tasting time) in May 2013.
We focused on "Moritsuke = Food presentation" in March and had the lecture of
"Food presentation **Part 1**.
Now we will have the lecture of "Food presentation **Part 2**".
This is very important for Japanese cuisine, so we would like to introduce this to
many people who are interested in Japanese cooking.
The menu is an authentic Japanese cuisine, "Nimono-Chiken wing & vegetables"
(Simmered dish) & "Grilled Salmon with Japanese-style marinade".
The lecture is "Moritsuke" (Food presentation) **Part 2**.
Let's learn Japanese home-style cooking and how to present beautiful dish by
demonstration & hands-on cooking!
Everyone is welcome even you have never cooked Japanese food before.
-Chicken wing & vegetables"
|"Grilled Salmon with|
Please see the details below or more info : email@example.com
**Date & Time : Mon 20th night (6:00-8:30pm)
Wed 22nd day-time (11:00am-1:30pm)
**Cooking menu : "Nimono-Chicken wing & vegetables" (Simmered dish)
----An authentic Japanese cuisine and good for Autumn
and Winter seasons.
"Grilled Salmon with Japanese-style marinade"
This recipe could be used for other various fish as well.
**15mins.lecture : "Moritsuke" (Food presentation) **Part 2**
**Service : Miso soup & Rice
To book : firstname.lastname@example.org