Ramps (garlicky early spring plant) are back to Union Square Market this week. This means that spring is definitely back to New York City. I am offering Spring Japanese Dinner cooking class at International Culinary Center at French Culinary Institute next friday, April 17th. Please come to join me to prepare 1) Soramame no surinagashi (kelp stock based, clean and mellow sweet tasting, fava bean soup), haruyasai no shira-ae (spring vegetables with nutty and chunky tofu dressing), dorado no mushimono (kelp stock poached dorada) with bright yellow kimizu sauce, and rice topped with miso flavored ground lamb. After mastering the techniques you can enjoy these recipes with many other spring vegetables. Please visit; https://www.internationalculinarycenter.com/recreational_classes_landing.htm and SEE YOU THERE!
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