If you want to know how to prepare delicious, healthy dishes with fish you filleted yourself, this class is for you. We’ll show you how to use a regular kitchen knife to fillet aji (horse mackerel) and iwashi (sardine), both of which are commonly found in Japanese markets; how to use nearly every part of the fish, including the bones; and how to select seasonings. The instructor for this class will be Yukiko Yajima, a licensed culinary professional who specializes in teaching, primarily the preparation of nigirizushi and fish dishes.
Time: Jun 3, 2018 (Sun.) 12:00～15:30
Cost: 4,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: May 31, 2018 (Tue.) 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.
After 10 years working in a white-collar environment, Yukiko decided to quit her job and devote herself to her passion for cooking. She became a licensed culinary professional and took up her new career as a cooking instructor. Five years later, she relocated to the UK, where she spent eight years absorbing a different culture and expanding her knowledge of food. Her experience in the UK also opened her eyes to the strong interest in Japanese food outside Japan. Since coming home, Yukiko has focused on teaching people from other countries how to prepare Japanese dishes at home.
Check out these links for other opportunities to participate in Yukiko’s classes.
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