Explore Japanese food beyond sushi with Hiroko Shimbo of Hiroko's Kitchen, a renown cooking teacher and author of The Japanese Kitchen, who will introduce us to the basics of Japanese cuisine.

Learn about the flavors of key staples of the Japanese kitchen – kombu (kelp), katsuobushi (bonito fish flakes), miso (soybean paste), shoyu (soy sauce), mirin (sweet cooking wine), sake (rice wine) and komezu (rice vinegar), as well as what products to choose, where to shop and how to store them. 

Hiroko will demonstrate the preparation of basic cooking stocks and sauces, such as dashi, ponzu and tosazu, which will be used as part of several signature Japanese dishes, including shoyu braised fish, sake steamed chicken with mushrooms, sashimi and more.  We will sample these dishes paired with a sake tasting.

A copy of Hiroko’s book The Japanese Kitchen is included in the registration fee. 

Prospective members are encouraged to attend.  If you know a student or woman employed in the culinary industry, please invite her to join us on September 20.  For more information, visit WCR online at www.womenchefs.org