Spring Kaiseki Virtual Cooking Workshop – 2026

Our popular seasonal Kaiseki cooking workshops consist of an elegant multi-course meal in the Kaiseki tradition using a menu of fresh ingredients to reflect the flavors and colors of each season. Instructors Larry Sokyo Tiscornia and Kimika Soko Takechi will show you step by step how to make this specially curated menu for the Spring season. Recipes for the workshop will be provided in advance to all registrants and the workshop will be recorded and made available for registrants following the live session. Sign up for this virtual workshop and cook along with us as we prepare for a Spring Kaiseki!

This spring kaiseki workshop will include sakana no kobujime (raw white fish fillet marinated in kelp), aosudofu (green pea “tofu” made with kudzu starch), vegetable kinomeae (with prickly ash herb & miso sauce) and sansai gohan (mountain vegetable mixed rice). Easy to follow recipes and a video recording link will be provided to all registrants.

Spring Kaiseki Menu:

• sakana no kobujime (raw white fish fillet marinated in kelp)

• aosudofu (green pea “tofu” made with kudzu starch)

• vegetable kinomeae (with prickly ash herb & miso sauce)

• sansai gohan (mountain vegetable mixed rice)