FieldTrip: Japanese Nama Chocolate with Kenji
• – • Zoom (Virtual)
About the speaker
Kenji Yokoo, founder of the Bay Area based “Kenji’s Kitchen,” was born and raised in southern rural Japan and has been passionate about cooking from a very young age. As is common in Japan, he grew up in a home with three generations and spent all his time with his grandmother in the kitchen. She taught him everything he knows about cooking. Kenji learned from his grandmother not just traditional Japanese cooking techniques, but that the purpose of cooking is to bring joy to the people that you are cooking for. Kenji was awarded the Bay Area “Quality Champion” award by Airbnb for receiving the highest quality scores for the cooking classes he teaches through Airbnb Experiences. Kenji has also taught team building events with Japanese cooking for many Bay Area companies including Google, Facebook, Adobe, Airbnb and Apple. Kenji is also a featured cooking instructor at the Japanese Cultural and Community Center of Northern California where he runs online webinars on various traditional Japanese dishes. Kenji’s Kitchen YouTube Channel
Additional details
Nama chocolate (“nama choco” in Japanese) is silky, rich and melts in your mouth, and can be found in shops all over Japan. The word nama in Japanese means “raw” or “fresh” and refers to the chocolate’s pureness and freshness. In this class, Kenji will show you how to make two different versions of nama chocolate: chocolate and matcha or strawberry (you decide), and will share his favorite decorating tips. This easy yet luxurious recipe is perfect for any occasion and more when you’re moving your deadlines (procrastinating) and replacing them with sweet treats.
Ingredients:
Chocolate Version (makes about 25 pieces):
- 7 oz dark chocolate
- 2/3 cup heavy cream
- 1 tbsp unsalted butter
- ½ tbsp brandy, cognac or kahlua (optional)
- cocoa powder for dusting
- powdered sugar for dusting (optional)
- gold leaf (optional)
Matcha or Strawberry Version (makes about 25 pieces):
- 7 oz white chocolate
- ¼ cup heavy cream
- 1 tbsp unsalted butter
For matcha version: 1 tbsp matcha powder and matcha powder for dusting
For strawberry version: 3 tbsp strawberry powder (or freeze dried strawberries, ground with spice grinder) and strawberry powder for dusting
powdered sugar for dusting (optional) dried sakura flower (optional)
Location
