:: WEEK TWO | JAPANESE LANGUAGE COURSE FOR BEGINNERS in London - with Guest Speaker: "Japanese Foods!"
Week Two Japanese
Language Element:
On successful completion of the class, students will be able
to:
State your occupation and where you come
from, (nationality and city)
Introduce yourself and others, and ask for
someone's name
Understand nous: wa, desu and desuka
Understand the Hiragana K-Line
Be able to exchange business cards with the
expected Japanese business formality.
Be able to count from one to 20 without
hesitation!!
To enrol for just this class or the entire course please click here:
Week Two Japanese
Cultural Element > Japanese Foods! <
Our guest speaker for this session is Hiroyuki Ishii. Hiroyuki has
15 years experience of preparing Japanese foods in the UK.
Japan is home to what is probably the world's most eclectic, diverse, healthy and aesthetically appealing cuisine. Tokyo has the most Michelin stars of any city in the world with 227 stars, (compared to 97 stars in Paris). In this session we are going to focus on the main categories of Japanese food: kaiseki ryori, noodles, sushi and sashimi, nabemono, bento and tsukemono. Taking each of these in turn:
Kaiseki ryori is a centuries-old form of Japanese cuisine using local and seasonal ingredients. Fastidiously prepared, kaiseki ryori is so aesthetically pleasing that it has become an art form in Japan. The food must also be eaten in a mutually beautiful location, designed to elevate the senses and pleasure of kaiseki ryori. The taste of kaiseki ryori relies on the inherent taste of the food itself, not on sauces or spices, indeed, Japanese chefs seek above all to retain the natural flavours.
Soba, somen and udon are the three main types of Japanese noodles. Soba is the most common and is usally served with wasabi, thinly sliced spring onions, a dip made of mirin, (sweet sake) and katsuobushi, (shaved flakes of dried bonito fish). Somen noodles are more noted for their delicate flavour and adaptability to many garnishes. Udon noodles are served in a hot, soy-based broth with an egg, spring onion and other vegetables.
Taste and visual pleasure combine in sushi and sashimi. Sushi for the most part is small bite-sized pieces of very fresh raw fish pressed onto vinegared rice. Sushi does not have to be seafood, often it will include fresh vegetables and can be wrapped in seaweed skins. Sashimi is the art of serving raw fish cut into different forms that is dipped into a mixture of soy sauce and wasabi.
Nabemono are stews and soups served during the colder seasons. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot.
Bento is a boxed lunch. The bento box is flat and shallow and contains dividers to separate different types of foods. Anything can be included in the bento box but it traditionally contains pickles, rice balls and any cooked meat.
Tsukemono are pickles are always served with a Japanese meal. Common ingredients are Chinese cabbage, bamboo, turnips, hackberry and many other vegetables. Tsukemono add colour and offer a wide range of textures and tastes.
For more information on our Japanese language course please contact us.
