/ Course content /
Itamae cuisine is a fine dining style originated from Japan. It is famous for its strict selection of ingredients, exquisite production process and beautiful presentation. Following the Japanese concept of "Xunwei", each menu will choose the freshest of the season. It is made with the best ingredients, and the cooking techniques and seasonings are just to bring out the original deliciousness of the ingredients. The gentle seasonings complement each other and combine to create a rich layer of taste.
Chef Ayi wants to help everyone understand the spirit of Itamae cuisine. It is not only about making delicious Japanese cuisine, but also following the same logic when cooking other ingredients, so that seasonings and the original flavors of ingredients can be superimposed to create new flavors.
**Salmon sushi roll (implementation)**
The teacher will teach you the skills of making sushi. In addition to learning how to make sushi rolls with exquisite appearance and unique flavor, the teacher will also teach you the techniques of holding sushi! The teacher said that the technique of holding sushi requires constant practice to become proficient. Every hand strength and movement will affect the flavor of the sushi, which is a more advanced craftsmanship skill. In addition, you will also learn about the soul of sushi - vinegar rice, which is prepared in the golden ratio to ensure it's Itamae-level vinegar rice!
**Miso Pickled Firefly Squid (Demonstration)**
Next, we will use the seasonal fluorescent squid to demonstrate how to use miso. After simple processing and the action of time, the unique flavor of miso is integrated into the fluorescent squid, transforming simple ingredients into a delicious dish that is endlessly memorable.
**Cold Vegetables with White Hoa Sauce (Demonstration)**
The chef will teach you how to make the classic Shirowa sauce, using ingredients that are also easily available in Taiwan to create a classic Japanese flavor. This sauce can bring out the sweet and fresh taste of vegetables and add multiple layers of flavor to the dish.
**This course contains ingredients that may be allergens. If you have food taboos or allergies, please evaluate your situation before registering, or contact us to learn about the ingredients used in this course. No replacement of ingredients will be provided during the course.**
**📣Anyone who signs up for Guiguan Wo Kitchen's courses in April and May will receive a "Lock&Lock Lightweight and Clever Breakfast Non-stick Pan" after experiencing the course. For event details, please visit the official website of Wo Kitchen**
work experience:
Second level kappo
The Ukai Taipei
Taipei Okura Kuwa Hotel
Beitou Rishengsheng Kagaya
Certificate:
Chinese restaurant Class C license
Bartending Class C License
Class C certificate for baking bread
/Venue Introduction/
Location: Laurel Nest Kitchen
Address: No. 126, Section 3, Roosevelt Road, Zhongzheng District, Taipei City 100 (next to Exit 5 of Taipower Building Station, MRT)
Workshop Description
Notes
Cancellation eight days before the course start date ► You can get a full refund or keep the fee for use within 60 days (from the date of completing the order).
Cancellation within seven days to four days before the course starts ► 80% of the course registration fee will be refunded, and an additional 30% of the original course price will be charged for the original purchase of ingredients required by the kitchen to prepare the course. Due to the waste of ingredients due to cancellation, The cost of purchasing ingredients will be deducted when refunding.
Cancellation from three days before the course start date to the day of the course ► No refunds or fees will be accepted.
For example: For courses on 8/8 (Saturday), full refund or fee retention will be available no later than 7/31 (Friday).
For courses on 8/8 (Saturday), if you call before 18:00 on 8/1 (Saturday) to inform the cancellation, 80% of the registration fee for the course will be refunded, and 30% of the original price of the course will be charged for the purchase of ingredients.
For courses on 8/8 (Saturday), if you call or send a letter at 18:00 on 8/5 (Wednesday) to inform you that you want to cancel, no refund or fee will be retained.
* If the course is canceled due to personal factors of the student, the inter-bank handling fee for the refund must be borne by the student.
* If Wo Kitchen cancels the course due to force majeure, the full refund or fee will be retained (to be used within 60 days from the date of completion of the order), and inter-bank handling fees will be borne by Wo Kitchen.
Additional Information
- Report
- Report this item