April 1, 2021 @ 11:00 am – 1:00 pm
$7 Center Members, $10 General Public
Haruka Roudebush, Senior Programs Manager
(415) 567-5505

UPDATE: Spring Kaiseki Workshop has been cancelled due to low registration. Sorry!

Spring Kaiseki Workshop

Saturday, May 1, 2021
11:00 a.m. – 1:00 p.m.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
$7 Center Members, $10 General Public
Connect via Zoom; Meeting ID and password to be issued upon registration

Our popular seasonal Kaiseki cooking workshops are back, in virtual format! These cooking workshop menus 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 will feature chirashi sushi (scattered ingredient sushi) and kuzutataki soup (kudzu coated poached white fish). Chakin sushi (chirashi sushi  wrapped in a thin egg wrapper) will also be made. The preparation of ichiban dashi soup stock will be demonstrated. Easy to follow recipes will be provided.

Spring Tasting Menu:

  • Chirashi Sushi (scattered ingredient sushi)
  • Kuzutataki Soup (kudzu coated poached white fish)
  • Chakin Sushi (chirashi sushi  wrapped in thin egg wrapper).
  • Ichiban dashi (soup stock made with konbu kelp and katsuobushi shaved dried bonito fish)

Note – This workshop will be virtual and may be a little more challenging to follow along compared to our in-person kaiseki cooking workshops. For those that want to try cooking along at home, you are advised to have the sushi ingredients cooked and cut before the start of the workshop. The rice should be ready by 2:30pm as well as the sushi vinegar.