About this Class
Cold weather means nabe season is here! Donabe (clay pot) cooking is one of Japan's oldest cooking styles. Join us as we learn about nabemono, the unique and gorgeous seasonal hot pots cooked with everyone gathered around the table.
On the menu:
• Sesame Miso Tsukune (Chicken Meatballs) Nabe
•Homemade Ramen
• Sake tasting — discerning Junmai, Ginjo, and Daiginjo levels
In class we’ll make:
• Ramen noodles from scratch, the foot-stomping traditional way. These high-protein noodles use a special alchemy to give them their famous taste and texture.
• Tsukune (chicken meatballs) using a traditional bamboo slide. They’ll simmer away in our donabe, a hearty chicken broth of sesame, miso, and seasonal vegetables.
Finally, we’ll eat together gathered around donabe and slurp noodles with a sake pairing.
Note: This class works with wheat noodles.
Take home your extra ramen for future donabe meals, as well as printed recipes and an understanding of Washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for your health.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
Classes at BARN 12/12, 12/15