Japanese food is deceptively-simple, and anyone who has spent a period of time in the country will know there this delicious cuisine has hidden depths. Very much focused on exploiting seasonal ingredients, and always leaning towards seafood on account of Japan being an island nation with limited grazing land, meals often comprise a bowl of white rice (kept separate from the other dishes, as opposed to in Chinese cuisine), and one or more okazu, or side-dishes, possibly with a serving of miso soup as well.
This fascinating introduction to Japanese cuisine and culture begins with a visit to a local supermarket where you’ll source ingredients, as well as learn about the typical Japanese foodstuffs that line the shelves. Returning to your chef’s home with authentic, organic ingredients, you’ll find out how to prepare a traditional meal, including correct seasoning, before sitting down to lunch as a group. A perfect way to become acquainted with aspects of an often mysterious culture, such as the table settings and manners, and make new friends along the way. Finish with a taste of premium sake!
I was blown away by how tasty and easy it was to make. It was exactly my style of cooking – delicious, nutritious and simple. It wasn’t overcomplicated with too many ingredients or unique pieces of equipment. It was so simple, in fact, that I went home convinced I could recreate it…
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