BEGIN:VCALENDAR VERSION:2.0 PRODID:-//PYVOBJECT//NONSGML Version 1//EN BEGIN:VEVENT DTSTART:20120922T000000Z DTEND:20120922T000000Z DESCRIPTION:Looking for a healthy and hearty dish for the fall and winter s eason? The French may think&nbsp\;<em>Bouillabaise</em>.&nbsp\;<em>Nabe</e m>&nbsp\;is the Japanese answer.&nbsp\;<em>Nabe</em>&nbsp\;is a light stew made in a&nbsp\;<em>Donabe</em>&nbsp\;clay pot. We will cook everything r ight at the table. It is a convivial way of eating.\n\nSakai will show you how to prepare and serve three nabes&mdash\;<em>Yudofu</em>\, made with t ofu\, daikon radish\, and konbu seaweed\, and served with ginger\, shichim i pepper and negi\; a winter nabe made with black cod\, napa cabbage\, and age tofu and seasoned with white miso\; and&nbsp\;<em>Chanko nabe</em>&md ash\;a savory soup made with chicken balls and a variety of vegetables\, a nd served with yuzu kosho and ground sesame seeds\, all in this 3-hour cla ss! At the end of the nabe\, Sonoko will prepare&nbsp\;<em>Zosui</em>\, a Japanese style risotto like dish made with rice and the rich broth. The di sh will be served with Japanese herbs.\n\nWe will divide up the workshop i nto small groups. Each group will prep the ingredients\, including the das hi from scratch\, make a beautiful platter for the table\, and cook the na bes\, following Sakai&rsquo\;s demonstration. At the end of the meal\, the re will be a homemade Japanese dessert to clear the palate.\n\nWhat to bri ng to class: Cutting board\, kitchen knife\, apron\, and bandana. $75 memb ers\; $85 non-members\, incl. admission &amp\; supplies. RSVP early\, 15 s tudents max.\n\nReservations recommended to or 213.625.0414 at least 48 hours prior.\n\n<a href=""></a > SUMMARY:Fall & Winter Nabe (Hot Pot) Workshop with Sonoko Sakai URL:/en/events/2012/09/22/fall-winter-nabe-hot-pot-workshop-with-sonoko/ END:VEVENT END:VCALENDAR