If you are new to Japanese cooking and would like to get to grips with some of the basics you will need to start creating authentic tasting dishes then this is the class for you.
For example if you finish every dish with a dash of salt and pepper it’s time you met yuzu kosho. The Japanese paste easily made from combining yuzu, chilli and salt drops a flavour bomb on everything it touches with just a teaspoon-size dollops of the stuff.
A jam-packed 2 hours in which you will be learning the following:
- Sun dried tomato tofu balls
- Dried kelp stock – konbu dashi
- Kelp & dried shitake dashi
- Miso soup
- Yuzo kosho dressing
- Shira-ae – seasonal vegetables with tofu dressing
By the end of the class you will be confident to use ingredients like mirin, kombu, dashi and yuzo in your everyday Japanese home cooking!