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Friday 17 May 2019, 6:30pm–10:00pm 

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An intensive introductory class focused on home-style Japanese regional winter dishes that you won't see in restaurants. Through a series of demos and hands-on lessons, you will discover a range of traditional Japanese ingredients and how to use them, while exploring the fascinating cultural, historic and environmental context behind the dishes. Learn how to make rustic savoury mochi and dumplings, eye-feasting New Year specialities, and traditional Japanese sweets. Sample the culinary creations during class for your dinner, or bring along food containers if you wish to take them home. This class may be attended on a stand-alone basis, or combine it with Part 1 (discounts apply if attending both Part 1 and Part 2).

 

Some of the recipes featured:

OYAKI (Nagano-style filled dumplings), MITARASHI-DANGO (grilled mochi ball skewers with sweet and salty glaze), DATEMAKI (New Year omelette roll), KOUHAKU-NAMASU (daikon and carrot salad with rice vinegar dressing), DAIFUKU-MOCHI (filled soft mochi dessert), KENPIN (18th-century walnut and sesame pancakes). 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: 6:30 pm Fri 17-05-2019

Finish Time: 10:00pm Fri 17-05-2019

Capacity: 10

Price: $170 

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 

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