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Yuzu koshō is quintessentially Japanese, but also a highly versatile condiment you can use with non-Japanese dishes. This simple combination of yuzu zest, green chili peppers, and salt works magic on meat, fish, vegetables, and even desserts. September is when yuzu and chili peppers are in season together, and there is no better time to make yuzu koshō. For our class, we will use premium organic yuzu and chili peppers grown by Kyōko Sonoda in Oita Prefecture, and Wajima sea salt. After we finish making the yuzu koshō, we’ll prepare a light meal to show a few examples of how it can be used. Come out and join us for this once-a-year class!
Reserve a spot in this class by clicking on the RSVE button and then completing the process by sending your full name to [masked].
Reservations will be considered to have been completed when this email is received. We will send a confirmation message within 48 hours. People who click the RSVE button but do not email their full name to us will be moved to the waiting list if the class fills up and there are others who would like to join the class. Class spots will be apportioned based on the time the email with full-name information is received.
Time: September 7, 2019 (Sat.) 12:00～15:30
Cost: 4,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: September 4, 2019 (Wed.) 11:00 AM
Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station).
Details will be provided to those who register for the class.
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.
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.