Fermentation and preserving Japanese-style short course, Part 1
Monday 20 May 2019, 6:30pm–10:00pm
An intensive class ideal for those with some prior experience in fermentation and food preservation, and would like to explore the diverse range of techniques traditionally used in Japan. A series of demos, tastings and hands-on lessons will introduce you to the great tsukemono (pickling) tradition of Japan, which includes both fermented and non-fermented methods, and fermentation and drying techniques that can be applied to vegetables, seafood or meats for fantastic flavour and textural effects in your cooking. See how easy it is to make your own supply of miso to last for months, and how you can use different fermentation techniques to turn the humble tofu into a tasty canapé item. Light dinner provided during class. Bring your own containers to take home the food you prepare during the class. 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:
Home-made MISO, FERMENTED TSUKEMONO pickles (several techniques), SHOYU-ZUKE TSUKEMONO pickles (soy and vinegar-based), miso-fermented TOFU ‘CHEESE’, FERMENTED MARINADES for meat and seafood, SEMI-DRYING and FREEZE-DRYING TECHNIQUES for vegetables, fruits and tofu. Please note that the recipes and techniques listed here may be subject to change without notice. Most recipes introduced in this class are suitable for vegetarians.
IMPORTANT NOTICE: If you are very susceptible to, or already suffering from, yeast infections, please seek professional medical advice before you make a booking for this class. Some of the fermentation techniques featured in the class involve various types of yeasts, which may potentially affect those who are susceptible to, or suffering from yeast infections.
Start Time: 6:30 pm Mon 20-05-2019
Finish Time: 10:00pm Mon 20-05-2019
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)