Kaiseki - Autumn 2022 Virtual Workshop
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Kaiseki - Autumn 2023 Virtual Cooking Workshop
Saturday, October 14, 2023
11:00 a.m. - 1:30 p.m. Pacific
Instructors: Larry Sokyo Tiscornia and Kimika Soko Takechi
$25 Center Members, $30 General Public
Zoom Login Provided Upon Registration
Our popular seasonal Kaiseki cooking workshops consist of an elegant multi-course meal in the Kaiseki tradition using a menu of fresh ingredients to reflect the flavors and colors of each season. The autumn menu will include sakana kobujime, kelp marinated white fish, grilled duck breast, matsukazedofu, a baked autumn loaf of ground turkey and tofu, konnyaku & yuzu miso sauce, "devils tongue" yam with citron miso sauce, subasu, vinegared lotus root, and kuri sekihan, chestnut red beans and rice (aka – Happy Rice). Easy to follow recipes will be provided. Learn preparations for four different small dishes that combine to make a complete seasonal meal set inspired by centuries-old culinary traditions from the Zen monasteries and tea ceremonies of Japan. The workshop will be primarily taught through demonstration of these fine Kaiseki dishes. Easy to follow recipes will be provided.
Autumn Kaiseki Tenshin Workshop Menu:
- Sakana Kobujime (kelp marinated white fish)
- Grilled Duck Breast
- Matsukazedofu (baked autumn loaf of ground turkey and tofu)
- Konnyaku & Yuzu Miso Sauce ("devil's tongue" yam with citron miso sauce)
- Subasu (vinegared lotus root)
- Kuri Sekihan (chestnut red beans and rice [aka - Happy Rice!])