Meat, seafood and grills Japanese-style
Thursday 23 May 2019, 6:30pm–10:00pm
If you're after more substantial meat and seafood-based Japanese recipes, this class is for you! Although much of the traditional Japanese cuisine is vegetarian, there are plenty of recipes using meat and seafood that will appeal to those with more ravenous appetites. Discover some age-old recipes and their interesting histories, as well as traditional techniques applied to red meat (not widely consumed in Japan until the 20th century). The class may be attended on a stand-alone basis, or combine it with another class (discounts apply if attending multiple classes).
Some of the recipes featured:
SHIO-KOJI MARINATED BEEF, RAFUTE (slow-cooked Okinawan pork belly), TUNA TATAKI (seared seasoned sashimi), SATSUMA-AGE (fried fish cakes), GOHEI-MOCHI (skewered grilled rice cakes basted in sweet miso). Please note that the recipes and techniques listed here may be subject to change without notice. Unfortunately, vegetarian options are unavailable for this class.
Start Time: 6:30 pm Thu 23-05-2019
Finish Time: 10:00pm Thu 23-05-2019
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), sealable food containers (for taking home the food you make)