Japanese Bites: Bento, Tsukemono, & Mochi Workshops

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Class/Workshop

7月 20136
11:30a.m. - 2:30p.m.

Japanese American National Museum
100 North Central Avenue

Los Angeles, California, 90012
United States

This multi-workshop event will let you try delicious and fresh Japanese food! Make traditional Japanese pickles with cooking instructor Yoko Isassi and create bento lunchboxes with cooking instructor and author Sonoko Sakai. And don’t forget about dessert—cookbook author Jenn Fujikawa will delight you with her fun take on mochi. Cost for all three workshops is $70 members, $80 non-members. RSVP early, 15 students max.

About the Instructors:
Jenn Fujikawa
Jenn Fujikawa is an Architectural Designer, Mom, Crafter, and Baker. You can read about her culinary adventures at her blog justJENN Recipes.

Yoko Isassi:
Yoko grew up in a Japanese foodie family where she learned from her mother's culinary skills, her grandfather's Tofu making activities, and her grandmother's mastery of the art of the Tea Ceremony. Yoko has parlayed these talents into a successful career as a Japanese food cooking instructor and lecturer.

She is a Japanese Food Storyteller and producer of a variety of Japanese cooking classes and workshops. She focuses on cultural aspects of Japan's rich food history and etiquettes. You can read more about Yoko's cooking classes at her website FoodStory.

Sonoko Sakai:
Sonoko Sakai is a Japanese writer and producer who calls three places home: Los Angeles, Tehachapi and Tokyo. Sonoko learned how to cook from two wonderful cooks: her Japanese grandmother and her mother. Sonoko contributes stories and recipes to the Los Angeles Times. She is also a regular contributor to Zester Daily. To learn more about Sonoko, visit her website Cook Tells A Story.

*NEW: For all classes, workshops, and food tours, pre-payment is now required to hold your space. Please call 213.625.0414 or download the pre-payment form. Cancellations must be made 48 hours in advance or no refund will be issued.

 

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JANM . 更新日 6月 26 2013 5:28 p.m.


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