Japanese Homestyle Cooking Class

Well we have just arrived back from 8 weeks in Japan and, as per usual, we’ve hit the ground running – full of inspiration and excitement about what lays ahead over the coming 12 months.

Zenbu Tour’s next cuisine and culture tour – Zenbu Haru (  our late spring in Kyoto experience) is less than 3 months away so there’s plenty of detailing to be attended to for that – (we have so many new ideas up our sleeves from this last, most sensational journey that we can’t wait to get into the nitty gritty)  – but in the meantime we have a few other fabulous happenings,  one of which I’d like to share with you now!

The lovely and dedicated Anna Phillips from The Cooks Cooking School in Bowral has asked me to teach a couple of Japanese cooking classes in March.

So if you would like to learn more about Japanese home cooking and the Japanese kitchen in general, the ingredients, what they are, how to use them, how to include them in your everyday meals too – then please do come and join me!

They will be fun, friendly and informative classes and if you are planning a trip to Japan I’m happy to answer any general travel questions you might have as we enjoy a meal together!

Wed 21 March 2018 –  evening –  a hands on class where we all prepare then enjoy a meal together

LINK

And…

Thurs 22 March 2018 – is a day time event  – where you get to sit and relax while I cook and chat  – then we get to eat together

LINK

SO! If you are living in the Southern Highlands – I’d love to see you !

And if you are in Sydney – you know it’s only 1.5 hours drive and you could always turn it into a mini-break…?? yes?? Come on down!

Zenbu Tours Japan Food Luxury Culture Travel Popular Best Kyoto Tokyo

And, if you need further arm twisting – the cooking school is deeply connected to a very worthwhile charity – read more here. 

I hope to see you there! ( or on our Zenbu Haru Tour if you are interested in travelling with us in May 2018 – there are still a few spaces left!)

Cheers, Jane

 

%d bloggers like this: