LEARN | EAT | DRINK About Oyakadon Quick and easy Japanese meal to make Oyakadon means “Parent and Child Bowl”. Oya = Parent Ka = Child Don = Bowl This is in reference to chicken and egg cooked in broth and poured over rice in a bowl. Invented by the wife of Tamahide restaurant in Ningyocho, Tokyo (NE of Tokyo Station in Nihonbashi) in 1891. Tamahide restaurant was founded in 1659 Considered more of a lunch meal. CLICK Image To Open Takoyaki Presentation

The Communities donations through the beginning of May have totaled almost 17k servings of rice, instant meals and to go snacks. This is a virtual event Inspired by our customers Anna, Kim, Norman and Mimi wanting to help both Well in The Desert and Wabi Sabi Japan Living. We created this virtual food drive so others could contribute to such a worthy cause and to give back to the Community. Your charitable donation will directly buy food from Wabi Sabi Japan Living which w

LEARN | EAT | DRINK Nikujaga, Japanese Comfort Food Meat and Potato Stew Japanese Style 30 minutes, serves 4 About Nikujjaga literally means “Meat and Potatoes” One of the most popular Japanese comfort foods Far less time to make compared to Western beef stew 1895-Created by a chef in the Japanese Navy Admiral Tōgō Heihachirō wanted a beef stew similar to the British beef stew to help promote the city of Maizuru in Kyoto Prefecture Kure City in Hiroshima Prefecture

PREORDER ONLY https://www.wabisabijapanliving.com/events-1/ramen-takeout-on-the-mark-ps-sun-5-10-12-00pm-1-15pm-preorder-only LEARN | EAT | DRINK Ni-Chome Ramen Ramen Takeout Sunday, 5/10 12:00PM-1:15PM Who : The guys from Wabi Sabi Japan Living bring you "Ni-Chome Ramen" What : Takeout Ramen A) Tonkotsu Ramen or B) Vegetarian Ramen When : Sunday, May 10th 12:00PM-1:15PM Where : On The Mark Palm Springs, 111 N Palm Canyon Dr. Suite

LEARN | EAT | DRINK Cold noodles are the perfect meal for Spring and Summer. In this class we'll learn how to make a tasty cold noodle salad and learn about the art of slurping. The Art of Slurping Slurping makes the noodle taste better Slurping multiplies the flavors of the soup and noodles Why? Taste and aroma make the noodle and sauce taste better Mouth Nose How? Similar to how wine connoisseurs gurgle wine, sucking air through their mouths to force air into the na

LEARN | EAT | DRINK Join us Wednesday, April 29th from 5:30 – 6:00 PM for a virtual class on how to cook Takoyaki. What is Takoyaki? The ultimate Japanese street food Batter ball similar to Okonomiyaki but grilled in a sphere pan Tako (Octopus) (easily substituted w/shrimp or veggies) Yaki (grill) Watch/Interact: www.Facebook.com/WabiSabiJapanLiving CLICK Image To Open Takoyaki Presentation #wabisabi #Japan #WabiSabiJapanLiving #PalmSprings #rice #ricevine

PREORDER ONLY https://www.wabisabijapanliving.com/events-1/ramen-takeout-on-the-mark-ps-thu-4-30-12-00pm-1-00pm-preorder-only LEARN | EAT | DRINK Ni-Chome Ramen Ramen Takeout Thursday, 4/30 12:00PM-1:00PM Who : The guys from Wabi Sabi Japan Living bring you "Ni-Chome Ramen" What : Takeout Ramen A) Tonkotsu Ramen or B) Vegetarian Ramen When : Thursday, April 30th 12:00PM-1:00PM Where : On The Mark Palm Springs, 111 N Palm Canyon Dr. S

LEARN | EAT | DRINK Learn how to make Japanese Beef Bowl and Japanese Veggie Bowl. Both are so tasty and easy to make for lunch or dinner. CLICK Image To Open Presentation with Recipes #wabisabi #Japan #WabiSabiJapanLiving #PalmSprings #rice #ricevinegar #sush #sushirolls #makiroll #phillyroll #Californiaroll #nori #sushirollmat #HandRoll #Sushihandroll #Sushi #sukiyaki #hotpot #Ramen #Ramennoodles

LEARN | EAT | DRINK This class is what started our Ramen Pop-Up dinners, Ni-Chome Ramen. Learn how to make Vegetarian Ramen. We take you through the 5 key ingredients for Ramen and discuss how to make the broth, tare (concentrated soup), and toppings. CLICK Image To Open Vegetarian Ramen Presentation #wabisabi #Japan #WabiSabiJapanLiving #PalmSprings #rice #ricevinegar #sush #sushirolls #makiroll #phillyroll #Californiaroll #nori #sushirollmat #HandRoll #

LEARN | EAT | DRINK About Shio Koji Used in Japan for centuries as a marinade or seasoning ingredient The enzymes contained in shio koji break down proteins to pull out umami flavors Tenderizes meat and fish The enzymes decompose starches to draw out the sweetness from ingredients Typical mold for fermentation is koji kin, also known as Aspergillus Oryza Rice is inoculated with the mold Koji grows on the rice stalk Koji Kin is used to make: Sake Soy Sauce Miso Aw