“Osechi” refers to the dishes Japanese traditionally enjoy over the New Year holiday. Everyone looks forward to them because they are wonderful to look at in their tiny but numerous portions, and, of course, because they are delicious. More and more people, though, are finding themselves buying – rather than making – these morsels of holiday goodness. Why? Because they think it’s too much work! It can be, but it doesn’t have to be. Join our class to learn how to prepare a few osechi dishes yourself and make the New Year holiday yours!
The class will be conducted in Japanese and English.
Time: December 20, 2015 (Sun.) 12:00～16：00
Cost: 4,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: December 18, 2015 (Fri.) 11:00 AM
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.
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
Chef Machiko Tateno is an expert in cooking with fermented foods, a menu consultant, and Registered Dietician. After spending seven years as a supervising dietician at a hospital, Chef Tateno attended cooking schools in Japan and Ireland -the latter, the world-renowned Ballymaloe Cookery School- to learn cooking approaches that emphasize the qualities and characteristics of ingredients. Later serving as the Executive Chef of Roppongi Nouen, Chef Tateno now focuses on home-style Japanese cooking with particular attention paid to the use of fermented foods. She develops recipes that are both delicious and easy to prepare, and has written or co-written several books on Japanese cooking.
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