Winter Kaiseki Cooking Workshop
Saturday, December 12, 2015
12pm-3pm @ JCCCNC

Join us for our Winter installment of our Kaiseki Workshops with instructors Larry Sokyo Tiscornia and Kimika Soko Takechi. Discover and taste Kaiseki ryori, seasonal Japanese cuisine served during the traditional Chanoyu (tea ceremony) gathering, which has its roots in the simple seasonal vegetarian cuisine served in Zen temples.  Kaiseki uses fresh seasonal ingredients, simple seasonings and cooking techniques to create dishes that are beautiful to look at, tasty and in harmony with the season.

This workshop will be done mainly through demonstration, and there will be some hands on arranging and tasting throughout the workshop as well.

Winter Workshop Menu:
*Chilled Seared Wild Sea Scallops*
*Steamed White Fish* (in a fragrant kuzu thickened flavored soup)
*Subasu* (sweet and sour lotus root)
*Sekihan* (steamed sweet mochi rice and azuki beans – aka “Happy Rice”)