Tag: workshop

Sharpening 101: Love and Care at “Ai and Om”

Categories For Your Information, Local VancouverLeave a Comment on Sharpening 101: Love and Care at “Ai and Om”

I have taken many cooking classes, however this is the first time I came across  a knife sharpening workshop being taught in Vancouver.

I am completely clueless on this subject matter; I usually hone them with a steel (learn through YouTube and not sure exactly what I was doing) and take them out for service when required.

Our kitchen knives are our best friends;  they are the most used tools in the kitchen, come to think of it, we spend a lot of time prepping our ingredients!

You may think these days we can practically learn almost anything on YouTube, so why a workshop?

It is a personal decision based on the way how I learn,  I also happen to enjoy exchanges and connections with people in general (at times flipping between being an introvert and extrovert).

On this particular subject matter,  I have tried to watch videos, I realize I need to see first hand in reality how it is done with instructions and thorough explanations.

So two weekends ago on a Sunday morning I overcame my fear (of the unknown) and spent two hours, together with three other students, learn about the basic principles of knife sharpening through Vancouver Chinatown’s Ai and Om Knives‘ ; the workshop was taught by local chef and shop owner Douglas Chang.

Ai and Om Knives carries a curated selection of Japanese knives and accessories; the first time I came across this specialty shop was actually through Instagram. When they opened last summer in August (official opening in October),  I paid a visit and purchased my treasured nakiri bocho , a Japanese knife specifically used for cutting vegetables.  My first experience at the store was very pleasant and positive so I subsequently subscribed to their newsletter.

I was truly elated when I saw their workshop schedule recently,  I signed up immediately through email without any second thoughts.

My Nakiri bocho, the perfect fit

On the day of we all brought their own knives for sharpening, fees were paid ($75.00 for the session) before the workshop started and  I also purchased the split whetstone (discount given to students who signed up) , I was a bit scared and I was all ready to go,  not knowing what to expect!  The workshop was taught at the back of the shop where our “sensei” (teacher) spent the first half explaining clearly the technical terms and principles; he later proceed with a demonstration and sufficient time was allocated for our own hands on practice.

I admit initially I was overwhelmed and didn’t know where to begin as there were just a lot of information to remember and understand; in the spur of the moment I decided not to overthink and calmly focus on what our “sensei” has explained earlier, breaking it down step by step (the precis writing skills acquired back in secondary school really helped to pick out the “Key” words and points) and slowly got into it.  Although the technicalities are very important, if we put all things aside, the process itself is actually very simple and rustic,  it just comes down to the knife, the stone, your own concentration and focus.

Personally at that moment the lesson transcended into something more enlightening, I was engaged in  a short “self-realization” journey, directing my own focus to be “in the moment” and learn how to appreciate the simplicities in life.  I found the process to be very calming and therapeutic, I enjoyed it tremendously, much to my own surprise.

I was enjoying the process and did not even think of the results until  it was time for the true test to see if I achieved what I was taught: to test and see if the knife will slice through paper effortlessly.  I was absolutely thrilled when my nakiri “swished” through the paper….. I was more excited about the fact that I overcame the fear of another “unknown” .

I am not going to get into the details of knife sharpening as I have only learnt the basics and currently digesting what I have learnt;  I assure you the session was informative and in the end you will be equipped with enough basic information to start sharpening your knives at home, and gained a better understanding of the art of knives and sharpening techniques. Hats off to local chef and owner Douglas Chang; he is very knowledgeable and articulate speaker who shows great patience and exerts a calming presence. Thank you very much for a very meaningful and eye-opening lesson.

My other thoughts on this experience: Never stop learning and practice definitely makes progress! Take good care of our kitchen tools will definitely help us to become more efficient with our meal preparations; improved efficiency will ease our minds, our focus will become clearer, and time will then be saved.

And time, perhaps is the most precious gift,  spending time together with family and friends is the true expression of love and care.

 

Note: Ai and Om Knives is located in the heart of Vancouver Chinatown, 129 East Pender Street.  Besides selling knives, they also carries a range of accessories , provide knife sharpening services and hosting workshops. Check their website for more details.

PS Note to my dear friend James; My knives will always be sharp from now on (OO).

 

 

 

 

 

 

 

 

 

RECIPE: Vegetarian Soba Salad with Lemon Miso Vinaigrette

Categories Recipes, Vegetarian1 Comment on RECIPE: Vegetarian Soba Salad with Lemon Miso Vinaigrette

 

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I have been following Ms. Sonoko Sakai the last while on Instagram since I came across photos of her soba making workshops; it is on my “bucket list” to make it to LA one day to attend her classes and learn how to make soba  You can imagine how ecstatic I was when I read Francis Lam’s article “Sonoko Dreams of Soba” in March edition of Saveur; there is was..a beautiful photo of her soba salad with lemon-miso vinaigrette, and it has all the flavors which we love: lemon, miso and ginger! Since I don’t know how to make the noodles, I used packaged organic soba;  it is still a little chilly here in Vancouver, at this time I prefer to have a warm salad so I lightly sautéed some of the vegetables, and added different ingredients to our liking and dietary needs. Ms. Sakai, thank you very much for the inspiration; I just have to fly to LA to take your soba workshop sometime soon.

Ingredients (serves 4):

For the salad: Small Radicchio leaves (about 6 to 8 pieces), 3 to 4 stalks of kale rabe*, 16 small variety of cherry tomatoes (roasted)*, 2 small carrot (peeled), 1 medium English cucumber (thinly sliced crosswise), 50 g (about 1/4 package) of sugar snap peas, green onion (1 stalk, finely chopped), a package of organic buckwheat noodle (200g, you can use less noodle), drizzle of olive oil

For the dressing: 1/3 cup extra virgin olive oil, 3 Tablespoon freshly squeezed lemon juice, 1 1/2 Tablespoon rice vinegar, 1 1/2 Tablespoon soy sauce, 1 Tablespoon white miso paste, 1 teaspoon toasted sesame oil*, 1-2 teaspoon maple syrup*, juice of one inch piece ginger (peeled), kosher salt and freshly ground black pepper

*these are my substitutions and additions: kale raab is actually very delicious and sweet

Here’s the link for the original recipe:

http://www.saveur.com/cold-soba-salad-miso-vinaigrette-recipe

Preparation:

  • Preheat oven to 400 degrees F.
  • Wash the vegetables, strain and dry thoroughly
  • Cut the cherry tomatoes into halves, toss lightly in drizzle of olive oil on shallow baking dish.  Spread them out into one layer and season lightly with kosher salt. Roast for 15 to 20 minutes, until tomatoes are soft.  Set aside.
  • Tear the radicchio leaves and chop the kale rabe into medium bite size pieces; set aside
  • Using a simple vegetable peeler and cut the carrot into ribbons (they will be curly); slice the cucumber thinly; set aside
  • In a large bowl, prepare an ice bath. Remove and discard the stem end and string from each sugar snap pea pod.  Place them in boiling water for approximately 2 minutes,  transfer them into the ice bath to stop the cooking process.  Drain the peas thoroughly, toss together with cucumber and carrot ribbons. 
  • Using a microplane set over a fine sieve (or tea leaf strainer) set in a bowl, grate the ginger into the sieve, then using a small spoon, press on the ginger solids to drain as much as juice as possible.
  • In a small bowl, whisk the olive oil with lemon juice, rice vinegar, soy sauce, miso paste, sesame oil and maple syrup.  Pour 1 teaspoon of ginger juice (I used more actually) and mix well with the dressing.  Season with salt and freshly ground pepper, whisk until emulsified.
  • In large pot of boiling water, cook the soba noodles according to package instructions; treat it like pasta and cook until they are al dente.  This step requires your full attention as soba noodles can be overcooked easily.  When they are done, rinse under cold water (until water is no longer murky), toss and drain the noodles thoroughly, set aside.
  • In large saute pan, heat a teaspoon of the dressing over medium high heat; add the kale raab, cook for 2 to 3 minutes (until it is wilted), add radicchio and cook for another minute; use a pair of tongs to toss the vegetables together.  Keep in mind you would like to keep the vegetables “cooked” yet crunchy.
  • Using a large bowl, mix the vegetables and soba noodle; assemble the salad onto a large platter or divide into 4 serving plates with dressing on the side.  Garnish with chopped green onions and roasted cherry tomatoes. Enjoy!
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I made the dish and served family style at my father-in-law’s birthday party.

Note: If you like soba noodle salad, go to my blog archives and check out my Mushroom Soba Salad with Yuzu Ponzu dressing, published in February 2014. Store leftover dressing in a mason jar (I just love them!), should be good for 1 to 2 days.  I used it the next day with sauteed kale rabe and granny smith apple bits, it was absolutely delicious.