Natto and Knife Sharpening
February 4, 2020 (Tuesday)
Buddhist Temple of San Diego
Japanese Knife Sharpening Workshop
5:00pm - 7:00pm
Natto Demonstration
7:30pm - 8:30pm
Japanese Knife Sharpening (hands-on workshop on whetstones)
In this workshop, Eien will teach the basics of Japanese knife sharpening on water stones. Japanese knife culture is distinct in several ways: the blade is sharper and thinner, sharpening is done on whetstones, and chefs sharpen their own knives in order to accommodate their individual cutting needs. After this introduction of basic techniques, you will be able to sharpen your own knives at home and experience the true joy of cooking with a sharp blade. Space is limited so early registration is advised.
Natto Demonstration (lecture, tasting, Q&A)
Eien will talk about natto, the fascinating, delicious, and nutritious fermented soybeans from Japan. The demo will include samples of fresh natto and offer ideas for traditional and non-traditional preparations. In Japan, natto is highly regarded as a ‘superfood’ with many health benefits including cardiovascular health, brain function, bone and teeth strength, and improved digestive system. Because all natto imported into the United States is frozen, this is a very rare opportunity to taste fresh, organic natto, whether you consider yourself a fan or not yet.