Sonoko Sakai
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Sonoko Sakai
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Fall 2018 Workshops

WHEN, WHERE AND WHAT’S COOKING!

Location: All my cooking classes are offered in Highland Park (Los Angeles) unless noted.  

Registration:  please contact sonokosakai@gmail.com. I will send you a Venmo invoice. Payment is due in full prior to class.  Thank you!

Cancellation policy: Please notify me in writing 5 business days before the workshop. I will give you credit for a future class (valid for 1 year) or refund you the money. Otherwise, the fee is non-refundable.

October Special!

If you register for two workshops offered in the month of October, you get a 20% discount.

 

COOK THE  BOOK! 

SONOKO'S UPCOMING JAPANESE COOKBOOK:

Japanese Home Cooking: Simple Meals, Authentic Flavors (Roost Books October 2019)   

JAPANESE CURRY

Saturday, December 1 10-1pm

Let’s make curry from scratch, using fresh whole spices and seeds. We will do our own spice blends and make a curry brick, only ours will be without any preservatives or food coloring. We will then make a chicken and vegetable curry and have it for lunch with sprouted brown rice and home made Fukujinzuke relish - pickles of the seven lucky gods.

$125 per person

HOME MADE UDON WORKSHOP

Saturday, December 1, 2-5pm  

Location: Highland Park, Los Angeles

This is a hands on Udon workshop.

Tastings of Hot Udon in a hot soup with chicken, mushrooms and greens and chilled Udon with Tan Tan style spicy meat sauce. Take home 2 servings. $125 per person.

HOME MADE RAMEN WORKSHOP
Sunday, December 2 10-1 pm

We will make the noodles from scratch, using a blend of local grains. Toppings will include yakibuta,braised pork belly and seasonal vegetables. The soup will be a Tokontsu style - pork bones, chicken, shiitake and combo based broth. Vegans and Vegetarian options available.

$135 per person.

You will take home two servings of noodles.

 

OSECHI RYORI: JAPANESE NEW YEARS GOOD LUCK DISHES

Saturday, December 29 10-4 pm

This is a 6 hour workshop that features the good luck dishes for the Japanese New Year. There are more than a dozen varieties. Here we will focus on the most popular dishes to fill a traditional “jubako” (large bento box). Dishes include the following foods that symbolize good luck and good fortune:

Ozoni soup: Mochi and Vegetables; Good luck and Good fortune (with homemade mochi - endurance)

Nishime: Root vegetables: groundedness

Chirashi sushi: Pilaf style festive sushi

Kuromame: Fertility

Datemaki eggroll: Fertility

Namesu daikon and carrot salad: Purity and Fire

Kinton: Sweetned chestnuts -fertility

Tazukuri (seasoned sardines): Fertility

Fee: $250 per person includes a jubako (large box)

Tastings of all the dishes. Take the dishes home in a Jubako.

 

 

 

 

 

 

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Persimmons, Hoshigaki Workshop

Saturday, November 10 10-1pm

Every year I offer a hoshigaki making workshop, using local hachiya persimmons. If you are interested in preserving fruit, hoshigaki is absolutely heavenly. We will prepare the fruit at the workshop which includes trimming, selecting, washing, peeling, sterlizing and hanging the fruit in the sun. Then you will take the fruit home and massage the fruit everyday for for about 3 weeks. It’s an incredibly restorative practice and visually stunning. You will take a case (1 dozen persimmons) home. I will be serving a light persimmon themed fall lunch.

Fee: $125 per person.

HOMEMADE SOBA NOODLES

Saturday, November 10 from 2-5pm

Saturday, December 8 from 11-1pm (JACCC) -Location Little Tokyo. Register at http://www.jaccc.org/culinaryarts/

Sunday, December 9 from 10-1 pm (NEW CROP FROM JAPAN)

Sunday, December 9 from 230-530pm (NEW CROP FROM JAPAN)

This is a hands on soba noodle workshop. We will feature vegetable and seafood tempura with the soba. Take home 2 servings of Fresh soba. Bring containers. We will use premieum quality Japanese soba flour. 100% soba is available for people who wish to make a gluten free soba.

Fee: $125 per person.

 

 

 

 

 

 


Jul
27
to Jul 29

WSU 2017 GRAIN GATHERING - SOLD OUT

3 DAY WSU BREAD LAB WORKSHOP

Workshops and Presentations to include in-bakery milling, wheat and women: three vignettes from history, lamination with whole grains, whole wheat ramen noodles, bee keeping, home baked whole grain bread, recipe writing, heirloom and modern wheats, cooking for Olympic athletes, new school agriculture: the legal challenges of creating non-commodity success, working with culinary malts, rural-urban and farm-food movement issues, production baking, Persian flatbreads, plant breeding, challenges and research needs for small to mid-sized milling operations, crackers, and success can be brutal!  And more….

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