Register for Workshop and Tasting at Saveur Magazine!

Register for Workshop and Tasting at Saveur Magazine!

Join Chef Masato Nishihara of Kajitsu, New York's acclaimed Shojin-style Japanese vegetarian restaurant, and food journalist Harris Salat for an intimate workshop on Japanese vegetarian cooking at the Saveur Magazine test kitchen in New York City. Learn practical techniques to prepare vegetarian dishes using ingredients such as soba, lotus root, fennel, and artichoke. Limited to 20 participants. Includes a special sampling of artisanal sakes from boutique importer Joto Sake. Registration is non-refundable.

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:

From Soba to Artichokes:
Vegetarian Cooking, Japanese-style

Featuring Chef Masato Nishihara of Kajistu

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:**

Important notes:

*** 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!