Dashi and the Japanese Pantry
Lunch and Workshop with Sonoko Sakai of Common Grains
and Mamiko Nishiyama of Yagicho Honten
Sunday, October 4, 10:00AM-1:00PM
Shed Grange, 25 North Street, Healdsburg
$100, RSVP required
In the Japanese tradition, the best meals are simply designed and seasonal. The flavor of dashi, a versatile and umami-rich stock made from dried vegetables, kombu, and dried bonitofish (katsuobushi), is a foundational element of this tradition.
This workshop will unlock the umami-rich flavors that have been used for centuries in Japan to highlight fresh, seasonal produce. Cooking instructor Sonoko Sakai and dashi maestro Mamiko Nishiyama, owner of Yagicho Honten, a 277-year-old dashi shop in Tokyo, will demonstrate how to incorporate dashi and other essentials from the Japanese pantry in the American home kitchen. This hands-on workshop includes a light lunch.
SHED’s Housemade Seed Crackers with Katsuobushi-Infused Butter
Variety of Dashi Tastings: Sardine, Tuna, Bonito, Shiitake, and Konbu
Miso Soup with Tofu, Naruto Wakame and Herbs
Greens with Ground Sesame Toss
Moriwaki Handa Somen Noodles Served in a Hot Dashi Broth with Chicken, Mushrooms, and Greens
Dashi Infused Pickles
Shiratama Mochi, Tanba Black Beans, and Seasonal fruit with Okinawa Brown Sugar Syrup
All attendees will receive a coupon for 10% of purchases in the SHED retail store the day of the event, perfect for stocking up on Japanese pantry and cookware supplies. Please RSVP as soon as possible to ensure a seat.
Sonoko Sakai is the founder of Common Grains, a project dedicated to providing a deeper understanding and appreciation for Japanese food and culture.
Yagicho Honten is a 277 year old Japanese grocery shop in Nihonbashi, Tokyo. It was founded during the rule of Yoshimune Tokugawa, the eighth shogun of the Tokugawa shogunate in Japan. Yagicho Honten began as a grocery shop specializing in Katsuobushi, bonito flakes, dried shiitake mushrooms, and konbu seaweed - essential ingredients for dashi. Yagicho Honten products can be found in major Japanese department stores and are enjoyed by chefs all over Japan.
Mamiko Nishiyama became the ninth proprietor of Yagicho Honten in November of 2014. She is the oldest daughter of Jubei Yagi. Mamiko travels around the world to promote Japanese food and culture and Yagicho Honten products. This is her third visit to the west coast.