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Traditional Seasonings Workshop: Flavours of Japan

September 29, 2018

The core to any great Japanese dish starts with the seasonings. Some of Japan’s most fundamental and traditional seasonings include shōyu (soy sauce), miso (fermented soy beans), and mirin (rice wine). Whether used as part of a main or side dish, they are not only savoured in traditional Japanese dishes, but also for simple meals you can enjoy at home.

In this workshop led by Keiko Ikeda, you will learn about traditional Japanese seasonings including shōyu, misomirin, kōji (traditional Japanese probiotic), how they are used in your daily cooking. Using seasonings introduced in the workshop, Keiko will demonstrate how to make three different types of sauces which you will have the opportunity to taste. You will also have the chance to make a simple cup of miso soup. Finally, learn how to express your impression of food in Japanese, and health advice for food when travelling in Japan. Experience the flavours of Japan closer than ever before at your table!

Note:

  • This workshop will be conducted in English; no Japanese language ability is required.
  • Allergy information: This workshop will use ingredients containing wheatsoy and yeast.
  • Please note that the opportunity for tasting will be offered in this workshop, but this is not a cooking class.

ABOUT KEIKO IKEDA

Keiko is a fully trained Macrobiotic instructor having obtained her diploma from the Kushi Institute in Japan. She holds regular macrobiotic cooking classes in Sydney as well as miso making workshops. Keiko is also the founder of Soramame Koji House which produces delicious, healthy kōji products. Supporting people’s busy lifestyle with healthy, wholesome food is Keiko’s passion.

http://www.soramame.com.au/en/

 

The Traditional Seasonings Workshop is sold out!

Apply here to join the waitlist.

Flavours of Japan - Traditional Seasoning Workshop Application Form
(Mr, Mrs, Ms, etc.)
(Library membership is not the JPF membership. To become a member, please click here)
Terms & Conditions

• In the case that enrolment does not reach the minimum number of 12, the workshop may be cancelled.
• Workshop fees will not be refunded unless the workshop is cancelled due to low enrolment numbers.

Photo Release Permission

I give permission to have my photograph taken during the workshop at The Japan Foundation, Sydney for its publicity, promotional and/or educational purposes (including publications, presentation or broadcast via newspaper, internet or other media sources). I do this with full knowledge and consent and waive all claims for compensation for use, or for damages.

WORKSHOP DETAILS

September 29, 2018 (Saturday)
1pm-4pm

Doors open at 12:45pm. Please arrive early to avoid any delays to the session. 

VENUE
The Japan Foundation, Sydney
Level 4, Central Park
28 Broadway, Chippendale NSW 2008

ADMISSION

General fee: $40
JPF Member fee: $35
Japanese in Action Term 3 Students: $10 (material fee only)

Material fee included.
Bookings are essential.

Join Waitlist

*Japanese in Action students in Term 3 will receive an email directly from J-Course with booking instructions.

CLASS SIZE
Max: 30 / Min: 12

Eligibility
Minimum Age: 16 years
Japanese language study required: No

ENQUIRIES
(02) 8239 0055

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