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Thursday 23 May 2019, 6:00pm–8:00pm 

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Learn the chef's way of making dashi stock from scratch, and stop relying on instant dashi containing additives. Get acquainted with many traditional Japanese dishes that dashi is used in, and how dashi can be used in combination with other flavouring agents for umami flavours that will add depth to your home cooking.

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Capacity: 10

Price: $40 

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 dashi making plus 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)