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.
Katsuo, konbu and shiitake dashi
Tsuyu dipping sauces for noodles and tempura
Ponzu (citrus-soy) dressing
Yuzu-kosho (salty chilli-citrus paste)
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)