Course in Basics of Japanese Cooking Class 2: Soy Sauce-Chicken Teriyaki

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This six-class course is intended for those with little or no knowledge of the basics of Japanese cooking. It will cover all of the basics of cooking Japanese home-style meals. Each class will consist of a discussion about the history, and nutritional and culinary aspects, of the given topic, and instruction in the preparation of related dishes.

Class 2: April 26, 5:00PM
Basics of Soy Sauce, with preparation of dishes using soy sauce(Chicken Teriyaki-don and Salad with Soy Sauce Dressing)
Class 3: May 9, 12 noon (https://www.meetup.com/Kitchen-Nippon/events/221632330/)
Basics of Tea and Traditional Japanese Sweets, with preparation of traditional Japanese sweets, a dessert made with green tea, and instruction in how to prepare Japanese tea.
Class 4: May 9, 5:00PM (https://www.meetup.com/Kitchen-Nippon/events/221632458/)
Basics of Key Seasonings, with preparation of dishes using the key seasonings including temarizushi.
Class 5: May 16, 12:00 noon (https://www.meetup.com/Kitchen-Nippon/events/221632761/)
Basics of Soup Stock, with instruction in how to prepare soup stock, dishes made with soup stock, and make udon from scratch.
Class 6: May 16, 5:00PM (https://www.meetup.com/Kitchen-Nippon/events/221632954/) Basics of Rice, with instruction in how to cook rice, and prepare dishes, including onigiri, and make obento.

Class 2
Time: April 26, 2015 (San) 5:00PM
Participation fee: 3500 per class, (Material and facility usage fee)
Location: Classe2 will be held in Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line and the JR Yamanote Line. Details will be provided to those who register for the class.
What to bring: Apron and something to write with
Dead line: Apr. 24, 2015 (Fri.) 11:00 AM

Class Description: You will cook Chicken Teriyaki-don and Salad with Soy Sauce Dressing, and taste different type of soy sauce. The class will be conducted in Japanese and English.

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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 (https://www.facebook.com/machiko.tateno).
Chef Machiko Tateno is an expert in cooking with fermented foods, a menu consultant, and Registered Dietician. After spending seven years as a supervising dietician at a hospital, Chef Tateno attended cooking schools in Japan and Ireland -the latter, the world-renowned Ballymaloe Cookery School- to learn cooking approaches that emphasize the qualities and characteristics of ingredients. Later serving as the Executive Chef of Roppongi Nouen, Chef Tateno now focuses on home-style Japanese cooking with particular attention paid to the use of fermented foods. She develops recipes that are both delicious and easy to prepare, and has written or co-written several books on Japanese cooking.