For plums, of course! Plums are pretty seasonal, meaning that their availability is limited to just a few weeks a year and the harvest season peaks in June. Because of this limited availability, June is the time to be preparing foods that require fresh plums.In this class, we’ll be making umemiso and umezuke (pickled plums).
Umemiso is a versatile ingredient that gives you both plums preserved in miso and plum-scented miso to flavor dishes, while umezuke can be eaten on its own or used as an ingredient.
Participants will get to take home what they prepare and be provided with a light meal prepared with umeboshi (plums that have been salted, dried, and fermented) at the class. The class will be conducted in Japanese and English.
Time: June 28, 2015 (Sun.) 12:00～16：00
Cost: 5,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line and the JR Yamanote Line. Details will be provided to those who register for the class.
Deadline: June 26, 2015 (Sun.) 11:00 AM
By the way, if you make a reservation, but later find that you cannot attend, please let us know as early as possible.
＃Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. Bank transfer details will be provided. A person who reserves a class spot, but then fails to attend, without notifying Kitchen Nippon, may be blocked from further participation. We have decided to implement this rule because we purchase materials for each class and late cancellations and no-shows result in wastage and make it difficult to hold the class fee down.
This class will be taught by Chef Machiko Tateno.