September 12th, Saturday at 11am
A traditional Japanese breakfast is a beautifully balanced, nutrient-dense morning ritual rooted in the concept of ichi ju san sai, meaning "one soup, three dishes".
Upgrade your morning wellness by learning about traditional, balanced breakfast featuring Ichiju Sansai concept, packed with powerful fermented foods. You will discover the delicious gut-health benefits of authentic Japanese ingredients, master simple traditional techniques, and enjoy a nourishing meal that will inspire your kitchen habits.
Kanako will walk you through the basics of Japanese cooking, such as cooking rice, making dashi broth, omlette and pickles.
In this class, many dishes uses many fermented ingredients in some breakfast dishes for your gut health.
We'll have a special guest speaker Machie Overly, a koji master and owner of Wa-Labo Kitchen. She will highlight the benefits of koji and fermented foods. Bring your questions to the class!
Class Content:
1. Overview of Japanese breakfast with the "Ichiju Sansai" concept
2. Demo :
- Cook Japanese Rice
- Make Dashi
- Make Miso Soup
- Make Tamagoyaki with Amazake
- Make Shio Sake (Broiled Salmon) or shio koji salmon
- Make Quick Pickles with Sweet Koji
- Make a vegetable dish (TBD)
3. Plate your own breakfast.
4. Hakko talk by Machie
- Natto Tasting with organic artisan natto by Wa-Labo kitchen
- Sampling of Hakko products
5. Q&A
Date and Time: September 12th (Sat) 11am to 1:30pm
Location:
Phinney Neighborhood Association building room 5
6532 Phinney Ave N, Seattle, WA 98103
Parking:
ample parking lot
