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Japanese Curry from Scratch Workshop with Sonoko Sakai

April 20 @ 11:00 am - 2:00 pm
|Recurring Event (See all)

One event on April 20, 2019 at 3:00 pm

Join Sonoko Sakai in learning to make your own Japanese curry from scratch. Unlike the instant curry that you can buy from Japanese grocery stores, we’ll only be using natural and whole spices. We will make our own curry bricks which you can keep for 3 months in the fridge and 6 months in the freezer.

Curry is one of the most popular dishes in Japan. Japanese curry is different from Indian curry. Curry is a general term for Indian dishes made with a variety of fresh spices and herbs. Most Japanese cooks rely on prepared curry bricks to make curry because it’s convenient. It is basically a block of seasoned roux bar (like a chocolate bar) made of spices (turmeric, coriander, cumin, fennel, cinnamon, ginger, cloves etc), salt, chickpea or wheat flour and butter that can be dissolved in water to make an instant curry sauce. The ingredients in factory-made curry bricks are mostly loaded with artificially enhanced flavor agents and preservatives.

After making our own curry, we will do tastings of chicken vegetable curry on rice, served with homemade pickles or vegan and gluten-free curry made of coconut oil, buckwheat flour, and Tamari.

The workshop is limited to 14 students and it’s sure to be sold out so sign up soon!

Please indicate if you are vegan or gluten-free in the “notes” section during the checkout.

Reserve your spot and learn more here

777 S. ALAMEDA STREET SUITE #174
Los Angeles, CA 90021 United States