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Sold Out!! Osechi Ryori – Japanese New Year Dishes
Monday 30/12/2019 @ 11:00 - 14:00
$200 – $201
Osechi Ryori (おせち料理) are traditional Japanese New Year dishes that are prepared to welcome the new year. The tradition started from the Heian period and till today. Osechi dishes are usually served in special boxes called jūbako, which resemble bentō boxes.
In this three-hour class, you will make a Japanese New Year’s meal suitable for the beginning of the year and take it home to welcome your new year.
You’ll also be able to take home handmade round candy as a gift!
- Matsukaze Yaki (松風焼) – Chicken Loaf
- Date Maki (伊達巻) – Sweet rolled omelette symbolizing a wish for many auspicious days.
- Chikuzenni (筑前煮) a dish that originated from northern Kyushu, made of braised chicken and vegetables
- Kohaku Namasu (紅白なます) – pickled Carrot & Daikon, sometimes called the Red & White salad
- Kuri Kinton (栗きんとん) – Candied Chestnuts with Sweet Potato Paste
- Ebi no Amani (海老の甘煮) – Simmered Shrimp symbolizing a wish for a long-life
- Gomame Kare Fumi (ごまめカレー風味) –Japanese style Ikan Blis with curry flavor
- Kazu no Ko (数の子) – Herring roe Kazu means “number” and ko means “child” in Japanese. This illustrates a wish to be gifted with numerous children in the New Year.
- Gin’nan Mirin Sakani (銀杏みりん酒煮) – Simmered Ginkgko in Mirin.
- Roast Beef (ローストビーフ) – Roast Beef
- Kamo Rosu (鴨ロース) – Duck roast
- Fukusa Tamago (ふくさ卵) – Japanese Omelette Parcels
- Kuromame (黒豆) – Sweet Black Soy Beans, said to represent health and hard work
ゼリー jelly - Kuzu Manju (くず饅頭) – made from bean powder and water with a kudzu starch glaze.
- Kamaboko (かまぼこ) – Decorative cutting of Boiled Fish Cake
- Plastic containers are available here. (After returning to your home, you can refill each dish in your own Jubako box.)
- Apron
- Hand Wipes
- Pen
*Parents with kids – Should you wish to bring your child along, there is an area beside the cooking studio (visible from the studio) where your child could wait. We apologise that as there will not be a babysitter overlooking the children during class time. As such, please do so at your own risk.
ABOUT INSTRUCTOR
Chiyomi Kawasaki
Ms Chiyomi believes in delicious and healthy food that people could eat every day and feel warm, satisfied and relieved after their meals. Japanese food is often considered difficult to prepare but her style of teaching makes it simple.
Her lessons are crafted upon the philosophy of having 3 dishes and 1 soup for a complete meal and her technique to bring out the umami flavor is by using high-quality kelp and bonito dashi which enhances her recipes to be more flavourful and every day’s food much healthier as they are lower in saturated fat!
Chiyomi sensei teaches from basic to advanced levels. It is her passion to cook and teach Japanese home cooking, especially to people all over the world.
Qualifications
Chef Qualification (Japan)
First Class Decoration Sushi Instructor Qualification
The Food Hygiene Manager (Japan)
Activity
Ambassador of Sushi in the year 2017
Kelp Ambassador from the year 2017
Retrieve Miso Soup Culture Committee member from 2017
Progress History
2011 A Japanese instructor chef to the chefs at Four Seasons Hotel in Alexandria, Egypt.
2013 Started to promote decorative sushi in Japan.
2014 Moved to Singapore and started promoting Japanese home cooking.
2017 Trained maids/helpers to make Japanese dishes and Japanese home cooking. Instructed a total of over 250 helpers.
2017 At the Japanese Association of Singapore, garnished sushi and Japanese home cooking courses, four seasons courses, Instructed and taught a decorative sushi course for parents and children.
2018 Began comprehensive personal guidance on cleaning and daily work for helpers.
2019 Promoting Japanese Decorative Sushi Roll, conducted a workshop for Helpers in Malaysia and a Japanese cooking bonanza cooking class.
TERMS & CONDITIONS APPLY
Be sure to read and understand before applying for our event.
Images are for references only.
Cancellation after class registration will not be accepted unless the event is cancelled by the organiser.
Spoonful will not be liable for any food allergies. Please participate in the event at your own risk.
* Please bring along your own takeaway storage containers.