Cooking class on Mon 20th (6pm) May

We had our regular class in May on Mon 20th (6pm).

The menu was an authentic Japanese cuisine, "Nimono-Chiken wing & vegetables"
(Simmered dish) & "Tsuke-yaki" (Grilled Salmon with Japanese-style marinade).
The lecture was "Moritsuke" (Food presentation) **Part 2**.

We focused on "Moritsuke = Food presentation" in March and had the lecture of
"Food presentation **Part 1**.
This time, we had the lecture of "Food presentation **Part 2**".
This is very important for Japanese cuisine, so we introduced to our customer
and everyone presented own food really well.

Thank you for attending our class and hope to see you in July!

More info : japanese.cuisine.wanaka@gmail.com

Today's full dinner :
Tsuke-yaki Salmon
Nimono-Chicken wings & vegetables
Miso-soup & Rice

Lecture :
"Moritsuke" (Food presentation) **Part 2**

Hands-on cooking :
Preparation of Nimono-Chicken wings

Hands-on cooking :
Cooking "Nimono-Chicken wings & vegetables"

Demonstration & Hands-on cooking :
Preparation of Tsuke-yaki

Hands-on cooking :
Making "Karashi-ae"

Hands-on cooking :
Making "Karashi-ae"

Demonstration :
Presentation of Nimono

Demonstration :
Presentation of Tsuke-yaki

Hands-on cooking :
Presentation of Nimono

Ready to eat!

Dinner time
"Itadakimasu! & Kanpai"

More info : japanese.cuisine.wanaka@gmail.com

Japanese cooking classes in May 2013

We would like to inform our regular classes (2 and half hours including lecture and
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.

"Nimono
-Chicken wing & vegetables"
(Simmered dish)

"Grilled Salmon with
Japaense-style marinade"

Please see the details below or more info : japanese.cuisine.wanaka@gmail.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"
                               ----Traditional dish.
                                     This recipe could be used for other various fish as well.


**15mins.lecture        : "Moritsuke" (Food presentation) **Part 2**


**Service                 : Miso soup & Rice


=======================================================================

To book : japanese.cuisine.wanaka@gmail.com

Cooking class on Thurs 4th (6pm) April

We had the regular class in April on Thurs 4th (6pm).

The menu was "Shouga-yaki" (Stir fried ginger pork) & "Chawan-mushi"
(Steamed egg dish), with the lecture of "Japanese table manner" (Table
setting & eating style).

"Chawan-mushi" is one of very high standard side dish in Japan and
everybody enjoyed the taste and the silky texture.
"Shouga-yaki" is really easy home-style cooking dish and so tasty!

Thank you for attending our class!


For more info : japanese.cuisine.wanaka@gmail.com

Today's full dinner :
"Shouga-yaki" (Stir fired ginger pork),
"Chawan-mushi" (Steamed egg dish),
and service of Miso-soup, Rice, pickles

Lecture :
Japanese table manner

Hands-on cooking :
Slicing pork for Shouga-yaki

Hands-on cooking :
making sauce for Chawan-mushi

Demonstration :
Cooking Shouga-yaki

Having fun!!

Hands-on cooking :
Cooking Shouga-yaki

Hands-on cooking :
Cooking Shouga-yaki

Serving

Dinner time!!
"Itadakimasu!"

For more info : japanese.cuisine.wanaka@gmail.com

Cooking class on Wed 3rd (11am) April

We had the day-time class with the same menu as last month
on Wed the 3rd (11am) April.

The menu was "Gyu-no-Tataki" (Beef carpaccio) & "Shira-ae" (Mashed
Tofu dressing salad), with the lecture of "Moritsuke" (Food presentation **Part1**).

Again, we demonstrated how to present food beautifully and everybody tried to
do for own dishes! Everybody has done really well!

Thank you very much for attending our class.

More info : japanese.cuisine.wanaka@gmail.com

Today's full lunch
"Gyu-no-Tataki" (Beef carpaccio),
 "Shira-ae" (Mashed Tofu dressing salad),
and service of  "Cha-soba" (Green tea Soba-noodle)

Lecture :
"Moritsuke" (=Food presentation)

Hands-on cooking :
Searing the beef.

Hands-on cooking :
Preparing vegetables.

Hands-on cooking :
Chopping chives really finely.

Hands-on cooking :
Making "Mashed Tofu dressing".

Food presentation :
"Shira-ae" (Mashed Tofu dressing salad).

Hands-on cooking :
Slicing the beef very thinly.

Demonstration & Hands-on cooking :
Food presentation of "Gyu-no-Tataki"

Food presentation :
"Gyu-no-Tataki" (Beef carpaccio)

Hands-on cooking :
We did it!

Lunch time!

For more info : japanese.cuisine.wanaka@gmail.com

Japanese cooking class in April 2013

We would like to inform our regular class (2 and half hours including lecture and
tasting time) in April 2013.

The menu is popular Autumn dishs "Shouga-yaki" (Stir fried ginger pork) and
"Chawan-mushi" (Steamed egg dish).
The lecture is "Japanese table manner" (Table setting & eating style).

Let's learn Japanese home-style cooking by demonstration & hands-on cooking!

Everyone is welcome even you have never cooked Japanese food before.

Chawan-mushi
(Steamed egg dish)

Shouga-yaki
Stir fried ginger pork)

Please see the details below or more info : japanese.cuisine.wanaka@gmail.com


=======================================================================

**Date & Time     :  Thurs 4th April night (6:00-8:30pm)

                       **We also have a day-time class with the March menu
                          on Wed 3rd April day-time (11:00am-1:30pm)


**Cooking menu   :  "Shouga-yaki" (Stir fried ginger pork)
                          ---Nice Autumn dish and very traditional, easy home cooking dish.

                           "Chawan-mushi" (Steamed egg dish)
                          ---High standard side dish.
                               Popular for foreigners as this looks very very Japanese dish.


**15mins. lecture  :  "Japanese table manner" (Table setting & eating style)


**Service            :  Miso soup, Rice and pickles


=========================================================================


To book : japanese.cuisine.wanaka@gmail.com


 

Cooking class on Tue 12th (6pm) March

We had our regular class last night.
The menu was "Gyu-no-Tataki" (Beef carpaccio) & "Shira-ae" (Mashed Tofu
dressing salad), with the lecture of "Moritsuke" (Food presentation **Part 1**).

"Moritsuke" (Food presentation) is very important for Japanese cuisine because
this makes food appear more appetizing. We taught how to present food beautifully
and everybody tried their own "Moritsuke".

Thank you very much for attending our class!

More info : japanese.cuisine.wanaka@gmail.com

Today's dinner
"Gyu-no-tataki"(Beef carpaccio),
"Shira-ae"(Mashed Tofu dressing salad),
and service of "Cha-Soba" (Green tea Soba noodle)

Lecture :
"Moritsuke" (=Food presentation)

Demonstration :
Searing the beef

Hands-on cooking :
Searing the beef

Hands-on cooking :
Searing the beef

Demonstration :
Slicing and making  "Gyu-no-Tataki"

Demonstration :
"Moritsuke" (Food presentation)

Hands-on cooking :
Slicing and "Moritsuke"

Hands-on cooking :
Slicing and "Moritsuke"

Dinner time!

More info : japanese.cuisine.wanaka@gmail.com

Japanese cooking classes in March 2013

We would like to inform our regular classes (2 and half hours including lecture and
tasting time) in March 2013.

The menu is a great party dish "Gyu-no-Tataki" (Beef carpaccio) & a traditional
Tofu dish "Shira-ae" (Mashed Tofu dressing salad).
The lecture is "Food presentation".

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.

Gyu-no-Tataki
(Beef carpaccio)

Shira-ae
(Mashed Tofu dressing salad)

Please see the details below or more info : japanese.cuisine.wanaka@gmail.com


===================================================================


**Date & Time        :  Wed  6th day-time (11:00am-1:30pm)
                               Tue  12th night (6:00pm-8:30pm)


**Cooking menu      :  "Gyu-no-Tataki" (Beef carpaccio)
                             ---"Tataki" is that meat or fish is seared very briefly
                                  over a hot frame or pan. We make Beef-Tataki
                                  served with home-made "Ponzu-sauce".

                               "Shira-ae" (Mashed Tofu dressing salad)
                             ---It has been one of the traditional Japanese side dishes
                                   since 200 years ago.

**15mins. lecture    : "Food presentation"
                             ---"Moritsuke" (=Food presentation) is one of important
                                  processes for Japanese cooking. We will demonstrate
                                  how to present food beautifully.

**Service              : "Cha-soba" (=Green tea soba noodle)


====================================================================


To book : japanese.cuisine.wanaka@gmail.com