WORKSHOP IS FULL!
I'm sorry, but this workshop is now full. If you'd like me to email you about the next one (in December), please write me at: harris [at] japanesefoodreport.com
Please join me as I moderate:
Vegetarian Cooking, Japanese-style
Monday, October 26th, from 7 to 9:30pm, at the Saveur Test Kitchen, New York City
With Special Sake Sampling from Boutique Importer Joto Sake
In a culture where eating meat was taboo for a thousand years, vegetarian fare became an essential element of Japanese cooking. No other cuisine prepares vegetables as sublimely and beautifully, with such reverence for the seasons, peak flavor and an ingredient's intrinsic natural state.
Join Chef Masato Nishihara of Kajitsu, New York's acclaimed Shojin-style Japanese vegetarian restaurant, and me, food journalist Harris Salat, for an intimate look at the Japanese approach to vegetarian cooking, presented at the Saveur Magazine test kitchen in midtown Manhattan.
Chef Nishihara will introduce practical, simple and utterly versatile techniques to prepare a multitude of vegetarian dishes-methods perfect for home cooks. Through demonstration and tasting, the chef will help participants understand the umami flavors that inform this cooking; vegetarian varieties of dashi, the fundamental stock; and how to work with ingredients as varied as soba, lotus root, fennel and artichoke.
The workshop will include a special sampling of artisanal sakes with Henry Sidel, president of boutique importer Joto Sake.
- Limited to 20 participants
- Standing only in the test kitchen (no seats)
- $35 per person
To register, please click the BUY button below and purchase through Google Checkout:
- Registration is non-refundable
- Details for access to the Saveur kitchen will be emailed one week before the workshop
Huge thanks to the team at Saveur for making this possible!