Filtering by: food

Natto and Knife Sharpening in Chicago
Dec
1
to Dec 2

Natto and Knife Sharpening in Chicago

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Japanese Knife Sharpening Workshop
December 1, 2018
10:00am - 12:00pm

Japanese Knife Sharpening Workshop
December 1, 2018
1:00pm - 3:00pm

Natto Demonstration
December 2, 2018
12:00 - 1:00pm

Midwest Buddhist Temple event page:
https://mbtchicago.org/natto-japanese-knife-sharpening/

Contact Eien for more information.

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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:
https://www.eienhunterishikawa.com/blog/interview-jon-broida-knives

Natto Demonstration
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.

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Jan
28
2:30 PM14:30

Natto Demo at Portland Mochitsuki 2018

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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.

Learn more about Eien's natto

More info:
http://mochipdx.org/wp-content/uploads/2018/01/Mochitsuki-2018-Food-Demonstrations-1.16.2018.pdf

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