Get in the kitchen with me at ICE in NYC on June 9th and 10th. I am thrilled at the opportunity to teach in NYC. One class is on incorporating more vegetables into your repertoire and the second is on becoming fluent with miso.
Vegetables in the Japanese Kitchen
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While many associate Japanese food with sushi and wagyu beef, vegetables take center stage in the Japanese kitchen. Learn about the Japanese pantry, filled with kanbutsu dried goods, dips and dressings, under the guidance of Tokyo resident and author Yukari Pratt. You will make Vinegar-Based Pickles; Miso Soup (with a variety of options for ingredients); Takikomigohan (rice cooked with vegetables); Daikon Salad with Umeboshi (pickled plum) Dressing or other Composed Japanese Salad; Gyoza Dumplings; Kiriboshi Daikon (dried daikon) with Tofu and Carrots; Aburaage and Cheese (deep-fried tofu with cheese); and more.
Beyond Miso Soup
Click Here or on the course title above to view available dates and times for this class.
What do you do with a tub of miso besides making miso soup? Sweet, salty, dark, light, smooth, or chunky---miso's diversity lends itself to many dishes. Led by Yukari Pratt, who teaches cooking classes and writes about food out of Tokyo for publications like Food & Wine, Metropolis, and Japan Times, you will master a few dishes that make the most of miso, and learn the secrets behind Nobu's signature miso cod. These recipes will have you licking your spoons clean. On your menu: Sumiso (vinegar and miso dressing) with Vegetables; Gomamisoae (sesame and miso dressing) with Vegetables; Nerimiso (miso dips) with Vegetables; Tonjiru (a hearty miso soup of pork, carrots, potatoes, konnyaku, and leeks garnished with shichimi spice); Saikyo miso fish (fish marinated in a sweet miso marinade and grilled); and more.
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