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Japanese Vegetable Cookery

Kanako Koizumi

You will be delighted by Kanako’s preparation of Japanese vegetables that shine in winter. Kanako, who studied vegetable preparation in Japan, talks about these star vegetables and the best way to bring out their full flavor and nutrition. She starts with the all-important Dashi broth (made with kombu kelp and dried shiitakes). Then she makes Furofuki Daikon (stewed daikon radish with creamy miso sauce); Kabu Oroshi Jiru (miso soup with grated turnip); and two unique takes on burdock: Tataki Gobo (crushed burdock root with sesame dressing) and Gobo (burdock) chips. We finish with a delicious dish of Yasai Ankake Udon (noodles with vegetables such as cabbage, mushrooms and peas). Vegetarian; no dairy or eggs.

Members: $35, Non-members: $40

  • Sunday Jan 19, 10am-12:30pm. Greenlake Aurora
  • Sunday Jan 26, 1-3:30pm. Edmonds
  • Saturday Feb 1, 3-5:30pm. West Seattle
  • Wednesday Feb 5, 6:30-9pm. Redmond
  • Sunday Feb 16, 1-3:30pm. Issaquah


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