Japanese Basic Intensive Cooking Class



5.5 hours 1 to 15 label $280


Learn the fundamentals of healthy and easy Japanese cooking and gain more advanced knowledge and skills in practical and healthy Japanese cooking in this INTENSIVE hands-on and fun workshop. This workshop combines BOTH the Japanese Cooking Class (Basic) and Japanese Cooking Class (Intermediate) for a whole-day INTENSIVE workshop.

Follow detailed demonstrations by celebrated chef Yoshiko Takeuchi, who has had over twenty years experience and has frequented some of Sydney's top kitchens, authored two cook books and worked on shows like The Biggest Loser.

Some examples include:

• An understanding of basic Japanese seasonings
• How to balance each meal
• How to cook authentic rice
• How to make vegetarian dashi stock
• Miso soup (using homemade dashi/powdered dashi)
• How to cook teriyaki
• Making goma ae ( Japanese style very traditional salad) in two ways
• Cooking perfect tempura served with dipping sauce
• Basic knife skills

Some dishes you may cover:

• Cooking eggplant dengaku (two types of miso sauce)
• Agedashi tofu (using nori as garnish)
• Daikon and umeboshi salad
• How to prepare Inari sushi

Also, all of Yoshiko's classes (except the "Japanese Cooking Class (Advanced)") are suitable for vegans.

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• Reservations may be transferred to another available class if more than 30 days’ notice is given.
• If you cannot make it to your reserved class, you are welcome to send someone in your place.
• Cancellations are not refundable.
• Booking is essential and is subject to availability.


Aside from this class, this teacher also has the following coming up:


Yoshiko can also design customised classes to suit your budget and event - just contact her

Knowledge Required

No knowledge required.

What to bring

Please bring an apron and wear closed shoes. Everything else will be provided.

Suitable for

This workshop is great for individuals and couples as well as for a hens party, special occasion, birthday, baby shower, team building activity, corporate event, bucks party or Christmas party.

Location

Loft & Earth, Level 1, 70 Bronte Rd Bondi Junction, NSW



Your teacher
Yoshiko Takeuchi
Yoshiko Takeuchi
(Cooking with Yoshiko)

Passionate chef, and author of 2 Japanese health-food cookbooks

4.8 (30)
2k

I am a passionate and experienced chef, and have turned this passion into creating vegan and vegetarian recipes with a Japanese twist, which will help you stay young, beautiful and healthy. Take control of your relationship with food and learn to love healthy recipes! I want all my students to be glowing with confidence, energy, and healthy beauty. Just give it a try!

I've worked with world famous chefs like Tetsuya Wakuda (Tetsuya's restaurant) and was a professional chef for over 10 years, and have been teaching cooking for more than 20 years. My mission is to promote a healthy and enriching lifestyle for all my students. I would love to share my passion and knowledge with you.


verified_user

ClassBento has verified Yoshiko Takeuchi's identity via their passport / driver's license

Verified reviews
5

• Jul 2019


Yoshiko and her assistant were brilliant - learnt so much and loved the course. Highly recommended
4

• Apr 2019


Yoshiko is a very vibrant, knowledgeable and giving lady. Her style of teaching and encouraging participants is unique. Her recipes are easy to follow and she offers for sale key ingredients such would normally be hard to find.

Her assistant Maya is the absolute foundation for each class..

The venue is acceptable but classes should be capped.. to many in a class means is harder to work safely.
5

• Apr 2019


Teacher was very informative and detailed. Quality inputs on healthy ingredients. Ample handson and tasty healthy eating once cooked. Good venue. Parking took a while for first time. Suggesting Wilson parking near by Westfield. Mine required a full day as I took a basic full day basic intensive Japanese cooking. A must attend for a healthy eating. An excellent team.

Japanese Basic Intensive Cooking Class review by Ruth Masih Sydney
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