Recipes and Entries
|Posted on February 27, 2016 at 9:05 AM||comments (1)|
Just got back from the Bay Area teaching tofu and nabe workshops. I had a few days to breathe in Tehachapi, play with my dog Ana and do laundry. Now I am headed to Seattle where I will be teaching tofu athttps://thepantryseattle.com" target="_blank" rel="nofollow"> the Pantry in Ballard. I am looking forward to teaching in the new kitchen. I also get to hang out with my son Sakae and my daughter-in-law, Binah in Seattle. All three workshops are sold out!
|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 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 13, 2016 at 12:40 AM||comments (1)|
|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 15, 2016 at 5:35 PM||comments (1)|
|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 22, 2015 at 1:25 AM||comments (1)|
|Posted on December 18, 2015 at 6:30 PM||comments (1)|
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 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 November 25, 2015 at 2:00 PM||comments (0)|
It's nice to get away from Los Angeles. We visited the old mining town of Randsburg, Ca - in the Mohave desert (circa 1865) -now a weekend spot that brings mostly bikers. Sakai had once considered buying property around here to build his studio. Randsberg was found during the gold rush and when the rush ended, it turned into a ghost town that it is now. We stopped for a beer at the Joint. We were the only customers but we enjoyed talking to the owners about the history of the town. Then walked around the town a bit. Some souvenir shops for bikers. Most of the antique shops had stuff donated by the miners before leaving town but were closed during the weekday. It was hard to imagine, this place was more populated than Los Angeles at one time. I want to come back here again, maybe to pick up an old lamp.
|Posted on November 22, 2015 at 2:45 PM||comments (2)|
The short memoir about my grandmother's half English Breakfast is now available in the Breakfast Issue of Lucky Peach. So exciting to hold the hard copy.
|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 October 29, 2015 at 11:15 PM||comments (1)|
|Posted on October 15, 2015 at 9:30 PM||comments (0)|
|Posted on October 13, 2015 at 10:30 AM||comments (0)|
=Hoshigaki Workshop Saturday, October 24 11-2pm Highland Park, Los Angeles Fee $65 includes a case of persimmons.
To register contact me at [email protected]
Gozen Hoshigaki from Japan - My goal is to make hoshigaki that look like these. It takes tender love and care.