Tuesday, November 14th 6:30 pm to 9:30 pm
class location
$70 (class, meal & take home recipes)
We will start this class with an unusual lotus root appetizer. This exotic vegetable is the root of the lotus flower. It has white flesh and a round shape with seven or so holes running through the length of the root. Thinly sliced cross wise, it’s look reflects the beautiful flower you see floating on the ponds in Asia.
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.
Napa cabbage pickle making (hakusaizuke) is a traditional winter scene of Japanese villages. In the backyards of the farm houses, heaping batches of cabbage are cut into big wedges and spread on “goza”mats (thin tatami mats). The weak winter sun will dry them slightly, pulling out the subtle sweetness of the cabbage. We will replicate this process in the kitchen and it will be a great way to use up a whole napa cabbage. The pickle will mature and deepen in flavor over time and if you bring a jar you can take some home.
The class is hands-on and we will sit down for a rewarding full meal at the end. Bring your sake if you wish to toast your dishes!
MENU
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)
Cancellation Policy: Credit can be issued but not refunds. If you cannot come to a class, please notify 48 hours in advance to receive credit towards a future class. If you must cancel less than 48 hours before a class, you may send someone in your place. No credit can be issued for late cancellations or missed classes.
