Spring 2018 Kaiseki Cooking Workshop
Spring Kaiseki Workshop
Saturday, March 17, 2018
12:00 p.m. – 3:00 p.m.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
$45 JCCCNC Members
$55 General Public
Our popular seasonal Kaiseki cooking workshops consist of an elegant multi-course meal in the Kaiseki tradition using a menu of fresh ingredients to reflect the flavors and colors of each season. Our Spring Kaiseki Workshop features four dishes and will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine Kaiseki dishes.
Spring Tasting Menu:
- Prawn & Wakame (seaweed) Vinegared Salad
- Chirashisushi (mixed sushi with bamboo shoots, chirimenjako [half-dried baby sardines), egg omelet and fresh kinome (prickly ash) leaves]
- Hamagurishinjo (clam dumpling)
- Nuta (spring onion and scallops in miso dressing)