Yuzukoshō, a magical combination of yuzu, or citron, zest, chili peppers, and salt, is one of the most versatile condiments around and, with yuzu and peppers in season, it’s time to make it! As in the past, both the yuzu and the peppers, organic in both cases, will be supplied by a farm in Kyūshū. We were concerned that recent heavy rains may have wiped out these crops, but Kyōko Sonoda, the proprietor of the farm, informed us that her fields escaped disaster. Participants will prepare their own bottle of yuzukoshō to take home and will be provided with a light meal using yuzukoshō. Also, as always, participants should bring a surgical mask for protection against the pungency of loads of chili peppers being ground up in an enclosed space.
Time: Sep 2, 2017 (Sat.) 12:00～15：30
Cost: 4,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: Aug 31, 2017 (Thu.) 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.
Chef Tateno has just published a book of 129 recipes detailed in both text and photos. Ranging from the simple and quick, to others that would have you wait a whole year to partake of their goodness, these recipes will make it easy for readers to make tsukemono a part of their daily diet.
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