Umami and Dashi: The Japanese Pantry Workshop | Gormandaise School | Oct 10 | Santa Monica

Title: Umami and Dashi: The Japanese Pantry Workshop | Gormandaise School | Oct 10 | Santa Monica
Location: Gormandaise School | 395 Santa Monica Place, Santa Monica CA 90401
Link out: Click here
Start Time: 10:00
Date: 2014-10-10

 


Dashi and
Koji based seasonings form the foundation of light, umami rich, healhty Japanese dishes - miso soup, sushi rice, braised vegetable dishes, salads, stews. Once you have a handle on dashi and koji, you will be able to incorporate these seasonings into your everyday cooking. Students will prepare salt-koji – a fermented probiotic seasoning that can be used in the place of salt. Salt koji like miso deepens the umami,  tenderizes foods and  has many health benefits.We will also discuss Japanese ingredients, shopping tips and storage.  (includes Koji making kit).

 

Tasting Menu includes:

 

  • Ice Chilled somen noodles with pickle plum, sesame and herbs served with a sesame soy bonito dipping sauce.
  • Miso soup with Meiji tofu, tomato, and Chives
  • Chirashi Sushi – Japanese sushi with shrimp, green beans, young ginger, shiso, carrots, burdock, gourd and Nori seaweed
  • Koji marinated Chicken
  • Spinach with sesame dressing
  • Koji marinated baby turnips, dried apricots and ginger
  • Agar fruit Jelly
  • Shio-Koji (Salt Koji) – Fermented koji salt making (to start in class and  finish the fermentation at home).  Shio koji keeps for 6 months in the frid.

THIS IS A 3 HOUR CLASS

 

Thank you for registering!  Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. Ages 16 and up.