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May Newsletter

Posted on May 17, 2016 at 9:35 PM

 

Hi Everyone,


I just got back from Vermont where I was invited to teach soba and udon noodles at King Arthur Flour Education Center. People joined me from all over New England- Connecticut, Maine, Vermont, Massachusetts, and also Virginia. We served the noodles with tender wild ramps picked from the nearby fields, as well as fiddlehead ferns and sweet asparagus. What better way to signal the arrival of spring!

 

 

My cookbook RICE CRAFT will be published on July 20. Pre-order from Amazon.

This is a book that will teach how to make rice balls, sushi, and whimsical onigiri to eat as snacks and to put in your bento box. Rice Craft is already one of Chronicle Books best selling cookbooks!



 

 

Fresh-Soba-to-Go at COOKBOOK

 

Cookbook in Echo Park will commence the annual Summer Fresh-Soba-to-Go on Fridays, starting June 3. Available after 1pm until we sell out. So reserve by phone! These are my hand-cut soba noodles with dipping sauce and fresh herbs. They only takes 90 seconds to cook so it’s the best way to enjoy a fresh slurp.


 

 

MAY WORKSHOPS


Kimchi Workshop and Lunch - San Francisco

Saturday, May 21 10-1pm

Where: Japanese Community Center of Northern California

Website: www.jcccnc.org

Description: Learn how to make two types of kimchi including the classic whole cabbage kimchi, daikon kimchi, and delicious citrus “water” kimchi. You will learn to prep, taste, and understand the fermentation time. Your class will be followed by a delicious lunch of Korean rice bowl and chilled fruit dessert. Fee:$70 JCCCNC members $90 Non-members. To register, please go to jcccnc.org.

 

 

 

 

Community Umeboshi Pickle Workshop and Lunch - Oakland

Sunday, May 22 10-1pm

Where: Pollinate Farms and Gardens(Oakland)
Website: pollinatefarm.com

Description:We have 40 lbs of freshly harvested ume which we

were able to source locally. Umeboshi is made with unripe ume - a stone fruit that belongs in the plum family. It is a pickle that has

been enjoyed in Japan for centuries as a medicinal (digestive) food as well as a condiment. I will show you how to prep the ume for

pickling and the various stages of fermentation.

What to bring: 2 quart jars

Lunch will include miso soup, rice balls and salad.

Fee: $50 To register please go to pollinatefarm.com

 

 

Soba Noodles Workshop

Saturday, May 28, 11-2pm

 

Where: Highland Park

This is a hands on soba noodle making workshop, using authentic Japanese tools. You will learn how to make the noodles, dipping sauce and soup. This workshop will also help you incorporate the Japanese pantry items like soy sauce, mirin, miso, sake, dashi stock into your everyday cooking. We will have a lunch of Duck soba with ginger and citrus and a summer soba salad.

Desserts will be fresh fruit with agar jelly. Fee: $100

To register: email [email protected] to reserve a spot. To register, e mail [email protected]

 

 

 

 

Categories: Workshops

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