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Demo-style classes $120:

Sunday 15 December 2019, 2:00pm–5:00pm

Wednesday 18 December 2019, 6:30pm–9:30pm 

Saturday 18 January 2020, 2:00pm–5:00pm

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Private classes with full instruction $180: 

please enquire for availability

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Class description: Whether you are using premium cuts of sashimi or humble frozen seafood, you will find a traditional recipe from regional Japan that will transform your seafood into a culinary experience with a difference. Includes fish and shellfish recipes that are light and refreshing. Be creative with your sashimi and venture beyond the soy sauce-wasabi combination, and learn to make your own succulent kamaboko fish cake without the nasty additives found in the packaged variety.

Example menu: 

Sashimi variations: tuna tataki and marinated kingfish

Steamed mussel in yuzu-kosho (chilli-citrus paste) with soba noodles

Home-made kamaboko (steamed fish cake)

Sumiso-ae: seafood and vegetable salad with soured miso paste

Capacity: 8

Price: $120 (scheduled public classes, demo-style), $180 (on-demand private classes, full instruction). Discounts apply for bookings of 3 or more persons, enrolment in 2 or more classes, and those officially eligible for educational discounts or concession... please enquire at time of enrolment.

Speaker: Riko Hashimoto

Location: Torrens ACT 2607 (we will advise you of the venue location at the time of booking)

Includes: demos with step-by-step instructions for at least 3 dishes, recipes and class notes (hardcopy and digital copy via e-mail)

Bring: note-taking materials (e.g. pen, paper, tablet), camera (optional)