Every second Sunday 12pm~2:30pm

Zai will conduct cultural classes and demonstrations every second Sunday in 2012. Please see the schedule of events below.

Boston Higashi School Pottery Show
During the cultural classes, we will introduce participants to pottery works created by students of Boston Higashi School, which Zai uses their works at the restaurant for traditional presentation of dishes as well.

Sunday 06/10/2012

Dashi Soup (12pm~1pm)
We will lecture participants on how to make the traditional dashi soup (broth) using konbu (seaweed), niboshi (dried small sardine), and katsuo (dried bonito). We will cover the different uses of dashi, and its significance in cooking traditional Japanese cuisine. We will also introduce dashi recipes without MSG that are easy to replicate at home.

Japanese Sake Pairing, Dishes with Dashi (1pm~2pm)
We will briefly lecture about the basic information of Japnese sake, and introduce participants with pairings of sake with dishes that uses dashi. We will also explain the difference between the cooking sake that is used for making the dashi and the regular sake.

Q&A (2pm~2:30pm)

Boston Higashi School Pottery Show (12pm~2:30pm)

Sunday 7/8/2012

Traditional Work Wear of Yakitori Chef (12pm~1pm)
This class will introduce participants with traditional work wear of Japanese chefs. We will briefly explain different traditional work wares, and explain how they are worn. Additionally, participants will learn about yukata, which is traditional Japanese summer clothing. Photo session will follow the lecture.

Summer Cocktails Using Japanese Sake (1pm~2pm)
In this cultural class, we will give a lecture about brief history and other basic information on Japanese sake. This class will also focus on Japanese sake that are best served in Summer, and cocktails using those sake. We will also lecture about reishu (cold sake).

Q&A (2pm~2:30pm)

Boston Higashi School Pottery Show (12pm~2:30pm)

Sunday 8/12/2012

Yakitori Techniques ~Grilling~(12pm~1pm)
Yakitori utilizes grilling as opposed to boiling, frying, or steaming, in order to flavor the meat and take advantage of the difference in temperature between the surface and inside of the meat. We will explain how different techniques are used for different parts of chicken, and demonstrate grilling techniques.

Japanese Sake Pairing (1pm~2pm)
We will briefly cover the basics and general information about sake, and introduce participants to pairing with Japanese food. This class will focus on pairing of sake with seasonal Japanese dishes, as well as different ways of drinking sake that is fit for the season.

Q&A (2pm~2:30pm)

Boston Higashi School Pottery Show (12pm~2:30pm)

Sunday 9/9/2012

Yakitori Techniques ~Tare~ (12pm~1pm)
Tare, or the sauce, is the most important part in yakitori cooking. We will lecture about different kinds of soy sauce used in making the tare, and the effect of emulsification. Also, we will introduce several recipes of tare that is easy to make at home.

Japanese Sake Pairing (1pm~2pm)
We will briefly cover the basics and general information about sake, and introduce participants to pairing with Japanese food. This class will focus on pairing of sake with seasonal Japanese dishes, as well as different ways of drinking sake that is fit for the season.

Q&A (2pm~2:30pm)

Boston Higashi School Pottery Show (12pm~2:30pm)

Sunday 10/14/2012

Japanese Local Food and Home-Style Cooking (12pm~1pm)
This class will teach the participants about Japanese home-style cooking in different areas in Japan. We will give an overview of characteristics of food from different regions in Japan, and introduce several seasonal local dishes. We will also demonstrate cooking them, and a tasting session will follow.

Local Japanese Sake (1pm~2pm)
We will explain characteristics of sake from different regions in Japan. The class will focus on different characteristics of breweries in different regions of Japan. We will also briefly lecture about the basic information of sake.

Q&A (2pm~2:30pm)

Boston Higashi School Pottery Show (12pm~2:30pm)

Sunday 11/11/2012

Nabe (Japanese Hotpot) (12pm~1pm)
This class will teach the participants about Japanese home-style cooking in different areas in Japan. We will give an overview of characteristics of food from different regions in Japan, and introduce several seasonal local dishes. We will also demonstrate cooking them, and a tasting session will follow.

Japanese Sake Pairing with Nabe (1pm~2pm)
We will explain characteristics of sake from different regions in Japan. The class will focus on different characteristics of breweries in different regions of Japan. We will also briefly lecture about the basic information of sake.

Q&A (2pm~2:30pm)

Boston Higashi School Pottery Show (12pm~2:30pm)

Sunday 12/9/2012

Zouni (12pm~1pm)
We will lecture about Zouni, which is a traditional Japanese soup using mochi (Japanese rice cake), normally eaten for New Year’s celebration. We will introduce participants with different styles of Zouni. The class will cover different dashi (broth) that are used in different styles of Zouni, different styles of soup, and regional differences.

Japanese Sake for New Year’s Celebration (1pm~2pm)
This cultural class will cover basic information about Japanese sake, and focus on sake that are used in New Year’s rituals. We will explain participants about regional differences in sake that are drunk for New Year’s celebration.

Q&A (2pm~2:30pm)

Boston Higashi School Pottery Show (12pm~2:30pm)