Tempura Cooking Class


Culinary Studio Dekura

Culinary Studio Dekura

4.9 (26)

2.5 hours 4 to 10 label $150 or 4 payments of $37.50 Afterpay


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To reduce the spread of COVID-19, we recommend that you try one of our online classes instead

See online classes

If you still want to attend this class, please first consider government restrictions in NSW. If you are currently allowed to attend, but are later prevented from doing so, we will postpone your booking accordingly.

Learn how to prepare the Japanese fried dish tempura in this hands-on cooking class.

This workshop is perfect for beginners and you will learn how to make your tempura, light, crispy and tasty every time!

You will be guided and assisted by an expert Japanese chef. During the class you will learn how to prepare tempura to be deep-fried and ​pick up some helpful tips for making vegetable and seafood tempura. You'll also learn how to make tendon (tempura in a bowl) and prepare some delicious dipping sauces.

Enjoy a practical class in a friendly setting, take away all the knowledge to keep preparing tempura at home, and end with a lunch of mouth watering tempura dishes.



Knowledge Required
Perfect for beginners.
 
What you'll get
All ingredients and a a tempura feast.
 
Suitable for

This class is a great indoor activity idea for a birthday, hens party, team building activity, corporate event, bucks party or Christmas party.

This would also be a great Mother's Day gift idea.

Location

369 Penshurst St, Chatswood NSW

Your teacher
Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (26)

Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei.

After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California.

In 1972 Hideo visited Australia for the first time and settled in Sydney in 1974. He set up Japanese Functions of Sydney, the first Japanese catering company in Sydney, which was highly successful. He has lectured in several places and has now opened Culinary Studio Dekura in Chatswood.

Hideo is a master of Shijoshin-ryu in Sydney. Furthermore he is a member of Food Professional Australia, (formally Food Media Australia), Japan Master Chef Association, and a lecturer at the Sydney Sea Food School.

He is the author of several Japanese cooking books and cooking videos.

In 2007 and 2015 Hideo was presented with an award from the Japanese Government to those who have made significant contributions to the promotion of Japanese food and cooking.

In 2016 He was appointed as Goodwill Ambassador for Japanese Cuisine.

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