Dashi with Chef Kyle and Shohei Miyajima at SingleThread Farm

Join us for a tasting, lecture and class focused on all things dashi. In collaboration with Dashi Okume, Chef Kyle Connaughton and Shohei Miyajima to share the rich history, ingredients, and how to use dashi broth in everyday cooking. Each attendee will create their own custom dashi kit (shipped from Dashi Okume post-class), make dashi to sample on the day of the class, and gain culinary insights on how to use dashi at home. Included in the class: Standard Okume Dashi kit, Inaniwa Udon noodles to sample with Tsuyu sauce, one bunch of turnips from SingleThread Farm, recipe packet. Additional supplements available for pre-order only include Okume Dashi kits and a Hokkaido Style Seafood Hot Pot ingredient set to make at home for 4 with your new dashi knowledge. Okume Shoten is a seafood wholesaler that opened at Nihonbashi Fish Market in 1871. Building on more than 150 years of selecting the finest seafood for culinary professionals, Dashi Okume focuses on natural Japanese ingredients. From drying to fermentation and other processes, Japan has a rich history of finding ways to bring out umami without relying on additives. Drawing on this wisdom, Okume has sourced a wide range of additive-free ingredients from all over Japan. Okume ventured into a new chapter in 2022 by opening a dashi specialty store in Brooklyn.

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