Can you tell the
difference between good and bad seaweed?
Do you know what real seaweed tastes like?
Real seaweed is very fragrant and flavorful, and can be enjoyed on its own.
In Savory Japan’s September cooking class, “Get to know and taste real seaweed! ” we will be learning about seaweed from Yoshida Shoten, a traditional seaweed wholesaler established in 1872. Ms. Yukiko Hayashi will also teach some delicious recipes using seaweed.
・Date: September 20th, 2015 (Sunday)
・Time: 12:00 pm~4:00pm (Open 11:30am ~)
• Class size: 30 participants
・Participation Fee : 6000 yen (Material, text and facility usage fee) (tax included)
What to bring: Apron and writing utensils
• Dead line: September 16th, 2015 (Wednesday) 11:00AM
・ Lecture on the basics of delicious seaweed by Ms. Yukiko Hayashi and Yoshida Shoten
・ Making and tasting recipes using seaweed (5 dishes)
Ms. Yukiko Hayashi will teach the class how to make simple and delicious dishes, and the participants will make and taste all 5 dishes.
If you would like to attend the event, please fill out the form.
・Contact details for inquiries: email@example.com
Please note that the payment of the 6000 yen participation fee will be necessary for all cancellations after the deadline. Bank transfer details will be provided.
Ms. Yukiko Hayashi
Also known by the nickname “Gout Sensei,” Ms. Yukiko Hayashi produces many original dishes, using scientific analysis and precise techniques.
Even with traditional dishes, she comes up with magical ideas and techniques, bringing out the best of the ingredients.
She attracts fans through her cheerful and friendly character, and not only has she been taken up by the media numerous of times, her cooking classes are very popular and are usually fully booked. She has also published recipe books.
Mr. Naohisa Furuichi (CEO of Yoshida Shoten )
Traditional seaweed wholesaler established in 1872.
He makes every effort to “deliver the deliciousness of real seaweed.”
He visits seaweed makers across Japan, looking for seaweed that has the right “”flavor, aroma, and color”
At this workshop, he will be lecturing on how seaweed is made, how to choose good seaweed, how to store seaweed, and will also give tips on how to eat it deliciously.
★Event hosted by: