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Japanese Home Cooking: A Miso + Shiso Demo with Bessou

  • Douglas Elliman Stage at William Vale 111 North 12th Street Brooklyn, NY, 11249 United States (map)

Bessou, which means something like “second home” in Japanese, is the rare restaurant that’s as stylish as it is warm and welcoming. Founders Emily Yeun and Maiko Kyogoku will lead the audience through the making of Tama Miso, a hand-made, egg-yolk based variation, with the help of Kyogoku’s father Richard). Says Kyogoku: “Even in Japan, many people are unfamiliar with it, but in my family, my father had grown up with it and so we would always have a batch in the fridge like how you might have ketchup or mustard. Tama miso is not something you can buy at a supermarket (or at least I have never seen it.) It is inevitably something you make by hand. We make ours based on my dad's classic recipe. Here we include it in another Japanese specialty dish - shiso cigars. We add roasted walnuts and peanuts for a crunchy texture.”

Speakers: Maiko Kyogoku (Bessou), Richard Kyogoku (Bessou), Emily Yuen (Bessou)