Tuesday August 29, 6:30 pm to 9:30 pm $70
In Seasonal Japanese Cooking, each menu will focus on ingredients that introduces you to the Japanese tradition of enjoying seasonal delicacies. The class is hands-on and will finish with a fulfilling dinner that you have made yourselves. In the Late Summer Menu we will make “Shiojake”. This is a salt cured and air dried salmon. Grated daikon radish will compliment the richness of the salmon, making your palate clean. You will learn how to make konbu-katsuobushi dashi stock and will use it in the salad and soup. The steamed rice will be flavored with Japanese summer herb shiso.
Menu
Grilled Salt Cured Salmon with Daikon Radish Garnish
Cucumber and Wakame Seaweed Salad with Dashi Sauce
Clear Dashi Broth with Eggs and Mitsuba
Shiso Flavored Japanese Style Steamed Rice
