WORKSHOPS ワークショップ

Japanese Home Cooking

JAPANESE COOKING CLASSES WINTER 2024

Cooking with DAIKON Radish

Daikon is the big long white radish, that has a crunchy texture when raw, and when simmered it becomes very juicy. Learn how to use the whole daikon!

Main: Simmered Daikon with Minced Meat

Side 1: Daikon Salad

Side 2: Simmered Kiriboshi (dried) Daikon

Side 3: Daikon Miso Soup

Rice: White Rice

Teacher
Yuki SUZUKI
Date
Wednesday, January 24
Time
10:00AM to 1:00PM
Capacity
minimum 3 people, maximum 6 people
Fee
¥7,000 (tax incl)

*Cancellations accepted until 2 days prior to the class