【คลาสเวิร์คช็อป】June Summer Trio: Hands-On Japanese Surf & Turf Set Meal Class

★ Class Format: Collaborative Hands-On Experience ★ Instructor: Kevin Yen ★ Location: Thomas Meat Shop, Roosevelt Branch ★ Address: No. 17, Lane 176, Section 5, Roosevelt Road, Wenshan District, Taipei City ★ Special Gift: A 15% discount coupon for Thomas Meat Shop, valid on all items for a single purchase on the day of the class. ★ Limited Spots Available, First Come, First Served ※As this is a small-class workshop with limited enrollment, all materials, instructor arrangements, and contracts are prepared upon registration. Refunds will not be issued for participants who do not attend the class on time due to personal reasons. ※Participants will collaboratively prepare three dishes during this event. ※This class will primarily involve standing and moving, with seating only available during the tasting session. ※Dish photos are for reference only. Ingredients may be adjusted based on raw material availability and seasonality. The actual class content will prevail. ※If the minimum enrollment number is not met, the class will be canceled, and a full refund will be issued. ※Participants agree to the free use of their photos for event promotion. Please do not register if you do not consent. ※To respect the instructor's intellectual property rights, video recording and audio recording are prohibited during the class (photography is permitted). ※The organizer reserves the right to modify course content, rules, and cancel the event, and holds the final right of interpretation for course content and rules. ※The event will be held on-site at the shop, and space is limited. Participants will be in close proximity during the class. Wearing a mask is highly recommended. Please ensure you are comfortable with this arrangement before registering. ※Each participant will receive a full meal (three dishes) after the class. https://live.staticflickr.com/65535/54269477353_e2e4f03d5b_z.jpg **【Dish 1: Japanese Miso Pork】** This classic Japanese home-style dish features a rich miso sauce combined with the natural sweetness of onions. In this class, you'll learn the precise miso sauce ratio and pork stir-frying techniques, mastering the balance of savory and sweet flavors, and achieving layers of aromatic depth to create a main dish that’s a perfect match for rice. **★ Featuring Our Ingredient: Taiwanese Artisan-Raised 210-Day Aged Pork Collar Shabu-Shabu Slices** High-quality pork from a humanely-raised farm in Yunlin, selected from un-bred sows. The meat is delicate, springy, with evenly distributed marbling. Raised on a diet of natural soybeans and coconut oil, this pork is tender, not greasy, with minimal blood discharge upon thawing, preserving its original flavor. The 0.2cm thin slices are versatile for dishes like sukiyaki and hot pot. **★ Featuring Our Ingredient: GOSEN Aged Dark Miso** Following the brewing techniques of Shinshu miso from Japan, this miso is made with non-GMO soybeans and Taiwanese rice koji, aged at low temperatures for over 60 days to create a rich aroma and complex flavor profile. It has a refreshing taste with natural bean notes and sweetness, free from added alcohol, preservatives, and artificial flavors. It effortlessly brings authentic Japanese flavor to soups, marinades, or as a seasoning. https://live.staticflickr.com/65535/55283965291_22d57ba0d6_z.jpg **【Dish 2: Tempura Shrimp Soba】** Crispy tempura shrimp paired with chewy udon noodles and a Japanese-style dipping sauce – a quintessential Japanese noodle dish for summer. This class will guide you through creating the perfect tempura batter, frying shrimp to perfection, and preparing the dipping sauce, allowing you to experience the allure of a popular Japanese eatery dish. **★ Featuring Our Ingredient: Yuren SPF Toxin-Free White Shrimp** Carefully selected SPF white shrimp from Chengong Township, Taitung. Raised in pure Kuroshio seawater with high salinity, without the use of antibiotics or veterinary drugs, and fed with herbal feed and probiotics. After harvesting, they undergo pure oxygen spa treatment and rapid flash freezing to lock in freshness, ensuring the shrimp retain their natural sweetness and firm, springy texture for a safe and delicious experience. **★ Featuring Our Ingredient: Sanuki Udon Noodles** Inspired by the Sanuki style from Kagawa, Japan, these noodles are made with premium Australian golden wheat. Rapid freezing technology preserves their optimal texture, allowing for quick cooking without thawing. The noodles are springy, smooth, and contain no preservatives. Simply paired with broth and toppings, they easily deliver authentic Japanese flavor, making them a popular ingredient for both convenience and taste. https://live.staticflickr.com/65535/55284112288_cf03dc1690_z.jpg **【Dish 3: Japanese-Style Creamy Scallop Gratin】** A rich aroma is created by the fusion of butter and Japanese soy sauce, paired with pan-seared scallops that have a slight char. This dish presents a classic Japanese-Western fusion flavor with a caramelized exterior and a tender, juicy interior. In this class, you'll learn the art of searing scallops to the perfect temperature and techniques for creating the creamy sauce, resulting in a sophisticated and flavorful Japanese seafood dish. **★ Featuring Our Ingredient: Japanese Aomori Raw Scallops (S)** Sourced from the pristine waters of Mutsu Bay in Aomori, Japan. These are carefully selected, plump hotate (scallop) adductor muscles, flash-frozen in their fresh state to preserve their natural sweetness. Compared to Hokkaido scallops, Aomori scallops are more tender and delicate, with a natural sweetness and a subtle oceanic flavor. Whether pan-seared, grilled, or used in dishes, they offer a captivating taste, making them a highly popular ingredient in Japanese cuisine. https://live.staticflickr.com/65535/55284372745_bceec0e458_z.jpg **About Our Chef—Kevin Yen** Chef Kevin Yen is a former chef at The Landis Taipei and currently an instructor at a vocational high school specializing in hospitality. He possesses extensive experience in the hotel industry. Chef Yen excels in creative Western cuisine, Chinese dim sum and snacks, international cuisine, and Southeast Asian dishes. Driven by a passion for education, he is dedicated to passing on his hotel experience and Western culinary techniques to his students. He has led students to numerous awards in cooking competitions. Beyond his teaching role, he is frequently invited by industry guilds to share his practical experience and culinary skills. Recognized for his profound culinary expertise and rich teaching background, he has been honored as one of the "Top Ten Outstanding Hospitality & Tourism Masters." https://live.staticflickr.com/65535/54553151566_33d7a231f1_z.jpg