Japanese papular fried food certificate class
Japanese papular fried food certificate class
Learn how to make your favourite Japanese fried - foods in this fun yet intensive cookery class.
The head chef of a distinguished Japanese restaurant will teach you;
-How to make Tempura (vegetable, tofu, prawn )
-How to make Katsu (vegetable, chicken)
-How to make Karaage (vegetable, chicken)
-Original curry sauce.
This is an intensive class where the participants will enjoy Q&A time and close the class enjoying a glass of their choice and freshly made Japanese dishes!!
Includes original Sozai apron to take home!
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Instructor's profile
Tomokazu Matsuya
Born in Hokkaido,Japan. Matsuya is one of the top Japanese sushi chefs. He has been in UK over 15 years. He completed his culinary education at 17 years old.
After obtaining his international cook's license he joined the self-defense forces of Japan and for 15 years cooked for many VIPs of many nations as the forces' chef. After starting his own venture, he took a position at SO Restaurant in Soho and also Miyama Mayfair London as the Head Sushi Chef. Now he is starting his own Japanese restaurant in central Acton London.
Limited space available.
Instructor
Sozai Expert
We are happy to create memorable dinner for all of our customers.
Thank you so much for everything. With Sozai catering team, a perfect organisation is guaranteed!
Pre-booking
Welcome and class, what I say of it, brilliant
Follow up notes fabulous
Thank you and well done. I will recommend you and definitely think about buying classes for presents, including for myself!
Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.
The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.
I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.
I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.