Spring 2019 Kaiseki Cooking Workshop
Spring Kaiseki Workshop
Saturday, March 16, 2019
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 light and elegant dishes and will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine Kaiseki dishes. Easy to follow recipes will be provided.
Spring Tasting Menu:
- Chirashi sushi
- Kaiseki-style miso soup
- Kaibashira bonboriae (lightly poached and chilled wild sea scallops with tobiko fish roe)
- Ichiban dashi (soup stock made with konbu kelp and katsuobushi shaved dried bonito)