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Thursday 21 February 2019, 6:30pm–9:30pm 

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The health benefits of the traditional Japanese diet are renowned. However, are we really getting the most out of Japanese food today? Are the ingredients for your Japanese cooking actually healthy or safe? This class is a thought-provoking mix of presentations, demos and hands-on lessons through which you will get a real understanding of what is healthy and eco-friendly about the traditional Japanese diet, and the sobering reality of the modern Japanese food culture and production. You will receive handy tips on how and where to shop for safe and healthy ingredients for your Japanese cooking. Discover traditional recipes and techniques that minimise food wastage and saves money in your household—learn how to turn kitchen ‘scraps’ and garden ‘weeds’ into tasty meal items, and why left-overs can be your best assets in the kitchen. Recipes covered include seafood and vegetable fritters, filled savoury dumplings, fish and tofu cakes, pickles and condiments. Sample your culinary creations along the way for your dinner, or bring your own containers if you wish to enjoy them at home after the class.

 

Some of the recipes featured:

Home-made DASHI and BROTHS, KAKIAGE (light seafood and vegetable tempura fritters), TSUMIRE (chicken–tofu cakes), TSUKUDANI (sweet-soy relish), TSUKEMONO pickles, CHUKA-MANJU (filled dumpling-bread). Please note that the recipes and techniques listed here may be subject to change without notice. Vegetarian options are available for some recipes—please enquire at the time of booking.

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Start Time: 6:30 pm Thu 21-02-2019

Finish Time: 9:30pm Thu 21-02-2019

Capacity: 10

Price: $140 

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), food containers (for taking home the food you make)