【คลาสเวิร์คช็อป】1/21【Japanese Cuisine Practice】Hokkaido New Year’s Banquet

/ Course content / **Hokkaido Ishikari hot pot (demonstration)** Ishikari hot pot is named after the Ishikari River, which is rich in salmon in Hokkaido. During the Edo period, many local fishermen would catch plump salmon in the Ishikari River every winter. After hard work, they would add onions, cabbage and other ingredients to the fresh salmon. Cook it into a hot hot pot to celebrate your victory. This delicacy has been passed down ever since, and has even been chosen as a representative local cuisine of Hokkaido. The flavor of Ishikari hot pot is mainly based on white miso, and the rest of the seasonings and ingredients are cooked in a way that retains the original flavor to bring out the delicious taste of the blend of miso and ingredients. Although rich ingredients are added, every piece of the whole pot is delicious. The flavors of the ingredients are quite balanced without overpowering the flavor, making it a warm yet refreshing dish. **Poached Abalone (Demonstration)** "Soft boiling" is a change from the traditional "Sakura boiling" technique. It is very suitable for use on ingredients with tough meat, such as abalone, octopus or cuttlefish. Vegetables containing softening enzymes are added together and stewed at low temperature until Soften and cook the sweetness of the stock into the meat ingredients. Whether you use fresh abalone or the canned abalone you receive during the Chinese New Year, you can cook it tender and sweet by using the soft cooking method. This dish has an elegant and sweet taste, so even people with bad teeth can enjoy the delicious taste of abalone. **Festive Chirashi Sushi (Practice)** Chirashi sushi, which is rich in ingredients, has colorful colors, which is very suitable for the lively atmosphere of the Spring Festival. It is also a symbol of festivals and joy in Japan. It can be made with a bowl of rice and any ingredients. It is also described as "anyone can make it" Cuisine". Even so, chirashi sushi, which also has a long history, also has many eyebrows. For example, tamagoyaki has different flavors depending on different sushi restaurants, and is considered to be a key element in judging the quality of sushi restaurants. Chef Ah Yi will teach everyone how to use the golden ratio and special techniques to make vinegared rice with distinct grains, sour and sweet flavors at home. He will also secretly share the Tamagoyaki method that is regarded as a secret by various sushi restaurants, and mix it with various rich ingredients. You can easily make Itamae-grade chirashi sushi at home! / Instructors / Chen Shengyi, deputy chef of Japanese catering Chef Shengyi, whose family owns a restaurant, has been surrounded by cooking since he was a child, and has developed a strong interest in exquisite Japanese food. Starting from a high-end Japanese restaurant in a hotel, I progressed to Itamae cuisine without a menu. Due to my passion for ingredients and love for Japanese food culture, I continued to improve myself in the world of Japanese food. I have considerable knowledge of the use of ingredients according to the seasons and the origin of cuisine. Research. With solid training and rich cooking experience, he shares cooking tips and the stories behind them in an approachable style. He hopes to bring every student close to the seemingly inaccessible Japanese cuisine, so that he can cleverly make impressive dishes at home. Authentic Japanese style deliciousness! work experience: Second level kappo The Ukai Taipei Taipei Okura Kuwa Hotel Beitou Rishengsheng Kagaya Certificate: Chinese restaurant Class C license Bartending Class C License Class C certificate for baking bread /Venue Introduction/ Location: Laurel Nest Kitchen Address: No. 126, Section 3, Roosevelt Road, Zhongzheng District, Taipei City 100 (next to Exit 5 of Taipower Building Station, MRT)