Miso has long been an essential flavor element in the food culture of Japan, and more and more chefs around the world are beginning to see why, as they use it in dishes of their own invention or even the traditional dishes of other cultures. On her summer vacation, Chef Tateno traveled to see friends in Italy and at the world-renowned Ballymaloe Cookery School in Ireland. As a result, she’s developed some ideas for using miso in non-Japanese dishes and is eager to share them with us. Come to our class and see what she’s cooked up!
Time: Oct 30, 2016 (Sun.) 12:00~15:00
Cost: 4,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: Oct 28, 2016 (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.

Cancellation Policy: 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.

Sign up by:

1) Sending an email message to kitchennippon@hotmail.com
or
2) Sign up   atmeetuplogonew

We will send a confirmation message within 48 hours. Class spots will be apportioned based on the time the email with full-name information is received.

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