Kaiseki - Spring 2020

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Saturday March 21

12:00 PM  –  3:00 PM

Spring Kaiseki Workshop

Saturday, March 21, 2020
12:00 p.m. – 3:00 p.m.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
$50 Center Members
$60 General Public

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. Our Spring  Kaiseki Workshop features five light and elegant dishes that will also be themed around the Oshogatsu (New Year’s) holiday. The workshop will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine Kaiseki dishes. Easy to follow recipes will be provided. 

Spring Tasting Menu:

  • Chirashi Sushi wrapped in a thin egg omelet
  • Nuta (scallops and green onions in a miso dressing)
  • Yomogi Gomadofu (sesame “tofu” with spring mugwort herb).
  • Ichiban dashi (soup stock made with konbu kelp and katsuobushi shaved dried bonito fish)