Herbs do a lot to shape flavor. In Japan, there are traditional favorites, such as myōga and shiso, but also cilantro and other relative newcomers. In this class, we’ll show you how herbs – some traditional and some new – can make all the difference, especially in summer dishes. As part of the class, participants will prepare a simple myōga pickle, which they will take home with them. Myōga pickles have a refreshing ginger-like flavor that makes them great as a side or garnish.

Time: July 22, 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: July 21, 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.

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