Japanese Cooking Class will be held from June 9 to 10 in Boston !

(Date)
Thursday, 9 June 2016
from 9:30-12:30 Class for General public　(It has reached the capacity, thank you !)
from 14:00-17:00 Class for Professional chefs

Friday, 10 June 2016
from 9:30-12:00 Class for General public (It has reached the capacity, thank you !)
from 14:00-17:00 Class for Professional chefs

(Location)
eurostoves
The Culinary Centre Commodore Plaza 45 Enon Street (Rt 1A) Beverly, MA 01915
http://www.eurostoves.com/calendar-a/139.htm

Masahiro Nakata:
Director of Taiwa Gakuen Education Inc.
President of Kyoto Culinary Art College

(Admission) Free
In the cooking classes, participants can learn about the appeals and utilization methods of foods ingredients produced in Japan. There are two types of classes, one is for (1) professional chefs (target participants are people in the restaurant industry and cookery tutors) and the other is for (2) general people.

(Program contents)
1) Lectures regarding Japanese foods and food ingredients produced in Japan
2) Cooking Practice using food ingredients produced in Japan
3) Tasting of dishes cooked using food ingredients produced in Japan

(Menu)
Class for professional chefs:
Buri (yellowtail) Shabu , Grilled Scallop with Soy-Butter Sauce served with Green Asparagus,
Grilled Wagyu Beef Marinated in Miso served with Pickled Vegetables, Takikomi Gohan with Grilled Scallops,
Miso Soup with Bean Curd and Wakame Seaweed
Class for general people:
Buri (yellowtail) Teriyaki served with Kikuhana Daikon (pickled daikon),
Wagyu Sukiyaki, Grilled Scallop with Soy-Butter Sauce served with stir-fried beansprouts in soy sauce,
Takikomi Gohan with Chicken, Thin Deep Fried Bean Curd Pouch and Vegetables,
Miso Soup with Bean Curd and Wakame Seaweed.

-Application/Contact-
JTB Communication Design, Inc. (Consigned by the Ministry of Agriculture, Forestry and Fisheries) :
The person in Charge: Toko Iwasaki | Email：taste_of_japan_boston@jtbcom.co.jp