We hosted a special Japanese fermentation workshop for two days on 10/16 and 1/17. It was titled Japanese Koji/ Sake-Kasu Workshop, and we had guest instructors, Mr. Nakaji Minami Tomoyuki and Ms. Yoko Maeda Lamn.
Nakaji is a master of koji fermentation and the founder of Koji Academy in Japan. He flew all the way from Japan to offer fermentation workshops in several cities in Canada and US this time. Yoko is based in LA and is the founder of Hakko. As a Koji Academy certified Koji instructor, Yoko hosts Koji & fermentation workshops locally.
In the class, Nakaji and Yoko guided the guests through the world of koji fermentation. Koji is a type of mold and the mother of many essential Japanese food and drinks, such as soy sauce, miso, mirin, rice vinegar, sake, amazake etc. Koji is also known for many health benefits as it’s probiotic and full of beneficial amino acids. Koji fermented foods/ drinks are rich in umami flavors.
The class also focused on sake-kasu, which is a byproduct of the production of sake. Sake-kasu are the lees left over from the fermentation of sake. Sake-kasu is also rich in flavor and full of health benefits. It’s a popular traditional ingredient in Japanese cooking. Sake-kasu is also often used in cosmetic products as it’s considered to give beneficial effects to the skin.
The lecture was followed by the cooking demonstration. I made six dishes and most of them are made with sake-kasu! We used different kinds of sake-kasu from different producers to showcase the variety and versatility of sake-kasu.
We couldn’t take photos of all the dishes, but hopefully we can introduce them in our recipe page in the future. Here is the menu.
Sake-Kasu & Creme Fraiche Stuffed Dates
Mamina Sune (Okinawa’s traditional mung beansprouts with sake-kasu seasoning)
Sake-Kasu Shira-Ae (Vegetables in Tofu & Sake-Kasu Cream)
Sake-Kasu Nabe (Hot pot of seafood and vegetables in sake-kasu broth)
Kashiwa Meshi (Chicken and Vegetable Rice, Kyushu Island style)
Sake-Kasu Pound Cake
Our guests enjoyed the dinner with sake, of course! So, the night was really full of koji flavors with many donabe dishes.
My brick-and-mortar shop, TOIRO, has turned 2 years old! We opened its door on October 10, 2017. It’s been amazing two years…and the time flew by so fast.
So, we hosted an anniversary reception to celebrate with our supporters…our customers, friends and family, at our shop on Saturday, October 12. It was a real festive day!
Just like last year, we had delicious small bites made by Tsubaki, in addition to our donabe rice onigiri (rice balls) etc.
So many people were already waiting outside before our event began.
During the two hours, more than 350 people showed up to celebrate with us! We were so happy to see beautiful smiles of these people and they are having a fun time.
I want to thank everybody who came to celebrate the milestone with us and also those people who couldn’t come but continue to support TOIRO. I also want to thank Team TOIRO…I am so lucky to work with these amazingly talented and dedicated women to pursue our mission of spreading the wonderful Japanese food culture and healthy donabe cooking to the world.
I spent a special evening at Tsubaki, my favorite izakaya restaurant in LA…Tsubaki x TOIRO Donabe Collaboration Dinner on September 30. From TOIRO, Yuko and I joined Tsubaki’s team led by Chef Charles Namba. We created 5-course dinner at this sold-out dinner event.
Since Tsubaki opened a few years ago in Echo Park, I’ve been dining there countless times. The food at Tsubaki is always so delicious, and the atmosphere is nicely relaxing and casual. The owners, Courtney (sommelier/ sake expert) and Charles (chef) are such talented and wonderful people. So, I was really excited to do this first collaboration dinner event with them.
Hot pot course…we made Saikyo Miso Nabe with Tai, Scallops, and Vegetables.
Time for the donabe rice course!
And, we don’t have any photo of dessert! But, it was a big hit, too. We made Matcha Kuzu-Mochi with Mirin Ice Cream.
We were so happy to see the beautiful smiles of all the guests who came to the dinner, and so many people came to me to tell me how much they enjoyed the dinner. We are so thankful to everybody who joined this donabe night.
We are also very thankful to Courtney, Charles, and the entire team of Tsubaki for this special opportunity. They are such a talented team and continue to inspire us.
We hosted a launch event of Gaijin Cookbook, a new cookbook by a acclaimed chef, Ivan Orkin, and founder of Lucky Peach and author, Chris Ying on September 30 at our shop.
The book is a collection that celebrates everyday Japanese home cooking with insights on being a foreigner and father.
IVAN ORKIN is the author of Ivan Ramen and a star of Chef’s Table and Mind of a Chef. He owns Ivan Ramen and Ivan Ramen Slurp Shop in NYC, where the food is “so good it makes your eyes explode” (Eater).
CHRIS YING is the co-founder of Lucky Peach, the former publisher of McSweeney’s, and the author and editor of numerous titles including Ivan Ramen, the Mission Chinese Food Cookbook, and You and I Eat the Same. He lives in San Francisco, California
Fun and intimate event started with a talk session by Ivan and Chris.
The audience was really engaged in the very interesting stories by them, and they also enjoyed fun Q & A session, followed by donabe cooking demonstration by them.
Ivan and Chris signed each copy of their book for every guest. Meanwhile, we served my homemade donabe dishes.
It was our great pleasure to host the event and meet Ivan and Chris, specially talented chefs! Everybody had a wonderful time!
The Ume-shu (plum liqueur), we made last year turned 1 year old and finally become ready to drink, so I hosted Ume-shu dinner party the other day. It was such a lovely celebration with the wonderful Team TOIRO and friends.
We tried our 2018 Ume-shu and Kinkan-shu (kumquat liqueur), plus my 2012 vintage Ume-shu (2 kinds: one of them was made with Okinawa black sugar).
Everybody tried different kinds in different ways. The basic way of enjoying Ume-shu is on the rocks. It’s also nice with sparkling water and ice.
I also made different dishes to enjoy with Ume-shu.
Miso-Marinated Cream Cheese on Watermelon Radish
Market Crudités with Firefly Squid Dipping Sauce and Kanzuri Shuto
Time for the donabe main courses. I made Sesame Miso Hot Pot with Tasmanian Ocean Trout and Hokkaido Scallops. To finish, a couple of slices of butter was dropped to the broth.
We had our first collaboration donabe cooking class event with Chateau Hanare on May 25, and it was a big success! Chateau Hanare is a Japanese restaurant, located next to Chateau Marmont in West Hollywood. It’s a beautiful place and they serve authentic Japanese food in an elegant setting. I’ve been a fan of this restaurant since they opened last summer.
The 20 seats filled up immediately after the event was announced a couple of weeks prior, and by the time of the event date, there were about 50 people on the waiting list. We are so grateful for such demand and are sorry to those who couldn’t get in this time. But, we want to do this again.
We made 5 different dishes, all in donabe! The class was done in a demonstration style, so the guests could sit back and enjoy learning these donabe recipes. We also enjoyed many interactions with the guests.
After all the dishes were made, all the dishes were served in courses and everybody enjoyed the lunch.
Here’s my oil sardine donabe rice. I’m glad everybody liked it! Here’s the entire menu of the class.
Homemade Soft Tofu with Mushroom Ankake Sauce. Sake-Steamed Clams and Vegetables Hot Pot of Meat, Seafood & Assorted Vegetables in Hatcho Miso Broth Oil Sardine & Ginger Rice Hojicha Custard Pudding
Chateau Hanare’s executive chef, Abe-san was truly a master! I really enjoyed cooking with him. The class was so much fun, and I look forward to another collaboration with Chateau Hanare!
Last Saturday, April 13, we launched Made In Gifu: Traditional and Modern Crafts from Gifu Japan. We hosted an early evening reception to celebrate the launch of this special collection, and so many people come to the event!
Many were already waiting outside before the reception started.
The event was filled with so much love and happiness by the wonderful people.
We want to thank everyone who came to the even to show your support to us and the wonderful crafts from Gifu. Thank you! Made In Gifu Collection is now available both in our website and West Hollywood location. Availability is limited, so please check them out now!
Since we opened our brick-and-mortar shop last October, we hosted our first big festival on March 4 (Sun). We called it TOIRO Spring Festival. We offered spring theme menu to sample and celebrated the new season with people who attended. At the event, we had special guests from Japan, people behind Stork Rice, from Toyooka, Hyogo Prefecture. Their rice is very special and we were so excited to feature Stork Rice at the event.
It was a day after Hina Matsuri (Girls Day in Japan), so we also had a traditional display of Hina Matsuri. It was a special kind Saori has taken over from her mother.
We are a team of 6 girls…Yuko, Hiroko, Fumi, Saori, Miki, and I. We prepared everything from scratch in our tiny kitchen. With 3 units of Kamado-san, we cooked so many batches of rice all day to make so many onigiri (rice balls)!
Hundreds of people showed up to the event to celebrate with us, learn and support the wonderful Japanese food culture. The shop was so packed the whole time and people kept coming in!!
Luckily, we had a handful of volunteers, including Miki’s sweet husband and daughter, Aria!
We were so happy to see everybody’s smile and also so touched by all the support we received by them. What a happy donabe event it was! We made almost 500 onigiri, and all were gone by the end!
I was having so much fun!!
TOIRO Spring Festival
Sunday, March 4
1 pm – 4 pm
Onigiri with Natural Stork Rice & Mochi Mugi Barley