Thank you for everyone who participated in our classes in 2013. We had a great year, with so many new friends and lots of our old friends coming back to cook with us. We are in the process of finalising our 2014 schedule. Please email masako if you would like to be notified of our new schedule.
Our classes are for people interested in cooking Japanese food at home, not suitable for chefs. In 2013, most of our classes will feature simple dishes, the sort of dishes most Japanese people eat at home. We will also be running 2 advanced kaiseki classes, which are for people who have had some experience cooking Japanese cuisine, or anyone who has participated in any of our classes before-we encourage you to attend.
All classes are one-off, one-day sessions from 10:00 a.m. finish by 2 p.m.; held in Chatswood, Sydney; uniquely small, only about 8 people, so very hands on, meaning experience oriented and participation is key. If you are looking for demonstrations/lectures, or an occasion to add content to your food blog, you will be disappointed--Socratic method, not empty vessel... Also, we are not a cooking school, we just run authentic Japanese classes from our home, so our classes are personal, intimate and casual.
In our classes we emphasise the basics so you can go home and re-create, or create versions of your own, so ingredients, method, presentation and Japanese eating etiquette will feature.
The class schedule for the first half of 2013 is below, but we will be finalising the content of each menu later. Please email masako for more information.
February 9th or 10th: Donburi—3 kinds of donburi and accompaniments $140 (Donburi is literally "bowl dish" so big bowls of rice with topping) Tendon (tempura topping), Katsudon (pork katsu=cutlet topping), and either Tekkadon (sushi donburi with tuna) or Oyakodon ("parent-child" or chicken egg topping), sunomono (salad dish), soup (miso soup or some other soup) are what we are considering for this class
March 9th or 10th: Otsumami—appetisers or hor d’oeuvres $140 Pork Gyoza, Chicken Kara-age (Japanese Fried Chicken), Nanbanzuke (Japanese style fish escabeche), Kei's Special Tempura with Buttershoyu, Aburi-Salmon Ceviche Style, Fig Dengaku, New Season Ginger Rice..
April 13th or 14th: Yakimono—grilled dishes $140 This is a popular class as dishes are easy and versatile, great for BBQ and everyday cooking. How to use the very popular Shio-koji (salted rice malt), Salmon Miso Gratin in Grapefruit, Pork in Ginger, Barcod in Marinated in Saikyo Miso, Quail Yuuan Yaki...in all 6 dishes
May 11th or 12th: Autumn Menu Kaiseki (advanced class) $160 This class is for people who are familiar with Japanese cuisine and kaiskei, and would like to try something a little more challenging; very "traditional" dishes and focus is on method, presentation, menu below...
Autumn Menu Kaiseki: 1. Sakizuke: Fukiyose (quintessential Autumn appetisers); 2. Wanmono: Kinokodofu (seasonal mushroom "tofu" broth); 3. Snapper Sashimi; 4. Agemono: Crab Almond Cake; 5. Takiawase: Duck Jibuni; 6. Chestnut and Bonsai Potato Sticky Rice (only 6 courses as Sakizuke will be time consuming)
June 8th or 9th: Makimono—sushi rolls $140 Various sushi rolls: 3 kinds of makimono including inside out roll, also temaki (hand rolls) and the difficult tazunazushi, miso soup and hashiyasume
July 13th or 14th: Shabu Shabu Dinner $140 The quintessential winter home dinner around a big hot pot...also on the menu, sakizuke (appetisers), seasonal sashimi, sunomono or aemono and rice, an easy class but great family or party food
August 10th or 11th: Vegetarian $140 Shojin Ryori dishes and vegetarian alternatives to everyday dishes:7 dishes including five colour namasu in orange cup, konnyaku dengaku, soy bean "tofu" in broth, fukuroni, shojin-age, shira-ae, peas in steamed rice...
September 14th or 15th: Spring Menu Kaiseki (advanced class) $160 This class is for people who are familiar with Japanese cuisine and kaiskei, and would like to try something a little more challenging; very "traditional" dishes and focus is on method, presentation 1. Sakizuke: White Bait and Fruit Yosezukuri; 2. Wanmono: Fried Perch "flowers" in Clear Soup with Asparagus as Tsukushi and Hint of Kinome; 3. Sashimi: Snapper and Salmon Roe Tartare; 4. Yakimono: Ocean Trout Marinated in Saikyo Miso with Morokyu Garnish; 5: Steamed Dish: Sakuramushi; 6. Sunomono: Prawn, Snow Pea Sprouts and Wakame in White Dressing; 7. Final Rice: Chicken Rice
October 12th or 13th: Kozararyori--Small Dishes $140 Snacks and little dishes to serve in small portions, side dishes, main dishes, salads, meat, fish...great for everyday and for parties including: Leek and Mushroom Dashi Soup Cappuccino Style; White Asparagus in Kinome Dressing: Atsuagedofu; Japanese Fish Cake; Wagyu Wrapped in Cellophane; Kobachizushi; Egg Omelette Bouquet with Chicken, Cucumber, Edible Flowers
November 9th or 10th: Large Platter Dishes $150 Party dishes or for big family dinners to wow your family and friends. We are planning to make: herb cured ocean trout with "crispy" shiso dressing; whole snapper cooked in a salt oven; scallop habutaeyaki; tender quail yuan yaki and seasonal broad beans; barachirashizushi
Menu details will be revealed closer to the date of each class. For enquires and bookings, please email masako