Course Two

This course commences in the Niseko Gourmet studio where participants prepare, plate, arrange, and then partake in a traditional Japanese lunch set including miso soup, rice, Japanese pickles and one dish.

The second half of the tour takes you to a Japanese supermarket and is themed around fresh produce, shelf-stable pantry items and prepared foods. This tour will demystify many of the unfamiliar ingredients lining the Japanese supermarket shelves, and provide ideas on cooking with Japanese ingredients.

Japanese lunch set menu
Includes miso soup and tsukemono (Japanese pickles with original pickling recipe)

Choose one of the following dishes:
Yaki udon - Udon with bean sprouts, cabbage, mushrooms, tenkasu, kimchi with yaki udon sauce

Yaki soba - Soba with bean sprouts, cabbage, mushrooms, tenkasu, kimchi with yaki soba sauce

Udon Salad: cold udon noodles with vegetables and wafu or ponzu dressing

Onigiri: Japanese rice balls and Takikomigohan: rice with mushroom, fried tofu,chicken, carrot and Japanese basic sauce and Furikake: Rice balls with Japanese seasoning

Tuna spaghetti with a ponzu sauce: a modern Japanese pasta dish