Sonoko Sakai Miso From Scratch Class
When
Where
About
Join us for a special IN-PERSON collaboration event hosted by Sonoko Sakai at the Japanese American Cultural & Community Center in Downtown LA. The workshop will take place in JACCC’s all-new state of the art kitchen, the Toshizo Watanabe Culinary Cultural Center. During this class, we’ll work together to cook, blend, and pack our own miso from scratch. You’ll then take your packed miso home and watch it evolve and ferment over the next few months, using the tools we discuss in class to keep it growing in the right direction. During class, we’ll also enjoy a sampling of foods that highlight this delicious fermented paste. We’ll make a miso soup together, along with fresh onigiri rice balls.
Workshop Date: SUNDAY, December 12th, 2021
Time: 03:00PM to 06:00PM PST
Location: IN-PERSON @ JACCC, 244 San Pedro St, Los Angeles, CA 90012
Fee: $165 per guest
***Following sign-up, you will be emailed with a PDF file. This file includes the additional workshop details, including event address, parking insturctions, a “what to bring” list, and more. Contact us here if you have any lingering questions about this workshop.
COVID SAFETY: To ensure optimal safety for students, this class is reserved for vaccinated persons only and class size has been limited to a total of 16 students.
Workshop Date: SUNDAY, December 12th, 2021
Time: 03:00PM to 06:00PM PST
Location: IN-PERSON @ JACCC, 244 San Pedro St, Los Angeles, CA 90012
Fee: $165 per guest (*includes instruction, recipes, all ingredients, light refreshments, and a complete meal)
ON THE MENU
Traditional Japanese Miso Paste
With just soybeans, salt, water, and koji rice, we’ll prepare miso ready to take home with you and ferment through the winter months. A spectacular probiotic health food that’s a core seasoning in many Japanese dishes.
Miso Soup w/ Seasonal Vegetables
Using fresh miso from previous fermentations, we’ll make a classic Japanese dish, misoshiru aka miso soup. The foundation of any miso soup is a dashi, typically made using a combination of kombu seaweed, dried shiitake mushrooms, and bonito flakes. To make this miso soup even more satisfying, we'll add delicate tofu, scallions, and whatever veggies looks best that week, like kabocha squash or fresh mushrooms. Yum.
Onigiri
Using a batch of fresh cooked rice, we'll use out hands to season and shape onigiri rice balls. Rice balls can be flavored in many ways, like stuffed with flaked fish, bonito & soy sauce, umeboshi and fresh shiso, or brushed with raw miso and broiled until caramelized.