Join us for the launch of “Japanese Food Lab Chef’s Series” at JAPAN HOUSE Los Angeles, where Michelin-starred chef Mori Onodera will lead a workshop on rice and show why it’s the most essential part of a Japanese meal. As a sushi master, Chef Onodera once told Los Angeles Magazine, “Rice is 70 percent, fish is 30 percent,” highlighting the importance he places on the quality of rice he serves, which he also exhibited by growing his own short-grain rice in partnership with Tamaki farms in Uruguay, making him of rice connoisseur.
As a workshop participant, you'll enjoy a behind-the-scenes kitchen experience as Chef Onodera shares his rice preparation method, starting with the basics with rice grain selection tips and a step-by-step rice cooking demonstration. The workshop ends on a tasty note, as freshly cooked white rice with Japanese condiments and pickles will be served. You'll also receive a sample of uncooked rice to recreate the experience at home!
Please take advantage of the limited-time complimentary exhibit, Beautiful Rice: For a Sustainable Future, conveniently displayed adjacent to this class.
Participants must be 18 or older to join this workshop.
Space is limited, register here.