The Japanese Cultural and Community Center of Northern California’s early spring workshop will feature basic kaiseki preparations including rice, miso soup, a mukozuke first course and a side dish. Participants will learn how to make tasty dashi soup stock. Kiritampo dango, grilled rice dumplings, will be the main ingredient in the kaiseki-style miso soup. The mukozuke will be bonboriae, either raw halibut or poached prawns gently tossed with tobiko fish roe. The side dish will be konnyaku karashiae (“devils tongue” yam with mustard accented miso). This workshop will be mostly demonstration with some hands-on help with arranging the dishes. The workshop will take place at the JCCCNC in SF’s Japantown. The cost is $30 for members and $35 for non-members. The workshop is scheduled to run from noon until 2:30 p.m.