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Wednesday 20 February 2019, 6:30pm–9:30pm 

 

Looking for new ideas for your next backyard barbecue? This is the course for you. An intensive evening with a series of demos and hands-on cooking lessons on how you can use simple traditional Japanese ideas to add a fresh twist to your Aussie parties. The evening will commence with a short presentation on the background to Japanese cuisine. The demos and lessons will cover items for your canapé and entrée, skewered dishes for the barbecue, salad and cold vegetable dishes, filled savoury dumplings, and refreshing summer desserts. Apply traditional fermentation and preservation techniques to common ingredients for amazing results. So why not try making a kinpira instead of the usual coleslaw, and dengaku instead of the vegetable kebabs for your next gathering? 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:

DENGAKU skewers (grilled vegetarian skewers basted with sweet miso), DASHI-MAKI (Japanese egg rolls), KAMABOKO (steamed fish paté cake), fermented TOFU ‘CHEESE’, CHUKA-MANJU (filled dumpling-bread), KAKIAGE (light vegetable tempura fritters), KINPIRA (crunchy braised vegetable salad in sesame–soy), KANTEN (agar jelly dessert). 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 Wed 20-02-2019

Finish Time: 9:30pm Wed 20-02-2019

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)