Japanese Cooking Workshop - Rice VI November 19, 2008

Description: “Chef Shoji” is offering 5 hands-on Japanese cooking workshops at the JCCC. Focusing on taste, techniques, and special ingredients that make Japanese cuisine unique, “Chef Shoji” wishes to show that Japanese food is easy to prepare and serve in addition to being healthy and delicious. (5 workshops, each workshop limited to 20 students)

“Chef Shoji” has been teaching cooking classes at the Canadian Japanese Cultural Centre in Hamilton for the past few years. Over this time, he built up quite a repertoire of Japanese recipes. He has recently developed some new and scrumptious recipes for Mochi and Manju (Japanese rice cake sweets).

Dates: 2008 -
Thur. Sept. 18 Appetizers
Wed. Oct. 15 Steamed Dishes
Wed. Nov. 19 Rice VI

2009 -
Wed. Jan. 21 Noodles
Wed. Feb. 18 Bento

Time: 7:00 - 10:00pm
Fee: $30 (plus GST) for JCCC members, $40 (plus GST) for non-members for each workshop. Pre-registration required.
Material fee of $10 is payable to the instructor.
Please bring an apron, large sharp knife,and paring knife.
* Each workshop consists of 1 hour instruction and demonstration, 1 hour hands-on cooking and last hour for tasting and cleaning.
Date: Wednesday, November 19, 2008
Time: 7:00pm-10:00pm
Duration: 180 minutes

Official Website: http://www.jccc.on.ca/calendar/view_entry.php?id=226&date=20081119