- chirashi-zushi, sushi rice topped with assorted seafood & nabana leaves
- pan-fried scallops with kuwayaku sauce
- spring ocean soup of asari clams with wakame & mitsuba leaves
- soba-gaki, buckwheat flour dumpling with sweet azuki bean
Please note that the scheduled menu may change due to the availability of seasonal seafood and vegetables
When: 10:30am-2:30pm Tuesday, March 24th, 2015
Place: Ouchi Gohan Daikanyama “Raku 楽” 4-2 Sarugaku-cho, Shibuya-Ku, Tokyo 150-0033 (tel.) Mrs. Michiyo Yano at (03) 3477 0488
Cost: 9,000¥yen/person for a group of 6-8 people; 10,000¥/person for a group of 4-5 people; inclusive of instruction fee, all materials, kitchen hire & kitchen hand hire expenses, recipe handouts and tax.
Book: Please send a booking form via www.ozekicookingschool.com. If you have questions, please contact Shuji at firstname.lastname@example.org or at +81 090 5636 3669. Alternatively, Shuji can be reached at (0575) 22 0128 at Ozeki Cooking School, 15 Nishimachi, Seki, Gifu Prefecture.
Notes: BYO apron and pen.
A little more about Japanese cuisine…
Traditional home-style cooking balances aesthetic harmony with wholesome nutrition. A typical washoku course consists of ichiju-sansai一汁三菜 (one soup dish, one rice dish and three different complimentary dishes). Although deeply rooted in tradition, these dishes can be recreated overseas and incorporated into daily meals. Throughout the workshop, Shuji not only shares his culinary skills, but also the wisdom of authentic Japanese culinary philosophy—bestowing practical knowledge that leads to improved health and longevity.