Our Planned Menu: Osozai Cooking Class, March 1, 2020

  1. Aburi-Salmon Ceviche Sauce
  2. Fig with Mushroom Ankake Sauce
  3. Kei’s Special Seafood Dumplings (for Trissa)
  4. Miso Marinated Quail with Myoga
  5. Shimeji and Porcini Rice

Menu is subject to change due to availability of ingredients and other factors.

Dashi making is covered in all classes