When:
November 13, 2017 @ 6:00 pm – 8:00 pm
2017-11-13T18:00:00-08:00
2017-11-13T20:00:00-08:00
Where:
JCCCNC
1840 Sutter St
San Francisco, CA 94115
USA
Cost:
$45 JCCCNC Members, $55 General Public
Contact:
Matt Okada, Director of Programs
(415) 567-5505

Unlocking Umami
Cooking Lecture and Light Dinner
Presented by Uneno Dashi of Kyoto, Japan and Aedan Japanese Fermented Foods of San Francisco

Monday, November 13, 2017
6:00 p.m. – 8:00 p.m.
$45 JCCCNC Members, $55 General Public
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Umami has been described as a “pleasant, savory flavor” and has been gaining widespread recognition by culinary professionals and food enthusiasts as a distinct flavor category. This umami quality can be found in many Japanese foods, including in traditional dashi soup stocks and fermented dishes. Join us for a very special cooking lecture and dinner presented by visiting fourth-generation dashi masters from Kyoto, Motofusa and Yoshiko Uneno of Uneno Dashi. Additional menu items provided by Aedan Japanese Fermented Foods of San Francisco. Uneno’s long-standing quality has even earned their udon restaurant in Kyoto a coveted Michelin star!

The workshop will consist of a lesson in the history and production process of dashi by Uneno Dashi, with discussion of how the right quality ingredients can enhance the flavors and draw out the umami in Japanese cooking. A light dinner menu created with support from Aedan Fermented Japanese Foods featuring Uneno’s dashi and katsuobushi will follow the presentation. Participants will also be able to take home Uneno Dashi products following the program!

Dinner Menu*:

  • Miso Soup with Uneno’s Dashi
  • Onigiri Rice Ball
  • Onigiri Rice Ball with Uneno’s Bonito Fish
  • Dashi Maki Tamago (Amazake & Dashi Sweet Egg Roll)
  • Shio Koji Tofu
  • Vegetable Tsukemono Pickles

*Program includes Uneno Dashi products to take home with you!

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About Uneno Dashi of Kyoto: www.odashi.com

Uneno provides sea kelp and katsuo-bushi bonito flakes to temples, shrines and restaurants in Kyoto.  It was first established in 1903 in Shiga prefecture (next to Kyoto), selling rice and dried preserve food, and later moved to Kyoto.  In recent years, Uneno has invented new products for home cooking such as the broth pack and Hana-katsuo (thinly shaved bonito flakes) which made Uneno even more famous.  Uneno’s broth is made following the traditional method that includes more than 10 stages.  The ingredients come directly from the trusted producers such as Katsuo-bushi bonito from Kagoshima prefecture in Kyushu and sea kelp from Rishiri, Hokkaido.  These carefully selected ingredients make for an elegant and rich tasting broth that will be a great addition in your cooking.

Uneno provides sea kelp and katsuo-bushi bonito flakes to temples, shrines and restaurants in Kyoto.  It was first established in 1903 in Shiga prefecture (next to Kyoto), selling rice and dried preserve food, and later moved to Kyoto.  In recent years, Uneno has invented new products for home cooking such as the broth pack and Hana-katsuo (thinly shaved bonito flakes) which made Uneno even more famous.  Uneno’s broth is made following the traditional method that includes more than 10 stages.  The ingredients come directly from the trusted producers such as Katsuo-bushi bonito from Kagoshima prefecture in Kyushu and sea kelp from Rishiri, Hokkaido.  These carefully selected ingredients make for an elegant and rich tasting broth that will be a great addition in your cooking.

About Aedan Japanese Fermented Foods: www.aedansf.com

Aedan brings Japanese fermented foods that are essential to flavor and health of every traditional Japanese meal to your table. Aedan hand crafts these foods in small batches, bringing you the foundation you need to craft fresh, healthful meals for you and your family.

Their cornerstone product is hand-crafted fresh koji (Aspergillus oryzae). Koji is a natural, enzyme rich ingredient that is the starter to make miso, soy sauce, sake, shochu, mirin and vinegar. Using Aedan’s fresh handmade Koji and Koji projects you can craft numerous nourishing meals loaded with Umami.