❀GIFT CERTIFICATE❀
OF
❀ONLINE COOKING CLASS❀
FOR
2019 - 2010 HOLIDAY SEASON
❀
Pick one of your favorite dish
&
schedule an online class with your convenient date and time!
&
schedule an online class with your convenient date and time!
❀ Printable gift certificate (with instruction how to schedule) to send it to your giftee will be e-mailed after the payment.
❀ THE GIFTEE WILL PICK one dish from the 4 choices of the Zen Vegetarian Dish: A) Tofu Dish (Fried Tofu Balls & more) B) Rice & Miso Soup C) Sushi Rolls D) Tempura, and let Yuko know by e-mail ([email protected]) with 3 choices of convenient date & time to schedule a class.
❀ THE GIFTEE WILL PICK one dish from the 4 choices of the Zen Vegetarian Dish: A) Tofu Dish (Fried Tofu Balls & more) B) Rice & Miso Soup C) Sushi Rolls D) Tempura, and let Yuko know by e-mail ([email protected]) with 3 choices of convenient date & time to schedule a class.
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A) Tofu Dish 108
Everything you need to know about Japanese traditional tofu cooking.
Participants will learn how to make 'Flying Dragon' tofu balls (Hiryozu 飛龍頭) with burdock root & hijiki, tofu salad called Shiraae (白和え) with shiitake mushroom, carrots, green beans & konnyaku with creamy tofu & sesame paste sauce, cold tofu salad called Hiyayakko, and how to use Abura-age (fried tofu pouch).
Everything you need to know about Japanese traditional tofu cooking.
Participants will learn how to make 'Flying Dragon' tofu balls (Hiryozu 飛龍頭) with burdock root & hijiki, tofu salad called Shiraae (白和え) with shiitake mushroom, carrots, green beans & konnyaku with creamy tofu & sesame paste sauce, cold tofu salad called Hiyayakko, and how to use Abura-age (fried tofu pouch).
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B) Rice & Miso Soup 108
Basic and crucial tips to cook perfect rice, how to make good vegetarian stock for best miso soup and clear soup from traditional dried ingredients such as konbu & dried shiitake mushrooms. Learn about different type of short grain rice, variety of healthy rice recipes with burdock root, millet & Azuki beans, different type of miso and how to use it. Participants will also learn how to make chrysanthemum flower tofu, one of the techniques of decorative cutting.
Basic and crucial tips to cook perfect rice, how to make good vegetarian stock for best miso soup and clear soup from traditional dried ingredients such as konbu & dried shiitake mushrooms. Learn about different type of short grain rice, variety of healthy rice recipes with burdock root, millet & Azuki beans, different type of miso and how to use it. Participants will also learn how to make chrysanthemum flower tofu, one of the techniques of decorative cutting.
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C) Tempura 108
How to make crispy tempura with fresh vegetables such as kabocha pumpkin, lotus root, burdock root, egg plant and fresh shiitake mushrooms. Most popular way to eat tempura is with tentsuyu, the dipping sauce, but also macha green tea salt and sansho pepper salt will give it an interesting flavor. Participants will also learn how to make Tempura rice bowl (Tendon) with sweet sauce.
Shrimp tempura recipe is available upon request.
How to make crispy tempura with fresh vegetables such as kabocha pumpkin, lotus root, burdock root, egg plant and fresh shiitake mushrooms. Most popular way to eat tempura is with tentsuyu, the dipping sauce, but also macha green tea salt and sansho pepper salt will give it an interesting flavor. Participants will also learn how to make Tempura rice bowl (Tendon) with sweet sauce.
Shrimp tempura recipe is available upon request.
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D) QUINTESSENTIAL SUSHI ROLLING (1)
Learn how to make sushi rice, how to prepare the ingredients (tamogo-yaki=Japanese style rolled omelet, teriyaki flavor shiitake mushrooms, dried gourd & dried tofu, etc.) and make various size of vegetarian sushi rolls. *Photo by Michiko Owaki for East-meets-West Kitchen |
***************↑↑↑2019 Holiday Gift Classes↑↑↑********************
*********************↓↓↓Past Classes↓↓↓********************
SPRING 2014 COOKING CLASS SCHEDULE & DESCRIPTIONS
精進 料理
Shojin Ryori
Vegetarian Cooking from A Japanese Zen Temple
ALL YOU NEED TO KNOW ABOUT TRADITIONAL JAPANESE VEGETARIAN COOKING
❀❀❀
❀ Additional dates for more classes! Tofu Dish 108 Sunday May 18 2pm to 5pm, Tempura 108 Sundays June 15 & 29 2pm to 5pm
❀ All meals are served in traditional nesting bowls called Oryoki except Sushi class. Participants will learn its tradition from Japanese Zen Monastery, how to use it and food presentation techniques.
❀ Each class is offered with two choices of date, Saturday & Sunday, so pick the one that works for you.
❀ Class size is maximum of 5 people.
❀ Fee: $35/class, $99 for 3 classes, $165 for 5 classes
❀ All meals are served in traditional nesting bowls called Oryoki except Sushi class. Participants will learn its tradition from Japanese Zen Monastery, how to use it and food presentation techniques.
❀ Each class is offered with two choices of date, Saturday & Sunday, so pick the one that works for you.
❀ Class size is maximum of 5 people.
❀ Fee: $35/class, $99 for 3 classes, $165 for 5 classes
TOFU DISH 108: March 22 (SAT), March 23 (Sun),
May 18 (SAT) 2pm to 5pm
Everything you need to know about traditional tofu cooking.
Participants will learn how to make 'Flying Dragon' tofu balls (Hiryozu 飛龍頭) with burdock root & hijiki, tofu salad called Shiraae (白和え) with shiitake mushroom, carrots, green beans & konnyaku with creamy tofu & sesame paste sauce, how to cook dried tofu called Koyadofu, and how to use Abura-age (fried tofu pouch).
More recipes will be shared from the old text called 'Tofu Hyakuchin' (100 tofu recipes) published in 1782.
May 18 (SAT) 2pm to 5pm
Everything you need to know about traditional tofu cooking.
Participants will learn how to make 'Flying Dragon' tofu balls (Hiryozu 飛龍頭) with burdock root & hijiki, tofu salad called Shiraae (白和え) with shiitake mushroom, carrots, green beans & konnyaku with creamy tofu & sesame paste sauce, how to cook dried tofu called Koyadofu, and how to use Abura-age (fried tofu pouch).
More recipes will be shared from the old text called 'Tofu Hyakuchin' (100 tofu recipes) published in 1782.
RICE & MISO SOUP 108:
Basic and crucial tips to cook perfect rice, how to make good vegetarian stock for best miso soup and clear soup from traditional dried ingredients such as konbu & dried shiitake mushrooms. Learn about different type of short grain rice, variety of healthy rice recipes with burdock root, millet & Azuki beans, different type of miso and how to use it. Participants will also learn how to make chrysanthemum flower tofu, one of the techniques of decorative cutting.
Basic and crucial tips to cook perfect rice, how to make good vegetarian stock for best miso soup and clear soup from traditional dried ingredients such as konbu & dried shiitake mushrooms. Learn about different type of short grain rice, variety of healthy rice recipes with burdock root, millet & Azuki beans, different type of miso and how to use it. Participants will also learn how to make chrysanthemum flower tofu, one of the techniques of decorative cutting.
VEGETABLE DISH 108:
Lean how to cook vegetables with traditional method such as Nimono (simmered dish) with lotus root, burdock root, bamboo shoots & taro potato, also Sunomono (vinegared vegetable) and Yakimono (grilled or pan-fried egg plant with miso sauce). Paticipants will also learn how to use traditional dried ingredients such as sea vegetables (hijiki, konbu, wakame) as well as how to make chrysanthemum radish pickles and decorative cucumbers.
Lean how to cook vegetables with traditional method such as Nimono (simmered dish) with lotus root, burdock root, bamboo shoots & taro potato, also Sunomono (vinegared vegetable) and Yakimono (grilled or pan-fried egg plant with miso sauce). Paticipants will also learn how to use traditional dried ingredients such as sea vegetables (hijiki, konbu, wakame) as well as how to make chrysanthemum radish pickles and decorative cucumbers.
QUINTESSENTIAL SUSHI ROLLING (2): April 26 (SAT), April 27 (SUN) 2pm to 5pm
Chirashi or 'scattered' sushi is a traditional sushi with a style of rice salad with several kind of toppings beautifully arranged with various colors. Participants will learn how to make paper thin egg ribbons (usuyaki tamago), variety of decorative inari, tofu pouch sushi and vegetarian nigiri sushi.
Chirashi or 'scattered' sushi is a traditional sushi with a style of rice salad with several kind of toppings beautifully arranged with various colors. Participants will learn how to make paper thin egg ribbons (usuyaki tamago), variety of decorative inari, tofu pouch sushi and vegetarian nigiri sushi.
❀August 9 & 10, 2014❀
Florida Class
精進 料理
Shojin Ryori
Vegetarian Cooking from A Japanese Zen Temple
ALL YOU NEED TO KNOW ABOUT TRADITIONAL JAPANESE VEGETARIAN COOKING
❀❀❀
❀The class is held at; 123 Camilo Ave. Coral Glabes FL 33134
❀Date/Time; Saturday 8/9 10:30AM to 1:30PM (Tofu Dish 108)
Sunday 8/10 10:30AM to 1:30PM (Rice & Miso Soup 108)
❀Class Fee is $35/class
❀To register, PLEASE CALL Manuel Martinez 786-399-6736 or Nivia Quintela 786-564-1238
❀Date/Time; Saturday 8/9 10:30AM to 1:30PM (Tofu Dish 108)
Sunday 8/10 10:30AM to 1:30PM (Rice & Miso Soup 108)
❀Class Fee is $35/class
❀To register, PLEASE CALL Manuel Martinez 786-399-6736 or Nivia Quintela 786-564-1238