Sonoko Sakai, Japanese cooking teacher and author of “Rice Craft” (Amazon’s Best Cookbook of the Month in 2016) and Robin Koda of Koda Farms, California’s oldest family owned and operated rice farm,will be leading the workshop covering Hoshigaki (traditional way of drying Hachiya persimmons – hands on) and Onigiri (rice balls – demo & voluntary participation) making.
This is a 2.5 hour workshop, which includes an onigiri tasting lunch, 12 Hoshigaki to take home (and directions finishing the drying process),1 lb of Koda Farms Organic Heirloom Rice, and autographed Rice Craft cookbook.
Space is limited: Max 10 Min 6
Date/Time: Saturday, November 4 from 10am-1230pm
Place: Patio at Tortoise General Store.
What to bring: vegetable peeler, paring knife, and a cardboard box to carry your persimmons home.
Please note that tickets are FINAL sale. Refunds will be given if the class does not meet the minimum number of 6 participants and/or if the class is canceled due to weather conditions.