Yuzu koshō is magic from a simple blend of yuzu zest, green chili peppers, and salt. Even a tiny bit can make all the difference in meat, fish, and vegetable dishes, and even desserts. Making yuzu koshō isn’t so difficult, but it can’t be done at just any time. September is the only time of year when fresh ingredients are available at the same time. For the class, we’ll be using organic yuzu and green chili peppers grown by Kyōko Sonoda in Oita Prefecture. The salt, as always, will be premium sea salt from Wajima in Ishikawa Prefecture. After we’re done making the yuzu koshō, Chef Tateno will prepare a small meal to show us how to use it and give you some ideas for that little bottle of magic you’ve made in the class.
Time: September 8, 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: September 5, 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.
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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