EFTA00796211.pdf

Basic Shojin Cooking Courses Tokyo Cook Class No. Class title Details (key items to learn) Duration Fee(JPY) Lecture focusing on basics of kajseki and shoji cuisine. For kaisekibasics. the instructor will teach the history of how kaiseld style cuisine was establisect menu structure. tablewares and presentation. Shojin lecture will be provided focusing on the Introduction to Keiseki and philosophy of exact and the unique methods and characteristics 3hrs I 30.2)0 50.0 CO &Men of shojin. This class gives students a deeper understanding of the two major high end Japanese cuisine styles. A full course meal from Restaurant Shojin Sougo will be given with this class. 0 Proper Japanese broth (dash?) Detailed instruction on how to make three key dashis (kelp broth. khtban-dashi and &ban-dash) and the different types and quaky of kelp and dried bonito (not used for vegan request) and their usages. 2) Japanese seasonings Detailed instruction on key Japanese seasonings such as misc.. Das/Vend Japanese soy sauce. mirin and sake and their appropriate and various 6i,„ 70 000 T20 000 2 Seasonings usagse. Demonstration on how to add flavor in dashiwill be given 3) Proper dash.' proportions for soup. and light and thick sauce The base of Japanese flavors consist of a combination of duty and key seasoning ingredients such as soy sauce. miso and mein. In this class. you will learn appropriate dashiproportions for soup. light and thick sauce. and how to use each soup/sauce in different dishes. Students will learn two grilled dishes. and one simmered dish. I) Preparation of Ingredients Instructions on cutting methods and knife skills on a variety of Japanese ingredients in order to maintain the ingredient's color. as Preparation Technique well as adding flavor as a preparation. 3 (through Steamed Dish) 2) Steamed ash 6hrs 73 000 T23 000 Preparation techniques will be taught by cooking one of the most popular steamed dish...C/IJIVAIP-mushi" (egg custard pudding with umami broth). 0 Introduction to Miso Instruction and demonstration on miso basics. Students will learn how to make mica from scratch and the various ingredients used. its history. and certain miso elements that make miso the basis of a multitude of Japanese dishes. The class will focus on four major types of miso used in many Japanese ashes. 2) Aliso Marinated Dish Instruction and demonstration on marinating with miso. Focus will hfiso be placed on two major techniques for marinating various Ole.. v. 70 000 T20 000 ingredients with miso through demonstration of two receipes for vegetables. and egg yolk 3) Miso Dressing/Sauce This class will focus on making popular also based dressing/sauce such as (a) sesame 8 Sao paste. (b) miso & vinegar dressing, and (c) flavored miso sauce. The instructor will teach three dishes that utilizes good ingredient pairings for each sauce. 0 How to make good tempura and dipping sauce Focus on tempura making process from proper ingredent Preparation. how to make batter. and appropriate frying techniques for afferent ingredients. Instructor will teach how to make tentsuyu (tempura aging sauce) and the base sauce for ten- don(ternpura rice bowl). Deep Fried Dish 6hrs 70.000 (120.000) 2) Fried Dish Arrangement Shofar cuisine has a variety of deep fried dish other than batter based tempura. The instructor will teach popular shojis deep (vying methods in shojin cuisine using Yuba direld(crispy rice cracker). sometr-noodles and sesames in lieu of batter. EFTA00796211  I Appropriate Rice Preparation/Cooking Learn the basics of proper white rice preparation and cooking skills to achieve consistently delicious rice. 2) Rice Dish Variation Rice Dish Learn rice dish recipes such as sushi. and seasonal vegetable rice 6hrs 70000 (120000) ash 3) Pickles Sheik cuisine always comes with a variety of pickles to consume the rice. Learn various pickles and their food pairings. I) Modoki Modoki is the cooking method to make fish-Ike or meat-like dishes often using tofu or :Men. and is a representative cooking method that big/lights the unique native of shojin cuisine. Demonstration of two modoki dishes. one using tofuand another with gluten will be given. Modoki 2) Sesame Tofu Cilir: 70.000 (120.000) Modoki dishes can also refer to tofu-like dishes that use other vegetable ingredients (not just meat/fish-like dishes). In shoiin cuisine. tofu-Ike ashes made with sesame. or seasonal vegetables are a staple dish. Demonstrations on making "sesame tofu" one of the most popular tofu-like shoiin dishes. I) Sober. (Mon and Some,, noodles Learn three pillars of Japanese noodles: sobo odor, and somen noodles. Demonstration on making soba from scratch. and how to Sobs. Udon and propaly cook sob..udon and somen. 6hrs 70.000 (120.000) 8 Samar.Noodles 2) Noodles Arrangements Learn common and not so common. interesting shrtiin recipes using the above three noodles. * Price in () is applied for a single participant private less**. ** Instructor is Chef Shinichi Yoshida. EFTA00796212