When: Sun., Oct. 14, 11 a.m.-1:30 p.m. 2018
Learn the art of hoshigaki, Japanese hand-dried persimmons, in this workshop taught by cooking instructor Sonoko Sakai. Under Sonoko’s guidance you will learn how to pick, peel, hang, and massage the persimmons until they become succulently sweet, tender, and chewy. The finished dried fruit makes a beautiful gift and pairs well with cheese, biscuits, and nuts. We’ll follow our hoshigaki-making experience with a full Japanese lunch of miso soup, chirashi sushi, Japanese pickles, and a dessert.