|Posted on February 11, 2016 at 1:55 PM|
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