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April 20: Japanese Curry from Scratch Workshop with Sonoko Sakai

Sold out
Saturday, April 20, 11AM-2PM or 3-6PM

Poketo Project Space at ROW DTLA
777 S. Alameda St. #174 Los Angeles, CA 90021
(213) 372 - 5686

Join Sonoko Sakai in learning to make your own Japanese curry from scratch. Unlike the instant curry that you can buy from Japanese grocery stores, we'll only be using natural and whole spices. We will make our own curry bricks which you can keep for 3 months in the fridge and 6 months in the freezer. 

Curry is one of the most popular dishes in Japan. Japanese curry is different from Indian curry. Curry is a general term for Indian dishes made with a variety of fresh spices and herbs. Most Japanese cooks rely on prepared curry bricks to make curry because it’s convenient. It is basically a block of seasoned roux bar (like a chocolate bar) made of spices (turmeric, coriander, cumin, fennel, cinnamon, ginger, cloves etc), salt, chickpea or wheat flour and butter that can be dissolved in water to make an instant curry sauce. The ingredients in factory-made curry bricks are mostly loaded with artificially enhanced flavor agents and preservatives.

After making our own curry, we will do tastings of chicken vegetable curry on rice, served with homemade pickles or vegan and gluten-free curry made of coconut oil, buckwheat flour, and Tamari.

Please indicate if you are vegan or gluten-free in the "notes" section during the checkout.

* If the workshop is sold out, make sure to subscribe in the box above and once the workshop comes back online you'll be the first to hear about it.

Sonoko Sakai is a Japanese cooking teacher, food industry advocate, and food writer based in Los Angeles. She is also the founder of Common Grains, a cultural and agricultural project, dedicated to providing a deeper appreciation and understanding of Japanese food and culture. After studying soba making in Tokyo, Sonoko has been on a passionate pursuit to make soba as accessible in America as ramen and pasta. She is focused on teaching the importance of sustainable production of heirloom grains within a healthy lifestyle. Her stories and recipes have appeared in the Los Angeles Times, New York Times, San Francisco Chronicle, Saveur, Lucky Peach, KCRW Good Food, and Migrant Kitchen. Sonoko also wrote The Poetical Pursuit of Food: Japanese Recipes for American Cooks (Potter), Ricecraft (Chronicle Books). Her new cookbook, Japanese Home Cooking: Simple Meals, Authentic Flavors(Roost Books-Penguin/Random House) will release fall 2019

This is a great workshop for team-building and for the whole family. Please read our Workshop FAQ for more info

  • Light snacks are included and you’ll receive a 15% discount at Poketo Project Space as well as all future workshops. All materials are included in the workshop and you will get to cook and taste your own soba along with other side dishes made by Sonoko. Please read our Workshop FAQ for more info. 
  • When you arrive at the brand new Poketo Project Space at the Row, a new community of independent retailers and restaurants, you can find free street parking along Alameda or park in the ROW parking structure for a $12 daily fee. 
If you are no longer able to attend, we are able to provide online store credit only if the cancellation is made more than two weeks prior to the course date. Should you have any questions, or if this workshop is sold out and you would like to be put on a waiting list, please visit our Workshops FAQ's page or email 

The first 2 photos are by Rick Poon.