We are delighted to welcome back our Japanese expert Yukiko Milne, to share the secrets of Japanese home cookery. This course is designed to take advantage of seasonal ingredients and appeal to our desire to hunker down and create delicious, autumnal warming meals.

Yukiko will show you just how easy it is to integrate traditional Japanese cooking techniques and flavours, along with their culinary concepts. You will leave with a wealth of knowledge and the confidence to create all these dishes at home.

All ingredients are easy to source so that you can truly reproduce these dishes.

The menu will include:

•  Tori no takikomi gohan – a chicken and vegetable rice dish flavoured with a delicious kombu dashi broth
• Ken chin jiru – a traditional tofu and vegetable soup, originally cooked by Buddhist monks
• Kabocha to burokkori no goma-ae – warm kabocha squash and broccoli salad seasoned with sesame dressing

Maximum 8 people.   All abilities welcome.