Kaiseki - Winter 2021 Virtual Workshop

Saturday December 11

11:00 AM  –  1:00 PM

Kaiseki - Winter 2021 Virtual Cooking Workshop

Saturday, December 11, 2021
11:00 a.m. - 1:30 p.m. PDT
Instructors: Larry Sokyo Tiscornia and Kimika Soko Takechi
$15 Center Members, $20 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. For our winter workshop, we'll be featuring an Oshogatsu (Japanese New Year) themed kaiseki menu! This New Year’s Workshop will include kaibashira no kobujime (kelp marinated raw scallops), ozoni (New Year’s soup with turkey dumpling, fish cake and mochi rice cake), tatakigobo (burdock root with sesame dressing), sekihan (red beans and rice [aka “happy rice”]), and senmaizuke (thousand layer pickled radish). The workshop will be primarily taught through demonstration of these fine Kaiseki dishes. Easy to follow recipes will be provided.
 
Winter Tasting Menu:
  • kaibashira no kobujime (kelp marinated raw scallops)
  • ozoni (New Year’s soup with turkey dumpling, fish cake and mochi rice cake)
  • tatakigobo (burdock root with sesame dressing)
  • sekihan (red beans and rice [aka “happy rice”])
  • senmaizuke (thousand layer pickled radish)
$20.00
$15.00
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