Learn to prepare a seasonal kaiseki multi-course Japanese meal with instructors Larry Sokyo Tiscornia and Kimika Soko Takechi in this virtual cooking workshop. This summer's menu features chilled somen noodles with prawns, nasudengaku (grilled miso-glazed eggplant), a vegetarian tahini miso salad, miso soup, and rice. Recipes will be provided in advance, and a recording will be available after the workshop.