Japanese food education classes - calendar

CANBERRA

NEW SERIES!

DECEMBER 2019 AND JANUARY 2020

JAPANESE COUNTRY-STYLE SUMMER COOKING CLASSES @WODEN

Bookings close one week before scheduled class date... secure your spot now!

Discover Japanese cuisine in its true and traditional form beyond those common restaurant favourites... and how you can apply age-old traditions to create healthy dishes with an exotic twist in your home kitchen! Learn regional Japanese recipes that are seldom taught in mainstream cooking classes. Get tips on how to shop for ingredients that are good for you and avoid nasty food additives commonly found in pre-packaged Japanese grocery items. Apply the knowledge at home right away using the recipes and notes provided in class... including ideas for your Festive Season and summer entertaining. Scheduled public classes are offered in a demo-based format (includes tastings) at a venue in the Woden area (within 20 minutes drive from Canberra City and Queanbeyan). Private classes with hands-on and in-depth instruction can be organised at a convenient time for you, either in your own kitchen or at our Woden venue.  

The instructor, Riko Hashimoto, is a Japanese-born Australian with over 25 years of experience in researching Japanese culture, environment and history, with a particular passion for healthy, environmentally sustainable food traditions.

 

Discounts are offered for bookings of 3 or more persons, or enrolment in 2 or more classes. Please enquire for details.

To make a booking, please use the online enrolment form via the button below or on the pages for each class type. We will then contact you with instructions for completing your booking. Please refer to important information before making your booking.

 

To receive e-mail updates, subscribe to our mailing list via the form at the bottom of this page.

Japanese country-style summer menu

EVENING - Thu 19 Dec 2019 and Fri 17 January 2020, $90

AFTERNOON - Sat 14 Dec 2019, $90

PRIVATE - please enquire for availability, $140 (discounts apply for group bookings)

Regional and home-style Japanese dishes that will add a healthy and exotic twist to your Aussie summer meals.. and venture beyond those restaurant dishes. Includes a selection of non-vegetarian recipes...

Umami-packed dashi and Japanese sauces

EVENING - Fri 13 Dec 2019 and Thu 16 Jan 2020, $80

PRIVATE - please enquire for availability, $120 (discounts apply for group bookings)

Dashi is the essence of Japanese cuisine that provides depth to flavours. Other umami agents such as miso are also used to create a huge variety of sauces and pastes that will transform your dishes into something special...

Japanese country-style summer menu: seafood

EVENING - Wed 18 Dec 2019, $120

AFTERNOON - Sun 15 Dec 2019 and Sat 18 Jan 2020, $120

PRIVATE - please enquire for availability, $180 (discounts apply for group bookings)

Whether you are using premium cuts of sashimi or humble frozen seafood, you will find a traditional recipe from regional Japan that will transform your seafood into a culinary experience with a difference...

Japanese ingredients: shop, cook and enjoy!

 

PRIVATE CLASSES ONLY - please enquire for availability, $180 (discounts apply for group bookings)

Go shopping for ingredients used in traditional Japanese cooking with your instructor and learn how to transform them into tasty home-style dishes with a difference. Get tips on how to select ingredients that are healthy and ...

Japanese country-style summer menu: vegetarian

EVENING - Fri 20 Dec 2019, $90

AFTERNOON - Sat 21 Dec 2019 and Sun 19 January $90

PRIVATE - please enquire for availability, $140 (discounts apply for group bookings)

With some 1400 years of Buddhist influence, the Japanese cuisine offers a huge variety of vegetarian dishes, many of which are little known outside of Japan. Learn how to transform bland ingredients such as tofu into...

CANBERRA

NEW SERIES!

JANUARY 2020

JAPANESE TRADITIONAL FERMENTATION AND PRESERVING CLASSES @WODEN

Bookings close one week before scheduled class date... secure your spot now!

Japan is home to one of the most diverse fermentation and preserving traditions in the world with prehistoric origins. Fermented and preserved foods have been a major component of the traditional Japanese diet and has contributed to its health-giving properties (unlike the more recent Japanese diet). Some Japanese fermented and preserved food items have become well-known around the world, including miso, shoyu (soy sauce), tamari, sake and tsukemono (pickles). However, much of the tradition remains virtually unknown outside of Japan. Our classes will provide you with an introduction to fermentation techniques using lactic acid bacteria, koji (the 'national microbe' of Japan), yeasts and nuka (fermented rice bran), and preservation techniques using semi-drying, shoyu and vinegar. Learn why home-made Japanese-style fermented and preserved foods are better for your health than the pre-packaged varieties from grocery stores. Scheduled public classes are offered in a demo-based format (includes tastings) at a venue in the Woden area (within 20 minutes drive from Canberra City and Queanbeyan). Private classes with hands-on and in-depth instruction can be organised at a convenient time for you, either in your own kitchen or at our Woden venue 

The instructor, Riko Hashimoto, is a Japanese-born Australian with over 25 years of experience in researching Japanese culture, environment and history, with a particular passion for healthy, environmentally sustainable food traditions.

 

Discounts are offered for bookings of 3 or more persons, or enrolment in 2 or more classes (fermentation and/or cooking). Please enquire for details.

To make a booking, please use the online enrolment form via the button below or on the pages for each class type. We will then contact you with instructions for completing your booking. Please refer to important information before making your booking.

 

To receive e-mail updates, subscribe to our mailing list via the form at the bottom of this page.

Japanese Tsukemono pickling: fermented and non-fermented

EVENING: Thu 23 Jan 2020

$80

PRIVATE - please enquire for availability, $120 (discounts apply for group bookings)

Discover the world of Japanese tsukemono, one of the greatest pickling traditions of the world. Learn how you can make your own healthy tsukemono at home without the nasty additives found in the packaged...

Miso, koji and nuka (rice bran) fermentation: for flavour and health

EVENING: Fri 24 Jan 2020

$100

PRIVATE - please enquire for availability, $160 (discounts apply for group bookings)

Enter the wonderland of fermenting with koji, the 'national microbe' of Japan used in many foods such as miso, soy sauce and sake. Learn to ferment with koji and nuka (rice bran) for your well-being and amazing...

MELBOURNE

No scheduled classes currently available, however, we would be glad to run private home-based classes for you. All themes currently listed for our scheduled classes (see above) are also available as private classes, or we can customise a private class tailored to your particular requirements. Please enquire via the button below with your preferred class theme and dates. Please note that classes may not be available at all times.

Takehiko Hashimoto trading as

Deeply Regional Japan Tours ABN 17594801316

Postal address:

PO Box 238, Mawson ACT 2607 AUSTRALIA

E-mail:

hashimoto@grapevine.com.au

Web:

www.deeplyregionaljapan.com

www.deeplyregionaljapan.com.au

© 2019 by Takehiko Hashimoto

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