Advertisement
Daily Dish

Japanese hot pot workshop at Tortoise General Store

By Betty HallockDeputy Food Editor 
Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Author Sonoko Sakai will lead a Japanese hot pot workshop at Tortoise General Store in Venice on Nov. 6. Students will learn how to make nabe -- a Japanese soup made in a donabe clay pot, right at the table.

Sakai will show participants how to prepare and serve three hot pots: yudofu, made with tofu, daikon radish and kombu seaweed, served with ginger, shichimi pepper and Japanese green onions; a winter nabe made with black cod, nappa cabbage and aged tofu, seasoned with white miso; and chanko nabe, a savory soup made with chicken meatballs and vegetables, served with yuzu kosho and ground sesame seeds. Zosui, a Japanese-style risotto-like dish made with rice and the rich broth, will be prepared at the end of the meal, served with Japanese herbs.

10 a.m. to 1 p.m. Nov. 6. $95 per person. 10 people maximum. Call or email Tortoise General Store for reservations. For more information, go to the Tortoise General Store website.

Advertisement

Tortoise General Store, 1208 Abbot Kinney Blvd., Venice, (310) 314-8448, hello@tortoisegeneralstore.com.

ALSO:

OMG ‘The Drops of God’

Lomography launches La Sardina ‘Caviar’ edition cameras

It’s the McRib, again

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

Advertisement