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Monday 18 February 2019, 6:30pm–9:30pm 

 

An intensive short class focused on demos and cooking lessons. The evening will commence with a presentation on the background to Japanese cuisine, traditional ingredients, basic techniques and cooking methods. Through a series of demos and hands-on lessons, you will learn how to put together a multi-dish Japanese country-style meal, using rice and other grains, vegetables, tofu, seafood and meats. You will discover how to make the perfect dashi brimming with umami, skilfully manipulate challenging ingredients such as tofu, and create delectable desserts with a difference. 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 stock, noodle BROTHS (for soba, udon and ramen), DASHI-MAKI (Japanese egg rolls), CHICKEN/FISH MISO-KOJIZUKE (braised chicken/fish in miso-koji-fermented marinade), AEMONO (chilled vegetables/seafood with dressing pastes), TSUMIRE (seafood–tofu cakes), DAIFUKU-MOCHI (filled soft mochi dessert). 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 Mon 18-02-2019

Finish Time: 9:30pm Mon 18-02-2019

Capacity: 10

Price: $150 

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)