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| Japanese cooking classes at IHM, Dadar
(Tuesday, October 16, 2007)
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Japanese food demonstration at the newly built, simple yet spacious and elegant studio kitchen at IHM, Dadar by Chef Shigefumi Hisa, formerly of Wasabi, Taj Mahal Palace and Towers. The classes take place every Monday, Wednesday and Friday, Wednesday being an exclusively vegetarian session. The items are served for tasting after every recipe is completed.
The Chef gave instructions in Japanese and the translator repeated them in English for the audience. It was an interactive session but would have been much better if the people in the audience were given individual work stations and would have had a chance to try their hand at making the dishes. This would enable the participants to get a hands-on learning experience on cooking basic Japanese cuisine.
The making of Japanese appetizers and starters were demonstrated during this session and was a pleasant change from the usual stuff.
The menu included: Tofu Carpaccio, a raw tofu appetizer topped with a sauce. Tomato and Okra Inaniwa, a cold noodle salad. Nasu Miso Ni, aubergines cooked in miso paste. Okonomiyaki, Japanese pancakes with this Japanese sauce and Japanese mayonnaise. Two types of vegetarian sushi, one hand rolled and one rolled with the bamboo mat. And finally vegetable tempura, batter fried vegetables served with a dip.
Definitely a very interesting session and a new experience, but paying Rs. 2000 for a demonstration session (one doesn’t really learn much in a demo) makes one wonder whether it’s worth it.
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