Join Chef Geoffrey Reed of Ichido and the Brewers at Sequoia Sake as he demonstrates some of his cooking secrets using Sake Kasu. This is the lees left over from the refining process of sake production, highly nutritious and flavorful. It has been used as a pickling agent, marinade for meats, and even in cosmetic products for its anti-aging benefits.
We will start the class with an intoduction to Sake Kasu and a glass of amazake.
At the end of the cooking demo we will all sit down together for a meal and conversation
The menu and workshop will include the following
Saikyo yaki Black Cod
Sake Kasu "buttermilk" brined and roasted chicken
Kasuzuke, assorted farmer's market vegetables pickled with sake kasu
Kasujiru, fish bone dashi broth with mushrooms
Sake kasu chocolate tofu mousse
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information