November 29, 2006; 6:30pm – 9:30pm
In this class weíll taste & discuss† different kinds of miso and soy sauce from different regions and elaborate on their characteristics and uses.† Seasonality is a critical element in Japanese cooking and aroma plays an important role in its expression.† Seasonal ingredients from back yard gardens, neighboring mountains, and the local ocean brighten up a dishesí aroma and taste.
We will start with an easy but appealing appetizer of leeks braised in sake with a dressing using ume plum pickle, a traditional staple in Japan.† Then we will make miso sauces using three distinct types of miso: white, red, and hacho.†
Next is an unusual rice dish, ochazuke; translated as ìrice soaked in teaî.† At its simplest form it is made by sprinkling a few drops of soy sauce onto rice and then adding† hot green tea.† We will make an eye & palate pleasing version of ochazuke with sashimi topping and three traditional aromatic seasonings (wasabi, mitsuba, and nori). The class is hands-on and at the end we will sit down for a rewarding full meal . Bring your sake if you wish to toast your dishes!
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Sake Braised Leeks with Ume Plum Dressing†
Squid and Green Onion with White Miso Sauce
Sake Steamed Chicken and Fall Root Vegetables with Red Miso Sauce
Pan Roasted Tofu with Hatcho Miso Sauce
OCHAZUKE: Rice in Tea with Sashimi, Mitsuba, Nori, and Wasabi
For Ayako's bio and contact information,†
http://ayakoiino.com/home_page