Let's Nabe! Master the Japanese Hot Pot!
In this hands-on class you will learn how to make 3 types of Japanese hot pots: Sukiyaki Oden Nabeyaki Udon I will explain the significance and history of Japanese hot pots and you will get to taste all 3 soups and choose which one you would like to make. Then, you will learn how to make the dashi stock, the soup base, and create your Japanese winter hot pot with all of the fresh and seasonal vegetables, meat, and toppings (vegetarian options available, too!). We will enjoy the feast of these 3 Japanese winter hot pots with fresh rice.
Originally from the Bay Area, Kaori Becker is a cooking instructor and owner of Kaori's Kitchen cooking school and catering. Drawing from her Japanese roots, Kaori has taught culinary classes and demonstrations in Columbus, Ohio at the Franklin Park Conservatory and The Seasoned Farmhouse, as well as Kitchen on Fire in Berkeley, Draeger's School in San Francisco, and at other Oakland locations. "Ka-o-ri" means "fragrance" in Japanese, and Kaori has always been passionate about recreating delicious, fragrant dishes from her Japanese tradition, enjoying local farm-to-table eating, and sharing sumptuous food memories with friends and family. Her specialty originates in Japanese food, growing up as a half-Japanese woman and learning how to cook traditional Japanese meals and desserts from her mother, who is a first generation full-Japanese. These authentic Japanese recipes have been passed down to Kaori through her Japanese grandparents who owned an authentic ramen noodle shop in the countryside of Fukushima, Japan. Kaori's business, Kaori's Kitchen, focuses on providing Japanese cooking classes and private parties to people in the Bay Area using seasonal, local and organic ingredients. Kaori also currently directs and runs 2 culinary programs for private schools in San Leandro and Oakland. She lives in the Bay Area with her husband and animator Alan Becker.
If you have any question on this experience, please contact firstname.lastname@example.org.