Wednesday, February 21st 6:30 pm to 9:30 pm
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$70 (class, meal & take home recipes)
"Cold winter is when food gets tastier!" that's what a Japanese food lover would think. I find this to be true. Root vegetables become sweeter and winter greens get softer under cold wind and soft frost, sashimi meat from fish in the cold ocean becomes crisp and rich. This class will try to capture what California's winter has to offer . Chawanmushi, the savory egg custard will be a perfect vehicle for the delicately sweet Dungeness crab meat. What should we pair it with? Ginko nut, pungent wild mushroom, or perhaps aromatic mitsuba leaves? Imo-Gohan, Japanese sweet potato (imo), sometimes said to be sweeter than chestnuts in Japan, will be cooked into the steamed rice (gohan). An easy procedure for surprisingly sweet result. The natural sugar in the rice and sweet potato seem to encourage each other to come out. A salty black sesame condiment will complement for the rice.
The menu can be adjusted to a vegetarian version with advanced notice. 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
YAKI ABURAAGE: Grilled Tofu Pockets Stuffed with Winter Green
CHAWANMUSHI: Savory Egg Custard with Dungeness Crab
IMO-GOHAN: Steamed Rice with Japanese Sweet Potato and Black Sesame
HARI HARI ZUKE: Dried Daikon Radish Salad
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.
