Kaiseki ryori, seasonal Japanese cuisine served during the traditional Chanoyu (tea ceremony) gathering, has its roots in the simple seasonal vegetarian cuisine served in the Zen temple. 

Kaiseki cuisine uses fresh seasonal ingredients, simple seasonings and cooking techniques to create dishes that are beautiful to look at, tasty and in harmony with the season. Strictly vegetarian in earlier times, kaiseki cooking has changed with modern tastes and customs and now often includes seafood, poultry and meat in its many dishes. 

This early autumn kaiseki workshop will feature 4 courses including: edamame gohan (green soybean rice), poached chilled scallops with celery, ebi shinjo (fish dumpling with prawns) andyasai no karashi misoae (fresh vegetables with a mustard miso dressing). Dashi soup stock will also be made using konbu (kelp) and katsuobushi (shaved dried bonito). The class will be mostly demonstration, with some hands-on arranging, and participants will be able to sample the dishes that are prepared. Easy to follow recipes will be provided!

Participants should bring an apron.
Location: JCCCNC
Fees: $30 members/$35 non-members

**Workshop is limited to the first 20 paid and registered participants.**

More info: Download flyer
How do I sign up?
Call us at 415-567-5505, email programsevents@jcccnc.org.