In this introductory course on authentic Japanese cooking workshop, you'll learn about 2 different kinds of Japanese stocks using bonito flakes and dried kelp, knife skills, ingredients, seasonings, and cooking techniques that are unique to Japanese cuisine.
In this introductory course on authentic Japanese cooking workshop, you'll learn about 2 different kinds of Japanese stocks using bonito flakes and dried kelp, knife skills, ingredients, seasonings, and cooking techniques that are unique to Japanese cuisine.
You'll learn about a different aspect of Japanese cuisine as well as explore the best seasonings you can get in LA. If you like Japanese food and are not a fan of using MSG boosted seasonings or if you take pleasure in cooking from scratch with basic ingredients, this is the perfect workshop series for you.
Menu
A steamed savory egg soup with shrimp (Chawanmushi), A simmered vegetable & chicken dish (Nimono), The real Japanese Teriyaki chicken, not using teriyaki sauce, Beef & Potato Casserole ( Nikujaga), Blanched seasonal vegetables with sesame sauce, Rice with chicken and vegetables (Gomoku Gohan), Radish and carrot pickle
I came up with Foodstory as a way to pass on what I learned about food culture from my grandmother, great Japanese chefs in Japan and the US, my friends, books, and my fellow food lovers. I am still learning as I eat, read and talk to people.
With Foodstory I hope to accomplish a couple of goals: to provide trustworthy food education around Japanese cuisine and ultimately to elevate the standards of Japanese cuisine in America by creating a well-informed customer base.
I think in order to keep raising the quality and level of Japanese restaurants in the US, Americans should be properly educated about Japanese food, probably starting with the most popular dish, sushi. Without learning about and tasting the variety and richness of Japanese food culture, it’s hard to genuinely appreciate what we are eating.
The Japanese say that good customers will foster better chefs and a higher quality of restaurants. I believe without the proper education around Japanese food, Japanese restaurants abroad will be unable to compete with the ones in Japan.
Telling you the Foodstory and learning about differences in culture is something I’m passionate about. I hope Foodstory will become a great source of information about Japanese food and food culture and that my food tasting events will be an exciting culinary adventure for everyone!
Join us for Sushi Rolling:101, where you'll work with professional chefs to learn the art of sushi rolling.
Love sushi, wish you could make it at home? Join us and create your own Japanese feast! From cooking the rice to lining the nori sheets, topping with ingredients and perfecting the movements, you and your date will do it all!
Do you ever wish you could have your favorite sushi rolls any day of the week? Now you can learn how to make sushi in this sushi-making class in NYC! Making sushi is one of the highest arts found in Japanese cuisine.
So many rolls, so little time – But during this class we’re making the time to show YOU how to become a master sushi chef! From maki rolls to nigiri, you’ll learn it all. And then you’ll sit down and enjoy your creations – you’ll never have to order out for sushi again!
Roll on over and create your own sushi! Led by GringoNinja. This class explores the traditions and techniques of sushi rolling! Come and learn the basics of sushi making as we go over everything from equipment and preparation, how to make the rice, and the fundamentals of making a sushi roll.
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