Cooking Together – Hokkaido with Tim Anderson
Cooking Together - Hokkaido with Tim Anderson
Deansgate Square
Waitlist for sold out classes
Email us at lovetocook@foodsorcery.co.uk to be added to the waitlist.Class Description
Known especially for its seafood and dairy products, Hokkaido has long been celebrated for its vibrant culinary scene. The prefecture incorporates three foodways – European
Class Description
Known especially for its seafood and dairy products, Hokkaido has long been celebrated for its vibrant culinary scene. The prefecture incorporates three foodways – European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy – which have led to Hokkaido having a distinct food culture from the rest of Japan.
Tim Anderson is a chef, writer and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He is also the author of Nanban: Japanese Soul Food, JapanEasy, Vegan JapanEasy, Tokyo Stories (for which Tim won the John Avery prize at the Andre Simon Awards), Your Home Izakaya, JapanEasy Bowls and Bento and Ramen Forever.
Think Rice-Stuffed Squid, Sweetcorn Tempura Fritters, Wild Allium Gyoza, Fried Salmon Rice Bowl, Soup Curry, Sapporo Miso Ramen, as well as a silky Snowmelt Cheesecake and Crispy Sweetcorn Chocolate. With captivating food and location photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.
Menu: Let us know of any allergies or dietary preferences in the booking notes
- Welcome snack: zangi (fried chicken) – pre-made and served – chicken can we swapped with bean curd for veggies
- Lamb and wild garlic gyoza: guests to cook – lamb can be swapped out with kabocha or sweet potato/cheese/sprint onions filling
- Chanchan yaki (pan-fried salmon and seasonal Asian vegetables) – guests to cook – salmon can be swapped out with tofu
- Dessert and petit four: lavender purin and shiro yokan – pre-cooked (vegan)
What’s included:
- Glass of fizz, beer or soft drink on arrival. We have a great bar with some amazing wines, beers, a range of spirits, soft drinks and cocktails to enjoy – additional beverages can be purchased using cash or card.
- All ingredients provided, you will enjoy eating the food you create in the dining room at the end of the class, take home any leftovers, bring containers or use our simple ones.
- Copies of the recipes will be emailed to you after the class.
- The added bonus is the washing up is all done for you!
Skill Level: All Abilities
Chef
Tim Anderson is a chef, writer and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He is also the author of Nanban: Japanese Soul Food, JapanEasy, Vegan JapanEasy, Tokyo Stories (for which Tim won the John Avery prize at the Andre Simon Awards), Your Home Izakaya, JapanEasy Bowls and Bento and Ramen Forever.