“Let’s make cute Hanami Bento boxes and master how to cut different kinds of vegetables”—Cooking class instructed by Hiromi Sekioka
Spring is just around the corner, and it’s almost time for the long-awaited “hanami-season!” This cooking class is perfect for those who would like to make delicious, beautiful Hanami Bento boxes to bring to a hanami gathering!
Preparation is the key to making your dishes look delicious and beautiful. Just knowing the characteristics of the vegetables and knowing how to cut them correctly can really make a difference!
The cooking class that Savory Japan will be holding on March 27th (Sunday) will enable you to master cutting various vegetables, AND make a delicious Hanami Bento box!
・Date: March 27, 2016 (Sunday)
・Time: 12:00 pm~4:00pm (Open 11:30am ~)
・Location: Tsukishima-Shakai-Kyouiku-Kaikan (月島社会教育会館、Social Education Hall) 4-1-1 Tsukishima, Chuo-ku Tokyo, Japan
・Participation Fee : 6,500 yen (Please pay at the door. Tax, text, material fee included)
★Regarding the cooking class:
・We will be learning about vegetables using on a daily basis, and also how to cut them correctly.
・ Participants will be preparing a hanami lunch box as the lesson. We will let you know when details have been finalized.
・ Please bring your own kitchen knife if possible. The knives at the venue are not very sharp/
１）Please fill in the follows registration form.
２）Cancellation deadline is March 24th (Thursday) 11:00am. Please register by this date. Please pay when you arrive to the cooking class.
＊For cancellations after the deadline (March 24th, Thursday), 100% of the fee will be charged. In this case, we will inform you of our bank account for the cancellation fee.
★Class size: 30 participants
★Registration and Cancellation Deadline: March 24th (Thursday) 11:00am
★What to bring: apron, writing utensils
Also, please note that Savory Japan announces events through our homepage, Facebook site, and Meetup. If the booking is full, we may need to put you on our waiting list. Thank you for your understanding and cooperation.
Born in Kyoto. After an involvement with a culinary magazine as editor, went to France in 2006. Obtained her “Grand Diplome de cuisine et de patisserie” (cooking and confectionary) at Le Cordon Bleu in Paris, studied about wine. Trained with chefs at 3-star Michelin restaurants before coming back home in 2008.
She received her Wine Expert certification from the Japan Sommelier Association, is very knowledgeable about sake. Relating to the Suwa region through her husband, she often goes there, aims at promoting the Suwa style cooking based on local ingredients.