Visit our events page to see upcoming Soba-Making Workshop at JANM, March 11th, 11AM-1PM.
Curated by Sonoko Sakai, Common Grains will come to Tortoise with four Japanese grain themed cooking workshops in January and February 2012. Joining Common Grains in these workshops is Matsuko Soma, and Naoko Moore, Japanese donabe and culinary expert.
Beginners Soba Making – Hands on Workshop with Sonoko Sakai
Saturday, January 21 10am – 12pm
Sunday, February 19 10am – 12pm
Sonoko will show you how to make two soba dishes that are featured at Sonoko’s pop up soba bar at Breadbar in Century City between January 10-19, 2012. Learn how to make soba from scratch, and slurp the delicious creations with cold and hot sauces. Tasting Menu: Zaru soba served wtih with plain and walnut dipping sauces and Japanese herbs. Kamo negi seiro- Zaru soba served with a hot duck and scallions dipping sauce. Fee: $65
“Gohan and Okazu” - Rice Dishes and Sides made with Donabe Rice Cooker Kamado-San
(Donabe Cooking Demonstration + Tasting) with Naoko Moore
Sunday, January 22 10am – 12pm
Saturday, February 18 10am-12pm
Rice made in a Japanese donabe clay pot tastes fluffy and heavenly, many people say they can’t go back to electric rice cookers after tasting donabe rice. Donabe specialist and rice lover, Naoko Moore, will host a cooking class of two one-pot rice dishes, featuring Iga-yaki Donabe Rice Cooker, KAMADO-SAN and two side dishes. Menu: Salmon & Hijiki Rice, Earthy Mushroom Brown Rice, Komatsuna & Abura-age “Nibitashi” Light Stew. Haricot Vert “Goma-ae” Salad with Black Sesame sauce.
The Common Grains project is made possible with a grant from the Japanese government project, Cool Japan. Common Grains project is presented by Shinmei, leading Japanese miller. For more information, visit Sonoko’s blog, www.cooktellsastory.com.
Naoko Moore is a Japanese culinary and donabe expert. For information about Naoko Moore, please visit www.toirokitchen.com.