2018 Japanese Food Lab Chef Series: Nao Sugiyama | DashiNEW

Celebrated Chef Nao Sugiyama, an expert of kaiseki cuisine (traditional multi-course cuisine that highlights seasonality and fresh ingredients to enhance natural flavors) and owner of Sugiyama, once rated 3 stars by the New York Times, will lead a workshop focused on dashi, a clear broth that is an indispensable part of Japanese cooking and brings out layers of flavor, aroma, and depth of ingredients, resulting in savory umami notes.

Chef Sugiyama will impart his knowledge of dashi, the unsung hero of Japanese cuisine central to all dishes, as he introduces commonly used Japanese ingredients such as katsuobushi (dried bonito flakes), konbu (kelp), and hoshi-shiitake (dried shiitake mushroom). He will also share tips on how to make it at home using traditional methods or with store-bought dashi packets. Participants will enjoy several dishes using dashi, including traditional udon (noodle) and matcha soba pasta (buckwheat), prepared by Chef Sugiyama. *Not suitable for individuals allergic to buckwheat.

Date
Tuesday, November 6, 2018 

Time
11:00 am - 1:00 pm

Location
JAPAN HOUSE Los Angeles, Hollywood and Highland, Level 5
(6801 Hollywood Blvd.,Los Angeles, CA 90028)

*Please take elevator or escalator to Level 5. JAPAN HOUSE is located at the Southeast corner of Hollywood & Highland on the 5th floor.

Registration
Space is limited, register here.
*Participants must be 18 or older to join this workshop.

Admission
$15

Parking Information
Please remember to bring your parking ticket with you to Japan House to receive validation. Parking is validated for $2 for the first 2 hours, and $2 every 20 minutes thereafter with the daily maximum of $17. Please enter from Highland Avenue or Orange Drive.

For additional information on parking at the Hollywood and Highland Center, please see here: http://hollywoodandhighland.com/visitor-info/parking/