We are excited to present a cooking and lecture class series highlighting the food, traditions, and cultures of the Twin Cities’ Asian American and Pacific Islander community. Community instructors Jess Toliver, Koshiki Smith, and Kimiko Molasky will generously share their expertise on the traditions and history of ingredients and recipes from the AAPI community in Minnesota and beyond. This class series is collaboratively presented alongside Eastside Co-op, Mississippi Market, and Seward Co-op as a way to examine and connect our cooperative values with food, equity, and social justice; and to recognize and celebrate cultural heritage months that reflect our communities.
Okinawan Southern Japanese Cooking
Tuesday, May 9 | 5:30-7pm
Kimiko Molasky, Mississippi Market Co-op
Okinawa is a collection of islands located in southern Japan. Join Kimiko as she demonstrates how to cook a typical Okinawan chicken soup with daikon radish, kobu seaweed, and bonito fish broth. This combination of ingredients is characteristic of the region and is very comforting with its perfect balance of nutrition and umami.
Tuesday, May 23 | 5:30-6:30pm
Jess Toliver, Jess Delicious Living
Learn how to make the delicious, fun, Korean dish Bibimbap. This vegetarian version is a rice bowl with a variety of colorful and flavorful vegetables, drizzled with a delicious gochujang sauce and topped with an over-easy egg. You can see why this dish is a favorite amongst all!
Japanese Cooking: Family Recipes
Wednesday, May 31 | 5:30-7pm
Koshiki Smith, The Japanese Kitchen
Growing up in rural Japan, Koshiki Smith’s food was always local, seasonal, and made from scratch. The quality of each ingredient was essential, and her mother cooked everything with care and the mottainai (no waste) philosophy. Today, Koshiki will share one of her childhood dinners, featuring Maze-Gohan (dirty rice cooked in donabe), chicken or salmon teriyaki, and spinach with sesame sauce.