w/ Kayoko Akabori + Yoko Kumano from Umami Mart
An interactive cooking demonstration culminating in dinner served with wine and beer.
Our Program Director Michelle recently returned from a trip to Japan unable to stop talking about the seemingly impossible range of good food she'd just experienced. From train stations and convenience stores to temples and fine dining restaurants, inspired and perfectly executed food was assured. The ubiquity of Japanese curry was particularly surprising and alluring, and Michelle quickly phoned our friends at Umami Mart for more insight.
Typically, Japanese curry is instant food, the type that comes from a box; hot water is all that is needed. Luckily, Kayoko and Yoko have studied the flavors and proportions of popular packaged mixes and have devised recipes for folks looking to make this unique cuisine from scratch. And now they're ready to share it with all of you!
Marrow Bone Beef Stock
Japanese Beef Curry with "Bulldog" and Togarashi