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Tuesday, January 19, 2010

Japanese cooking class, January 30

hands on class with all the participants creating and consuming each dish

Saturday, January 30
Limited seating for 8
location: West Oakland

winter Japanese menu
adzuki kabocha soup
yudofu (kyoto style tofu dish cooked in stock in a nabe pot
burdock root pickled with sichuan peppercorns and sesame seeds
spicy lotus root pickles
green tea muffins

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