Fall Kaiseki Workshop - 9/9/17

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Saturday September 09

12:00 PM  –  3:00 PM

Fall Kaiseki Workshop

Saturday, September 9, 2017
12:00 p.m. - 3:00 p.m.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
$45 JCCCNC Members
$55 General Public

Our upcoming fall kaiseki cooking workshop will take you on a delectable journey through the fresh seasonal flavors of the emerging season in a traditional multi-course meal. The workshop will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine kaiseki dishes.

Tasting Menu:

 

  • Maguro Sashimi (raw tuna) and Okra
  • Awase Misoshiru (mixed Miso soup) with Kiritampo Dango (Kabocha squash rice dumplings)
  • Nama Yuba (fresh tofu skin) and Chirimen Jako (baby half-dried sardines)
  • Kinoko Gohan (seasonal mushroom rice)
  • Ichiban Dashi - Soup Stock made with Konbu (Kelp) and Katsuobushi (Shaved Dried Bonito)
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