|Posted on January 10, 2017 at 10:30 AM|
Happy New Year!
I hope your New Year is going well!
This year I will continue to teach a variety of classic and modern Japanese cooking but hope to add a new dimension. My goal is to incorporate "Japanese composition" lessons to my feature cooking classes. It's sounds like a language class. In a way it is. I would like to show you how to build a Japanese menu at home via the concept of Ichiju Sansai, one bowl, one dish, grains and pickles. If I didn't tell you it's classic, you would think it's modern and Californian, because I emphasize fresh, seasonal ingredients and simplicity. One bowl of soup, one vegetable, meat or fish dish, a grain dish and some pickles to aid digestion. So wheather you make noodles with me, or miso or tofu or pickles, we will sit down to a meal at the end that reflects this concept, so you can add it to your vocabulary of Japanese cooking.
I will be teaching for the first time at King Arthur Flour's new school at WSU in Mt. Vernon, Washington from January 21-22.
I am offering the following three workshops in Los Angeles (Highland Park) this month:
Sunday, January 15 11-130pm UDON $125
Saturday, January 28 11-130pm SOBA $125
Sunday, January 29 11-2pm Ramen $125
If you would like to sign up, please e-mail me at [email protected] and I will send you a PAYPAL registration form.
All three workshops are community style. Everyone pitches in to help. You will make the noodles and soup from scratch. We will sit down for a simple meal. You will also have extras to take home, so bring containers for your soup and noodles.
Thank you for all your support.