Friday, April 9, 2010, 6:00pm - 10:00pm
Price: $195

In the Japanese culinary tradition, food is a celebration of the seasons. Explore the delights of spring by creating a menu of dishes using sustainable, locally available ingredients and artisan Japanese food products with celebrated cooking instructor Hiroko Shimbo. Familiarize yourself with three staples of the Japanese kitchen—kombu (kelp), shoyu (soy sauce), and miso—and use them to create five delicious dishes, including a nourishing spring vegetable soup with kombu dashi, a whole poached fish with kimizu sauce, and rice with miso lamb. By learning culinary principals based on traditional Japanese Water and Fire Cooking techniques (blanching, simmering, poaching, and broiling), you'll be able to prepare your own healthy, flavorful Japanese meals at home, any time of the year.

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