Japan Cooking Class 5

Who is this for? 

Chefs, amateur cooks, menu planners / creators and anyone interested in increasing their recipe bank!

Why should I take part?

You will spend time with like minded colleagues from the industry, using authentic recipes under the guidance of chefs who have authentic knowledge of the ingredients and menu items. After creating your menu, you will consume the food you have created and take away the recipes from the day to take back to your institution.

Sushi has undeniably become a global phenomenon, evolving from a traditional Japanese dish to a widely popular and ever-evolving culinary trend. Sushi continues to reflect changing consumer preferences and culinary innovations. Its global appeal, versatility, and emphasis on quality ingredients ensure that it will remain a popular and influential cuisine especially students for years to come.

How will it help me?

During the event, you will...

• Get hands-on demonstration of recipes:
• Sushi rice preparation (demonstration/tasting)
• Fish preparation (demonstration)  20min
• Making Nigiri, Maki, Temari, Inari (hands on lesson with all participants) 
• Tasting 
• Understand Japanese cuisine and traditional menu items
• Develop your skills with an authentic culinary expert
• Engage with like-minded colleagues and enjoy the fruits of your labour

Following the event, you will...

• Take away the scaleable recipes 
• Be able to replicate the menu at your institution (as well as at home!)

What’s included?

• All ingredients and utensils required for the session
• Lunch and refreshments (from the recipe you produce)
• A copy of the recipes and ingredients list

What’s not included?

• Travel to and from the development day

Note: Please provide your own chef whites and/or apron. If you want to use your own knives, please bring them. Please wear safety shoes, not high heels or sandals. The college has no parking spaces so please use public transport if possible. (There are public car park spaces nearby).

Itinerary:

10:30 Introductions and registration

11:00 Practical

13:00 Lunch

14:00 End of session

Additional classes will be available for more global food trends including, Korean, Indian and Nigerian over the 24/25 Academic year. Full members can select the option of £100 and this will give access to 3 classes from the series.