Japanese pepper, or sanshō, has been tickling taste buds in Japan for 3,000 years. Its refreshingly sharp, citrusy flavor and mildly numbing effect have made it a valued part of Japanese cookery. Sanshō is used in many ways. Join this class to learn how to make sanshō oil, salted sanshō, sanshō preserved in soy sauce, sanshō miso, and chirimen sanshō – a condiment made with sanshō and baby sardines. We’ll be using a variety of sanshō – budō sanshō – that is prized for its size and flavor, and is produced in only very limited quantities. In the latter half of the class, Chef Tateno will prepare a couple dishes to demonstrate how sanshō can be used at home.
Time: May 10, 2018 (Thu.) 19:00～21:00
Cost: 5,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: May 5, 2018 (Sat.) 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.
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