“Ume ” or Japanese plums will gradually be in season from late May. At Savory Japan’s cooking class for May, Ms. Yukiko Hayashi will teach dishes that use pickled plums (umeboshi) and plum liquor(ume-shu). We are also planning on having a demonstration on how to make pickled plums where you can learn the secrets on making good pickled plums! Come join us and enjoy the refreshing taste of early summer!
・ Chicken simmered in plum liquor (ume-shu)
・ Cold pasta with lotus roots and pickled plum (umeboshi)
・ Pickled plum and green perilla (aojiso) potage
*We are also expecting a special demonstration on how to make pickled plums （Demonstration only as plums that are suitable to make pickled plums are not in season yet）
・Date: May 29, 2016 (Sunday)
・Time: 12:00 pm~4:00pm (Open 11:30am ~)
・Location: 4F Tsukishima-Shakai-Kyouiku-Kaikan
・Class size: 30 participants
・ Participation Fee : 6,500 yen (Material, text and facility usage fee, tax included) Please pay at the entrance.
１）Please fill in the registration form
２）After your registration is complete, we will send you a confirmation email.
★Registration and cancellation deadline: 11:00am, May 26 (Thursday), 2016
★What to bring: Apron, writing utensils
For cancellations after the deadline, 100% of the fee will be charged
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.
Instructor: 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.