Spring is coming and spirits throughout Japan will rise as the annual tide of cherry blossoms washes over the country. A great way to enjoy this time of year is by having a bento while sitting under a pink canopy. A bento prepared with fermented ingredients such as miso, kōji, and amazake will deliciously enhance the experience. Fermented foods augment and deepen flavors and offer a wide range of benefits for the health of the body and mind. In this class, you’ll learn some tips for how to use traditional Japanese fermented foods to not only make a bento but also prepare everyday dishes.

Time: March 10, 2018 (Sat.) 12:00~15:30
Cost: 4,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: March 7, 2018 (Wed.) 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
2) Sign up   atmeetuplogonew