November 14, 2006; 6:30pm – 9:30pm
We will start this class with an unusual appetizer of lotus root. This exotic vegetable is the root of lotus flower that grows in mud floor of ponds. The root has white flesh and round shape with seven or so holes runnning through. Thinly sliced cross wise, itνs look reflects the beautiful flower you see floating on the ponds in Asia.
The two main features of the class are Hoto and Hakusaizuke, perfect dishes for the coming cold weather season. Hoto is a hearty warming noodle dish from the Koshu region (mountaineous area of central Honshu Island) of Japan. We will make handmade udon (wheat) noodle from scrach then cook them in rich miso broth with a bounty of fall vegetables.
Napa cabbage pickle making (hakusaizuke) is a tradtional winter scene of Japanese villages. In the backyards of the farm houses, heaping batchs of cabbage are cut into big wedges and spread on μgozaνξmats (thin tatami mat). The weak winter sun will dry them slightly, pulling out the subtle sweetness of the cabbage. We will replicate it in a smaller batch version; it will still be a great way to use up a whole big napa cabbage. Bring a jar to take some home with you to mature and enjoy.
The class is hands-on and we will sit down for a rewarding full meal at the end. Bring your sake if you wish to toast your dishes!
THE MENU
Age Hasune: Fried Lotus Root Appetizer
Hoto: Handmade Wheat Noodle in Miso Broth with Fall Vegetables
Hakusaizuke: Napa Cabbage Pickle with Japanese Flavorings
Frutsu Kan: Fall Fruit Kanten Squares (for desert)
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For Ayako's bio and contact information, http://ayakoiino.com/home_page/