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Sunday 17 February 2019, 10:00am–5:00pm 

 

A whole-day class for those wishing to understand the Japanese food tradition in depth, and learn a few handy recipes and tips for your home cooking. The morning session (10:00am–1:00pm) consists of a diverse and informative mix of presentations, demos and hands-on lessons introducing the background to Japanese cuisine, traditional ingredients, basic techniques and cooking methods. You will become familiar with classic country and home-style dishes, including many that are hardly known outside of Japan. Prepare a simple country-style lunch based on the 18th-century rural diet, to gain a historic perspective on traditional Japanese food. After lunch, the afternoon session (2:00pm–5:00pm) focuses on demos and hands-on lessons, through which you will learn the basic principles of a traditional Japanese meal, and how to put together a full-course Japanese country-style meal using rice and other grains, vegetables, tofu, seafood and meats. You will discover how to make the perfect dashi brimming with umami, skilfully manipulate challenging ingredients such as tofu, and create delectable desserts with a difference. Bring your own containers if you wish to enjoy your culinary creations at home.

 

Some of the recipes featured:

Home-made DASHI stock, noodle BROTHS (for soba, udon and ramen), DENGAKU skewers (grilled vegetarian skewers basted with sweet miso), DASHI-MAKI (Japanese egg rolls), CHICKEN/FISH MISO-KOJIZUKE (braised chicken/fish in miso-koji-fermented marinade), AEMONO (chilled vegetables/seafood with dressing pastes), TSUMIRE (seafood–tofu cakes), DAIFUKU-MOCHI (filled soft mochi dessert). Please note that the recipes and techniques listed here may be subject to change without notice. Vegetarian options available for some recipes—please enquire at the time of booking.

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Start Time: 10:00 am Sun 17-02-2019

Finish Time: 5:00pm Sun 17-02-2019

Capacity: 8

Price: $300 ($160 for morning only or afternoon only)

Speaker: Riko Hashimoto

Location: Cuppacumbalong Homestead, 21 Naas Rd, Tharwa ACT 2620 Australia [MAP]

Includes: course notes, all food items for cooking lessons, use of kitchen facilities and utensils, lunch (full-day participants only)

Bring: apron, protective footwear, note-taking materials (e.g. pen, paper, tablet, laptop), camera (optional), food containers (for taking home the food you make)