Fall Nabe (Hot Pot) hands on cooking workshop 11/6

Looking for a healthy soup to restore your appetite after the holidays?  Nabe is the answer. Nabe is a light yet hearty Japanese soup  made in a Donabe clay pot.  The soup is made right at the table, so it is a convivial way of eating.

Sonoko will show you how to prepare and serve three nabes - Yudofu, made with tofu, daikon radish, and konbu seaweed, and served with ginger, shichimi pepper and negi;  a Winter nabe made with black cod, napa cabbage, and  age tofu and seasoned with white miso; and Chanko nabe - a savory soup made with chicken balls and a variety of vegetables, and served with yuzu kosho and ground sesame seeds, all in this 3 hours class! At the end of the nabe, Sonoko will prepare Zosui, a Japanese style risotto like dish made with rice and the rich broth. The dish will be served with Japanese herbs.

Sonoko is also offering a Japanese grocery shopping tour before the workshop. She will take you on an aisle by aisle - one hour tour of a Japanese market where she will be buying the ingredients for the Nabe workshop the next day. She will guide you on how to source for the best Japanese ingredients!

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Japanese grocery shopping :

November 5th (Sat) 9 am-10 pm @ Marukai Market (West LA)

Fee : $25 / person, 10 people max, meet at Marukai (http://www.marukai.com/westla-en.html)


Fall Nabe (Hot Pot) hands on cooking workshop:

November 6th (Sun) 10 am-1 pm @ Tortoise Studio / FULL!

Fee: $95 / person, 10 people max 
 
Menu :
Yudofu Nabe, Winter Nabe, Chanko Nabe and Zosui all in one class!
 
Please call TGS (310-314-8448) or email to make a reservation.
 
Registration Policy :
A full deposit is required at the time of reservation. Cancellations must be made 7 days before a class. Fees are refunded upon receiving written notice by e-mail only. Fees are non-refundable after that point.

A minimum of 7 students is required for a class to be held. If a class is cancelled, you will receive a full refund.

All classes begin promptly. Try to get to the class, 10 minutes in advance.

Menus are subject to change. The workshop is a demonstration and hands-on class.  Bring a head bandana, apron and wear tennis shoes
 

Sonoko Sakai's biography:
Sonoko Sakai is a Japanese writer and cook, who calls two places home: Santa Monica, Calif., and Tokyo, Japan. Sonoko was born in New York but raised in many places -- Kamakura, Tokyo, San Francisco, Mexico City and Los Angeles. As a freelance writer,  Sonoko writes about food and culture, and pens memoirs of her multicultural upbringing and travels. She is passionate about artisanal soba and is a certified soba maker.  Sonoko has offered cooking workshops and soba pop up events out of her home in Santa Monica, USC, Japanese American National Museum, Breadbar, and Lark restaurant in Seattle.  Sonoko learned how to cook from two wonderful home cooks: her Japanese grandmother and her mother.  Sonoko's cookbook, The Poetical Pursuit of Food, Japanese Recipes for American Cooks (1986 Potter) is about the season-to-season days spent in her grandmother's kitchen in Kamakura.  Sonoko is a contributor to the Los Angeles Times Food Section and Zester Daily.  Visit Sonoko's blog: http://www.cooktellsastory.com


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