Event

Kansha Kitchen Cooking Challenge

Join us on Saturday, August 6 at 2 pm for the Kansha Kitchen CHALLENGE, a 2 1/ 2-hour cooking workshop and competition conducted by Elizabeth Andoh, author of KANSHA: Celebrating Japan's Vegan & Vegetarian Traditions (Ten Speed Press, 2010) and WASHOKU: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005).

The RULES: Upon arriving at 18 Reasons classroom, participants will be assigned a place at one of four prep stations (4 people to a station). Each station will have a "black box" containing a few plant-based ingredients. With your teammates you will choose several foodstuffs from the box and decide upon two dishes to make from them. Once an ingredient is selected, it must be used entirely. The goal is to create delicious food with limited fuel, producing little or no waste in the process. Peels, seeds and other kitchen scraps that remain un-used will be measured; the table with the least will be awarded a special prize. If this seems daunting, don't worry: Elizabeth will go from station to station during this time, offering suggestions and advice as needed.

Copies of Elizabeth's books, KANSHA and WASHOKU will be available for purchase. Elizabeth will be pleased to personalize your copy. Everyone who participates in the workshop will receive a KANSHAcooking t-shirt.

Kansha means appreciation for what nature provides and the people who take nature's edible gifts and nourish themselves and others with it. Although deeply rooted in Japanese culture, kansha can be experienced and practiced by anyone, anywhere. The key to demonstrating appreciation in the kitchen and at table is to practice KANSHAcooking for yourself: use food fully, with no waste.