Seminar with Demonstration
(2018)
Key of vacuum cooking to utilize cooking ingredients ~ Traditional ingredients in Aichi and fermented seasoning
Date & Time | April 18 (Wed) 11:00-12:00 / 14:00-15:00 April 19 (Thu) 11:00-12:00 / 14:00-15:00 |
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Lecturer | Mr. Hayahisa Osada Japanese cuisines restaurant “Kobanten” Executive Chief |
<Seminar & Demonstration>
Aichi prefecture has its unique traditional vegetable and ingredients including the chicken, Nagoya Cochin and eel, Isshiki eel and a variety of fermented seasoning such as Haccho miso (bean paste), Mikawa mirin (sweet cooking rice wine), white soy sauce, tamari soy sauce and vinegar. Vacuum cooking is the one to utilize flavor of ingredients by vacuum packing and heating ingredients and seasoning at appropriate temperature. We will give clear explanations on the basic of its vacuum cooking and you can know the key to cook unique and delicious dishes by using Aichi ingredients through demonstration and tasting.
Dessert using Hekinan white soy sauce and Mikawa mirin
Date & Time / Menu | ●April 20 (Fri) 15:00-16:00 White soy sauce and caramel chiffon cake Japanese style marble cake with white soy sauce ●April 21 (Sat) 15:00-16:00 Raisin sandwich with mirin Dessert drink with mirin |
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Lecturer | Ms. Mika Yamada Nagoya Future Culture College, Professor |