When:
April 23, 2016 @ 12:00 pm – 3:00 pm
2016-04-23T12:00:00-07:00
2016-04-23T15:00:00-07:00
Where:
JCCCNC
1840 Sutter St
San Francisco, CA 94115
USA
Cost:
$40 JCCCNC Members, $50 General Public

Spring Kaiseki Workshop

kaibashira bonboriaeasparagus kinomeaemiso kiritampo dango

Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturday, April 23, 2016
12:00pm-3:00pm
$40 JCCCNC Members, $50 General Public

Our upcoming spring kaiseki cooking workshop will take you on a delectable journey through the fresh seasonal flavors of the emerging season in a traditional multi-course meal. The workshop will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine kaiseki dishes.

Tasting Menu:

  • kaibashira bonboriae (chilled poached scallops) with tobiko (flying fish roe) and micro greens
  • awase misoshiru & yomogi kiritampo dango (kaiseki style miso soup with mugwort flavored rice dumplings)
  • asparagus & bamboo shoot kinomeae (prickly ash miso dressing)
  • sansai gohan (mountain vegetable steamed rice)
  • kabu sakurazuke (turnip & salted cherry blossom pickles)
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