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

Capacity: 10

Price: $170 

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)

Takehiko Hashimoto trading as

Deeply Regional Japan Tours ABN 17594801316

Postal address:

PO Box 238, Mawson ACT 2607 AUSTRALIA

E-mail:

hashimoto@grapevine.com.au

Web:

www.deeplyregionaljapan.com

www.deeplyregionaljapan.com.au

© 2019 by Takehiko Hashimoto

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