Tag: Sonoko Sakai

Tsukemono, Bento, and Mochi — Oh My!

Emily Leventhal Leave a comment
Cooking instructor Sonoko Sakai will be making bento boxes. (www.cooktellsastory.com)

If you’ve ever dreamed of being an Iron Chef but never got past making onigiri, we have a workshop—or three—for you! Come brush up on your Japanese cooking skills on Saturday, July 6, from 11:30 AM to 2:30 PM. The cost for all three workshops is $70 members, $80 non-members.

First, Yoko Issai will teach you how to make tsukemono, or traditional Japanese pickles. Yoko grew up in a Japanese foodie family, using what she learned from them to become a successful cooking instructor. Then, discover how to make your family the envy of the lunchroom with one of Sonoko Sakai’s bento boxes.

Finally, don’t miss a mochi tasting with baker Jenn Fujikawa!  In this free with admission workshop, Jenn will also discuss (and sign copies of) her new cookbook Mochi: Recipes from Savory to Sweet!. 

Not only will this class be loads of fun, but you’ll also walk away with three new and impressive dishes!

RSVP early, 15 students max. For all classes, workshops, and food tours, pre-payment is now required to hold your space. Please call 213.625.0414 or download the pre-payment form. Cancellations must be made 48 hours in advance or no refund will be issued.

Wagashi Workshop Reviewed

Keiko Doi 2 Comments

Back in November, JANM was honored to host wagashi* master, Chikara Mizukami from Tokyo, for his first Los Angeles visit. This special occasion began in the Tateuchi Democracy Forum where Mizukami sensei and our favorite food writer, Sonoko Sakai, discussed the over 1,400 year art of wagashi making including its inspiration from nature, Japanese poetry, and even modern day architecture.

After the lecture, we moved to a classroom for an intimate hands-on workshop. The sold out workshop was filled with excited participants—one student had traveled all the way from Minnesota to attend this rare event (Smart man!). We learned how to create two confections out of the sweetened bean paste made from both white and red azuki beans. No rice was used in this school of wagashi.

It was a bit of a struggle to make the wagashi look remotely like sensei’s samples (see photos). Our own Vicky Murakami-Tsuda’s husband Russel T. had a lot of potential—to become an apprentice. Sensei mentioned that the maximum apprenticeship would last four years. Hmmm, something to ponder.

Sensei's Samples
The Apprentice's

 

 

 

 

 

 

After all that hard work, we were rewarded with bowls of lightly frothy matcha to drink, complimenting our wagashi creations. Delicious!

 

Being able to take lessons from Mizukami sensei was a privilege and incredibly special. But the other details from the workshop were wonderful as well. I can’t tell you how beautiful everything was—the various samples of wagashi from Mizukami sensei’s Tokyo shop, Ikkoan; the simple wooden tools used to shape the confections; the big bowls filled with that intensely green matcha; and Sonoko’s simple yet gorgeous autumnal display of leaves and branches. What a wonderful experience. Hopefully, Mizukami sensei will return to JANM, and we will have the privilege of hosting him again. I know it would be another sold out event!

Sensei's Inspiration?

 

*Wagashi is a traditional Japanese confectionary, usually offered with hot tea and made of azuki beans and other plant-based ingredients.

Photos by K Doi