SONOKO SAKAI

Hoshigaki workshops and More - November 2016

 

 

Hi Everyone,

The persimmons are ripening and that means it's time to make Hoshigaki - Japanese art of drying persimmons. Unlike the commercially dried fruits that get shriveled in dehydrators, the fruit is dried whole in open air. You will learn how to peel, hang and massage Hachiya persimmons by hand until they become succulently sweet, moist and tender. See how a simple piece of fruit can turn into a beautiful delicacy that makes a nice holiday gift. I will be offering the Hoshigaki workshops along with Japanese cooking classes in Sushi rolls, Gyoza dumplings and Miso Soup. You will take home persimmons ready to be hung and massaged.

 

I am also offering Soba and Ramen workshops.The soba workshop includes a lesson in milling whole buckwheat groats and blending your own flour. The new crop groats and premium grade soba flour came back with me from a recent trip I took to Japan. We will make the traditional zaru soba, served with two sauces: walnut (from my English walnut tree in Tehachapi) sauce and soy bonito sauce and herbs and Soba in a hot broth with chicken, greens and herbs. You will take home 2 servings of soba. The ramen noodles will be made with a blend of rye and wheat flours. The fragrant yuzu and spicy ramen soup will be concocted from Tonkotsu and chicken bones and simmered for hours and served with Yakibuta- roasted pork and marinated egg.

 

All the workshops are 3 hours long from 11-2pm. Lunch is included. Location. Highland Park. The fee is $95. Vegetarian option is available. To register for the workshop, e-mail me at [email protected] Sign up while the crop lasts!

 

Saturday, November 5 Hoshigaki, Gyoza and Miso Soup

Sunday, November 6 Hoshigaki, Sushi and Miso Soup

Saturday, November 12 Soba - From groats to noodles

Sunday, November 13 Ramen noodles by hand

Saturday, November 19 Hoshigaki, Gyoza and Miso Soup

Sunday, November 27 Detox Soba Yoga, features soba with seasonal vegetables 

 


October 2016 Workshops in the Bay Area

Workshops in San Francisco, Oakland and Healdsburg:

 

Wednesday, October 26:  The Art of Miso  Pollinate Farm & Garden

Thursday, October 27  Hands on Soba Noodles  Pollinate Farm & Garden

Friday, October 28  Spooky Onigiri Contest  JCCNC

Saturday, October 29  Hands on Soba Noodles  JCCNC

Sunday, October 30  Ramen and Dashi  SHED

Monday, October 31  Hands on Soba Noodles  SF Cooking School

 

Workshop description:

 

Wednesday, October 26  The Art of Miso  6-9pm Pollinate Farm and Garden, Oakland. To register Pollinate Farm and Garden  

Miso, fermented soybean paste, is most often used in Japanese cooking to make miso soup. You can also use miso to season your salad dressing and make delicious marinades. Miso is rich in probiotics, containing millions of beneficial bacteria and is also rich in several of the B-complex vitamins and minerals, including calcium, iron, zinc, copper and magnesium.

Learn to make your own miso paste from scratch in this workshop. Sonoko Sakai, author of Rice Craft (Chronicle Books) will show you how to make your own miso at home with fermented rice, non-GMO organic soybeans and sea salt. There will be tastings of homemade miso soup and you will take home 1 lb of young miso to complete the fermentation at home.

 


Thursday, October 27  Hands Cut Soba Noodles  6-9pm  Pollinate Farm and Garden, Oakland. To register Contact Pollinate Farm and Garden 

 

Fresh soba noodles are a simple Japanese delicacy that you can make at home. With Sonoko Sakai, learn how to make and serve traditional hand-rolled and cut Nihachi style soba, using a blend of fresh, stone ground buckwheat and wheat flours.

 

The two-hour class will prepare and taste the soba two ways, as a soba salad with market fresh vegetables, and in a hot broth with a medley of mushrooms and fall vegetables. Students will take home their own batch of fresh noodles.

 


Friday, October 28  Spooky Onigiri Contest  6-8 pm at Japanese Cultural and Community Center, San Francisco. All ages. Admission $4. For details contact: JCCNC

 


Saturday, October 29, New Crop Soba Noodles  11-2pm at Japanese Cultural and Community Center, San Francisco. To register contact JCCNC

LA-based food writer Sonoko Sakai returns to the JCCCNC to present an intimate lesson in crafting hand-milled artisanal soba noodles using the Nihachi style. Nihachi Style is an ancient blend of 80% buckwheat and 20% wheat flour. The workshop will teach participants how to knead, cut and cook the soba noodles, and taste two soba dishes and a refreshing dessert.

*Zaru Soba* (cold soba) with grated daikon, cucumbers, radishes, shiso, served with dipping sauce

*Kake Soba* (soba in a hot broth) with chicken, shiitake mushrooms, mitsuba and citrus peel

*Agar Fruit Jelly, Asian pears, Shiratama Mochi* served with Okinawa brown sugar syrup

 

 

 

Sunday, October 30 Ramen and Dashi Workshop at SHED, Healdsburg  11-2pm            

To register visit SHED

Ramen lovers, rejoice. You can make delicious slurpable ramen in your own home. In this workshop, Japanese home cooking professional Sonoko Sakai will teach you how, and she’s not talking about the kind out of a styrofoam cup! Lifelong noodle lover and cookbook author Sonoko will instruct the class in building a hearty bowl of ramen with fresh homemade noodles and umami-rich ramen broth using pork, oxtail and chicken bones along with ginger, garlic and scallions. The fresh noodles will be topped with chicken balls, pork belly and vegetable toppings, “Chanko style,” for lunch after the class.

 

Tickets include the hands-on workshop and the hearty ramen lunch, known as a favorite of Japanese sumo wrestlers. Please bring an apron and a take-home container in case you want to bring home some extra noodles! The workshop also includes a 10% off discount card for use in SHED’s retail store the day of the event, perfect for stocking up on Japanese cookware and books. Fee $95 SOLD OUT!

 

 

Monday, October 31, Hands on Soba Noodles  6-10pm at San Francisco Cooking School. To register visit SFcookingschool.com

 

 

Freshly made soba noodles are delicious and simple to make. With Sonoko Sakai, a Japanese home cooking instructor, we’ll review the Japanese pantry, and how to make and serve Soba, the traditional hand-rolled and cut buckwheat noodles. We’ll make traditional Nihachi style soba, using a blend of fresh, native stone ground organic buckwheat flour and wheat flour from a new crop of heirloom grains. The class will prepare the soba two ways, cold with soy-bonito dashi dipping sauces and served hot in a broth. Students will take home soba and dipping sauces/broths. 

 

Menu: Soba chips with Sea Salt, Soba Salad with Baby Greens in Vinaigarette, Hot Soba Soup served with Grilled Chicken, Soft Boiled Egg, Ginger, Yuzu and Herbs, and Shiratama Dumpling Agar Jelly Dessert with Fruit.  Each class concludes with a meal around the table, enjoying what you and your fellow classmates have cooked using your newly acquired skills.... And, yes, wine is served!  This is an immersive, hands-on cooking class. You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes.  Fee $165

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

September 2016 Sonoko Sakai Workshops Los Angeles

September 10 - Homestyle Sushi 101 - Highland Park 11-2pm

Do you love sushi but have never attempted to make it at home? I will share how she prepares sushi at home. I will discuss where and how to source the best ingredients for making sushi and how to cook sushi rice. In class we will make temari-sushi -ball shape sushi with salmon, rolled sushi with egg crepe and vegetables and canapé style sushi with a variety of fresh seafood. To finish, we will make miso soup made with fresh dashi. $110.

To register, e mail [email protected]

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September 11 - Rice Craft Book Event and Free Demonstration-TORTOISE
in Venice 3pm & 4pm.
For details visit http://tortoisegeneralstore.com/events/rice-craft-by- sonoko-book-signing-sep-11th-2016/

September 17 - Homemade Miso and Onigiri - POKETO @ Koreatown 2-5pm

This is a hands on miso making and onigiri workshop. This is a workshop that teaches you how to prepare miso from sratch. This is a hands on fermentation workshop that is accompanied with a lunch that we will prepare. The menu is homemade miso soup with vegetables and tofu, two kinds of onigiri and homemade pickles. $150 To register visit: http:// www.poketo.com/collections/workshops/products/miso-onigiri-workshop-with-sonoko-sakai

Septmber 25 - Ramen Workshop 11-2pm - Highland Park

Build a bowl of ramen noodles with fresh homemade ramen noodles, Tare, Ramen Pork and Chicken broth, Classic Chashu Pork, Menma, Soft boiled egg and Scallions. Vegetarian ramen option is available if requested in advance. Fee $110 To register, e-mail sonoko at [email protected] and she will register via Paypal. 

RICE CRAFT Workshop at THE PANTRY in Seattle

August 24-28  The Pantry in Seattle. Sonoko will teach a sushi and onigiri workshop.  All five workshops are sold out! 

RICE CRAFT 

August 2016 BAY AREA BOOK PROMOTION AND WORKSHOPS

August 5
JCCNC (Japanese Cultural and Community Center of Northern California)
Seafood flavors cooking classes. Seafood Onigiris will be featured.
6-9pm

August 6
Omnivore Books
Book signing and onigiri tasting 4-5pm

August 7
SHED Healdsburg
10am -1230
Rice Craft-Adventures in Onigiri

August 8
San Francisco Cooking School  -
Bento and Onigiri 630-930pm

' 

 

Bento and Onigiri 630-930pm Book will be on sale  

 

 

 

 

July 2016 Tofu, Dumplings, Soba, & Udon Workshops

Summer greetings! 

 

I am very excited to tell you that RICE CRAFT will be out this month! July 20!!!. This is my second cookbook about rice balls - onigiri, omusubi, sushi - call it what you wish. It’s a fun cookbook for everyone. RICE CRAFT is already on the best seller list of new cookbooks coming out of Chronicle Books this Fall. You can preorder this book from Amazon.com.

 

Here are the upcoming workshops in July:

 

 

July 8 6-9pm Storrier Sterns Japanese Garden - Japanese Supper Club, Pasadena         Soba Noodles Night - I will be making a special three course meal, featuring soba.

I will be doing a demonstration of how to make soba by hand. $65 To register, please visit Japanesegardenpasadena.com

 

 

July 13 730pm -9pm Skirball Cultural Center - The World Of Dumplings    Through cooking demonstrations and tastings, learn about the history and practice of dumpling making in Italy, India, and Japan. Find out what makes a dumpling and why they are so ubiquitous in diverse food cultures around the globe. I will be talking and making Japanese gyoza dumplings. Free workshop For details visit skirball.org

 

July 16 11-2pm Soba Noodles Workshop - Highland Park                                                                  This is a hands on beginners soba workshop. We will cover everything from how to source the flour, blending flours, making noodles and sauces. We will do tastings of hot soba in a broth with protein and vegetables and a cold soba salad with market fresh vegetables. You will take home 3 servings. $95. To register E-mail [email protected]

 

July 17 11-2pm Udon Noodles Workshop -Highland Park                                                          This is hands on udon noodle workshop. We will cover everything from how to source the flour, blending flours, making noodles and sauces. We will do tastings of hot udon in a broth with protein and vegetables and a cold udon. You will take home 3 servings. $95. To register E-mail [email protected]

 

July 22-25 630-930pm Udon Noodles Workshop PCC -Seattle      All four workshops are SOLD OUT!

 

July 28-30 Grain Gathering Event at The Bread Lab/WSU Mt. Vernon, WA                                      Tofu & Haiku Workshop - I will be a guest instructor teaching tofu and haiku. 

July 31 T-Project RICE CRAFT Onigiri Workshop - Portland Oregon

 

Time: TBA

 

 

 

I am looking forward to doing my first RICE CRAFT workshop in Oregon at T Project - a beautiful tea shop in Portland, Oregon owned my friend Teri Gelber. Details to come. tprojectshop.com

 

I hope to see you soon.

 

Best wishes,

 

Sonoko Sakai

 

cooktellsastory.com


May 2016 Asian Pickles Workshops - Los Angeles

Saturday, May 21  Kimchi Workshop at JCCCNC 10-1pm at San Francisco. Visit JCCCNC.com

Sunday, May 22 Asian Pickles: Umeboshi 10-1pm at Polinate Farms Oakland. Visit Polinate Farms.com

or e mail [email protected] for inquiries. 

 

 

 

Umeboshi is one of the classic pickles of Japan made from a type of green sour apricots (ume).  My memories of growing up in Kamakura centers around making umeboshi (salted plums) and plum wine.  Umeboshi is regarded as a medicinal food to aid in digestion. We use it in multiple ways - straight or with rice, as a seasoning for soups and salads, and fish and meats.  

Sonoko will show you several stages of fermentation and techniques. The pickling  process takes about 3 months but these pickles can last for years.  

 

 

Kimchi -  This workshop will include Classic Napa kimchis made with napa cabbage, daikon radish and cucumbers, chili pepper powder, garlic and ginger.   

 

 

 

Soba Workshop  Renaissance Forge   April 30-May 1

 Renaissance Forge is a Angelo Gallo's art studio in San Francisco. The soba workshop will take place here over two days. 

April 30  

10-1230 (SOLD OUT!)

2-430pm (Few spaces left)

 

May 1

10-1230 (Few spaces left)

 2-430pm (few spaces left) 

  Fee $125

  Tastings of two sobas

  

 

  

April 2016 Workshops - Los Angeles

 

 Saturday, April 9 Udon Noodles by Hand & Hot Pot Cooking Workshop 11-2pm Highland Park

We will be using our hands and feet to knead the dough. Seriously. You will get a workout. Handmade noodles are so easy and delicious. We will show you how to make a hot pot - Japanese Donabe claypot cooking tradition where we will cook the food at the table. It’s a convivial way to dine. The hot pot will be made with pork, tofu, napa cabbage, mushrooms, carrots and scallions cooked in a rich dashi stock and served with herbs and grated ginger. We will finish the hot pot with udon noodles. Fee $95 11-2pm You will take home 2 servings of udon noodles home. To register email [email protected]

 

 Saturday, April 16 Soba Workshop 2-5 pm POKETO, Los Angeles Few spots left!

This is my first collaboration with Poketo. I am very excited to teach soba noodles. This will be a hands on noodle making. I will guide you through the history, the health benefits and the principles of soba making. We will do tastings of spring soba salad plus you will take home three servings of soba to slurp at home. To register please visit http://www.poketo.com/collections/workshops/products/april-16-soba-workshop-with-sonoko-sakai


Saturday, April 23, Tofu Wokshop 11-2pm Highland Park NEW

Since this is the year of the pulses, I am celebrating my favorite bean - soybean. Learn how to make tofu, using non-GMO soybeans. I will show you how to use the whey to make miso soup and the curds to make a salad, so the whole bean will be put to good use. Once you taste fresh tofu, you will really appreciate the fresh flavor. We will make cotton type and soft silken type tofus. We will complete the tofu tastings with a tofu custard served with ginger citrus syrup.

Fee: $100. You will take home some tofu and fresh okara so bring containers. To register e-mail [email protected] and she will send you a Paypal link.

 

Sunday, April 24, Japanese Breakfast Workshop 10-12 Highland Park NEW

Learn how to make a hearty Japanese breakfast, with rice at the heart of the meal.  I will show you how easy it is to assemble a complete Japanese breakfast quickly by doing some of the prep the day to a few days before. Like making the dashi in advance to make miso soup.  We will make koji marinated grilled salmon, quick pickles, miso soup with spring vegetables, brown rice and homemade granola with yogurt and fruit. Green tea or coffee will be served with the breakfast.  $65   Demo and hands on workshop.  To register e mail [email protected] and she will send you a Paypal link.

The Standard Downtown  SOBA POP UP  3-20-2016

March 20, 2016 Standard Soba pop ups and more 

 

 

My book Rice Craft is due out from Chronicle Books in August 2016. You can pre-order it on line. http://www.amazon.com/Rice-Craft-Yummy-Healthy-Make/dp/1452142874?tag=viglink125851-20.

Here are the upcoming spring pop up and workshops in Los Angeles:

 

Sunday, March 20 from 6-9pm SOBA POP UP! at the Standard Downtown 

Yes!! another pop upI will also be making some fresh tofu to celebrate the year of the pulses. This is the only place in town where you can get fresh soba made with incredibly aromatic and fresh Anson Mills Soba flour. For more details visit http://www.standardhotels.com/la/happenings/sonoko-sakai-popup.

 

Saturday, April 2 Miso Making Workshop in Highland Park 11-3pm

This is a hands on workshop on miso making. We will use Non GMO soybeans. I will show you how to cook, mash the beans and combine them with koji rice and salt. The fermentation will take about six months so you will complete the fermentation at home. It is a slow process but the rewards are wonderful. I will be bringing back artisan miso from Japan so we will do tastings of a variety of rare miso. A spring lunch of hearty miso soup, grilled miso onigiri and chilled steamed chicken in sake, ginger and scallions will be served. Home cured koji pickles and something sweet will accompany the lunch. You will take home a batch of work-in-progress miso. This workshop is gluten free and vegan friendly. $110. 11-3pm. To register, e mail me at [email protected]

 

Saturday, April 9 Udon Noodles by Hand & Hot Pot Cooking Workshop 11-2pm Highland Park

We will be using our hands and feet to knead the dough. Seriously. You will get a workout. Handmade noodles are so easy and delicious. We will show you how to make a hot pot - Japanese Donabe claypot cooking tradition where we will cook the food at the table. It’s a convivial way to dine. The hot pot will be made with pork, tofu, napa cabbage, mushrooms, carrots and scallions cooked in a rich dashi stock and served with herbs and grated ginger. We will finish the hot pot with udon noodles. Fee $95 11-2pm You will take home 2 servings of udon noodles home. To register email [email protected]

 

Saturday, April 23 Tofu Wokshop 11-2pm Highland Park

Since this is the year of the pulses, I am celebrating my favorite bean - soybean. Learn how to make tofu, using non-GMO soybeans. I will show you how to use the whey to make miso soup and the curds to make a salad, so the whole bean will be put to good use. Once you taste fresh tofu, you will really appreciate the fresh flavor. We will make cotton type and soft silken type tofus. We will complete the tofu tastings with a tofu custard served with ginger citrus syrup.

Fee: $100. You will take home some tofu and fresh okara so bring containers. To register e-mail [email protected]

Saturday, April 16 Soba Workshop 2-5 pm POKETO, Los Angeles

This is my first collaboration with Poketo. I am very excited to teach soba noodles. This will be a hands on noodle making. I will guide you through the history, the health benefits and the principles of soba making. We will do tastings of spring soba salad plus you will take home three servings of soba to slurp at home. To register please visit http://www.poketo.com/collections/workshops/products/april-16-soba-workshop-with-sonoko-sakai

 

 

Skirball Center - Dumpling Workshop

Come learn how to make dumplings at the Skirball Center. 

 

 

March and April  L.A. Workshops and Pop Up 

Here is what the rest of March and April looks like for workshops:

March 10 Sushi workshop  Oakwood School Funding Event  - Private Event

March 12  Soba Workshop @Gourmandise Cooking School  Fee $125 Location Santa Monica 

March 20 Standard Downtown Hotel Soba Pop Up Event- 6-9pm - Open to Public. First Come First Serve. $30  More if you order beer or sake.  Location Downtown L.A.

April 2 Miso Workshop - Learn how to make miso from Scratch and cook with miso. This is a 4 hour class from 11-3pm. You will take home your miso to complete the fermentation. Location: Highland Park Fee $125. 

April 9 Udon Workshop - Learn how to make udon by hand and foot. We will be stomping on dough.This is a 3 hour class from 11-2pm.  You will take home 2-3 servings of udon noodles. Bring a container for the soup. Fee $100

April 10 Tofu Workshop - Let's make tofu from scratch using Non GMO soybeans. We will use the whey to make miso soup and the curds to make okara. No part of the soybeans will be wasted. Fee: $100  11-2pm.  

April 12 Soba Workshop - Learn how to make soba noodles from scratch. This is a 3 hours class from 11-2pm  You will take home 3 servings of noodles. Korea town. POKETO $125

 

 

 

Seattle - Tofu Workshop at the Pantry  March 1-3

March 1-3 Tofu workshop - SOLD OUT!

Los Angeles -Spring Workshops March 5, 6, 23 and April 2

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Hi Everyone,

 

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.

 

Best wishes,

 

Sonoko

 

WORKSHOPS
Make Soba Noodles by Hand  

Session 1  Saturday, March 5  3-6pm   SOLD OUT!

Session 2  Sunday, March 6, 11-2 pm   SOLD OUT!

Session 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] 

 

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Make Miso at Home  

Saturday, April 2  11-3pm (Date changed from March 23)

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

 

February 6, 10-130p and 3-6pm  Tofu Workshop

 Description: Beginners tofu making and tofu dishes. 

Learn how to make fresh soy milk and use it to make a variety of soft and firm tofu.

We will also use the whey and curds to make miso soup and salad.

Fee; $110

 Duration: 3 -3.5 hours  10-130pm SOLD OUT.  3-6pm - spots available on February 6, 2016

To register: e mail me at [email protected] 

 

Soba Yoga  December 30 and January 3

December 30  5-7pm  $55  

January 3 10-1130am $55 (Community workshop)  

January 3  1-230pm $55 (Community workshop)  

 To register e mail [email protected]

 

SQIRL December 29  6-8pm

To register Visit http://sqirlla.com 

Soba to go at COOKBOOK, Dec 30-31, Echo Park

 

Fresh soba to go will be available at COOKBOOK in Echo Park on December 30 and December 31. First come first serve so come while it lasts.  Fresh Soba to go with soup - $15 for 2 servings. You can preorder by phone. http://www.cookbookla.com 

 

 

Onigiri Workshop - URBAN KITCHEN, January 30, 2016

This is the first of many onigiri parties/workshop I am offering in 2016.  It's designed for children to make their own onigiri rice balls by hand. They can even make them whimsical if they like. I will serve the onigiris with miso soup and pickles.  For details, visit http://www.urbankitchen-la.com

 

 

Black Friday Sale!

Buy one class before December 4, 2015 and get 50% off on another class or gift certificate. Offer ends December 4, 2015.  To check the workshop schedule, see December workshops.  The Kimchi class will be excluded from this offer, as it is a team teaching class. Thank you.  To register, e mail me at [email protected]

 

 

December Workshops in Los Angeles

 

 

This is the time of the year that I love working and sharing food with everyone. Last year, I did a Good Luck Food workshop where we cooked over 20 good luck Japanese dishes in one day with enough people to fill up my whole house. I had a pretty good year.  So I am doing it again with soba and mochi and other dishes to spice up your life..  Here are my offerings in December.  All the workshops will take place in Highland Park.

 

Saturday, December 5- Community Soba Workshop  

10-1130am

This is a hands-on soba noodle making yoga workshop that will help detox your body after the rich turkey feast and prepare you for more. Eating soba at year end will bring you a long and lean life. This workshop focuses primarily on the noodle making. We will use Anson Mills artisanal flour. I will show you how buckwheat flours can be blended to make unique flavors and textures in soba.  You will slurp some hot soba in class and take home 3 servings with a dipping sauce.  Fee $55 


 

Sunday, December 13 - Ramen 101 with Tonkotsu, Chicken and Seaweed

10am-1 pm

A hot bowl of ramen is so comforting and satisfying. You may already have a few favorite ramen shops in town but there is nothing that beats homemade ramen.   It’s easier to make than you think. We will discuss flours blends and how to use the alkaline solution to get that slippery texture and yellow color that are characteristics of ramen. I will show you how to make a fantastic umami rich soup, using pork and chicken bones and seaweed. We will make Ramen with Chashu pork, bamboo shoots, scallions and citrus spices. A quick pickle to clear our palates and a refreshing agar fruit dessert will be served to round out the lunch menu.

Fee: $95

 

Sunday, December 27 - Good Luck Mochi: Sweet and Savory

10-1pm 

Mochi - steamed and pounded sweet rice is the Japanese symbol of good luck.  Mochi is associated with flexibility, endurance and strength. We will make mochi by steaming and pounding sweet rice. I will also show you how to make mochi using rice flour.   We will  make a savoy New Year’s Ozoni mochi soup with vegetables, chicken and herbs. We will also make a sweet mochi daifuku with adzuki beans and a shiratama mochi dumplings with agar jelly. Each person will take home some mochi so bring a container,   Fee: $85 Special sale!

 

3-6pm Second class added!

Mochi - steamed and pounded sweet rice is the Japanese symbol of good luck.  Mochi is associated with flexibility, endurance and strength. We will make mochi by steaming and pounding sweet rice. I will also show you how to make mochi using rice flour.   We will  make a savoy New Year’s Ozoni mochi soup with vegetables, chicken and herbs. We will also make a sweet mochi daifuku with adzuki beans and a shiratama mochi dumplings with agar jelly. Each person will take home some mochi so bring a container,   Fee: $85 Special sale! 

 

 

 

Common Grains Holiday Gift Certificate $85 

This is a gift certificate card that can be used in any workshop ranging from $85-125.

It is good for the year 2016.  

 

Sunday, December 31 - Good Luck Soba-To-Go at COOKBOOK

I am offering soba-to-go at Cookbook in Echo Park.  It’s fresh handmade noodles with soup and herbs. You take the soba home and cook it.  It only takes a few minutes, so it’s a wonderful way to get a year end good luck slurp.  For details, visit cookbookla.com

 

To register for my workshops, please contact me at [email protected]

Visit cooktellsastory.com for more details.
The workshops are small in size so sign up early.  
All the workshops will take place in Highland Park.

 

Best wishes and Happy Holidays!

 

Thank you very much.

 


Sonoko

cooktellsastory.com

 

 

 

 


SOLD OUT! Soba Pop Up Event at COFAX COFFEE SHOP  November 14-15  6-9PM  440 Fairfax Ave, Hollywood

October Workshops  
 
This month, I am offering two Japanese culinary classes in Highland Park.

Sunday, October 18
Shabu Shabu Donabe Cooking with Fresh Homemade Ramen Noodles

Shabu shabu is one of Japan's most popular donabe (claypot) dish that is cooked right at the table. It consists of paper-thin slices of meat and vegetables, cooked by each diner at the table in  a hot dashi broth and served with herbs and ponzu-shoyu. The name Shabu Shabu comes from the sound that is made as the meat is swished through the broth that gets richer as it cooks.  We will finish the meal with homemade ramen noodles. I will do a quick demo on how to make these noodles at home.  


Fee: $100  11-2pm

 


Saturday, October 24 
Annual Hoshigaki Making with Fall Themed Soba Lunch

Learn the art of Japanese hoshigaki, dried persimmons, in this workshop. Unlike the commercially dried fruits that get sliced up and shriveled in dehydrators, hoshigakis are dried whole in open air.  You will learn how to pick, peel, hang, and massage the persimmons by hand until they become succulently sweet, moist, tender and chewy. See how a simple piece of fruit can turn into a rare and beautiful delicacy that makes an ideal handmade holiday gift.  You will be provided with a half a case of organic persimmons from Penryn Orchards. Please bring an apron and a sharp pairing knife.  Lunch menu: Crispy batter less vegetable tempura with hand cut soba salad  and Grilled Onigiri with Home made Pickles and Miso soup.  Fee: $100 includes lunch.  11-2pm.

 

 

SHED  Healdsburg - Japan Event

Please join me in Healdsburg during the month of October. I will be leading Japanese culinary workshops. For details, please visit SHED's website.  http://healdsburgshed.com/2015/09/10/there-and-here-to-celebrate-japan/

 

Three Noodling Workshops - September 2015 

I just want to say that we got through this hot muggy summer of 2015 in one piece. I know it's still not over.  Today, 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.  My house, unfortunately, has a air conditioner that stops working when the temperature reaches 90F. It was in the library that thought about announcing the first of my fall classes in Los Angeles. Noodling classes is a good place to begin. I will do three 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 my summer making and eating nothing but onigiris; I discovered some good recipes along the way, but I am now ready to get back into noodling.

 

I will be offering soba, udon and ramen workshops. 

 

Sunday, September 20 11-130pm Soba noodles by Hand

 

Saturday, September 26 11-130pm Udon Noodles by Hand 

 

Sunday, September 27 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.

 

 

 

July 18, Tofu Workshop in Highland Park 11am -2pm

  Hands on tofu making.  Fee $125. To register contact [email protected]

 

July 11, 2015  Soba Workshop at Gourmandise School 10 am-1pm 

 Come for a knead in Santa Monica in the morning and have fun at the beach in the afternoon. That's a productive way to spend the day. Bring a cooler, if that's your plan so your fresh soba doesn't go bad.

 To sign up visit Gourmandise school at https://www.cookingschoolsofamerica.com/thegourmandiseschool/index.php?page=classes#2397

 

June 28, 2015  Summer Night in Tokyo - Izakaya style cooking   11-3pm

Summer in Tokyo: Izakaya Style Home party 
Description: Izakaya food are small plates served at a Japanese drinking establishments.  They are a little more substantial than tapas.  Many plates are designed to be shared.  Some Izakayas try to replicate
mom’s home cooking. This menu replicates the summer nights growing up in Tokyo.  I will feature Chilled Summer Suimono soup,  Koji Carpaccio,  chilled homemade tofu with ginger, Grilled Pork marinated in ume shiso, grilled sweet italian peppers with Spicy Furikake. Grilled eggplant with ginger and shiso, heirloom tomatoes and fava in a sesame toss, grilled onigiri and quick summer pickles, and to finish, a refreshing Japanese dessert with summer fruit.  

Where: Highland Park 
Time: 11-3pm
Fee: $110
 
 

June 13, 2015   Japanese Market Tour - Gardena  2pm

Join me on a tour of the Japanese market to learn about Japanese ingredients and how to buy the best.

When: June 13

Time: Meet me in front of Marukai Market in Gardena at 3pm  1740 Artesia blvd, Gardena

http://www.marukai-market.com

 We plan to go to Meiji Tofu and Hitachiya.

Fee: $50

 To register: please contact [email protected] 

 

 

June 14, 2015  Onigiri and Miso Soup Workshop  11-2pm 

 Onigiri Party and Miso Soup Workshop  

Description: In our culture, grains are often served as a side dish. In Japan, they are the centerpiece of a satisfying and healthy meal. Onigiri is nourishing, versatile and gluten free rice ball made by hand. It is the star of the bento box and the darling of the convenience store. I will show you a variety of Onigiri and extras that will be in my upcoming book: RICECRAFT.  Onigiris include: breakfast nigiri with Nuts and Dried Apricots, Grilled Onigiri with Soy, Avocado Wasabi fresh Chard Wrap, Miso con Carne Onigiri, Tastuta Fried Chicken Onigiri, and Hijiki, Carrots and Shitake Onigirii. Most of the fillings can be used as a stand alone filling in your bento box or served as a side dish.  We will have miso soup to go with our Onigiri tasting menu.
Where: Highland Park  
When: Sunday, June 14  
Time: 11-2pm
Fee: $95
 

June - September 2015     Fresh Soba-to-Go at COOKBOOK

 

 I will be offering fresh soba made by hand to go. Two servings with condiments and a dipping sauce.

When: Every Wednesday, starting June 3 through Labor day.

 Where: Cookbook Echo Park - 1549 Echo Park Avenue, Los Angeles http://www.cookbookla.com

For details please contact CookBook 

 

June 14, 2015    Soba Yoga   10-1130 am  

 

I will be offering 3 community soba workshops titled Soba Yoga in June, July, and August. 

To register: [email protected] to register for the class.

Description:This is an easy 90 minute noodle making class. You will take home 3 servings of soba with a dipping sauce.  No yoga mat necessary. Mostly upper body workout. Totally therapeutic.

First workshop: June 13

Time: 10-1130am 

Cost:$45

What to bring: Wear Tennis shoes. No open toe shoes as we will be using knives.

 Where: Highland Park 

To register: Email [email protected] 

Umeboshi Pickle Making Workshop on Sunday May 31, 2015

    

 

 Japanese Umeboshi (Salted Plum) Pickles 

 

This is one of the classic pickles of Japan made from a type of green sour apricots (ume). My memories of growing up in Kamakura centers around making umebosh (salted plums)i and umeshu (plum wine) with my grandmother every June. Umeboshi is regarded as a medicinal food to aid digestion. There is an old Japanese say that an umeboshi a day, keeps the doctors away!

 

Umeboshi makes a delicious filling in rice balls. It is also used to season meats and vegetables. You can have it with green tea. I will show you how. This is a hands on class. I will show you umeboshi in different stages of pickling, what to do with the plum vinegar and how to dry them in the sun. You will take home the salted pickles to complete the fermentation at home.  The plums will take about 3 months to pickle.  Sorry for the last minute notice but the ume season came a month earlier and will end soon.  

 

Fee: $12This is one of the classic pickles of Japan made from a type of green sour apricots (ume). My memories of growing up in Kamakura centers around making umebosh (salted plums)i and umeshu (plum wine) with my grandmother every June. Umeboshi is regarded as a medicinal food to aid digestion. There is an old Japanese say that an umeboshi a day, keeps the doctors away!

 

Umeboshi makes a delicious filling in rice balls. It is also used to season meats and vegetables. You can have it with green tea. I will show you how. This is a hands on class. I will show you umeboshi in different stages of pickling, what to do with the plum vinegar and how to dry them in the sun. You will take home the salted pickles to complete the fermentation at home.  The plums will take about 3 months to pickle.  Sorry for the last minute notice but the ume season came a month earlier and will end soon.  

 

Fee: $100 includes a picklling container with lid and ume plums. (The cost of ume is very high at 40 to 50 cents per ume) so I had to allow for ingredients cost.

 

Tasting menu:  Grilled Onigiri with Umeboshi, Edamame, Hijiki, Cucumber salad with Ume dressing. Panfried Pork with Ume shiso sauce.  

Place: Highland Park

To register contact:  [email protected]  tel 310-600-4263includes a picklling container with lid and ume plums. (The cost of ume is very high at 40 to 50 cents per ume) so I had to allow for ingredients cost.

 

Tasting menu:  Grilled Onigiri with Umeboshi, Edamame, Hijiki, Cucumber salad with Ume dressing. Panfried Pork with Ume shiso sauce.  

Place: Highland Park

To register contact:  [email protected]  tel 310-600-4263

 

Space is limited so hurry!

 Three Summer Asian Pickles Workshop

1. Korean Pickles- Kimchi

 

 

 

Description: If you love Korean food but have been timid about cooking it at home, the best place to start is by learning how to make kimchi.  This “soul food” of Korea often appears on “super food” lists. There are over 200 different kinds of kimchi.  My Korean friend Sonya Chun's mother makes the most delicious kimchi I've ever tasted. In our workshop, Sonya's mother, Sonya  and I will guide you through three types of kimchi, including the classic whole cabbage kimchi, delicious citrus “water” kimchi, and a fresh seasoned kimchi. You will learn to prep, taste, and understand the fermentation time. Your class will be followed by a delicious lunch of Pa-Joen (Korean Chive Pancake with shrimp & pork),Citrus “Water” Kimchi,

Lunch Menu:Nyeng Myun (Cold Korean Buck Wheat Noodle Soup), Freshly Seasoned Kimchi, Classic Napa Cabbage Kimchi. Dessert of Homemade dried Persimmon, in a ginger and Cinnamon soup. 

Date: April 25 from 10 -2 pm. $95  To register contact [email protected]

You will leave with a jar of Cabbage Kimchi to take home!

 

2. Japanese Tsukemono Pickles: Fresh, Savory, Sweet and Fermented  

In this workshop, we’ll explore everything there is to know about Japanese pickling: how to taste and adjust a quickle pickle brine, how to create your  koji, salt, vinegar, sesame oil, seaweed, and nuka pickling base, and quick vs. fermented pickles. We will feature young ginger pickle in vinegar, sun-dried napa cabbage and chili pepper pickles, nuka pickles and koji pickles.  Sonoko will make a light lunch of chilled summer somen noodles with assorted umeboshi (salt plum pickles) and condiments and herbs, and a homemade dessert.

Date: Saturday, May 16 10-2pm $95 To register: Contact [email protected]

 

 

3. Japanese Umeboshi (Salted Plum) Pickles  

This is one of the classic pickles of Japan made from a type of green sour apricots (ume).  My memories of growing up in Kamakura centers around making umeboshi with my grandmother every June.  Umeboshi is regarded as a medicinal food to aid in digestion. Umeboshi a day, keeps the doctors away!  Umeboshi makes a delicious filling in rice balls.  It is also used to season meats and vegetables. You can have it with green tea. I will show you how.  I  will be offering this class sometime in June when the sour plums appear in the market.   If you are interested, I will take advance reservations but this will entail coming to my house several times during the month of June and July. I will show you umeboshi in different stages of pickling, what to do with the plum vinegar. In mid-July, we will spread the plums out in the sun for three days to dry and then return them to the pickling jar for a final fermentation.  The plums will take about 3 months to pickle, so in August, you will get to finally taste your umeboshi. We will make dishes, using umeboshi.  It's a commitment but it  will be fun.  

Date: TBA

If you are interested, please e-mail [email protected] and reserve your spot, as space is limited. 


Kimchi and Beyond 

 

 

 

 

If you love Korean food but have been timid about cooking it at home, the best place to start is by learning how to make kimchi. Kimchi is rich in vitamins and minerals and fiber. This “soul food” of Korea often appears on “super food” lists. There are over 200 different kinds of kimchi. Sonya Chun and Sonoko Sakai will guide you through three types of kimchi including the classic whole cabbage kimchi, delicious citrus “water” kimchi, and a fresh seasoned kimchi. You will learn to prep, taste, and understand the fermentation time. Your class will be followed by a delicious lunch of Pa-Joen (Korean Chive Pancake with shrimp & pork),Citrus “Water” Kimchi,

Nyeng Myun (Cold Korean Buck Wheat Noodle Soup), Freshly Seasoned Kimchi,
& Classic Napa Cabbage Kimchi. Dessert of Homemade dried Persimmon, in a ginger and Cinnamon soup. April 25 from 10 -2 pm. $95.  You will take home the classic Cabbage Kimchi to complete the fermentation.  To register e mail [email protected]


This is the first Asian pickling class I will be offering.  My friend Sonya Chun has been treating me to her aunt's delicious kimchi for sometime, so one day, I asked her if I can learn how to make that kimchi. She said, of course, let's do a workshop.  That conversation took place last year. I have made kimchi on my own but you really need to work with someone who grew up with it, to understand the depth of flavors.  My research and trial workshop with Sonya started wth a trip to the Korean market and going through the produce section and spice section - you get a whole new perspective on what these ingredients mean to Korean people.  Fascinating. We spent the entire rest of the afternoon and evening making kimchi. It's quite laborious but well worth the trouble. Even the lightly pickled kimchi tastes delicious. Wait till the fermented ones. In our Kimchi workshop, we will try to give you as much information as possible, so you can incorporate what I learned from Sonya.



Class description:

KImchi & Beyond... If you love Korean food but have been timid about cooking it at home, the best place to start is by learning how to make kimchi. Kimchi is rich in vitamins and minerals and fiber. This “soul food” of Korea often appears on “super food” lists. There are over 200 different kinds of kimchi. Sonya Chun and Sonoko Sakai will guide you through three types of kimchi including the classic whole cabbage kimchi, delicious citrus “water” kimchi, and a fresh seasoned kimchi. You will learn to prep, taste, and understand the fermentation time. Your class will be followed by a delicious lunch of Pa-Joen (Korean Chive Pancake with shrimp & pork),Citrus “Water” Kimchi, Nyeng Myun (Cold Korean Buck Wheat Noodle Soup), Freshly Seasoned Kimchi, & Classic Napa Cabbage Kimchi. Dessert of Homemade dried Persimmon, in a ginger and Cinnamon soup. April 25 from 10 -2 pm. $125 You will take home the classic Cabbage Kimchi to complete the fermentation.

This is the first Asian pickling class I will be offering.  My friend Sonya Chun has been treating me to her aunt's delicious kimchi for sometime, so one day, I asked her if I can learn how to make that kimchi. She said, of course, let's do a workshop.  That conversation took place last year. I have made kimchi on my own but you really need to work with someone who grew up with it, to understand the depth of flavors.  My research and trial workshop with Sonya started wth a trip to the Korean market and going through the produce section and spice section - you get a whole new perspective on what these ingredients mean to Korean people.  Fascinating. We spent the entire rest of the afternoon and evening making kimchi. It's quite laborious but well worth the trouble. Even the lightly pickled kimchi tastes delicious. Wait till the fermented ones. In our Kimchi workshop, we will try to give you as much information as possible, so you can incorporate what I learned from Sonya.



Class description:

KImchi & Beyond... If you love Korean food but have been timid about cooking it at home, the best place to start is by learning how to make kimchi. Kimchi is rich in vitamins and minerals and fiber. This “soul food” of Korea often appears on “super food” lists. There are over 200 different kinds of kimchi. Sonya Chun and Sonoko Sakai will guide you through three types of kimchi including the classic whole cabbage kimchi, delicious citrus “water” kimchi, and a fresh seasoned kimchi. You will learn to prep, taste, and understand the fermentation time. Your class will be followed by a delicious lunch of Pa-Joen (Korean Chive Pancake with shrimp & pork),Citrus “Water” Kimchi, Nyeng Myun (Cold Korean Buck Wheat Noodle Soup), Freshly Seasoned Kimchi, & Classic Napa Cabbage Kimchi. Dessert of Homemade dried Persimmon, in a ginger and Cinnamon soup. April 25 from 10 -2 pm. $125 You will take home the classic Cabbage Kimchi to complete the fermentation.

Spring Soba Workshop   April 18, 2015

11-2 pm Highland Park

$100

Fresh bamboo shoots from Penryn Farms will be featured in the soba. We will have two sobas

prepared from scratch, including the broth and sauces, and an appetizer and Japanese mochi dessert - all

homemade.

 

Rice: Fresh and Fermented, Sweet and Savory Workshop at JCCNC  March 21, 2015

    

  Menu includes Seasoned rice dishes - Chirashi Sushi with Seafood,  Beef sukiyaki and Shirataki rice bowl, Miso soup with farm fresh fava and San Jose Tofu, Fermented Nuka pickles, Shiratama Dessert with Adzuki bean.s

We will make Nuka pickles from scratch.   Fee is $100

To sign up, please visit JCCNC  (click here!)

 




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.  


Menu
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

Fee: $100  

You will take home Nuka for your pickles

Jcccnc 1840 Sutter Street, San Francisco  Tel 415-567-5505





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.  


Menu
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

Fee: $100  

You will take home Nuka for your pickles

Jcccnc 1840 Sutter Street, San Francisco  Tel 415-567-5505





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.  


Menu
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

Fee: $100  

You will take home Nuka for your pickles

Jcccnc 1840 Sutter Street, San Francisco  Tel 415-567-5505


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.

 

 

 

Menu

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

 

Fee: $100 

 

You will take home Nuka for your pickles

 

Jcccnc 1840 Sutter Street, San Francisco Tel 415-567-5505


Gluten Free Soba making workshop  March 14, 2015

Gluten Free hands on soba workshop.  March 14, 2015 from 11-2pm in Highland Park, Los Angeles.

Tasting menu of three soba - zarusoba, cold soba with dipping sauces and duck ginger soba in a hot broth. Koji pickles and shiratama fruit dessert will be part of the tasting menu.   Stonemilled Buckwheat Flour is from Japan!

 

 

Rice:  All about Rice - Onigiri  Feb 6, 2015

 

 

 

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.

 

 

 

 

 

 

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.

 

 

 

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.

 

 

 

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.

New Year Soba Workshop 2015 -  Gourmandise Cooking School  Jan 17

Two Soba Workshops on January 17 at 10am-1pm and 3pm-6pm.This is a hands on workshop at the Gourmandise School in Santa Monica. For registration and details, please go to the Gourmandise School Website 

 

  

 

 

Soba Yoga - Community Soba Worskhop - Summer 2014

To find out about upcoming workshops and events, please visit my website http://www.commongrains.com.

Thanks for our support.  

Sonoko Sakai

 Soba Workshop in Malibu on December 2, 2012

     

 Soba Workshop in Malibu.  This is a workshop that sold out before I could post it!  I am organizing another in December 2012, so please keep an eye on upcoming events.  

Soba Workshop and Dashi Workshop at SIAL -Paris, France October 21-22, 2012

Any excuse to go to Paris is a good but I have been invited to do two cooking workshops at SIAL. 

   

 I will be doing the seminars at  11:30 and 3:30Pm on October 21 and October 22. Hands on soba making, dashi tasting and even a light tasting lunch of curry rice and sushi will be offered at the seminar.  For more informaiton, visit the JETRO booth at SIAL.

 

Hoshigaki Workshop  in Santa Barbara  November 11, 2012

 Inline image 1

Persimmon drying. 

What is HoshiGaki, and why is it so special

HoshiGaki means dried persimmon. The HoshiGaki method is traditional to Japan, and came to America with Japanese American farmers.  To make traditional HoshiGaki, firm-ripe persimmons are peeled whole, hung, and regularly massaged until they become succulently sweet, moist, tender, and pleasantly chewy, with a complex flavor that is at once floral and reminiscent of gingerbread. 

Workshop location: Santa Barbara.  Home of Laurence Huben. 814 San Roque Road, Santa Barbara CA 03105 Tel. 805-259-7229  Http://www.marketforays.com/aboutLaurence.html 

Workshop hours: 11am-2pm

 
Price:  The workshop is $65 per person, which includes the instruction by Laurence Haubern , a light lunch plus a flat of persimmons, poles, and string needed to hang the fruit.The class takes about 2 hours of active hands-on activity, and we take a break halfway through for a sampling of hoshigaki. Participants need to bring a sharp paring knife they feel comfortable handling. Laurence will loan peelers. 
Size of class: We need a minimum of 6 people to make the class happen.  Deadline to Apply November 1, 2012.

For more information, please call Sonoko Sakai 310-600-4263.  

  

There is a wonderful Hoshigaki (dried persimmon) workshop in Santa Barbara taught by Laurence Hauben http://www.marketforays.com/aboutLaurence.html.
I am organizing a workshop with her. I need 6 people to make it a go. Would you be interested it posting it on LA Bread Bakers or  Master Preservation class? These hoshigakis are amazingly delicious.   

Inline image 1HoshiGaki means dried persimmon. The HoshiGaki method is traditional to Japan, and came to America with Japanese American farmers. 
What is HoshiGaki, and why is it so special

To make traditional HoshiGaki, firm-ripe persimmons are peeled whole, hung, and regularly massaged until they become succulently sweet, moist, tender, and pleasantly chewy, with a complex flavor that is at once floral and reminiscent of gingerbread. 


The class takes about 2 hours of active hands-on activity, and we take a break halfway through for a sampling of hoshigaki. 
The workshop is $65 per person, which includes the instruction by Laurence Haubern , refreshments, plus a flat of persimmons, poles, and string needed to hang the fruit. 
Participants need to bring a sharp paring knife they feel comfortable handling. Laurence will loan peelers. 
We need a minimum of 6 people to make the class happen. Participants will take home the persimmons and continue to massage the persimmons and complete the dehydration process.

The class is taught by Laurence Haubern using organic persimmons from Penryn Orchards.
There is a wonderful Hoshigaki (dried persimmon) workshop in Santa Barbara taught by Laurence Hauben http://www.marketforays.com/aboutLaurence.html.
I am organizing a workshop with her. I need 6 people to make it a go. Would you be interested it posting it on LA Bread Bakers or  Master Preservation class? These hoshigakis are amazingly delicious.   

Inline image 1HoshiGaki means dried persimmon. The HoshiGaki method is traditional to Japan, and came to America with Japanese American farmers. 
What is HoshiGaki, and why is it so special

To make traditional HoshiGaki, firm-ripe persimmons are peeled whole, hung, and regularly massaged until they become succulently sweet, moist, tender, and pleasantly chewy, with a complex flavor that is at once floral and reminiscent of gingerbread. 


The class takes about 2 hours of active hands-on activity, and we take a break halfway through for a sampling of hoshigaki. 
The workshop is $65 per person, which includes the instruction by Laurence Haubern , refreshments, plus a flat of persimmons, poles, and string needed to hang the fruit. 
Participants need to bring a sharp paring knife they feel comfortable handling. Laurence will loan peelers. 
We need a minimum of 6 people to make the class happen. Participants will take home the persimmons and continue to massage the persimmons and complete the dehydration process.

The class is taught by Laurence Haubern using organic persimmons from Penryn Orchards.
There is a wonderful Hoshigaki (dried persimmon) workshop in Santa Barbara taught by Laurence Hauben http://www.marketforays.com/aboutLaurence.html.
I am organizing a workshop with her. I need 6 people to make it a go. Would you be interested it posting it on LA Bread Bakers or  Master Preservation class? These hoshigakis are amazingly delicious.   

Inline image 1HoshiGaki means dried persimmon. The HoshiGaki method is traditional to Japan, and came to America with Japanese American farmers. 
What is HoshiGaki, and why is it so special

To make traditional HoshiGaki, firm-ripe persimmons are peeled whole, hung, and regularly massaged until they become succulently sweet, moist, tender, and pleasantly chewy, with a complex flavor that is at once floral and reminiscent of gingerbread. 


The class takes about 2 hours of active hands-on activity, and we take a break halfway through for a sampling of hoshigaki. 
The workshop is $65 per person, which includes the instruction by Laurence Haubern , refreshments, plus a flat of persimmons, poles, and string needed to hang the fruit. 
Participants need to bring a sharp paring knife they feel comfortable handling. Laurence will loan peelers. 
We need a minimum of 6 people to make the class happen. Participants will take home the persimmons and continue to massage the persimmons and complete the dehydration process.

The class is taught by Laurence Haubern using organic persimmons from Penryn Orchards.

Winter Nabe Workshop at JANM    September 22, 2012

 

 Looking for a healthy and hearty dish for the fall and winter season? The French may think BouillabaiseNabe is the Japanese answer. Nabe is a light stew made in a Donabe clay pot. We will cook everything right at the table. It is a convivial way of eating.


Sakai will show you how to prepare and serve three nabes—Yudofu, made with tofu, daikon radish, and konbu seaweed, and served with ginger, shichimi pepper and negi; a winter nabe made with black cod, napa cabbage, and age tofu and seasoned with white miso; and Chanko nabe—a savory soup made with chicken balls and a variety of vegetables, and served with yuzu kosho and ground sesame seeds, all in this 3-hour class! At the end of the nabe, Sonoko will prepare Zosui, a Japanese style risotto like dish made with rice and the rich broth. The dish will be served with Japanese herbs.

We will divide up the workshop into small groups. Each group will prep the ingredients, including the dashi from scratch, make a beautiful platter for the table, and cook the nabes, following Sakai’s demonstration. At the end of the meal, there will be a homemade Japanese dessert to clear the palate. What to bring to class: Cutting board, kitchen knife, apron, and bandana. $75 members; $85 non-members, incl. admission & supplies. RSVP early, 15 students max.  For more informationn visit: http://www.janm.org/events/

Soba Workshop with Los Angeles Bread Bakers  September 16, 2012

 

Description of workshop: You will learn to make Nihachi style Japanese soba noodles by hand. Nihachi soba is a blend of fresh stone-milled buckwheat flour and wheat flour. You will learn how to knead, cut and cook the soba noodles, using authentic Japanese soba tools. You'll also make an appetizer, two homemade sauces and a soba dessert. The class will be from 10 am to 1 pm.

Place: Home of Margarete Mehrabian 

What to bring to class: Apron, bandana, tupperware to take home your noodles. Wear comfortable shoes.

For further information, please contact Sonoko Sakai

Tel 310-600-4263.

For further information visit: http://www.meetup.com/Los-Angeles-Bread-Bakers/events/79484302/

Somen Noodles Workshop at Tortoise, Venice CA July 22  11-1pm

         

Somen can be made by hand or machine. The hand-stretched noodles are called tenobe somen.  Sonoko Sakai will introduce you to several somen noodles, including the rare delicacy made by the Moriwaki family in the village of Handa, Tokushima in the Shikoku island,which she recently visited and brought back a half a suitcase full of noodles.  This is a demonstration only and tastings workshop.  

 

 Tenobe somen noodle factory in Handa, Tokushima in Shikoku Island.   

The menu:
Appetizer: Seasonal greens with roasted black sesame seeds sauce.
Cold somen with  eggplant, age tofu , and an assortment of herbs. 
Hot somen noodles in a hot bonito and konbu seaweed soup with chicken, mushrooms, scallions, shisho, shichimi. 

Agar agar dessert with fresh fruit and mint. 

For details visit:  http://www.tortoisegeneralstore.com/event/2012/07/somen-workshop-by-sonoko-sakai-1.html 

  

Summer Beginners Soba Workshop at JANM on June 30  

 

 

I will be offering a summer soba workshop for beginners and intermediate soba makers on June 30.

Workshop is from 11am - 1pm.  It's a hands on class with tasting of 3 types of soba.  Please bring an apron and a tupperware to take home your noodles and dipping sauce.

 For details, visit http://www.janm.org/events/lifelong/

 

Summer soba workshop and soba take out at Cook Book

Starting May 31, 2012, I am offering fresh hand-cut soba to take home and cook. It's a wonderful way to stay cool and healthy. I am also offering a beginners soba workshop.  Call Cook Book for further information. (213) 250-1900 http://cookbookla.com/

 

 

Upcoming Events - May 2012

We wrapped the Common Grains project in March.  Thank you for all your support.  We had a wonderful response. I would love to continue with the project. I will let the idea incubate for awhile.  In the meantime, I am going back to doing workshops in town, starting in May and I am also going to sell fresh soba noodles. We are still working out the details. The month of April will be devoted to catching up with my life, planting fruit trees in Tehachapi, visiting family in Seattle, London and Torino; and going to New York.  

 

Common Grains Workshop at JANM and Zane Grey Estate

Please go to Common Grains website for information on the upcoming cooking workshops. Two soba workshops are scheduled during the month of March 2012.  http://www.commongrains.com

  

November 15, Wagashi Workshop at Lark, Seattle WA

Here is a write up on the Wagashi workshop by Seattle daily.

November 17, 18 , 19 Wagashi Workshop at Tortoise, Venice CA and JANM

 

 

I am very excited about the Japanese Wagashi Workshop with Chikara Mizukami.  For detials, please visit

http://www.tortoisegeneralstore.com/event/ 

October 30 - Beginners soba at Tortoise, Venice CA

 

Make your own soba entirely by hand, using fresh, stone-milled artisanal buckwheat flour  and authentic soba tools. The soba will be served in the classic way: cold with fresh soy-based dipping sauce, toppings, and spices.

Wear closed-toe shoes with soft soles. Bring an apron and a tupperware container to take home your soba.  

For more information, http://www.tortoisegeneralstore.com/event/ or call Sonoko at 310-600-4263.

October 29, 2010

Place: Tortoise General Store

1208 Abbot Kinney

Venice, CA

 Tel 310 314 8488 

 http://www.tortoisegeneralstore.com/event/

Time:  10am-1pm


 

September 17 - 18, Onigiri and Miso Soup Workshop at Tortoise, Venice CA 

 

Sorry, we will do more Onigiri and miso soup workshops in the fall.

 Date: Sep 17 - SOLD OUT!

Date: Sep 18 - SOLD OUT!

Time: 10-12:30pm -SOLD OUT!

Place: Tortoise in Venice, CA

 For details,  please visit: Http://www.tortoisegeneralstore.com/event/

August 27 - Onigiri Workshop at Tortoise, Venice CA - SOLD OUT!

I will be offering an Onigiri workshop at Tortoise in Venice. This workshop is sold out but we are scheduling another one soon.

 

Class includes using a donabe and electric rice cooker to make onigiri - both plain and grilled with

a variety of fillings. 

Summer miso soup and quick asazuke pickles. This is a fun hands on class.  

 For more information about Onigiri, please read my story in LA Times.

 

September 10 - Soba Workshop at JANM, Little Tokyo

For details, please visit JANM Website (here is the link).

 

Make your own soba entirely by hand, using fresh, stone-milled artisanal soba flour from Japan and authentic soba tools. The soba will be served in the classic way: cold with fresh soy-based dipping sauce, toppings, and spices. 

Wear closed-toe shoes with soft soles. Bring an apron and a tupperware container to take home your soba. $75 members; $85 non-members. Includes admission and supplies. RSVP early, 12 participants max. 

 

July 10, Beginners Soba workshop at Tortoise, Venice CA  - SOLD OUT!

 For more information, http://www.tortoisegeneralstore.com/event/ or call Sonoko at 310-600-4263.

 July 

Place: Tortoise

1208 Abbot Kinney

Venice

 Tel 310 314 8488 

 http://www.tortoisegeneralstore.com/event/

Time:  10am-1pm

Fee: $95 

 
 

 

June 25, Beginners Udon Workshop at JANM

Beginners udon workshop will be offered on June 25, 2011 at the Japanese American National Museum in Little Tokyo.  Hours: 11am-1pm.  Here is the link to JANM: http://www.janm.org/please call 213-625-0414 or call Sonoko at 310-600-4263 for more details.  

 

Kneading Udon Dough 

April 2011,  Beginners Soba workshop at Breadbar, West Holly wood

 

BREADBAR’S “POPCHEF” CULinary SERIES INTRODUCES ANGELENOS TO A NEW spring LINE-UP OF ARTISANAL Workshops AND GUEST CHEF EVENTS in April 2011

 

Guests can enjoy an intimate soba noodle class with Sonoko Sakai in addition to a playful encore of Jet Tila’s “Bistronomics” pop-up event for the artisanal bakery-bistro’s eclectic dining series

 

WHAT: In April 2011, BREADBAR West Third offers Angelenos multiple ways to please their palates and hone their cooking skills with its new “POPCHEF” series—an exciting array of culinary workshops and events inviting talented chefs from across the city to express their unique culinary talents without any boundaries.

 

Upcoming programming includes:

 

§  Saturday, April 9 (4-7 p.m.): Soba Workshop with Sonoko Sakai – For $125 per person, noodle aficionados can learn how to create healthy and flavorful soba noodles made from organic stone-milled Dattan and Japanese buckwheat flours with food author and respected soba maker Sonoko Sakai. Limited to 12 guests, the three-hour session will teach participants how to knead and hand-cut the perfect Nihachi noodle, and will end with a soba tasting of four varieties paired with Wataribune sake and buckwheat tea for students. The small plates will include a Zaru Soba with two dipping sauces; Soba with Jidori Chicken, Chives, and Yuzu in a Hot Broth; Soba with a medley of Vegetables; and dessert of Agar Agar Jelly with Fruit. A portion of the proceeds will be donated to the Japan Sake Organization Relief Fund for sake brewers who suffered damage from the recent natural disasters. Students must wear an apron, head bandana, and closed-toe shoes, and bring a container to take home their soba creations. For more details and to reserve a place in the class, please call BREADBAR West Third at 310.205.0124.  

 

March 15, 2011  Soba Event for Los Angeles Chefs - East meets West

Soba event with guest chefs Jonathan Sundstrom from Lark, Seattle, Akila Inouye from Tsukiji Soba Academy and Sonoko Sakai.  We will be doing a live demonstration on making soba by hand, and introducing soba dishes that can be integrated into your menu.  Here is the Jetro Soba website: http://www.jetro.org/index.php?option=com_events_jetro&content=detail&event_id=480 
 
 
  Artic Char with Soba, Savoy Spinach and Hazelnut Milk
by Jonathan Sundstrom 
 

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February 05, 2011  Soba Workshop at Japanese American National Museum

Beginners Soba classes will be offered at the Japanese American National Museum in Little Tokyo on February 05.

Details:  http://www.janm.org/please call 213-625-0414 

3 hours.  11am-1pm.  

 

 

 

December 30, 2010  End of the Year Soba Workshop

Join me for the end of the year soba workshop for good luck and good fortune. It's a Japanese tradition called Toshi-koshi soba.

Two beginners/intermediate workshops will be held on December 30 from 930am-1230pm and 2pm-5pm.  Call Sonoko Sakai at 310-600-4263 or e mail [email protected] to register and obtain directions to the soba studio in Santa Monica. Fee: $85 per person. Payment is by check or cash only. 

Class description:  You will learn how to make soba noodles by hand, using fresh stone-milled Japanese organic stone ground buckwheat flour.  Since buckwheat is gluten free, we will use some wheat flour to bind the noodles.  We will use Nihachi formula, which is a flour blend of 80% buckwheat flour and 20% wheat flour.  

First, I will show you how to make the dipping sauce and broth for the soba. Then I will demonstrate how to make the soba noodles.  You will make your own soba, using 350 grams of flour.  This is three servings.  Please bring a tupperware to take home your creations.  Also bring an apron, a head bandana and indoor tennis shoes.  No open shoes or high heels. Space is limited to 12 people per session so sign up early! 

Visit our soba website: http://mazumizu.com.  

 

 

 

   

 

December 18, 2010 Soba Workshop

Beginner's soba workshop was offered for beginners.  Despite torrential rain, people came from near and far, including San Francisco and San Paulo, Brazil.

 

Keith measuring the water. 

 Everyone checking the water again. Soba making  is precision. 

 

                Patricia joined us for two sessions, back to back.  

 and did yoga before the soba workshop. What a sport.

December 8,, 2010 Soba workshop and Soba dinner at LARK, Seattle

     

   

  Soba workshop at LARK 

Chef John Sundstrom of LARK invited Akila Inouye and I to do a Soba workshop and Soba dinner at his beautiful restaurant in Capitol Hill, Seattle.  We sold out our workshop.  The dinner was wonderful.  We served a prefix soba dinner that comprised of a soba salad with uni dressing or daikon radish dressing. Sobagaki roll with a Tosa dipping sauce and oyster broth and soba with duck broth.  I even made buckwheat cookies.  Half of them burnt but I managed to have enough for the evening and they tasted very good.  Thanks to John Sundstrom and his team for keeping us organized and at ease. Thank you to Roberta Torgenson who was so generous to host me for the evening and put up with my evening baking effort. Sorry about the sugar spill.

 I love Seattle!

 Soba lunch 

December 5, 2010  Benton City,  Washington

Soba demonstration for buckwheat growers in Eastern Washington.

 

  Harvesting buckwheat in Pasco, Washington 

 

 

  Al Pine, Canola Farmer, and Akila Inouye making soba.

 

The farmers and locals of Pasco who came to the workshop 

 

October 2010, Soba Workshop  

We are offering a Beginners Soba workshop on December 18 from 10am-1pm in Santa Monica.  Please contact Sonoko Sakai for details. Tel. 310-600-4263 Morning class is sold out.  Afternoon class form 3-6pm is still open.

 

 

 

   Soba workshop in Santa Monica 

     

          Jameen's first soba- looks great!                      Akila's soba - beautiful! 

 

October 9 - 17, 2010  Udon and Soba Workshop

Our workshop in October, included Udon workshops for beginners and an udon suki class.  We also offered a brush up class for those who have taken soba with us before.  For details, please visit: http://www.mazumizu.com

 

 

  Hand cut udon noodles

 

Stepping on the dough.  

 

 Udon suki

 

September 2010, Soba Workshop

Another great time making soba!

 

 Ludo making his first soba. Beautiful!

    

 

  Kikouchi soba workshop moment!  

Ludo Lefebre makes soba.

 

 

It's summertime. There is nothing so satisfying as hand cut, homemade soba noodles.   I I will be offering my second workshop at Tortoise in Venice, Ca.  For more informaiton, visit

 http://www.tortoisegeneralstore.com/event/

 

 

August 23-28, 2010 Breadbar- Soba Pop

We had a great turn out at the Breadbar, thanks to everyone who volunteered and helped us make it through the week, and thanks to everyone who came for the big slurp. It was hardwork, we learned a lot, slept little. The best part was making new friends and sharing what we love so much: Soba!  

 

 

I will be offering a handmade udon noodles workshop at JANM on June 25 from 11am - 1pm.

For more information, please visit JANM website http://www.janm.org/and register with them directly.  Homemade udon is

delicious and very easy to make. 

August 2010 Soba Workshop
Summer feels like it just started today.  Temperature finally rose to the 90s in LA.  So ready for more soba?  How about  a cold bukkake style soba with sliced herbs and veggies? Akila Inouye and I are planning to offer soba making workshops between August 21-29.  Please visit our website: http://mazumizu.com/
 
We will bring the first soba crop of the year from Japan.  It should taste marvelous.  If you participated in our workshop in June, this is a good time to brush up on your skills. If you have never made soba before. Try it.  It's fun and you will get to take home your own noodles. We will also be offering a class where you will get to mill the buckwheat seeds and make buckwheat flour.  This style of soba is called Arabiki.  The flavor is to die for.
 
If you have any questions, please e mail me, [email protected] or call 310-600-4263.
 
Thanks for all your support.
 
Sonoko
 
 
 
 
 
 

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 Soba and Japanese Home Cooking Workshops  June 2010

Onigiri Workshop For Children  February 28, 2015

 

I am offering a hands on Onigiri workshop for children and parents.  

When: February 28

Time: 11-1pm

Fee: $25 for one child and one parent.  $35 for two children and one parent.

Miso soup, Onigiri and homemade koji pickles will be served. 

To register please contact me at [email protected] 

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