When:
February 14, 2021 @ 11:00 am – 12:30 pm
2021-02-14T11:00:00-08:00
2021-02-14T12:30:00-08:00
Where:
Online
http://zoom.us/
Cost:
$7 Center Members, $10 General Public
Contact:
Haruka Roudebush, Senior Programs Manager
(415) 567-5505
Sign up for our online cooking webinar with chef Kenji Yokoo and learn how to make Valentine’s Day nama chocolates!
Sunday, February 14, 2021
11:00 a.m. – 12:30 p.m.
$7 Center Members / $10 General Public
Connect via Zoom; Meeting ID and password to be issued upon registration

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Wouldn’t you like to spend your Valentine’s Day with Kenji learning how to make Japanese nama chocolate? Nama chocolate (“nama choco” in Japanese) was made famous by the Royce chocolate company and can be found at shops all over Japan. The word nama in Japanese means “raw” or “fresh” and refers to the chocolate’s pureness and freshness. Nama chocolate is silky and rich and melts in your mouth. Your valentine’s heart will melt with joy if you make them this velvety treat! In this class, Kenji will show you how to make three different versions of nama chocolate: chocolate, matcha and strawberry, and will share his favorite decorating tips. This easy yet luxurious recipe is perfect for Valentine’s Day or for any occasion.

In our cooking class, you’ll be joining Kenji over Zoom, and you can either watch and enjoy, or follow along in your own kitchen with Kenji’s instructions and make your own nama choco treats during the webinar!

 

 

 

 

 

 

 

 

 

 

 

 

Supplies and Ingredients Checklist:

For those of you who wish to cook along with Kenji, please gather or prepare the following ingredients and supplies in advance:

Ingredients:

Chocolate version (makes about 25 pieces):
  • 7 oz dark chocolate
  • 2/3 cup heavy cream
  • 1 tbsp butter
  • 1/2 tbsp brandy, cognac or kahlua (optional)
  • cocoa powder for dusting
  • powdered sugar for dusting (optional)
Matcha Version (makes about 25 pieces):
  • 7 oz white chocolate
  • 1/4 cup heavy cream
  • 1 tbsp butter
  • 1 tbsp matcha powder
  • matcha powder for dusting
  • powdered sugar for dusting (optional)
Strawberry Version (makes about 25 pieces):
  • 7 oz white chocolate
  • 1/4 cup heavy cream
  • 1 tbsp butter
  • 3 tbsp strawberry powder (or freeze dried strawberries, ground with spice grinder)
  • strawberry powder for dusting
Other optional decorating ingredients:
  • dried sakura flower
  • gold leaf
Equipment:
  • large bowl
  • saucepan (for heating cream)
  • pot or saucepan (for double boiler)
  • knife (to cut chocolate)
  • 6 x 6 baking pan, tray or similar container to pour the chocolate into and set (need 3 if making all 3 chocolates)
  • chopping board
  • sifter

About Kenji Yokoo

Kenji Yokoo, founder of the Bay Area based “Kenji’s Kitchen,” was born and raised in southern rural Japan and has been passionate about cooking from a very young age. As is common in Japan, he grew up in a home with three generations and spent all his time with his grandmother in the kitchen. She taught him everything he knows about cooking. Kenji learned from his grandmother not just traditional Japanese cooking techniques, but that the purpose of cooking is to bring joy to the people that you are cooking for. Kenji was given the Bay Area “Quality Champion” award by Airbnb for receiving the highest quality scores on his cooking classes. Kenji has also taught team building events with Japanese cooking for many Bay Area companies including Google, Adobe, Airbnb and Facebook. Kenji is also a cooking instructor at the Japanese Cultural and Community Center of Northern California where he runs online webinars on traditional Japanese dishes. Click here to view Kenji’s Kitchen YouTube Channel

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