‘Up Close & Personal’ in the Kitchen: Demystifying Japanese Cooking Basics
Join us for a semi-private ‘up close and personal’ cooking class where you’ll enter into an intimate one-on-one cooking experience with a seasoned culinary instructor to learn the basics of cooking Japanese cuisine. It’s your chance to step behind the scenes and into the world of a culinary pro.
In this limited enrollment class, expect lots of hands-on time as you work alongside experienced instructor and culinary professional, Chef Cynthia Samsel who will teach you all of the ins and outs of cooking Japanese cuisine in your own kitchen.
In tonight’s class we’ll explore the fundamentals of Japanese cooking including cutting and cooking techniques as you learn to prepare basic ingredients like Kombu Dashi, Awase Dashi, Katsubushi and Kombu, and Miso Soup, and a lesson on pickling vegetables like Tsukemono and Sunomono.
Chef will also teach sauce-making techniques as you learn essential Japanese sauces such as Teriyaki, Ponzu and Sesame Sauce and how to use them with dishes like Broiled Fresh Fish and Rice Fujikake.
Get ready for lots of practical experience to add to your cooking repertoire in this interactive 3-hour cooking class. You’ll come away with tons of culinary knowledge and user-friendly tips that will give you the confidence to cook delicious Japanese cuisine in your own kitchen.
Hands On | Tasting
Mon 1/20/20 6:30 - 9:30 p.m.
NOTE: Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost.
If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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