1. Perfect Japanese Style Steamed Rice
6:30 pm to 9:30 pm, Tuesday, May 9th
A well made bowl of steamed rice is the center element of Japanese meals. We’ll learn to make it in a pot step by step, using particular techniques to get the Japanese favorite texture, which is to say ‘slightly sticky but not sticking’. Mastering the art of making plain steamed rice opens the door to a variety of rice dishes and sushi.
Menu
Quick Pickle of Tokyo Turnip
Spring Root Vegetable Miso Soup
Japanese Rolled Omelet with Daikon Radish Garnish
Japanese Style Steamed Rice
2. Dashi, Japanese Stocks
6:30pm to 9:30 pm, Tuesday, May 16th
Dashi is the word for stock in Japanese. Japanese stock making is very unique with it’s main ingredients all dried and handy. Procedures are simple, with no hustle, and much quicker than western stock making. One of the main ingredients, konbu is wide black seaweed which contains tons of umami substance. Another one, bonito flake is a smoked, coated with particular type of mold, dried, and shaved. And two other ones are dried shiitake mushroom and dried anchovies. We will go over the characteristics of each ingredient as well as ways of choosing, using, and combining by testing and trying the samples.
Menu
Spinach, Arugula, and Fiddle Head Ferns in Dashi Sauce
Ginger Flavored Braise of Chicken and Daikon Radish
Moon Viewing Udon (Wheat Noodle in Dashi Broth with Egg)
3. Japanese Seasonings and Aromas
6:30 pm to 9:30 pm, Tuesday, May 23rd
The two biggest seasonings in Japanese homes are soy sauce and miso. We’ll discuss about different kinds of miso and soy sauce from different regions; their characteristics and uses.
Seasonality is the critical element in Japanese cooking and aroma plays important role to express it. Season’s aroma from gardens, mountains, and ocean brighten up dishes’ smell, taste, as well as looks. We will go over various Japanese aromas.
Menu
Squid and Green Onion with White Miso-Mustard Dressing
Sake Steamed Chicken, Cucumber, and Carrot with Red Miso-Lime Aioli
Pan Roasted Tofu with Pork Hatcho Miso Sauce, Sansho Flavor
Rice in Tea with Sashimi, Mitsuba, Nori, and Wasabi
