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Thursday 16 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 the perfect dashi brimming with umami, and use it in classic winter warmers such as nabemono (hotpots) and vegetable dishes. 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 2 (discounts apply if attending both Part 1 and Part 2).

 

Some of the recipes featured:

KONBU–KATSUO DASHI stock, KIRITAMPO NABE (grilled rice-cake and chicken hotpot), EGGPLANT NIBITASHI (fried, dashi-soaked eggplant), PERSIMMON SHIRA-AE (persimmon salad in sesame and tofu dressing). 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 Thu 16-05-2019

Finish Time: 10:00pm Thu 16-05-2019

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)