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18 Reasons: Demystifying Mochi

September 27 @ 4:00 pm - 8:00 pm
A metal pan with round, browned mochi balls and a metal spoon. Text advertises a mochi class on September 27, 4-8 PM, taught by Gaby Maeda.

Mochi is a widely beloved food from Japan. Using mochiko flour, chefs and home cooks alike can make their own mochi and expand their understanding of its possibilities. Chef Gaby Maeda (of Friends and Family and State Bird Provisions) brings mochiko recipes from her hometown of Honolulu, HI as well as the dishes she’s adapted during her time in the Bay Area. This class is a deep dive into the textural wonders that this simple ingredient can lead you to – whether you are using it as a dredge for fried chicken, combining it with seasonal vegetables for a succulent bite or using it to create the chewy, sweet butter mochi of your dreams!

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Corn and Pumpkin Mochi, Pepita Crema, Charred Corn, Morita-Sesame Oil, Cotija, Cilantro

Shaved Cabbage Salad, Daikon, Cucumbers, Ginger, Scallion, Lemon-Soy Dressing

Mochiko Chicken, Chili Mayo

Honey-Miso Butter Mochi, Whipped Cream, Roasted & Fresh Grapes, Kinako

Details

  • Date: September 27
  • Time:
    4:00 pm - 8:00 pm

Venue

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