Slow Food, founded in 1986, is an international organization whose aim is to protect the pleasures of the table from the homogenization of modern fast food and life. Though a variety of initiatives it promotes gastronomic culture, develops taste education, conserves agricultural biodiversity and protects traditional foods at risk of extinction. It now boasts over 100,000 members in 153 countries.

Slow Food Auckland, formerly Slow Food Waitakere, is registered as a charitable entity. Registration Number: CC38263, please click here to read our Rules and Regulations

Wednesday, June 15, 2011

How to make Japanese Condiments and Flavorings

Photo by Sean Shadbolt

Kazuyo and Eri will show us how to prepare our own Japanese condiments.
Barely known outside Japan, these delicious and nutritious condiments are the base of traditional meals, and can be stored for quite a long time in the kitchen cupboard without spoiling.
The class will introduce 4 kinds of condiments for rice and other dishes: Furikake, Tsukudani, Ochazuke-flavorings, and Neri-Miso (Okazu-Miso), miso balls that can be stored and used to make instant miso soup. These condiments will also add a touch of colour and sophistication to many dishes, and are perfect for entertaining.
All ingredients are provided and students will take home 100g each of the condiments and Miso-balls. Lunch is also included.

Saturday, 25 June 2011

Class will start at 11am, with lunch at 1pm,
Please bring an apron.
Cost: $55 Slow Food Members, $65 non members

Pine Valley B&B, 48 Young Access, RD2, Silverdale (Dairy Flat), 0992
Map is attached.

Please RSVP by Monday 20 June to:
Kazuyo, Tel.: 09 442 5701

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