Gibsons Public Market June 23rd 1:00-3:30pm $85/person (GST included)
- Chirashi Zushi (Chirashi Zushi” means ‘scattered sushi’ because all the delicious toppings are scattered or strewn over the rice just before serving.)
- Authentic Miso soup
- Green beans Gomaae
In this 2 1/2 hours hands on class, you will learn how to make fundamental components of popular Japanese dishes such as dashi stock and sushi rice, which can be used in a wide variety of other dishes such as miso soup, sushi rolls or my family favourite: chirashizushi. And yes! One of very popular side dishes, Gomaae!
Gibsons Public Market (Kids class) July 14th 12:00-2:00pm $69/child (GST included)
- Caterpillar sushi roll using avocado and cucumber
- Temari sushi balls, round sushi with colorful topping
In this 2 hours hands on class, you will make your own cute caterpillar roll and temari sushi balls with colorful toppings sushi as cucumber, radish, avocado, pepper and more!
This is a very fun and educational cooking class and is a great opportunity for everyone to learn cooking and a few Japanese words!
Please contact us at email@example.com to book your spot!
Japanese fermentation series at UBC Farm $45/guest (+GST)
- Making Shio koji September 26th 6-8:30pm
- Japanese pickles October 24th 6-8:30pm
- Cooking with Sake kasu November 21st 6-8:30pm
Please check http://www.ubcfarm.ubc.ca to register!
We are so excited to offer two new workshop, team building and workshop at your classroom. Please email me with any questions. firstname.lastname@example.org
Team Building: Lunch & Learns or After work get together
We come to your meeting room for a hour and half “healthy eating” and “Eat outside of the box” talk! Our Lunch and Learns/After work get together are unique because not only do we do an engaging presentation, we teach everyone how to make delicious Onigiri, Japanese style rice balls with various fillings and taste our creation after. It is great way to catch up with your colleagues and have fun!
$650 for 20 people (food cost and compostable plates are included)
Healthy eating talk and Onigiri making at your classroom:
We come to your class room for an hour and talk about healthy eating and make simple and delicious onigiri. Our workshop is educational, fun and we all learn healthy eating and a bit of Japanese culture. The workshop is based on the BC ministry curriculum and standards.
$230/class (food cost and lots of fun are included)
Such a fun way to celebrate with a beautiful bride to be and friends!
Served with a side of sweet red beans, Shiratama dango, these chewy little dumplings are a very traditional treat. We eat them with shaved ice with sweet red beans, a sweet red beans warm soup dessert or just with Kinako, ground roasted soybeans. So yummy! You can also try with melted butter and brown sugar or Maple syrup to be Canadian Style dessert!
Shiratama Dango (makes about 20 small balls)
100g Shiratama ko
About 100cc (6-7tbsp) Water
2-3 tbsp Kinako, ground roasted soybeans
2-3 tbsp Sugar
- Get prepped: Set a large, deep pot of water to boil, and prepare a large bowl of cold water.
- Make the dough: In a bowl, add 4-5 Tbsp cold water to shiratamako and mix with your fingers. Continue to add water bit by bit and knead until the dough is soft and pliable (we say until it is the softness of an earlobe). Add more mochiko or water as you need it. The dough should be soft, but not sticky.
- Form: Pinch off small pieces of the dough and roll into small balls about 2cm in diameter. Using your index finger, make a little indention in the center.
- Boil dango: When the water is at a boil, drop in the shiratama dango one by one (so that they don’t stick) and boil until they float up to the top of the water. About 2-3 minutes. (This is why you need a deep pot of water, so that you can see the difference between a sunken and floating dumpling).
- Cool: Remove cooked dango with a slotted spoon and drop into an cold water bath until cooled. Drain well.
Serve at room temperature with Kinako or your favorite toppings.