A special event, exclusively for the British Sake Association.
In this workshop you are invited to make your very own sake pots with the renowned Japanese potter Imahiko Kawamura. Ima-san will guide you as you make a choko (cup) and either a tokkuri (bottle) or katakuchi (lipped dish for pouring sake), using a slab or coiled technique (no wheels).
When: Monday 15th April 2019 from 6.30- 8..30 pm Where: 100 Richmond Avenue, Islington, London N1 0LS (nearest tube: Angel)
Cost: £45 Members £55 non-members (includes all materials – for two vessels – glazing and firing.) Japanese nibbles and of course some sake to keep you going! Bookings via firstname.lastname@example.org
PLACES ARE STRICTLY LIMITED AND PRIORITY WILL BE GIVEN TO MEMBERS AND THEIR GUESTS
About the Event
As this is primarily a ceramics event we will present one sake only, but at two or three different temperatures: room, chilled and warm, so this will be a chance to try out different drinking vessels, and different temperatures. Throughout, Ima-san and Shirley will chat informally about ceramics, as well as introducing us to some of the guiding principles of Japanese tableware.
We will begin at 6.30 prompt and pack up at 8.30. At the end of the session Ima-san will take your pots away, and glaze and fire them for you at her kiln. Finished pots will be returned to you after firing (details of how we do this to be confirmed on the night)
Imahiko Kawamura is a ceramic artist who exhibits regularly at museums and galleries in the UK and Japan. She specializes in making decorative porcelain vessels and vases with a crystalline glaze, using methods based on Japanese tableware. She enjoys passing on her extensive knowledge of working with clay to all levels, as well as introducing Japanese tableware and the history of Japanese ceramics.
Marinated Snow Crab with the event was a roaring success. We were treated by Shirley Booth to great sake talk to begin. We then tried a variety of Sake, all well paired with the food. Great Sake, and amazing food courtesy of Matsuri restaurant. Thanks go to the Japan Rice Export association, Hakutsuru Sake and Matsuri Restaurant. The menu included:
Flying Fish Roe
Poached Tuna and Wasabi
Sea Bream Marinated in Kelp
Two kinds of “Hatta” style tempura
Japanese Wagyu (Kagoshima)
Egg Fried Rice
Fireball Ice Cream
Comments from attendees:
“You did a great job, congratulations!”
I really enjoyed your seminar – you are a great teacher”
“I want to say a big ‘thank you’ for the brilliant event
” – Chiyoko-san and I really enjoyed it. “My favourite was Junmai Nigori she Sayuri”
“I never knew there was so much to Sake, you gave a fascinating talk!”
“Very many thanks for an excellent evening at Matsuri “
” It was such a wonderful experience…the Sake was beautiful. I feel I learned a lot more about Sake in than I knew before, the food was fantastic and I thought that the pairings worked really well.”
Come along to the plush and intimate surroundings of Salmontini’s private dining Room in Belgravia, to taste Tengu Sake’s updated range. Presented by Oliver Hilton-Johnson in his personable and entertaining way, this is an evening not to be missed. For those of you new to sake it will prove to be informative as well as fun: for those who already know sake it will be a chance to try some intriguing new tastes from some of Tengu Sake’s new breweries. http://www.tengusake.com
A range of Salmontini’s signature sushi and smoked salmon will be matched with SIX different sakes.
Make Your Own Sake with Marie Cheong-Thong of The Larder At 36. Following her recent success at the Abergavenny Food Festival, this will be a very special evening featuring Marie’s popular workshop. Marie will demonstrate how to make a basic sake, simple doburoku, from an old “handed down” secret family recipe – which almost certainly originated in China before eventually finding its way to Japan. More details here: