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Japanese Hot Pot Workshop  


Discovering Japanese regional food and kitchen skills through         Hot Pot cooking 

Two workshops and tastings

The Japanese have long believed that sharing a meal from a single pot forges closer relationships. Japan's beloved soul food, Nabe, hot pots are a well-balanced and naturally nutritious bounty of vegetables, tofu, chicken, seafood, or meat, all infused with lip-smacking umami flavors. These homey, one-pot dishes are also easy, economical and require minimal fuss and no special equipment -- anyone can learn how to cook them. Just in time for fall, join food journalist Harris Salat, the coauthor of " and Sonoko Sakai, Japanese cookbook author of " as we introduce this comforting Japanese cooking, and though it, Japanese food culture and fundamental kitchen skills, including knife techniques, dashi and flavoring. Workshop includes hot pot tastings, and hands on cooking.  

We will prepare three classic nabes:  Mushroom Hot Pot, Kinoko Nabe, with a mixture of flavorful Japanese mushrooms like shimeji, maitake and shitake mushrooms, and other mushrooms that we can find at the farmers market before the workshop. Who knows, we might find some nice porcinis or  trumphets; Salmon Hot Pot, Ishikari Nabe, a hearty fishermen's nabe dish from Hokkaido, Japan's northernmost main island. This nabe uses a miso based broth, and calls for salmon, onions, potatoes and more;  Sumo Wrestler Hot Pot,Chanko Nabe, which means "father and child," symbolizes sumo togetherness. It's a very popular nabe throughout Japan. It is a nutritious, and delicious nabe, OUR VERSION made with mouthwatering chicken dumplings, fresh pork belly, tofu and a variety of vegetables. This nabe is accented with a zesty chilies and tangy yuzu. 

  

For more information about Sonoko and Harris, please visit:
 
 

Saturday, November 14, 2009

Section 1 

Class time: 3:00pm - 6:00pm

Location:  Santa Monica (to advise upon registration.  please call Sonoko Sakai 310-600-4263)

Class size: 15 people  


To sign up:  Please call Tel 310 600-4263 Sonoko Sakai to reserve your spot first.

Fee: $65 (the fee will cover cost of ingredients)

 

Please note that fee is non-refundable, unless class is cancelled.


What to bring: A chef's knife, cutting board, head bandana, indoor shoes or slippers (no shoes house)  and apron.

Where to find Japanese Donabe Hot Pots, Japanese Hot Pots cookbook, utentcils and portable burners:  1342 1/2 Abbot Kinney Blvd Venice CA 90291, Tel 310-396-7995

 

Sunday, November 15, 2009 - Sold out!

Section 2 


Class time: 3:00pm -6:00pm

Location:  Santa Monica(to advise on registration. Please call Sonoko Sakai 310-600-4263)

Class size: 15 people

To sign up:  Please call Tel 310 600-4263 Sonoko Sakai to reserve your spot first. 

Fee: $65 (the fee will cover cost of ingredients) 


Please note that fee is non-refundable, unless class is cancelled  

What to bring: A chef's knife, cutting board head bandana, indoor shoes or slippers (no shoes house)  and apron

Where to find Japanese Donabe Hot Pots, Japanese Hot Pots cookbook, utentcils and portable burners:  , 1342 1/2 Abbot Kinney Blvd Venice CA 90291, Tel 310-396-7995



   

 

 


We will prepare three classic nabes:  Mushroom Hot Pot, Kinoko Nabe, with a mixture of flavorful Japanese mushrooms such as shimeji, maitake, shitake mushrooms and also include other fresh  mushrooms like trumphets or porchini, whatever we can find fresh at the Farmers Market before the workshop; Salmon Hot Pot, Ishikari Nabe, a hearty fishermen's nabe dish from Hokkaido, Japan's northernmost main island. This nabe uses a miso based broth, and calls for salmon, onions, potatoes and more;  Sumo Wrestler Hot Pot,Chanko Nabe, which means "father and child," symbolizes sumo togetherness. It's a very popular nabe throughout Japan. It is a nutritious, and delicious nabe, OUR VERSION made with mouthwatering chicken dumplings, fresh pork belly, tofu and a variety of vegetables. This nabe is accented with Yuzu Kosho, zesty chilies and tangy yuzu.

We will prepare three classic nabes:  Mushroom Hot Pot, Kinoko Nabe, with a mixture of flavorful Japanese mushrooms such as shimeji, maitake, shitake mushrooms and also include other fresh  mushrooms like trumphets or porchini, whatever we can find fresh at the Farmers Market before the workshop; Salmon Hot Pot, Ishikari Nabe, a hearty fishermen's nabe dish from Hokkaido, Japan's northernmost main island. This nabe uses a miso based broth, and calls for salmon, onions, potatoes and more;  Sumo Wrestler Hot Pot,Chanko Nabe, which means "father and child," symbolizes sumo togetherness. It's a very popular nabe throughout Japan. It is a nutritious, and delicious nabe, OUR VERSION made with mouthwatering chicken dumplings, fresh pork belly, tofu and a variety of vegetables. This nabe is accented with Yuzu Kosho, zesty chilies and tangy yuzu.

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