Japanese Bento Box with Fermented Foods
Bento boxes are a creative way to array beautiful fresh food and can be made with everyday dishes. At this workshop, participants will create and eat an authentic Japanese bento lunch featuring these fermented foods:
Miso Rice Ball
Shio Koji Mini Yakitori
Shio Koji Tofu
Sagahachi Pickled Vegetables
Aedan’s small batch fermented products are created using the knowledge passed down from Mariko’s grandfather’s miso making business and mother’s home miso recipes in Japan. Using this traditional knowledge, she has adjusted and perfected her recipes to match the unique flora and environment of the Bay Area. The name Aedan ‘叡伝’ comes from two Kanji characters: ‘叡’ meaning “wisdom” and ‘伝’ meaning “hand down from generation to generation.”
Koda Farms is the oldest family owned and operated rice farm and mill in California. Robin Koda is a third generation Japanese-Californian rice grower who, along with her brother, farms, mills, and packages heirloom rice on the farm in the San Joaquin Valley. It was Robin’s love of the cycles of rice cultivation that brought her back to the ranch after earning an MFA from the School of the Chicago Art Institute.
All participants will receive a coupon for 10% off purchases in SHED’s retail store the day of the event. Please RSVP, as there is a minimum number of participants required to run this event.
Oct 17, 2015
10:00 AM - 1:00 PM
Grange at SHED
25 North Street, Healdsburg, CA, United States