Recipes and Entries
|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 September 10, 2015 at 1:05 PM||comments (0)|
|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 11, 2015 at 9:05 PM||comments (0)|
|Posted on July 11, 2015 at 9:00 PM||comments (0)|
I was on KCRW GOOD FOOD talking with Evan Kleiman about Umeboshi. Here is the link.
|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 27, 2015 at 1:45 PM||comments (0)|
Japanese Umeboshi (Salted Plum) Pickles
This is one of the classic pickles of Japan made from a type of green sour apricots (ume). My summer memories of growing up in Kamakura centers around making umebosh (salted plums)i and umeshu (plum wine) with my grandmother in June. Umeboshi is an ancient medicinal food to aid digestion. I can't think of another Japanese food that is revered as much as umeboshi. Here is a story I wrote years ago for Saveur about my grandmother's umeboshi
Umeboshi makes a delicious filling in rice balls. It is also used to season meats, fish and vegetables. You can also have it with green tea. Since umeboshi is a pickle, it is naturally salty, so you should eat it in moderation.
In the umeboshi making class class last sunday, we used our hands extensively. Our finger tips turned he color of berries or fushia. Liisa, one of the students wanted to take home the leftover juice of the shiso leaves that is used to dye the plums. She wanted to dye her pjs into that fucia pink.
Local ume is expensive but the fact that they are available is better than nothing. At 50 cents a ume, you can't make too many mistakes. I am hoping that the ume go down in price, as more people discover the wonders of umeboshi. Otherwise, I have to plant my own ume tree soo.
I did the class so students can see umeboshi in different stages pickling stages - soaking the plums in water, brining the plum sto extract the vinegar, and how to dry them in the sun to further tenderize and deepen the flavors.
We tasted commercial and homemade umeboshi. Everyone liked my homemade better because you could taste the fruit and homemade doesn't contain all the chemical preservatives like food coloring and MSG. I couldn't recommend a single umeboshi from the market, except what you can get on line - Ozuke and Eden's umeboshi which are organic and don't contain any chemical preservatives.
|Posted on May 10, 2015 at 6:50 PM||comments (0)|
|Posted on May 8, 2015 at 6:50 PM||comments (0)|
|Posted on May 8, 2015 at 6:45 PM||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
|Posted on April 6, 2015 at 10:45 AM||comments (0)|
|Posted on April 3, 2015 at 4:30 PM||comments (0)|
|Posted on April 3, 2015 at 1:00 AM||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 [email protected]
|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 March 8, 2015 at 1:50 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 [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 January 21, 2015 at 3:20 AM||comments (1)|