Here are the first two classes in the Japanese cooking series! In between classes at the tasting, we can sit down together and try a little something from each of the classes. The natto we’ve been making recently has been especially fine! I’ll also bring along my umeboshi which I made last summer. Also, this is a great chance to check out the Urban Farm Center!
Date & Time: 19 May 2013 10:30am – 4:00pm
Venue: The Urban Farm Center
Fee: $50 for the whole day (or register for individual sessions)
MISO SOUP 10:30 am – 12:30 pm
Good miso soup starts with good dashi! We will cover making dashi, the broth that is the base for miso soup, as well as a key ingredient in all Japanese cooking. We will make three different types of dashi. We will experiment with different types of miso and learn how to choose ingredients to put into your soup. We will explore the savory and satisfying world of the traditional Japanese breakfast. Hint: miso soup is at the heart of it. Miso soup is great at breakfast, lunch and dinner. I?ll also show you how to make a clear soup which pairs well with sushi.
JAPANESE FOOD TASTING 1:00 pm – 2:00 pm
– Try dishes from every class (all gluten and dairy free)
– Meet Heidi and learn more about each class
SEA VEGETABLES 2:00 pm – 4:00 pm
Learn to incorporate mineral rich seaweed and kelp dishes into your everyday life. We will learn to make traditional dishes including salads, soups, savory side dishes and condiments to enjoy with rice. We will be using konbu, hijiki, nori, wakame, and more. Will will also experiment with adding seaweed to more Western style foods.