A Taste of Cuture (JAPAN) Instruction in Engish, Conducted in Tokyo FALL Program Cataog 2018 (October-December) 3-Day INTENSIVE Workshop with Eizabeth ANDOH Tuesday, November 6 (10:30 am - 2:30 pm kitchen + market tour unti 5 pm) Wednesday, November 7 (10:30 am - 2:30 pm kitchen + market tour unti 5 pm) Friday, November 9 (10:30 am - 5:00 pm A-Day in Taste of Cuture Kitchen) Cass size is imited to 4 participants to insure the most effective earning environment. Tuition is 62,000 per person. The WINTER 2019 INTENSIVE Workshop MONDAY, January 28 + TUESDAY, January 29 + THURSDAY, January 31 wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww Singe Session HANDS-ON Cooking with Eizabeth ANDOH Cass size is imited to 4 participants to insure the most effective earning environment. Enjoy-the-Fa-Foiage Picnic Time Aki no Kōraku Bentō 秋の行楽弁当 Tuition 7,000 per person Saturday, October 27 (10:30 am to 2:30 pm incudes unch) wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww A Taste of the (Japanese) New Year: OSECHI Saturday, December 1 (2 to 4 pm) Incudes an array of Japan's festive hoiday food A TASTING SESSION with imited hands-on cooking Cass imited to 10 participants; Tuition 5,000 per person DETAILS foow... 1
3-Day INTENSIVE Workshop with Eizabeth ANDOH Cass size is imited to 4 participants to insure the most effective earning environment; Tuition 62,000 per person. 3-Day INTENSIVE Workshop with Eizabeth ANDOH Tuesday, November 6 (10:30 am - 2:30 pm kitchen + market tour unti 5 pm) Wednesday, November 7 (10:30 am - 2:30 pm kitchen + market tour unti 5 pm) Friday, November 9 (10:30 am - 5:00 pm A-Day in Taste of Cuture Kitchen) A Taste of Cuture s 3-Day Intensive Workshop is a fast-paced, in-depth, hands-on program. Workshops are schedued so that the first two days are consecutive, each with an extended kitchen session foowed by a short market tour. Students are encouraged to spend their open day in independent activity-study, possiby a restaurant experience or other fied trip. (Expenses reated to independent study activities are not incuded in the tuition fee.) The fina day is spent entirey in A Taste of Cuture s kitchen. After preparing and partaking of unch participants create personaized manuas of the workshop experience integrating their own photos and notes with distributed reference materia. We often make additiona dishes foowing up on interests shown earier. A Taste of Cuture s mission is to empower participants in the ways of the Japanese kitchen, providing them with basic skis and knowedge regarding traditiona, cassica cooking methods, equipment, ingredients, menu panning, and food presentation. By focusing on essentia foodstuffs and procedures, program participants wi be abe to recreate authentic Japanese cuisine no matter where in the word they may be. The 3-day intensive program provides both RESIDENTS of Japan and VISITORS to Japan with a unique opportunity to deve deepy into Japan s cuinary cuture as they rapidy gain practica experience in preparing a wide range of cassic Japanese fare. Curricuum: WASHOKU, iteray the harmony of food, is a way of thinking about what we eat and how it nourishes us. The word describes both a cuinary phiosophy and the simpe, nutritionay baanced food prepared in that spirit. In preparing our food we practice KANSHA appreciation. Mindfu of nature's bounty, and the resourcefu, hard-working peope who hep bring that abundance to tabe enabes us to create handsome, whoesome meas that avoid waste, conserve energy, and preserve and sustain our natura resources. Whie our curricuum deves deepy into the thinking behind kitchen practices, the emphasis is on experientia earning and ski buiding: mastering basic cutting and cooking techniques, and acquiring a comfortabe acquaintance with a wide range of (cassic Japanese) foodstuffs. Attention is paid to appying washoku guideines (baancing coor, favor and preparation methods) when menu panning. Workshop participants wi acquire experience in many styes of food presentation: fiing segmented bentō boxes; organizing and orchestrating sma pates on a tray ichijū sansai stye; pating food ōzara ryōri stye on patters for a buffet. Depending upon the needs and requests of participants, menus can be vegan (pant-based foods excusivey), vegetarian (vegetabes + eggs) or incude fish, poutry and some meat. When fiing out the appication at the end of this cataog, be sure to indicate your curricuum-menu preference. Scro to the end of the cataog for the appication form. 2
Singe Session HANDS-ON Cooking with Eizabeth ANDOH Cass size is imited to 4 participants to insure the most effective earning environment; Tuition 7,000 per person. Enjoy-the-Fa-Foiage Picnic Time Aki no Kōraku Bentō 秋の行楽弁当 Saturday, October 27 (10:30 am to 2:30 pm incudes unch) After a brutay hot summer, finay cooer autumn days have arrived. Leaves begin to change coor... Its time to ENJOY the FALL FOLIAGE outdoors: PICNIC TIME! Simpe-to-prepare, make-ahead foods that trave we are the mainstay of obentō fare. And whether you ca them omusubi or onigiri, rice bundes make for neat nibbing outdoors. We make samon fakes, spicy root veggie stir-fry, picked chrysanthemums, and more. Learn basic kitchen & cooking skis: Pan nutritionay baanced, appeaing menus Transform ordinary food-storage containers into attractive unchboxes Shape rice by hand, and with various toos/gadgets Learn decorative cutting and moding techniques Master thin omeet sheets Vegan and vegetarian options avaiabe for those who prefer to avoid meat, fish or eggs. Pease indicate your dietary preference when you register. Ready to register? Scro to the end of the cataog for registration form. 3
お節 OSECHI A Taste of the (Japanese) New Year Saturday, December 1 (2 to 4 pm incudes an array of Japan's festive hoiday food) Cass imited to 10 participants to insure the most effective earning environment; Tuition 5,000 per person Japan s New Year hoiday season is caed OSHOGATSU and the festive food served to ceebrate the occasion is known as OSECHI. Packed into a muti-tiered acquer box caed a jūbako, many of the traditiona foods ike kuro mamé (sweet back soy beans) or kobu maki (sow-simmered, bite-sized kep and samon ros) take days to prepare. Increasingy, young, urban cooks are ordering pre-made osechi assortments from department store food has. The stores coaborate with we-known restaurants to offer excusive osechi boxes. From mid-december you wi see wax mode dispays of these osechi in Japan s food has. Pick up one of the fu-coor cataogs: a feast for the eyes! And, take note of the (exorbitant) prices charged for these assortments! I have been making osechi for decades, and LOVE to avish time on the process, especiay when I can share these foods and traditions with others. Every year I offer 10 residents or visitors a chance to experience my homemade osechi at A Taste of the (Japanese) New Year. During the program you earn to carve carrots into pum bossoms and make other decorative garnishes. Information on yearend customs and oca (Tokyo) events is incuded In the packet of program materias aong with recipes for both savory and sweet dishes to add to your own hoiday entertaining menu. Join us for an eary ceebration giving you time to practice your new skis! Ready to register? Scro to the end of the cataog for registration form. 4
Registration Thank you for your interest in joining A Taste of Cuture cuinary arts programs. A programs are conducted in Engish and take pace in Tokyo, Japan. To register, pease send an e-mai message to: ANDOH@TASTEofCULTURE.com Be sure to incude the foowing information in your message: Your (fu, compete) NAME Pease ist a programs you wish to register for. If more than one person, incude the fu name of a those in your group. Your E-MAIL address for correspondence Your E-MAIL address for PayPa payment Your PHONE CONTACT (incude area codes & extension numbers) Visitors to Japan: Pease incude your home country contact information in addition to a phone contact whie you are traveing. What is the date of your schedued arriva? 3-Day INTENSIVE Workshop Tuition is 62,000 per person Tuesday, November 6 (10:30 am - 2:30 pm kitchen session + market tour unti 5 pm) Wednesday, November 7 (10:30 am - 2:30 pm kitchen session + market tour unti 5 pm) Friday, November 9 (10:30 am - 5:00 pm A-Day in Taste of Cuture Kitchen) In addition to the contact and biing information requested above, those appying for the 3-Day INTENSIVE Workshop pease describe: (1) Your GOALS in joining the workshop and any SPECIAL INTERESTS or REQUESTS. (2) Your previous experience, if any, in preparing Japanese food. (3) Any specia dietary needs. Pease describe in detai any heath issues, reigious or phiosophic beiefs, or firmy hed persona preferences that might imit your food choices. Enjoy-the-Fa-Foiage OBENTŌ Picnic Time Tuition is 7,000 per person Saturday, October 27 (10:30 am to 2:30 pm incudes unch) A Taste of the (Japanese) New Year: OSECHI Tuition 5,000 per person Saturday, December 1 (2 to 4 pm) Payment in fu is required to compete the registration process. You wi be invoiced according to the information you provide. Invoices wi come from PayPa and incude the Taste of Cuture ogo. PayPa offers you the option of paying the invoice through your aready estabished PayPa account or paying by credit card, if you prefer. Once PayPa has notified us of your payment, A Taste of Cuture wi issue a confirmation notice with oca trave instructions. GENERAL CANCELLATION POLICY: Shoud A Taste of Cuture need to cance any or a segments of a program, every effort wi be made to re-schedue sessions at a mutuay convenient time. If that is not possibe, a fu refund wi be made prompty for sessions canceed by A Taste of Cuture. Tuition fees are non-refundabe. If an individua or group is unabe to attend A Taste of Cuture program for which they have aready enroed, that person or group may designate a substitute for him/her/them. No additiona fees are charged to the participant (substitute attendee). Any financia arrangements made between the origina participant and his/her/their substitute is at the discretion of the person originay enroed. A requests to have a substitute attend a program, however, must be received by phone or e-mai at east 24 hours prior to the schedued cass meeting. When making such a request, pease provide the fu name and (oca, Tokyo) contact phone number and e-mai address of each person who wi be taking the pace of the originay enroed individua or group. LIMITATIONS on LIABILITY: Every possibe precaution is taken to ensure your persona safety and the safety of those in your group. However, registration for, and attendance at, a programs is subject to the foowing condition: the director and staff of A TASTE OF CULTURE, are reeased from, and specificay discaim, a responsibiities for injuries or iness incurred traveing to and from sessions, during sessions, or resuting from food prepared at, or according to recipes distributed during, cooking & tasting sessions, market tours or other fied trips, incuding restaurant meas. NOTE: Participants in a programs are responsibe for making arrangements for, and making payment for, their airfare, odgings, and transportation to/from/within Japan. Participants are aso responsibe for obtaining and paying for any trave/trip/heath insurance coverage they woud ike to have. 5