Green citrons and green chili peppers are in season, so now is the time to make yuzukoshō! A little of this flavor-complex condiment adds a whole new dimension to noodle dishes, dressings, meat dishes, and – as we’ll show you in the class – even dessert!
That dessert, by the way, will be part of a light meal Chef Tateno will prepare to show how yuzukoshō can be used. If you joined us last year, come out again to make a batch of yuzukoshō for the coming year and taste new ways to use this condiment, which captures the very essence of summer in Japan!
Participants will take home their yuzukoshō in bottles we will provide. As the process of making yuzukoshō can release overwhelming pungency, participants are advised to bring a mask of the type Japanese commonly wear in the winter.
Time: August 30, 2015 (Sun.) 12:00～16：00
Cost: 4,000 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 (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station).
Details will be provided to those who register for the class.
Deadline: August 28, 2015 (Fri.) 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.
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