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AAPI Heritage Month Class Series: Japanese Cooking with Family Recipes

  • Eastside Food Co-op 2551 Northeast Central Avenue Minneapolis, MN, 55418 United States (map)

Growing up in rural Japan, Koshiki Smith’s food was always local, seasonal, and made from scratch. The quality of each ingredient was essential, and her mother cooked everything with care and the mottainai (no waste) philosophy. Today, Koshiki will share one of her childhood dinners, featuring Maze-Gohan (dirty rice cooked in donabe), chicken or salmon teriyaki, and spinach with sesame sauce.

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May 23

Yoga with Liza Docken

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June 6

Climate Café