Spring Kaiseki Workshop
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Saturday March 18
12:00 PM  –  3:00 PM

Spring Kaiseki Workshop

Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturday, March 18, 2017
12:00pm-3:00pm
$45 JCCCNC Members, $55 General Public

Our upcoming spring kaiseki cooking workshop will take you on a delectable journey through the fresh seasonal flavors of the emerging season in a traditional multi-course meal. The workshop will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine kaiseki dishes.  Participants will sample the dishes prepared and easy to follow recipes will be provided.

Tasting Menu:

  • Kaibashira Kimizuae (chilled seared scallops with a vinegar egg yolk sauce)
  • Yomogi Gomadofu (sesame custard with mugwort herb)
  • Moyashi to Shungikuae (bean sprout and chrysanthemum leaf salad)
  • Takenoko Gohan (bamboo shoot rice)
  • Ichiban Dashi soup stock with konbu (kelp) and katsuobushi (shaved dried bonito)

 

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