top of page

Umami-packed dashi and Japanese sauces

Demo-style classes $80:

Friday 13 December 2019, 6:30pm–9:30pm

Thursday 16 January 2020, 6:30pm–9:30pm 

Private classes with full instruction $120: 

please enquire for availability

Class description: Dashi is the essence of Japanese cuisine that provides depth to flavours. Other umami agents such as miso are also used to create a huge variety of sauces and pastes that will transform your dishes into something special. Learn chef's techniques to make your own dashi (including vegetarian) from scratch, and stop relying on the packaged varieties that are full of additives. Discover how easy it is to prepare your own noodle and tempura dipping sauces, and a variety of classic Japanese sauces and pastes using common ingredients such as sesame, miso and chilli. 

Example menu: 

Katsuo, konbu and shiitake dashi

Tsuyu dipping sauces for noodles and tempura

Ponzu (citrus-soy) dressing

Miso-based pastes

Sesame-based pastes

Yuzu-kosho (salty chilli-citrus paste)

Capacity: 8

Price: $80 (scheduled public classes, demo-style), $120 (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, recipes and class notes (hardcopy and digital copy via e-mail)

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

bottom of page