Rice for Rice Fanatics with Emiko Davies

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:
Rice Cakes with Walnut Miso
Rice Balls with Sweet Soy Sauce

No matter how many times we teach classes about rice at the Milk Street Cooking School, students always flock to us with their questions. We shouldn’t be surprised, because it’s the most fundamental things in the kitchen that raise the most questions. But at our upcoming class with guest teacher Emiko Davies, most recently the author of “The Japanese Pantry,” we’ll be straight with you: this is not the class for you if you are wondering how to cook a basic pot of rice. Instead, you’ll get to see how Emiko, a true rice aficionado, uses this foundational ingredient to create dishes that are profoundly complex and hard to find outside of Japan. You’ll pound cooked rice to make a mass that’s sticky enough to be skewered and grilled, giving it a gently charred and crispy exterior. You’ll pair the subtly sweet flavor of these rice cakes with a super umami-rich walnut miso that also uses some of Emiko’s must-have Japanese pantry ingredients. Then, you’ll use glutinous rice flour—not rice grains at all—kneaded with just one other unexpected ingredient to prepare rice balls with a uniquely bouncy texture. Grilled in a cast iron pan and served with an addictive syrupy sauce, these bite-sized treats are bound to become your most-requested appetizer. As we cook, you’ll learn from Emiko how to choose the right rice and rice products for every job. Join us if you are a true devotee of rice.

About Emiko: Emiko Davies is an award-winning Australian-Japanese food writer, photographer and author. Growing up in a diplomatic family, she spent most of her life living in countries other than her own, from China to the USA, but has called Italy home for the past twenty years. The Japanese Pantry will be Emiko's seventh book. Her previous books include Gohan: Everyday Japanese Cooking (2023) published be Smith Street Books, – winner of the 2024 Fortnum & Mason Cookery Book of the Year and the Andre Simon Special Commendation award – Cinnamon & Salt: Cicchetti in Venice (2022), Torta della Nonna (2021), Tortellini at Midnight (2019), Acquacotta (2017) and Florentine: The True Cuisine of Florence (2016), published by Hardie Grant. Emiko runs a cooking school and natural wine bar in Tuscany with her sommelier husband, where she shares her passion for seasonal, simple home cooking.


Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:

• Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
• Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
• Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
• Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
• Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).
  

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.