Hoshigaki Workshop and Wafu Lunch
Workshop Date: Saturday, November 2, 2024
Time: 1:00 PM to 4:00PM PST
Location: IN-PERSON @ Sonoko’s Kitchen Studio in Highland Park, Los Angeles, CA 90042 (address provided upon completion of sign-up)
On the Menu: We’ll share a late lunch together. Wafu Lunch of persimmon and chicory salad with yuzu dressing, and grilled onigiri (cheese and miso). A homemade fruit dessert will also be served. Recipes will be from my new cookbook Wafu Cooking that releases nationwide November 12, 2024. Each person takes home persimmons to hang at home. Please bring a paring knife, vegetable peeler, and a flat box to carry home your persimmons.
Fee: $175 per guest
Workshop Date: Saturday, November 2, 2024
Time: 1:00 PM to 4:00PM PST
Location: IN-PERSON @ Sonoko’s Kitchen Studio in Highland Park, Los Angeles, CA 90042 (address provided upon completion of sign-up)
On the Menu: We’ll share a late lunch together. Wafu Lunch of persimmon and chicory salad with yuzu dressing, and grilled onigiri (cheese and miso). A homemade fruit dessert will also be served. Recipes will be from my new cookbook Wafu Cooking that releases nationwide November 12, 2024. Each person takes home persimmons to hang at home. Please bring a paring knife, vegetable peeler, and a flat box to carry home your persimmons.
Fee: $175 per guest
Workshop Date: Saturday, November 2, 2024
Time: 1:00 PM to 4:00PM PST
Location: IN-PERSON @ Sonoko’s Kitchen Studio in Highland Park, Los Angeles, CA 90042 (address provided upon completion of sign-up)
On the Menu: We’ll share a late lunch together. Wafu Lunch of persimmon and chicory salad with yuzu dressing, and grilled onigiri (cheese and miso). A homemade fruit dessert will also be served. Recipes will be from my new cookbook Wafu Cooking that releases nationwide November 12, 2024. Each person takes home persimmons to hang at home. Please bring a paring knife, vegetable peeler, and a flat box to carry home your persimmons.
Fee: $175 per guest
Workshop Details:
Hoshigaki are slow-dried hachiya persimmons. When making hoshigaki, the fruit has to be at just the perfect ripeness. This class will teach you all about making hoshigaki at home, and you will leave with fruit to take home and dry and massage until the famed sugar bloom appears, telling you your hoshigaki is ready to store or enjoy! This class is focused on preparing and processing persimmons for drying, but we will also offer a complete sit-down Wafu lunch with recipes from my forthcoming cookbook Wafu Cooking to be enjoyed together, al fresco, before class concludes.
Every December, for more than fifty years, my parents would receive a package of hoshigaki (dried Hachiya persimmons) in the mail from my old Japanese language tutor who lives in Ogaki, in Gifu Prefecture in the center of Japan. In the box would be eight pieces of acorn-shaped hoshigaki—all perfectly uniform in size, their skin soft and smooth with an earthy orange hue and dusted in a powdery white sugar—set in a bed of straw. As a girl, each time I opened the package I was astonished by their beautiful presentation and their floral scent.
I never imagined that I could get hoshigaki locally in Los Angeles, but nowadays, my friends all over LA reach out and offer me their persimmons when the season arrives, before the birds get to them. The texts have started trickling in that the persimmons are nearly ready and so it’s time for HOSHIGAKI!
***Following sign-up, our team will email you with a PDF file. This file includes the additional workshop details, including event address, parking instructions, a “what to bring” list, and more. Contact us here if you have any lingering questions about this workshop.