Do you know what real seaweed tastes like?
The aroma is the key to good seaweed. When you taste really good seaweed, you will probably be surprised and wonder "what have I been eating until now?"
Savory Japan will be holding the seminar and cooking class“Get to know and taste real seaweed! ” which was very popular among the participants last year. We will be learning about seaweed from Yoshida Shoten, a traditional seaweed wholesaler established in 1872. Their seaweed is also used at the renowned sushi restaurant, Ginza Kyubey. Ms. Yukiko Hayashi will also teach some delicious recipes using seaweed.
During the seminar, we will be learning about how seaweed is made, and we will have a chance to try different types of seaweed. For the cooking lesson, we will be using fresh seaweed from the Tsukiji market, and will be making ”futomaki (thick sushi rolls)” (the pictures are thin sushi rolls from last year)
★Date: September 25th, 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 : 7000 yen (Material, text and facility usage fee, tax included) . Please pay at the door.
・ Lecture on the basics of delicious seaweed by Ms. Yukiko Hayashi and Yoshida Shoten ・ Making and tasting recipes using seaweed (we will be making few types of futomaki (thick sushi rolls)
1)Please fill in the Google form
2) After registration has been completed, we will send you a confirmation email
＊Registration deadline is 11:00am on September 22 (Thurs)
＊For all cancellations after the deadline, 100% of the fee will be charged.
★Class size: 30 participants
★Dead line: September 22th, 2016 (Wednesday) 11:00AM What to bring: Apron and writing utensils
Please note that the payment of the 7000 yen participation fee will be necessary for all cancellations after the deadline.
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.