【Exclusive 6 Slots】The Art of selection in Ingredients with a Michelin Cook

Do you ever find yourself picking up ingredients at the supermarket without a second thought?
What if I told you that a single choice could transform not only the flavor of your dish but also your long-term health?
Join me this Sunday for an intensive,
1-hour field workshop where I’ll reveal the "true nature of ingredients" I’ve mastered working in Michelin-starred kitchens.
What we will explore together:

1. The Hidden Logic of Katsuobushi (Bonito Flakes)
   Choosing between "Chiai" (dark meat) or not isn't about preference—it’s about the chemistry with your other ingredients.
   We’ll discuss the impact of thickness and flake size on your final dish. Also, I’ll debunk a common myth: boiling dashi.
   In professional kitchens, boiling is often a mistake that releases unwanted bitterness.
   I’ll teach you the precise temperatures required for the perfect extraction.
2. Soy Sauce: More Than Just Salt
   Many use soy sauce just to make food "salty," but it actually contains over 400 aromatic components—making it one of the most complex fermented foods on Earth.
   It’s not just seasoning; it’s a "functional perfume" for your food.
   We will discuss how its fermentation process provides antioxidants and promotes gut health, effectively helping to rejuvenate your cells from the inside out.
3. Professional Synergy
   How to pair traditional Japanese seasonings with Western ingredients found right here in Barcelona to create world-class flavors at home.
   Details:
   • When: This Sunday, 15:00 – 16:00
   • Where: [DayDay Go 天天/ Designated Supermarket]
   • Price: €25 (Introductory Special)
   • Capacity: Strictly limited to 6 person (First-come, first-served)
   With only 6 spots available for our member community, this will likely fill up fast. This is a rare opportunity to see the supermarket through the eyes of a professional and gain knowledge that will change the way you cook and shop forever.