Any Westerner who’s been to Japan has discovered, within 24 hours of arrival, that they do breakfast a little different over there. If you’re happy to embrace seafood and pickles before midday, then there’s a whole new world to explore. In this class Asher Ramras will show you the techniques and concepts that bring Japanese breakfast to life, including misoshiru (miso soup); dashimaki tamago (traditional rolled omelette); salmon saikyoyaki (miso-glazed salmon); horenso no shiraae (spinach with sesame tofu dressing); gohan (steamed white rice); and asazuke (quick-pickled vegetables).
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