Japanese Cuisine is Based on layers of flavors and textures. This is achieved by combining Fresh ingredient of the highest quality with premium condiments to create balance and harmony. In this course you will Learn the Basics of how to Cook the perfect rice for Onigiri Riceballs , make Goma Spinach Salad and how to cook chemical free Miso Soup.
Learn the basics about koji and malolactic fermentation, in this beginners course. We show you how to kickstart your first jar of koji and how to make your own batch of lactofermented cabbage this Tuesday, which will then be ready on Friday to bring home for further fermentation. 20 EUR excluding tax per person and courses are limited to 6 Pax.
JAPANESE MASTERCLASSESSee all ingredients
SINCE 2012 WE HAVE FREQUENTLY TRAVELLED TO JAPAN TO CURATE A LINE OF EXCLUSIVE PREMIUM JAPANESE INGREDIENTS. WE HAVE SELECTED ONLY PREMIUM SUPPLIERS FROM EACH JAPANESE PREFECTURE TO BRING YOU CLASSICS AND HARD TO FIND SPECIALTY INGREDIENTS.