When:
September 30, 2020 @ 6:00 pm – 7:30 pm
2020-09-30T18:00:00-07:00
2020-09-30T19:30:00-07:00
Where:
Online
http://zoom.us
Cost:
$35 Center Members, $40 General Public
Contact:
Haruka Roudebush, Senior Programs Manager
(415) 567-5505

Japanese Home Cooking: Cookbook Presentation and Virtual Cooking Demonstration with Author Sonoko Sakai


Wednesday, September 30, 2020
6:00 p.m. – 7:30 p.m.
Instructor: Sonoko Sakai
$35 Center Members, $40 General Public

In her next cooking workshop with the Center, LA-based food writer Sonoko Sakai will be coming to us virtually via Zoom to talk about her new cookbook, Japanese Home Cooking: Simple Meals, Authentic Flavors, and show you how to make curry from scratch, using fresh whole spices and seeds. Sonoko will show how you can make your own spice blends and make a curry brick that is free of artificial preservatives or food coloring. Don’t miss your chance to cook with Sonoko virtually in her kitchen!

For those who wish to cook along with Sonoko from home, you can also order her curry making kits, as well as a copy of her new cookbook from her website at https://www.sonokosakai.com/jcccnc/curry-kit and https://www.sonokosakai.com/book-shop. The curry brick kits specially made for this webinar consist of 1 tin can of curry powder, 3 mini aluminum mini molds and a recipe card for the brick and curry.

  sign up today   Order curry brick kit   order sonoko’s cookbook

About Sonoko Sakai:

Sonoko Sakai is a cooking teacher, food writer, author and producer based in Los Angeles and Tehachapi, California. She was born in New York, and raised in Tokyo, Kamakura, Los Angeles, San Francisco and Mexico City.

Sonoko has published three cookbooks, The Poetical Pursuit of Food: Japanese Recipes for American Cook (Potter) and Rice Craft (Chronicle Books). Rice Craft was Amazon’s Best Book of the Month in July of 2016.  We are excited to present to you Sonoko’s third cookbook titled: Japanese Home Cooking: Simple Meals, Authentic Flavors, published by Roost Books.

For more than 20 years, Sonoko worked in the film industry as a film buyer and producer traveling around the world while freelancing as a food writer.  In 2009, Sonoko decided it was time to leave the film industry. Sonoko went back to Japan to study noodle making as a way to restore her energy. She fell in love with soba (buckwheat) and the rest is history.

Sonoko has taught at cooking schools, community centers, farmers markets, universities and other institutions around the country, including the Bread Lab at WSU, King Arthur Flour Baking School, and Anson Mills and more. Sonoko has also worked as producer and  director for Cool Japan and other events to promote Japanese food and culture here in the United States and abroad.

Sonoko’s stories and/or recipes have appeared in the Los Angeles Times, New York Times, Chicago tribune, San Francisco Chronicle, Lucky Peach, Saveur, Los Angeles Magazine. Sonoko has appeared on both local and national television programs and public radio stations – npr the world, kcrw good food, sounds la, etc. You can see her in kcet’s Emmy Award winning The Migrant Kitchen – Omotenashi episode https://www.kcet.org/shows/the-migrant-kitchen/episodes/omotenashi

In 2011, Sonoko received a seed grant from Anson Mills to start a community grain project in Southern California with a mission to diversify the way we grow food, deepen our appreciation for food and culture, with grains and plants at the heart with the ultimate goal to restore the health of our planet.

For more information on Sonoko and her other cooking classes, books and home cooking kits, go to her website at: http://sonokosakai.com