Japanese Cooking Class in Boston

Japanese Cooking Class in Boston

 Thursday, 9 June 2016

from 9:30-12:00 Class for General public

from 14:00-17:00 Class for Professional chefs

Friday, 10 June 2016

from 9:30-12:00 Class for General public

from 14:00-17:00 Class for Professional chefs

Organized by Ministry of Agriculture, Forestry and Fisheries

Supported by Consulate-General of Japan in Boston

eurostoves

The Culinary Centre Commodore Plaza 45 Enon Street (Rt 1A)

Beverly, MA 01915

Tel. 978-232-0007

Free Admission 

*Application deadline, Friday, June 3

(Registration)

Please contact the Secretariat, taste_of_japan_boston@jtbcom.co.jp .

(Chef and Lecturer)

Masahiro Nakata:

Director of Taiwa Gakuen Education Inc. ,   President of Kyoto Culinary Art College

(Program contents)

1)Lectures regarding Japanese foods and food ingredients produced in Japan

2)Cooking Practice using food ingredients produced in Japan

3)Tasting of dishes cooked using food ingredients produced in Japan

* The contents are different depending on the class type

(Menu)

Class for professional chefs:

Buri (yellowtail) Shabu and Seasonal Vegetables served with Ponzu, Vinegared Miso with Mustard and Shallot and Ginger Oil

Baked Scallop with Soy-Butter Sauce served with Green Asparagus,

Grilled Wagyu Beef  Marinated in Miso served with Pickled Vegetables,

Takikomi Gohan with Grilled Scallops,

Miso Soup with Bean Curd and Wakame Seaweed (with making dashi)　

Class for general people:   　　

Buri (yellowtail) Teriyaki served with Kikuhana Daikon (pickled daikon), 

Wagyu Sukiyaki, Baked Scallop with Soy-Butter Sauce served with stir-fried beansprouts in soy sauce,

Takikomi Gohan with Chicken, Thin Deep Fried Bean Curd Pouch and Vegetables, 

Miso Soup with Bean Curd and Wakame Seaweed.

*The contents of the program and menu are subject to change without notice.

 The cooking classes (free of charge) by a famous Japanese cuisine chef will be held in Boston. In the cooking classes, participants can learn about the appeals and utilization methods of foods ingredients produced in Japan from a famous Japanese cuisine chef who is one of those who participated in the party celebrating theregistration of Washoku (traditional Japanese cuisine) as a UNESCO Intangible Cultural Heritage of Humanity (held in the UK and France) and received the Medal with Yellow Ribbon in this Spring for his achievement made by his strenuous efforts.

There are two types of classes. One is for (1) professional chefs (target participants are people in the restaurant industry and cookery tutors) and the other is for (2) general people.

If you are interested, please feel free to join the classes. Reservations are accepted on a first-come, first-served basis due to a limited number of seats available. Those who wish to participate in any of the classes, please contact the Secretariat taste_of_japan_boston@jtbcom.co.jp  .