Learn how to cook with dashi, a foundation used in many Japanese cuisines such as miso soup, in this hands-on workshop with dashi maestro Mamiko Niashiyama and Common Grains’ Sonoko Sakai. They will show you how to prepare dashi for making miso soup, salad dressing, and seasoning to make rice and stews.

Menu includes:

Soups with dried bonito, sardines, konbu seaweed and shitake mushrooms

Umami-rich chicken and vegetable somen noodles

Gomoku rice (rice with vegetables) and tamago (egg omelet)

A light and clean spinach nori ohitashi salad

Koji marinated cabbage, carrot and cucumber pickles

*Menu is subject to change depending on availability of ingredients.

Workshop follows immediately after seminar. Dashi sale following workshop. $75 members, $85 non-members, includes admission and supplies. RSVP early, 25 participants max.

PLEASE BRING KNIFE AND CONTAINER FOR LEFTOVERS TO WORKSHOP.