May 22, 2016 at Pollinate Farm & Garden Supply in Oakland.
Join us for an in-depth, hands-on study on the making of umeboshi with Food Writer and Author Sonoko Sakai!
Umeboshi is regarded as a medicinal food to aid in digestion. It can be used in multiple ways – straight or with rice, as a seasoning for soups and salads, and marinating fish and meats; also as a digestive tea. Sonoko will show you several stages of fermentation and techniques.
The pickling process takes about 3 months but these pickles can last for years. Sonoko will show you how to source the fresh green ume, sea salt and red shisho. Particpants will go home with the umeboshi project that was prepared in class, and orchardist and instructor John Henan will provide follow up support in finishing the umeboshi pickling process.
Sonoko will field your questions in a Q/A session while we enjoy a delicious and authentic umeboshi rice-themed lunch with miso soup!
Be prepared for 2.5 hours of fun!
Sonoko Sakai is a food writer, author, mobile cooking teacher, noodle maker, and producer based in Los Angeles. She was born in New York, and raised in Tokyo, Kamakura, Los Angeles, San Francisco and Mexico City.
Her first cookbook, The Poetical Pursuit of Food: Japanese Recipes for American Cooks was published by Potter in 1982. Her second cookbook, Rice Craft, will be published by Chronicle Books on August 30, 2016.
Sonoko’s stories and recipes have appeared in the Los Angeles Times, New York Times, Chicago tribune, San Francisco Chronicle, Lucky Peach, Saveur, Zester Daily and Bungei Shunju (a Japanese literary magazine). She has appeared on both local and national television programs and public radio stations -NPR – KCRW GOOD FOOD, SOUNDS LA.
With a seed grant from Anson Mills, Sonoko is working with farmers, millers, chefs and bakers in Southern California to build a grain hub there.
John Heenan is an educator, specialty citrus grower and is the Farm Coordinator at Indian Valley Organic Farm and Garden in Marin County.