Japanese Cooking Fundamentals
During this course, you will learn how to cook “Ichiju san sai” (one soup, three dishes), which is the basic building block of a Japanese menu in the proper way. Preparations during the course will include rice, miso soup, pickles, nikujaga (Japanese meat and potatoes) and goma ae (sesame sauce salad). There will be a lot of discussion around the selection of, and reason for certain ingredients or techniques. You will be taught detailed cooking steps and methods for each recipe, which cannot be found in a cookbook. Once the meal is prepared, everyone will sit at the table and learn about Japanese table settings and manners, while enjoying the meal.
About the Instructor, Rika Kasahara
Ms. Kasahara, a Zürich-based Japanese TCM practitioner with a Master of Science in Oriental Medicine, is a certified Medicinal Diet Therapy Adviser. She lived in the USA for 23 years and taught Medicinal Diet Therapy and Japanese Cooking at the university level.
When she’s not experimenting and learning new cooking techniques, she enjoys growing Japanese vegetables and baking San Francisco-style sourdough bread.
Read more about Japanese food in her blog: Rika Kasahara’s Blog on Japanese CookingFind out more about this course
Sous Vide Creative Workshop For Home Cooks
Chef Jonas Frei of Artisan Cuisinier is offering this specially designed workshop on sous vide cooking for the home cook enthusiast. The workshop is a perfect opportunity to learn all you need to know to begin cooking like a professional in your own kitchen.
Chef Frei will be using high quality products to demonstrate the sous vide technique using eggs, poultry, fish, beef and vegetables. Individual cooking methods will be explained in theory, shown in practice, plated and tasted. Participants in this exciting workshop will gain hands-on experience in developing easy and gratifying sous vide dishes. Of course, there will be enough time for delectable tastings and some networking.
– Sous Vide theory for precision, consistency and aroma
– Cooking at core temperature
– Long term sous vide cooking
– Enzymatic tenderization
– Safe foodhandling
– Improving aroma
– Playful modernist cooking techniques
About the Instructor, Jonas Frei
Chef Frei is a sous vide pioneer with seven years kitchen experience as an executive chef and trainer. He is a certified Swiss chef with working experience in San Francisco and Basel. Chef Frei has logged more than 2500 course hours as a teacher and trainer. He is the owner of Artisan Cuisinier.
Chef Frei also distributes for PolyScience Cuisine Technology, and he has developed Kochposter: Sous Vide & Niedergaren as well as the iOS App: Sous Vide Celsius
Find out more about modernist cooking: Artisan CuisinierFind out more about this course