A Taste of Culture (Tokyo, JAPAN) Schedule Summary: Detailed descriptions follow:

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1 A Taste of Culture (Tokyo, JAPAN) Culinary Programs with Elizabeth ANDOH Class size is limited to 4 participants to insure the most effective learning environment. Program Catalog SUMMER 2018 (June-August) Schedule Summary: Single-Session Workshops: (10:30 am to 2:30 pm includes lunch & extensive reference materials) FEE= 7,000 per person Summer Survival: Cold Beer + Small Plates (vegan options) Saturday, July 7 Summer Survival: Cold SŌMEN Noodles (vegan options) Saturday, August 4 Summer Time Fish (Omega3-rich, Herb-Wrapped Skillet Sliders) Saturday, June 9 Two-Session Workshop: Tsukémono (Pickling) FEE= 15,000 per person includes extensive reference materials+ jars of take-home pickles Friday, June 22 (6:30-8:30 pm supper-session includes sampling of a dozen pickles) Saturday, June 23 (10:30 am to 3:30 pm includes lunch) Three-Day Workshop: Intensive course (vegan) KANSHA FEE= 62,000 per person. Each day we meet from 10:30 am to 5:30 pm. Saturday, July 21 (kitchen session includes lunch + market tour) Sunday, July 22 (kitchen session includes lunch + market tour) Tuesday, July 24 (kitchen session includes lunch + resources for continued study) FALL INTENSIVE: Contact ANDOH@TasteofCulture.com for further information. Detailed descriptions follow: 1

2 Single-Session Workshops: (10:30 am to 2:30 pm includes lunch) Tuition: 7,000 per person, per single-session workshop wwwwww Summer Survival: Icy Cold Beer + Small Plates Saturday, June 9 (kitchen session from 10:30 am to 2:30 pm includes lunch) 7,000 per person. Class size is limited to 4 participants to insure the most effective learning environment. NOTE: Vegan menu options are available if you make your preference known at the time you register. Summer Survival Make-ahead beer snacks to nibble with friends and family all summer long. Gingery roasted eggplant, crispy fried veggie chips, stir-fried okara (an inexpensive and tasty by-product of making tōfu), spicy pepper sauté, perfectly boiled édamamé... And more! For those who do consume fish, chirimen-jako (miniscule dried sardines) will be used to make our furikaké a yummy nibble on its own or tossed in with rice. One tablespoon of these nutrient-packed dried fish contains the calcium equivalent of 2 glasses of 1% milk. Combined with leafy greens (daikon and turnip tops), doubles it s power and garnishing with toasted sesame seeds adds yet more calcium. The vegan version (minus chirimen jako) has about 1/3 the amount of calcium and iron that the fish-flecked version has. è 2

3 Summer Survival: Cold Sōmen Noodles Saturday, July 7 (kitchen session from 10:30 am to 2:30 pm includes lunch) 7,000 per person. Class size is limited to 4 participants to insure the most effective learning environment. NOTE: Vegan menu options are available if you make your preference known at the time you register. Sultry summer days... Relentless heat and humidity... What s the antidote? ICY COLD SŌMEN NOODLES! Learn: u the best way to cook thread-thin noodles u to make umami-rich sauces for dips & dressings u to prepare a variety of condiments and toppings u to swirl, roll and arrange noodles in various ways We ll feast on classic bowls of Noodles-On-the-Rocks with dips & condiments... Make a contemporary, sōmen salad... Roll bite-sized nori maki For those who do consume fish, one of our noodle dips will be TOZA-ZU, a mixture of smoky, slightly funky katsuo-bushi infused vinegar and soy sauce. Vegan dips include creamy rich sesame, spicy mustard-miso and a sour plum-and-shiso mixture. 3

4 Summer Time FISH (Omega3-rich, Herb-Wrapped Skillet Sliders) Saturday, August 4 (kitchen session from 10:30 am to 2:30 pm includes lunch) 7,000 per person. Class size is limited to 4 participants to insure the most effective learning environment. Sardines, mackerel and other omega-3 rich fish are known as hikarimono ( the shining ones because they appear silvery and bright swimming in the ocean). These fish are in plentiful supply (eco-friendly) and provide a powerhouse of nutrition (health-promoting). Although the health benefit of consuming hikarimono is well documented, few cooks prepare them at home. Now is your chance to learn how to trim, skin, and mince fillets to make fabulous ginger-laced, herb-wrapped fish sliders. These little burgers are seared and glazed in a skillet for ease of preparation, and to make clean up easy. We will round out the class menu with fresh summer corn-and-rice, a simple miso-enriched soup and an assortment of pickles. 4

5 Two-Session Workshop with Elizabeth ANDOH TSUKÉMONO 漬物 Friday, June 22 6:30-8:30 pm SUPPER SESSION includes sampling AND Saturday, June 23 10:30 am to 3:30 pm includes LUNCH + TAKE-HOME FEE= 15,000 per person includes extensive reference materials+ jars of take-home pickles Class size is limited to 4 participants to insure the most effective learning environment. NOTE: Vegan menu options are available if you make your preference known at the time you register. Learn basic pickling methods: brining, sweet vinegar-curing, saké kasu, miso, and komé nuka-immersion. Our evening Supper Session combines a tasting of more than a dozen tsukémono classics with hands-on preparation of several quick-and-easy Impatient Pickles. We also begin preparation of several other pickles to be completed the following day. Participants will make and take-home jars of several pickles such as amazu shōga (pink-pickled ginger), shiba-zuké (Kyoto-style purple eggplant and myōga) and fukujin-zuké (Good Fortune Pickles). 5

6 3-Day Intensive WORKSHOP Summer 2018 with Elizabeth ANDOH All programs are conducted in English and take place in Tokyo, Japan. Intensive KANSHA WORKSHOP SUMMER menu-curriculum is completely plant-based (vegan): Saturday, July 21 Sunday, July 22 Tuesday, July 24 Tuition is 62,000 per person. Instruction is in English. Class size is limited to 4 participants to insure the most effective learning environment. This is an in-depth, fast-paced, hands-on program. Each day begins at 10:30 am and finishes at 5:30 pm. Workshop participants prepare, plate and arrange, and then partake together of a nutritiously balanced, aesthetically satisfying meal each of the three days. After the kitchen sessions on Day One and Day Two we go together to nearby markets. After completing our third and final kitchen session we work on manuals for continued study. The day between kitchen sessions is spent independently (A Taste of Culture can assist you in planning this day to coordinate individual interests with our culinary curriculum but Elizabeth does not accompany you, nor is the Taste of Culture kitchen available for use). Curriculum: WASHOKU, literally the harmony of food, is a way of thinking about what we eat and how it nourishes us. The word describes both a culinary philosophy and the simple, nutritionally balanced food prepared in that spirit. In preparing our food we practice kansha appreciation. Mindful of nature's bounty, and the resourceful, hard-working people who help bring that abundance to table enables us to create handsome, wholesome meals that avoid waste, conserve energy, and preserve and sustain our natural resources. While our curriculum delves deeply into the thinking behind kitchen practices, the emphasis is on experiential learning and skill building: mastering basic cutting and cooking techniques, and acquiring a comfortable acquaintance with a wide range of (classic Japanese) foodstuffs. Attention is paid to applying washoku guidelines (balancing color, flavor and preparation methods) when menu planning. Workshop participants will acquire experience in many styles of food presentation: filling segmented bentō boxes; organizing and orchestrating small plates on a tray ichijū sansai style; plating food ōzara ryōri style on platters for a buffet. Abundant printed reference material, including recipes, is provided. Material is uploaded to a Drop Box folder the day before our first session. The link to access that folder is sent to those enrolled in the course. A Taste of Culture s mission is to empower participants in the ways of the Japanese kitchen, providing them with basic skills and knowledge regarding traditional/classical cooking methods, equipment, ingredients, menu planning, and food presentation. By focusing on essential foodstuffs and procedures, program participants will be able to recreate authentic Japanese cuisine no matter where in the world they may be. The 3-day intensive program provides both RESIDENTS of Japan and VISITORS to Japan with a unique opportunity to delve deeply into Japan s culinary culture as they rapidly gain practical experience in preparing a wide range of classic Japanese fare. 6

7 Registration Thank you for your interest in joining A Taste of Culture culinary arts programs. All programs are conducted in English and take place in Tokyo, Japan. To register, please send an message to: REGISTER@tasteofculture.com Be sure to include the following information in your message: Your (full, complete) NAME Your address for correspondence Your address for PayPal payment Your PHONE CONTACT (include area codes & extension numbers) Visitors to Japan: Please include your home country contact information in addition to a phone contact while you are traveling. What is the date of your scheduled arrival? NOTE: Vegan menu options are available for many of the classes if you make your preference known at the time you register. WHAT programs do you wish to register for? HOW MANY PEOPLE for each program selected? In addition to the contact and billing information requested above, applicants for the Intensive KANSHA Workshop are requested to describe: (1) Their GOALS and any special interests or requests. (2) Their previous experience, if any, in preparing Japanese food. (3) Any special dietary needs. Please describe in detail any health issues, religious or philosophic beliefs, or firmly held personal preferences that restrict your food choices. Payment in full is required to complete the registration process. You will be invoiced according to the information you provide. Invoices will come from PayPal and include the Taste of Culture logo. PayPal offers you the option of paying the invoice through your already established PayPal account or paying by credit card, if you prefer. Once PayPal has notified us of your payment, A Taste of Culture will issue a confirmation notice with local travel instructions. THANK YOU! GENERAL CANCELLATION POLICY: Should A Taste of Culture need to cancel any or all segments of a program, every effort will be made to re-schedule sessions at a mutually convenient time. If that is not possible, a full refund will be made promptly for sessions canceled by A Taste of Culture. If an individual or group is unable to attend A Taste of Culture program for which they have already enrolled, that person or group may designate a substitute for him/her/them. No additional fees are charged to the participant (substitute attendee). Any financial arrangements made between the original participant and his/her/their substitute is at the discretion of the person originally enrolled. All requests to have a substitute attend a program, however, must be received by phone or at least 24 hours prior to the scheduled class meeting. When making such a request, please provide the full name and (local, Tokyo) contact phone number and address of each person who will be taking the place of the originally enrolled individual or group. LIMITATIONS on LIABILITY: Every possible precaution is taken to ensure your personal safety and the safety of those in your group. However, registration for, and attendance at, all programs is subject to the following condition: the director and staff of A TASTE OF CULTURE, are released from, and specifically disclaim, all responsibilities for injuries or illness incurred traveling to and from sessions, during sessions, or resulting from food prepared at, or according to recipes distributed during, cooking & tasting sessions, market tours or other field trips, including restaurant meals. Should A Taste of Culture be prevented from performing its duties by reason of Force Majeure (including but not limited to war or natural disaster, such as earthquake) A Taste of Culture is released from its obligations. NOTE: Tuition fees for cooking workshops, market tours and other field trips conducted by A Taste of Culture do NOT INCLUDE food & beverage not specifically mentioned in the program description. Tuition does NOT include the cost of local transportation. Any purchases made by participants during class, market tours or field trips are at the discretion of each participant. Participants in all programs are responsible for making arrangements for, and making payment for, their airfare, lodgings, and transportation to/from/within Japan. Participants are also responsible for obtaining and paying for any travel/trip/health insurance coverage they would like to have. 7