Onigiri + Miso Soup workshop

Onigiri, also known as rice ball, is a versatile and healthy fast food in Japan. TGS staff brings it for lunch all the time so you probably have seen us eating one :) The popular soba workshop teacher Sonoko will hold an onigiri + miso soup workshop!


August 27th (Sat) 10am – 12:30pm@Tortoise Studio > SORRY, FULL!
September 17th (Sat) 
10am – 12:30pm@Tortoise Studio
September 18th (Sun) 10am – 12:30pm @ Tortoise Studio > SORRY, FULL!

$75/person (including tastings), 8 students maximum

Menu for the workshop:
1. Onigiri by hand – three flavors  – Hands on onigiri making – classic and grilled
2. Summer miso soup – learn how to make miso soup from scratch, using konbu seaweed, bonito flakes, miso paste and seasonal vegetables.
3. Homemade quick asazuke pickles.

To sign up, please email or call 310-314-8448.

To learn more about Onigiri, read the LA Times article written by Sonoko herself :)
LA Times article

Registration Policy :
A minimum of 6 students is required for a class to be held. If a class is cancelled, you will receive a full refund.

All classes begin promptly. Try to get to the class, 10 minutes in advance.

Menus are subject to change.

Cancellations must be made 7 days before a class. Fees are refunded upon receiving written notice by e-mail only. Fees are non-refundable after that point.

All participants are required to read and sign the Waiver and Release Form before the start of a class.

Sonoko Sakai’s biography:
Sonoko Sakai is a Japanese writer and cook, who calls two places home: Santa Monica, Calif., and Tokyo, Japan. Sonoko was born in New York but raised in many places — Kamakura, Tokyo, San Francisco, Mexico City and Los Angeles. As a freelance writer,  Sonoko writes about food and culture, and pens memoirs of her multicultural upbringing and travels. She is passionate about artisanal soba and is a certified soba maker.  Sonoko has offered cooking workshops and soba pop up events out of her home in Santa Monica, USC, Japanese American National Museum, Breadbar, and Lark restaurant in Seattle.  Sonoko learned how to cook from two wonderful home cooks: her Japanese grandmother and her mother.  Sonoko’s cookbook, The Poetical Pursuit of Food, Japanese Recipes for American Cooks (1986 Potter) is about the season-to-season days spent in her grandmother’s kitchen in Kamakura.  Sonoko is a contributor to the Los Angeles Times Food Section and Zester Daily.  Visit Sonoko’s blog: http://www.cooktellsastory.com