5/18 | 🍅 Early Summer Wafu Workshop (*IN PERSON*)
Date: May 18, 2025
Time: 10 AM to 2 pm
Location: IN-PERSON @ Sonoko’s Kitchen Studio in Highland Park, Los Angeles, CA 90042 (address provided upon completion of sign-up)
On the Menu: Chilled somen served with a variety of condiments - tamago ribbons, cucumber, tomato, and shiitake mushrooms served with a dipping sauce; Shio Koji Marinated Salmon and rice; Shelled Beans and Tomato Salada with Shiso Vinaigrette. We’ll finish the meal with a refreshing seasonal fruit and Shiratama (mochi), accompanied by homemade ginger gelato for dessert. Recipes come from my cookbooks Wafu Cooking and Japanese Home Cooking.
Please note: Some seasonal ingredients are based on availability at the farmer’s market the week of the workshop.
Fee: $225 per guest
Date: May 18, 2025
Time: 10 AM to 2 pm
Location: IN-PERSON @ Sonoko’s Kitchen Studio in Highland Park, Los Angeles, CA 90042 (address provided upon completion of sign-up)
On the Menu: Chilled somen served with a variety of condiments - tamago ribbons, cucumber, tomato, and shiitake mushrooms served with a dipping sauce; Shio Koji Marinated Salmon and rice; Shelled Beans and Tomato Salada with Shiso Vinaigrette. We’ll finish the meal with a refreshing seasonal fruit and Shiratama (mochi), accompanied by homemade ginger gelato for dessert. Recipes come from my cookbooks Wafu Cooking and Japanese Home Cooking.
Please note: Some seasonal ingredients are based on availability at the farmer’s market the week of the workshop.
Fee: $225 per guest
Date: May 18, 2025
Time: 10 AM to 2 pm
Location: IN-PERSON @ Sonoko’s Kitchen Studio in Highland Park, Los Angeles, CA 90042 (address provided upon completion of sign-up)
On the Menu: Chilled somen served with a variety of condiments - tamago ribbons, cucumber, tomato, and shiitake mushrooms served with a dipping sauce; Shio Koji Marinated Salmon and rice; Shelled Beans and Tomato Salada with Shiso Vinaigrette. We’ll finish the meal with a refreshing seasonal fruit and Shiratama (mochi), accompanied by homemade ginger gelato for dessert. Recipes come from my cookbooks Wafu Cooking and Japanese Home Cooking.
Please note: Some seasonal ingredients are based on availability at the farmer’s market the week of the workshop.
Fee: $225 per guest
Workshop Date: SUNDAY, May 18th, 2025
Time: 10:00AM to 02:00PM PST.
Location: IN-PERSON @ Sonoko’s Kitchen Studio in Highland Park, Los Angeles, CA 90042 (address provided upon completion of sign-up)
Fee: $225 per guest (*includes instruction, recipes, all ingredients, light refreshments, and lunch)
Workshop Details:
Join us for a special IN-PERSON cooking class hosted by Sonoko Sakai in the Los Angeles’ Highland Park neighborhood. The workshop will take place in Sonoko’s kitchen-studio. Together, we’ll celebrate seasonal ingredients and the change of seasons by enjoying chilled Somen noodles with a dipping sauce and toppings like tamago ribbons, cucumber, tomato, and shiitake mushrooms, Shio Koji marinated Salmon with rice, Shelled Bean and Tomato Salada with a Shiso Vinaigrette, and a seasonal fruit salad with shiratama mochi. All recipes are from my latest cookbook Wafu Cooking.
What to bring:
Comfortable, closed-toe shoes
Apron
Sunhat/Sunglasses/Sunblock/Sweater (October in LA can be unpredictable!)
Beverage (Optional. Complimentary tea and water will be provided)
Kitchen Towel
***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.
COVID SAFETY: To ensure optimal safety for students within 5 days of the event date, if you experience COVID-like symptoms or come in contact with someone known to be carrying or exposed to COVID-19, please contact us immediately.
*Images courtesy of The New York Times, Rick Poon and Knopf Doubleday