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X-WR-CALNAME:Spoonful
X-ORIGINAL-URL:https://spoonful.sg
X-WR-CALDESC:Events for Spoonful
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TZID:Asia/Singapore
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TZOFFSETFROM:+0800
TZOFFSETTO:+0800
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DTSTART:20190101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20191230T110000
DTEND;TZID=Asia/Singapore:20191230T140000
DTSTAMP:20260419T035046
CREATED:20191204T031005Z
LAST-MODIFIED:20191223T061940Z
UID:10676-1577703600-1577714400@spoonful.sg
SUMMARY:Sold Out!! Osechi Ryori - Japanese New Year Dishes
DESCRIPTION:It’s almost time for the New Year! Would you like to make Traditional Japanese New Year dishes?\n\nOsechi 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. \nIn 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.\nYou’ll also be able to take home handmade round candy as a gift! \n\n\n\n\n【Hands-On Menu】\n\nMatsukaze Yaki (松風焼) – Chicken Loaf\nDate Maki (伊達巻) – Sweet rolled omelette symbolizing a wish for many auspicious days.\nChikuzenni (筑前煮) a dish that originated from northern Kyushu\, made of braised chicken and vegetables\nKohaku Namasu (紅白なます) – pickled Carrot & Daikon\, sometimes called the Red & White salad\nKuri Kinton (栗きんとん) – Candied Chestnuts with Sweet Potato Paste\nEbi no Amani (海老の甘煮) – Simmered Shrimp symbolizing a wish for a long-life\nGomame Kare Fumi (ごまめカレー風味)  –Japanese style Ikan Blis with curry flavor \n\n\n\n[Demo Menu (It is not a hands-on\, these dishes will be packed home]\n\nKazu 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.\nGin’nan Mirin Sakani (銀杏みりん酒煮) – Simmered Ginkgko in Mirin.\nRoast Beef (ローストビーフ) – Roast Beef\nKamo Rosu (鴨ロース) – Duck roast\nFukusa Tamago (ふくさ卵)  – Japanese Omelette Parcels\nKuromame (黒豆) – Sweet Black Soy Beans\, said to represent health and hard work\nゼリー jelly\nKuzu Manju (くず饅頭) – made from bean powder and water with a kudzu starch glaze.\nKamaboko (かまぼこ) –  Decorative cutting of Boiled Fish Cake\n\n\n\n【Things to Bring】\n\nPlastic containers are available here. (After returning to your home\, you can refill each dish in your own Jubako  box.)\nApron\nHand Wipes\nPen\n\n  \n*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. \n\n  \nABOUT INSTRUCTOR \nChiyomi Kawasaki \n \n  \nMs 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. \nHer 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! \nChiyomi 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. \nQualifications \nChef Qualification (Japan) \nFirst Class Decoration Sushi Instructor Qualification \nThe Food Hygiene Manager (Japan) \nActivity \nAmbassador of Sushi in the year 2017 \nKelp Ambassador from the year 2017 \nRetrieve Miso Soup Culture Committee member from 2017 \nProgress History \n2011 A Japanese instructor chef to the chefs at Four Seasons Hotel in Alexandria\, Egypt. \n2013 Started to promote decorative sushi in Japan. \n2014 Moved to Singapore and started promoting Japanese home cooking. \n2017 Trained maids/helpers to make Japanese dishes and Japanese home cooking. Instructed a total of over 250 helpers. \n2017 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. \n2018 Began comprehensive personal guidance on cleaning and daily work for helpers.\n2019 Promoting Japanese Decorative Sushi Roll\, conducted a workshop for Helpers in Malaysia and a Japanese cooking bonanza cooking class. \n  \nTERMS & CONDITIONS APPLY\nBe sure to read and understand before applying for our event.\nImages are for references only.\nCancellation after class registration will not be accepted unless the event is cancelled by the organiser.\nSpoonful will not be liable for any food allergies. Please participate in the event at your own risk.\n* Please bring along your own takeaway storage containers. \n  \n 
URL:https://spoonful.sg/event/osechi-class/
LOCATION:OUE Social Kitchen\, 6a Shenton Way #03-02/03\, 068809\, Singapore
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2019/12/WhatsApp-Image-2019-10-26-at-11.07.17.jpeg
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