Umeboshi Workshop 2018

It’s that time of year again and with past participants already asking when our next umeboshi class will be, we’ve set the date (Sunday, June 24). If you’ve used up your umeboshi from last year, join us to make another batch. If you’ve never made your own umeboshi and would like to try, our class is the perfect opportunity. You’ll get expert instruction, premium ingredients, and even a demonstration of how to use umeboshi as an ingredient. Looking forward to seeing you!

Reserve a spot in this class by clicking on the RSVE button and then completing the process by sending your full name to kitchennippon@hotmail.com.
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: June 24, 2018 (Sun.) 12:00～15:30
Cost: 5,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: June 21, 2018 (Thu.) 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.

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.
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.