Japanese Knife Sharpening
In this workshop, Eien will teach the basics of Japanese knife sharpening on water stones. Japanese knife culture is distinct in several ways - the blade is sharper and thinner, sharpening is done on stones, and all chefs sharpen their own knives to complement to their individual cutting style. With this introduction of a few techniques, everyone will be able to sharpen their own knives and feel the joy of cooking with a sharp blade. More info about Japanese knives is on my blog:
Eien will talk about natto, the fascinating, delicious, and nutritious fermented soybeans from Japan. The demo will include samples of fresh natto and offer ideas for traditional and non-traditional preparations. In Japan, natto is highly regarded as a ‘superfood’ with many health benefits including cardiovascular health, brain function, bone and teeth strength, and improved digestive system. Because all natto imported into the United States is frozen, this is a very rare opportunity to taste fresh, organic natto, whether you consider yourself a fan or not yet.