Japanese Online Class #2
Learn to make festive Temaki Zushi (fresh and delicious hand rolls filled with sushi rice and vegetables and paired with a flavorful sesame dipping sauce) and Miso Soup (a traditional Japanese soup with silken tofu, mushrooms, and scallions made with miso and homemade dashi).
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$60 per device (laptop/tablet/etc) |
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All ages! |
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Vegetarian |
Since Aiko can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Aiko will guide you through making two of her family recipes for a spectacular and satisfying meal. First, you'll learn the art of making the perfect sushi rice, which is soft, fluffy, and full of flavor. Once the rice is done, you'll bring it together with a variety of fresh vegetables into an array of delicious hand rolls. To bring your Temaki Zushi (vegetable hand rolls) to the next level, Aiko will teach you her grandson's favorite recipe: homemade sesame dipping sauce. To round out the meal, you'll learn how to make miso soup from scratch, including the traditional process of making homemade dashi to give the soup its signature flavor.
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
0.6 ounces kombu (dried kelp) or about two 4-inch square pieces
0.6 ounces bonito flakes, or about 1 packed cup
6 tablespoon white miso paste
4 tablespoons saikyo miso, or use white miso
8 ounces soft or silken tofu (about ½ block)
1 large handful enoki mushrooms, optional
1 4x 4” thin sheet abura age (Japanese fried bean curd), optional
1 ½ cups short grain sushi rice
6 tablespoons rice vinegar
1/2 teaspoon mirin
1 teaspoon toasted sesame oil
2 tablespoons tahini paste
10 sheets sushi nori (roasted seaweed)
3 tablespoons raw sesame seeds
1 scallion
granulated sugar
soy sauce
vegetable oil
salt
At least four of the vegetables listed below:
2 mini Persian cucumbers
1 red, yellow or orange bell pepper
2 medium carrots
1 large ripe (but still firm) avocado
3 leaves Boston, butter or red leaf lettuce
3 scallions
1 5.5 ounce package enoki mushrooms
4 ounces sprouted daikon radish seeds, or kaiware in Japanese (or any kind of sprouts or microgreens)
5-6 shisho or perilla leaves
½ cup finely shredded purple cabbage
I loved this workshop. Aiko was a warm, welcoming host both as a Japanese ambassador and chef. The workshop was very hands on as she demonstrated and then we did much of the cutting and prep. Everything was clean and well organized. This was by far the best miso soup I have ever had anywhere and all the other dishes were delicious!
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