Join us on May 31st for a tasting, lecture, and class at SingleThread Farm at Dry Creek, focused on the tradition of making dashi. This workshop is in collaboration with Dashi Okume (@okume.us), a historic Japanese seafood wholesaler founded in 1871, that expanded its legacy of sourcing umami-rich ingredients by opening a dashi specialty store in Brooklyn in 2022. Chef Kyle Connaughton and Shohei Miyajima will share the rich history, ingredients, and demonstrate how to use dashi broth in everyday cooking. Each attendee will create their own custom dashi kit (shipped from Dashi Okume post-class), make dashi to sample on the day of the class, and gain culinary insights on how to use dashi at home. Included in the class: Standard Okume Dashi kit, Inaniwa Udon noodles to sample with Tsuyu sauce, produce from our farm, and a recipe packet. Additional supplements available for pre-order only, including Okume Dashi kits and a Hokkaido Style Seafood Hot Pot ingredient kit to make at home for four with your new dashi knowledge. All available as pre-order add-ons when booking your spot at the workshop. Link in bio to book this workshop and see our full workshop schedule!