Cooking with Sake Kasu (Japanese Fermentation Series #3)
Explore a new flavour – learn to cook with Sake Kasu! Sake Kasu are the lees left over from sake production, which are known to provide health benefits such as lowering cholesterol, aiding with circulation, etc. Sake Kasu can be used as a marinade, a flavourful cooking paste, a pickling agent, and the main ingredient in amazake (a traditional Japanese beverage). In this workshop, participants will make and enjoy delicious Japanese-style crackers and soup using Sake Kasu, as well as a tofu dip! The meal prepared in this workshop will be pescatarian. Please note that Sake Kasu contains some alcohol, even after cooking.
This workshop belongs to a three-part Japanese Fermentation Series that we are offering with instructor Kimiko Suzuki. Register for all three workshops at checkout and receive 15% off!
About the Instructor
Kimiko Suzuki loves sharing her passion for locally sourced, simple and delicious dishes. Born and raised in Wakayama, Japan, she enjoyed the freshness, sweetness and richness of vegetables picked from her grandfather’s garden plot and learned true home-style Japanese cooking techniques in her mother’s kitchen. Kimiko also teaches at Cook Culture and Well Fed Studio in North Vancouver and has been featured in Edible Vancouver, as well as on the cooking stage at Richmond World Festival and Surrey Fusion Festival. She is also a contributing food writer for Vancouver’s local Japanese language newspaper – Shinpo.
Date and Time
Wednesday, November 21 | 6:00 – 8:30pm (2.5 hours)