Women on the Wedge: Pairing Cheeses and Wines
- Food & Drink
- Port Commission Hearing Room, Ferry Building, 2nd floor, San Francisco CA
CUESA Onigiri Making Class for Kids and Parents with Chef Sonoko Sakai
Sunday, February 17, 2013 from 1:00 PM to 3:00 PM (PST)
Join Japanese home-cooking instructor Sonoko Sakai in a hands-on onigiri and miso soup class for kids and parents (aged third to sixth grade). Learn how to make healthy, cute, and delicious onigiri for snacking and lunches.
Onigiri are hand-sized triangles or balls of white and brown rice, often wrapped in nori (dried seaweed) and filled with vegetables, fruits, nuts, and more. They can be decorated with edible embellishments to look like animals, cartoon anime, and manga characters. Onigiri are to the Japanese what sandwiches are to Americans—the ultimate delicious and healthy convenience food. They are often what Japanese moms pack in their kids’ bento boxes using freshly made or leftover rice.
Sonoko Sakai is a Japanese home-cooking teacher, food writer, and the founder of Common Grains, a cultural and educational project dedicated to providing a deeper understanding and appreciation for Japanese food and culture. She wrote The Poetical Pursuit of Food: Japanese Recipes for American Cooks, and her articles are regularly featured in the Los Angeles Times and Zester Daily.
Each student will work with the best farmers market ingredients to create their own onigiri to eat and share. They will leave with their homemade onigiri, as well as ingredients and tips on how to recreate the experience at home.
Location: The class takes place in the outdoor CUESA kitchen in front of the Ferry Building.
*Sliding scale pricing available. Please email firstname.lastname@example.org for details.
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