Kombu and Kombu Dashi
Lecture and Cooking Demonstration by Chef Toshio Suzuki of Sushi Zen

Lecture topic: Kombu (Japanese kelp)
Cooking Demonstration: the best way of making Kombu dashi (Japanese stock)
Tasting: Dashi made from different types of kombu

———————————————

Date: Monday, January 10^{th /} Time: 3:30 pm – 5:30 pm

Location: International Culinary Theater at French Culinary Institute
462 Broadway, New York, NY 10013 (Broadway at Grand St.)

11 high school students participated in an 11-day workshop to take an in-depth look at multifaceted Japanese cuisine and culture with special emphasis on nutritious aspects of Japanese cuisine, health and well-being.

August 9^th to 20^th Monday – Friday
Reception on Saturday, August 21^st
Co-organized with Japan Society
In cooperation with Astor Center