This early spring workshop will feature three courses, dashi soup stock and rice. The mukozuke (first course) will be hirame no kobujime, thinly sliced raw flounder that has been lightly flavored with kelp.

The wanmori (main course) will be kaburamushi, steamed fish topped with grated daikon radish and egg whites.

The azukebachi (side dish) will be kohakunamasu, a lightly seasoned salad of dried persimmons, turnips, and carrots.

The class will be mostly demonstration, with some hands-on arranging and participants will be able to sample the dishes that are prepared. Participants should bring an apron.

Fees: $30 JCCCNC Members / $35 non-members

More info: Workshop is limited to the first 20 paid and registered participants. Download the flyer >>
How do I sign up? Call 415.567.5505, email programsevents@jcccnc.org.