July, Aug. & Sept. 2019
This summer kaiseki workshop will feature magurotataki
(seared raw tuna), unagitamagoyose (egg custard with grilled
eel), yakinasu & shishito (grilled eggplant & shishito
peppers), edamame & grilled corn 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.
(Note -Reservations: www.jcccnc.org or call 415-567-5505 / Japanese
Cultural Community Center -1840 Sutter St., SF)