Japanese Summer Online Workshop
Learn to make tasty Soba Salad (a fresh salad made of perfectly cooked soba noodles and a mix of vegetables and greens, tossed in a sweet and spicy dressing, served with jammy eggs) and Ingen Gomaae (green beans coated in a light sesame dressing).
 |
$60 per device (laptop/tablet/etc) |
|---|---|
 |
All ages! |
 |
Vegetarian |
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 fresh and tasty summer meal. First, you'll learn to make Soba Salad (Japanese Noodle Salad) a fresh salad made of perfectly cooked soba noodles and a mix of vegetables and greens, tossed in a sweet and spicy dressing, served with jammy eggs. Then you'll make Ingen Gomaae (Sesame Green Beans), green beans coated in a light sesame dressing–a popular side dish in Japan!.
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
About 3 / 4 pound (360 g) of dry, uncooked soba.
7 tablespoon rice vinegar
Diamond Crystal kosher salt
4 large eggs
1 medium carrot
4 mini Persian cucumbers (or 1 medium)
12 grape tomatoes
1 / 2 cup (1 1 / 2 ounces/40 g) daikon radish sprouts, or any kind of microgreens
1 / 4 pound (115 g) mixed baby salad greens (preferably without spinach)
1 / 4 pound (115 g) mung bean sprouts
3 tablespoons white sugar
4 tablespoons toasted sesame oil
Soy Sauce
3 tablespoons gochujang (Korean red chile paste)
4 tablespoons mirin
1 pound green beans, both ends trimmed, cut in half
1 tablespoon Japanese or Chinese sesame paste or creamy peanut butter, or 2 tablespoons tahini
1/3 cup white sesame seeds
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!
”