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Christmas Nibbles With a Kick!

  • Sat 2

smoked-salmon-with-wasabi-dill-pateWant to liven up your holiday party, or just show guests your dedication to Japanese cuisine? Either way, Mika Kaneko of DOGS Kitchen & Bar has got you sorted! In this workshop, Mika will guide you through the steps to making wasabi-infused party nibbles with just the right amount of spice.

Did you know? Wasabi, although called “Japanese horseradish,” is not actually horseradish at all! It’s part of a family called Brassicaceae, which includes cabbages, mustards, radishes, and broccoli. Unlike horseradish, the part of wasabi that is commonly consumed is the stem, which appears root-like and knobbly because of leaves that have fallen off. It shows up in Japanese records for the first time as far back as the year 918, and was valuable enough that it could be used to pay taxes. A very difficult plant to cultivate, wasabi grows naturally only in very specific climates and requires cold water with a delicate balance of minerals, as well as temperate weather and shade.

Details

  • When: Saturday the 26th 18:30
  • Where: Hyper Creative Studio
  • Free to participate
  • No advance bookings
  • Be at the Creative Studio 10 minutes before the starting time for the activity.
  • 40 people per workshop


Mika Kanekosb-prepared-wasabi-in-tubeMikaofDOGS

Mika was born and raised in Yokohama, Japan. Her passion for creative and international cooking took her France
for training, and time spent living in New York, Paris, Milan and Geneva further developed and refind her tastes.

Now based in London, she runs her own restaurant – DOGS Mika’s Kitchen & Bar – a stone’s throw from Canary Wharf. Billed as “Contemporary Japanese cuisine for European palates”

Website: DOGS Mika’s Kitchen & Bar

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