (0)|
|Posted on November 21, 2009 at 3:01 PM||comments (0)|
|Posted on November 20, 2009 at 11:01 AM||comments (1)|
|Posted on November 18, 2009 at 1:30 PM||comments (0)|
November 14 Workshop
TALKING ABOUT NABE