Schedule

The two main features of this class are Hoto and Hakusaizuke, perfect dishes for the coming cold weather season. Hoto is a hearty warming noodle dish from the Koshu region (a mountainous area of the central island) of Japan. We will make handmade udon (wheat) noodles from scratch then cook them in rich miso broth with a bounty of fall vegetables.

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Age Hasune: Fried Lotus Root Appetizer
Hoto: Handmade Wheat Noodle in Miso Broth with Fall Vegetables
Hakusaizuke: Napa Cabbage Pickle with Japanese Flavorings
Frutsu Kan: Fall Fruit Kanten Squares (for desert)

In this class we’ll taste & discuss different kinds of miso and soy sauce from different regions and elaborate on their characteristics and uses. Seasonality is a critical element in Japanese cooking and aroma plays an important role in its expression. Seasonal ingredients from back yard gardens, neighboring mountains, and the local ocean brighten up a dish's aroma and taste.

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Sake Braised Leeks with Ume Plum Dressing
Squid and Green Onion with White Miso Sauce
Sake Steamed Chicken and Fall Root Vegetables with Red Miso Sauce
Pan Roasted Tofu with Hatcho Miso Sauce
OCHAZUKE: Rice in Tea with Sashimi, Mitsuba, Nori, and Wasabi