Spring 2020 Kaiseki Cooking Workshop
Spring Kaiseki Workshop
Saturday, March 21, 2020
12:00 p.m. – 3:00 p.m.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
$50 Center Members
$60 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 a menu of four light and elegant dishes evoking the vibrance and rejuvenation of the spring months. The workshop 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 wrapped in a thin egg omelet
- Nuta (scallops and green onions in a miso dressing)
- Yomogi Gomadofu (sesame “tofu” with spring mugwort herb).
- Ichiban dashi (soup stock made with konbu kelp and katsuobushi shaved dried bonito fish)