18 and older
Aiko embraces omotenashi--a deeply caring and attentive sense of hospitality--that you will immediately experience through the peaceful beauty of her home, warm personality, and enticing cooking. Aiko will welcome you with refreshing cold-brewed green and barley teas, as well as an assortment of Japanese snacks, which could include onigiri (sticky rice triangles with assorted fillings) and seaweed salads.
You will then learn the secret to making umami-rich dashi, and how it is used as the base of many Japanese dishes. Aiko will share with you the simplicity and balance that underlies Japanese cooking and teach you the respect for ingredients and attention to detail that she learned from her mother and grandmother as a young girl.
Throughout the afternoon, you will have the opportunity to help prepare and taste the unique ingredients and seasonings that form the foundation of Japanese cuisine and learn from Aiko where to buy them and how to select the highest-quality items.
You will go home with recipes for the dishes you learned and a shopping guide to Aiko’s favorite Japanese markets, leaving you well-prepared to recreate a satisfying, authentic, and home cooked Japanese meal.
In Workshop #2 (Non-Vegetarian), the menu will be:
Temaki Zushi (Sushi Hand Rolls)
Sushi hand rolls with assorted fillings and toppings, including: a seasonal selection of sliced raw fish, spicy raw tuna, tamago yaki (egg omelet), radish sprouts, fresh shiso leaves, and salmon roe.
A fresh seasonal vegetable sliced and mixed with koji, a Japanese fermentation culture, and kombu (kelp) powder.
Kinpira (Sauteed and Simmered Burdock Root)
Shaved strips of earthy burdock root softened in a soy sauce, mirin, and homemade dashi braising liquid, and garnished with sesame seeds.
Gomoku-Namasu (Carrot and Radish Salad)
An auspicious and healthy side dish of sliced carrot, daikon, strips of shiitake mushroom and fried bean curd, simmered until crip-tender in mirin, soysauce, homemade dashi and sugar.
Okonomiyaki (Savory Pancakes with Vegetables, Shrimp and Squid)
Savory Japanese pancakes made from shredded cabbage, scallions, and flour, vegetables and squid, and topped with pickled ginger, bonito flakes, Kewpie mayonnaise, and sweet/salty okonomiyaki sauce.
Food Allergies: This menu includes eggs, tree nuts, fish, shellfish, soy, and wheat.
All immersion workshops include a light lunch and beverage, 3.5 hours of hands-on cooking instruction, a full dinner, and a booklet of recipes and in-depth culinary info.