Traditional Seasonings Workshop: Flavours of Japan

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, miso, mirin, 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 wheat, soy and yeast.
• Please note that the opportunity for tasting will be offered in this workshop, but this is not a cooking class.