This Winter - New Years kaiseki workshop
will include: hamachi (yellowtail) sashimi,
ozoni (New Years soup with ground turkey dumpling,
fish cake and mochi rice cake), furofuki daikon
(simmered daikon radish with miso topping), kohakunamasu
(vinegared dressed carrots, daikon & dried persimmon),
sekihan (red beans and sweet rice [aka - happy rice]).
Ichiban dashi soup stock will also be made using
konbu (kelp) and katsuobushi (shaved dried bonito).
The class will be mostly demonstration. Participants will sample
the dishes prepared and easy to follow recipes will be provided.