beher Japanese Cooking Class on May 26: Learn to Make Nikujaga (Meat and Potato Stew)

Time: May 26, 2012 (Saturday) Japanese Cuisine 2:00 pm - 5:00 pm

Course:

The theme of this course is 'Nikujaga' (meat and potato stew), the most representative taste of a mother's cooking in Japanese home cooking, plus a home-style 'Abura-age (fried tofu) miso soup' and two small dishes, Osunomono and Sunomono. Teacher Kazuchi, who is serious about ingredients and details, will, in addition to the main theme, teach in the course how to cook white rice and small dishes, and how to make dashi , the course emphasizes treating every ingredient with care in simple things, paying attention to every moment of change in the ingredient, seizing the moment when each ingredient is delicious, plus the thoughtful consideration in each class for the students' meal, so that we not only learn to cook, but also appreciate and learn from traditional Japanese culinary professionals, the attitude and spirit of pursuing the ultimate.

Course content:

• Nikujaga (meat and potato stew): A home-style dish simmered with beef, potatoes, onions, carrots and shredded konnyaku.
• How to make dashi (the way to make stock): Make stock with water, kombu and dried bonito flakes.

• How to cook rice (the way to cook white rice): How to wash the rice grains, soak the rice grains, and how to cook rice in a clay pot.

• How to make miso soup (the way to make miso soup): A miso soup mainly with long onion and abura-age (fried tofu) skin.

• Osunomono (hitashi Japanese-style small dish): In the Edo period it mainly referred to seafood small dishes seasoned with sake and vinegar, but since the Meiji era hitashi mainly refers to a dish of boiled green vegetables seasoned with soy sauce. It mainly uses representative vegetables such as spinach, komatsuna, Chinese cabbage, cauliflower and shungiku. In seasoning, besides soy sauce, sometimes bonito flake soy sauce, dashi soy sauce or sesame oil are also used

• Sunomono (Japanese-style vinegar dressing small dish): Wakame seaweed, cucumber.

Number of students: within 10 peopleFee : 2500 yuan

Instructor: Teacher Kazuchi Isao
Experience: 2002~2004 BONDST restaurant New York
2004~2005 TSUREZURESARYOU restaurant Toyko Japan
2005~2010 Kanda Toyko Japan
2010~2011 Sheraton Taipei, Zuma Taipei

The above class ingredients will give priority to pesticide-free, chemical-fertilizer-free crops from small farmers in Taiwan(provided by248Agri-Food Market)
Tasting after class
Beher Living Kitchen No. 354, Fujin Street, Songshan District, Taipei City http://www.beher.com.tw/
Closed on Mondays, Tuesday~Sunday pm11:30~pm7:30
Registration hotline: 02-27652646, [email protected]