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GOOD LUCK 100% GF SOBA WORKSHOP

January 10, 2014

In this hands on soba workshop, you will learn how to make buckwheat noodles from scratch, using Anson Mills stone milled “live soba flour.”  You will get a good introduction to the Japanese pantry.  The dipping sauce and noodle broths will be prepared from scratch.   Menu will include Black kale and roasted pumpkin seeds, soba, pomegranate seeds and pomegranate vinegarette, and Soba with grilled chicken, Soft boiled eggs, ginger and scallions in a hot broth. Vegetarian option is available.  An appetizer and dessert will be served.

Vegan option is available, please send email to hello@thebreadisred.com to arrange. You will take home noodles and sauces. Hands on Soba Noodles workshop  with Sonoko Sakai of Common Grains. Learn how to make and slurp GLUTEN FREE  soba.
Hours: 11:00AM-2:00pm
Workshop:$100 includes all ingredients and tools.  The workshop is three hours.
Location: Highland Park. Bring an apron and wear tennis shoes.
1900 North Avenue 52, Los Angeles

Common Grains is a project dedicated to providing people in the world with a deeper understanding and appreciation for Japanese food and culture. We aim to share the traditions and pleasures of eating grains and vegetables within a healthy, sustainable lifestyle.

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KOJI & MISO WORKSHOP
January 24, 10-2pm
In this hands on Japanese fermentation – koji workshop, you will learn about the two popular Japanese seasonings “shio-koji” and “miso” –   delicious and highly nutritious seasoning made with koji- fermented rice, soybeans and other grains. In the first part of the class, I will show you shio-koji, a multi purpose gluten free seasoning that can be used to season, tenderize and marinate foods. In the second half of the class, we will make miso. We will taste the varieties of red and white miso, including gluten free miso.  We will make miso from scratch, using koji Non GMO Japanese soy beans.  You will take the shio koji and miso home to finish the fermentation, which will take a week for the shio koji and six months to a year for the miso. The tasting menu will include Koji pickles, a Marinated koji tofu with chives, winter white nabe featuring  white miso, cod, napa cabbage, turnips, age-tofu, scallions, mizuna and yuzu and rice  A Japanese koji based dessert will be served. Workshop – 4 hours. 10-2pm.  $125
Workshop:$125 includes all ingredients and tools.  The workshop is four hours.
Location: Highland Park. Bring an apron and wear tennis shoes.
1900 North Avenue 52, Los Angeles
The San Francisco Chronicle called koji “The New Secret Ingredient”.  Traditional Japanese koji turns into versatile seasoning – SFGate

Common Grains is a project dedicated to providing people in the world with a deeper understanding and appreciation for Japanese food and culture. We aim to share the traditions and pleasures of eating grains and vegetables within a healthy, sustainable lifestyle.