Hiroki Abe & Hiroko Shimbo

Kajitsu & Cookbook Author


Chef Demonstration

Monday, October 7
6:00 PM - 8:30 PM

$100.00

When Executive Chef Hiroki Abe cooks at Kajitsu, he is preparing shojin ryori — the traditional vegetarian-vegan cuisine of Buddhist monks in Japan. In this class, we’ll learn how to work with seasonal vegetables, which, according to tradition, bring balance and alignment to the body, mind, and spirit. Award-winning cookbook author and chef-instructor Hiroko Shimbo will offer insights into the techniques and history of the dishes.

Menu

Zensai Appetizer  

Eggplant Agedashi

Namafu Dengaku

Autumn Fruits & Vegetables with Tofu Dressing

Menu

MUKOZUKE

Goma-Dofu, Sesame Tofu Square, with Horseradish and Wari Soy Sauce

AEMONO

Sweet Potato and Sweet Potato Leaf dressed with Sesame Sauce

OWAN

Shiro-miso Soup with Kabocha Squash and Yuzu Zest

AGEMONO

Deep-fried Panko Coated Maitake Mushroom

OSHOKUJI

Autumn Mushroom Takikomi Rice with Enoki, Shiitake, Maitake and Shimeji Mushroom

Awase Miso Soup with Tofu and Sansho Pepper

Cucumber Pickles and Braised Kombu

WAGASHI & MATCHA

Amaguri Kinton and Matcha Green Tea

 


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