Learn about Japanese home cooking with Master Chef Saito ... Thicken with a slurry made from kuzu powder and water. 4. Slowly drizzle the beaten egg into the boiling soup. When the eggs float ...

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals ... 4. Dissolve the kuzu starch in water. Add the kuzu slurry in increments to thicken. 5.

Nakatani will conduct demonstrations of traditional dishes like aemono and nimono made with Japanese persimmon, as well as mochis made with Yoshino kuzu. The event will feature prominent figures ...