Kaiseki - Summer 2022 Virtual Workshop
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Kaiseki - Summer 2022 Virtual Cooking Workshop
Saturday, July 23, 2022
11:00 a.m. - 1:30 p.m. PDT
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 summer menu will include cold somen noodles and chilled prawns with a bainiku pickled plum sauce. Doyo no Ushi no Hi, the midsummer day of the ox, falls on July 23 this year. Japanese people traditionally eat unagi, barbequed eel, on this day as it would help keep ones stamina and good health during this hot summer time. Unagi tamagoyose, eel in a light egg custard, will be prepared. There will also be yakinasu & yakishishito, grilled eggplant and shishito peppers along with fresh corn rice. 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.
Summer Tasting Menu:
- Cold Somen Noodles with Chilled Prawns (with bainiku pickled plum sauce)
- Unagi Tamagoyose (eel in light egg custard)
- Yakinasu and Yakishishito (grilled eggplant and grilled shishito peppers)
- Fresh corn gohan (rice with fresh corn)