Many Spanish chefs feel powerfully drawn to the cuisine of Japan. Ferran Adrià, of the famed El Bulli, and Albert Raurich, of Dos Palillos, are among those influenced by the simplicity, seasonality and elegance of Japanese foodways.
Instructor Camila Loew’s own love affair with Japan, its food and its culture, runs deep. She has practiced the Omotesenke style tea ceremony for several years, and she guides a yearly culinary tour to Japan. Through this class menu, she will lead you in exploring some of the shared elements of Japanese and Spanish cuisines:
Rice, of course! (including: to wash or not to wash?)
Small plates
Seafood: both countries are surrounded by water
An appreciation for sharing the meal and time spent at the table
Respect for high quality ingredients, often unadorned
A tradition of cooking always aligned with seasonality
Recipes includes Vegetable Tempura with its shattering crisp exterior, and honey-scented Kasutera sponge cake, both of which crossed 16th and 17th century oceans from Iberia to Nagasaki, and a Spain-meets-Japan Donburi, with simmered toppings crowning fragrant bowls of rice, a foundational ingredient in both cultures.
$70 per household
October 25, 2020, 10:00 am
-
12:00 pm
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Many Spanish chefs feel powerfully drawn to the cuisine of Japan. Ferran Adrià, of the famed El Bulli, and Albert Raurich, of Dos Palillos, are among those influenced by the simplicity, seasonality and elegance of Japanese foodways.
Instructor Camila Loew’s own love affair with Japan, its food and its culture, runs deep. She has practiced the Omotesenke style tea ceremony for several years, and she guides a yearly culinary tour to Japan. Through this class menu, she will lead you in exploring some of the shared elements of Japanese and Spanish cuisines:
Rice, of course! (including: to wash or not to wash?)
Small plates
Seafood: both countries are surrounded by water
An appreciation for sharing the meal and time spent at the table
Respect for high quality ingredients, often unadorned
A tradition of cooking always aligned with seasonality
Recipes includes Vegetable Tempura with its shattering crisp exterior, and honey-scented Kasutera sponge cake, both of which crossed 16th and 17th century oceans from Iberia to Nagasaki, and a Spain-meets-Japan Donburi, with simmered toppings crowning fragrant bowls of rice, a foundational ingredient in both cultures.
