BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Spoonful - ECPv5.14.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Spoonful
X-ORIGINAL-URL:https://spoonful.sg
X-WR-CALDESC:Events for Spoonful
BEGIN:VTIMEZONE
TZID:Asia/Singapore
BEGIN:STANDARD
TZOFFSETFROM:+0800
TZOFFSETTO:+0800
TZNAME:+08
DTSTART:20200101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20201129T100000
DTEND;TZID=Asia/Singapore:20201129T113000
DTSTAMP:20260417T070100
CREATED:20201023T042735Z
LAST-MODIFIED:20201116T034416Z
UID:13214-1606644000-1606649400@spoonful.sg
SUMMARY:Online Class ~Japanese Kombu ~ Suitable for Vegans
DESCRIPTION:Join us in Singapore’s first “Kelp Umami” online class\, conducted by the creator of kelp water\, kelp expert “Kombu Uncle”\, Kiyomitsu Kitajo who has over 50 years of experience as a kelp wholesaler in Japan! \nKombu is the Japanese word for Kelp\, a kind of sea cabbage or seaweed. When you put Kombu in water\, it becomes kombu broth that enriches the flavour of food\, attaining “Umami”. It is also said to have many health and beauty benefits. \nJoin us in this special online class and learn directly from experts\, everything you know or didn’t know about Kombu.  This underutilized treasure which is not often used in other cuisines in other parts of the world is now attracting worldwide attention about “umami and health\, and its effects” of Kombu. Learning more about kombu will certainly enrich your life as the kelp itself enriches your dish. \nInstructor Chiyomi Kawasaki\, a Japanese cooking researcher living in Singapore\, will be demonstrating some recipes with Kombu\, that can be used for home cooking. \nThis class is conducted in the English Language. \nContents of the Class： \n\nHistory of Kombu\nKombu nutrients\nAbout glutamic acid in Kombu and initialization of taste\nCooking demo by Chiyomi Kawasaki Sensei. Menu:  Kombu Pizza\, Kombu Miso Soup & Kombu tibits for snacking! *These dishes are suitable for vegans.\nKombu crisis\nThe future of Kombu\nEnd of Class\n\n  \nAbout \nKombu expert “Kombu Uncle\, Kiyomitsu Kitajo”： \n \nRecognizing the significance of being born in a Kombu shop for 50 years as a Kombu wholesaler\, \nwe are currently conducting PR and enlightenment activities for “UMAMI and health” by Kombu around the world. \nKnown as the creator of Kombu water\, his mission is to convey the “UMAMI” of Kombu responsibly. \nAbout Chiyomi Kawasaki： \n \nShe is culinary expert living in Singapore. She has taught Japanese food to more than 1000 foreign helpers.\nThe number one in the world for issuing diplomas for decorative sushi from the Tokyo Sushi Academy.\nShe has a lot of collaboration experience with major companies such as Kikkoman and Shiseido. Following Egypt\, a Japanese food researcher who is active globally in Singapore. \n  \n（Purchase of Kombu） \n \nIf you apply from the E-Commerce site (only during 2020)\, you can enjoy free shipping to Singapore. For overseas customers\, please contact the EC shop directly. \n　EC site：https://shop-kombu.com \n  \n  \n【Please read this：（TERMS & CONDITIONS APPLY）】 \nAfter applying for this class\, we will send you the recipe one week to three days in advance. Cancellation after sending the recipe will be charged 100% cancellation fee. \nPlease apply before 13th November 4pm. \nWe do not handle individual food allergies. Please participate in the event at your own risk. \nTo join\, you will need a device and WIFI connect that allows you to connect to ZOOM. \n\n\n☆During the class\, we will record a video of the ZOOM class. \nThe video may be shown (sold) to our marketing or those who want to watch the video for a fee at a later date.  \nFor this reason\, if you do not wish to show your image\, please turn off the video after confirming your attendance.
URL:https://spoonful.sg/event/kombu-class-english/
LOCATION:Online
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2020/10/Kombu-Pizza_01.jpg
END:VEVENT
END:VCALENDAR