Course in the Basics of Japanese Cooking Class 5: Soup Stock-Tempura Udon

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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 5: May 16, 12:00 noon
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 5
Time: May 16, 2015 (Sat.) 12:00 noon
Participation fee: 3500 per class
Location: Classe 5 will be held at Arisu Iki-iki Plaza (4-6-7 Minami Azabu, Minato-ku 106-0047 [In Japanese: 〒106-0047港区南麻布4丁目6番7号]）

What to bring: Apron and something to write with
Dead line: May 14, 2015 (Thu.) 11:00 AM
Class Description: The class will be conducted in Japanese and English. Also, for those who are interested, we will spend about 30 minutes touring a local supermarket and answering questions about vegetables, fish, and anything else participants would like to know about Japanese foods. If you would like to join the tour, please let me know.

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.