Discover the secrets of miso, an integral seasoning in Japanese cooking.

Join Chef Jin Suzuki, chef-owner of Hachi Ju Hachi in Saratoga, for an introduction to traditional Japanese cuisine featuring one of the most central, and versatile ingredients – miso. Chef Suzuki will demonstrate how miso, a Japanese seasoning produced by fermenting soybeans, can serve as the foundation in three traditional dishes – Tori Niku Miso Tsuke Yaki, Shiro Miso Jiru, and Maguro Nuta. Learn the history of miso, sourcing, as well as the differences between the various types of miso. Plus, you’ll finish with the skills to compose a memorable Japanese meal at home.

WHAT YOU’LL LEARN

Tori Niku Miso Tsuke Yaki” – Miso Marinated Chicken

  • Benefits of cooking with dark meat
  • How to deconstruct and cook a whole chicken
  • To make a miso marinade

Shiro Miso Jiru” – White Miso Soup with wakame seaweed, mushrooms, tofu and green onion

  • Temperature and heat control
  • Philosophy of tasting
  • Knife skills
  • How to re-hydrate seaweed

Maguro Nuta” – White Miso Vinaigrette with raw tuna, green onion and poached vegetables

  • The fermentation differences between red and white miso
  • How to poach and clean green onions and vegetables
  • How to select quality fish for sashimi
  • To make a miso vinaigrette
  • Plating and presentation

 

ABOUT CHEF JIN SUZUKI

As chef-owner of Hachi Ju Hachi in Saratoga, CA Chef Suzuki uses traditional Japanese ingredients and techniques to produce a refined Kansai-style of cooking.  The principles of washoku – harmony, balance, simplicity and restraint – are the core of his philosophy. At Hachi Ju Hachi, Chef Suzuki takes no shortcuts and some of his techniques are uncommon as they are so time-consuming. From making his own salt, tofu, Chef Suzuki strives to honor traditional Japanese cuisine.

CLASS SCHEDULES
None Scheduled.
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Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Dec 2017

FRENCH CLASSICS: COQ AU VIN


12/16/2017 -

12/16/2017 – $175
Sat 9:30 am – 1:30 pm

MADELEINES & MACARONS


12/16/2017 -

12/16/2017 – $175
Sat 9:30 am – 1:30 pm

SECRET OF SPICES


12/16/2017 -

12/16/2017 – $175
Sat 9:30 am – 1:30 pm

Jan 2018

KNIFE SKILLS


01/29/2018 -

01/29/2018 – $150
Mon 9:00 am – 2:00 pm

CREAM PUFFS, ECLAIRS & MORE


01/31/2018 -

01/31/2018 – $175
Wed 6:00 – 10:00 pm

Feb 2018

HANDMADE PASTA


02/07/2018 -

02/07/2018 – $175
Wed 9:30 am – 1:30 pm

CHOCOLATE TREATS & TRUFFLES


02/09/2018 -

02/09/2018 – $175
Fri 6:00 – 10:00 pm