In this hands-on class you will learn how to make 3 types of Japanese hot pots:
- Nabeyaki Udon
Instructor Kaori Becker will explain the significance and history of Japanese hot pots and you will get to taste all 3 soups and choose which one you would like to make. Then, you will learn how to make the dashi stock, the soup base, and create your Japanese winter hot pot with all of the fresh and seasonal vegetables, meat, and toppings (vegetarian options available, too!). We will enjoy the feast of these 3 Japanese winter hot pots with fresh rice.
Originally from the Bay Area, Kaori Becker is an avid blogger and cooking instructor, having taught culinary classes and demonstrations in Columbus, Ohio at the Franklin Park Conservatory and The Seasoned Farmhouse. "Ka-o-ri" means "fragrance" in Japanese, and Kaori has always been passionate about recreating delicious, fragrant dishes from her Japanese tradition, enjoying local farm-to-table eating, and sharing sumptuous food memories with friends and family. Her specialty originates in Japanese food, growing up as a half-Japanese woman in California, and learning how to cook traditional Japanese meals and desserts from her mother, who is a first generation full-Japanese. These authentic Japanese recipes have been passed down to Kaori through her Japanese grandparents who owned an authentic ramen noodle shop in the countryside of Fukushima, Japan. Kaori currently runs her own culinary education business and lives in the Bay Area with her husband and animator Alan Becker.