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Tuesday 19 February 2019, 6:30pm–9:30pm 

 

An ideal intensive class 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 short initial presentation on the background to Japanese cuisine, and traditional fermentation and preservation techniques, will be followed by a series of demos and hands-on lessons. Delve into the great tsukemono (pickling) tradition of Japan, which includes both fermented and non-fermented methods. Discover how simple fermentation and semi-drying techniques 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. The evening will conclude with a short introductory demo on Japanese-style home-brewing, including sake and amazake. Bring your own containers to take home the food you prepare during the class.

 

Some of the recipes featured:

Home-made MISO, FERMENTED TSUKEMONO pickles (several techniques), SHOYU TSUKEMONO pickles, fermented TOFU ‘CHEESE’, HOSHI-IMO (semi-dried sweet potato), FERMENTED MARINADES for meat and seafood, DOBUROKU (farmer’s cloudy sake), AMAZAKE (koji-fermented sweet rice syrup). 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.

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Start Time: 6:30 pm Tue 19-02-2019

Finish Time: 9:30pm Tue 19-02-2019

Capacity: 10

Price: $160 

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)