【Workshop(s)】7/28【Japanese Cuisine Practice】Three ways to eat eel in Nagoya

/ Course content / **Eating eel with rice three times (Practice)** **Eel liver soup (demonstration)** **Pickled vegetables (demonstration)** Teacher Ayi will take you to experience Japan’s summer food culture this year! The teacher will teach you how to easily make the famous Nagoya eel rice for three meals at home. There is no need to raise a charcoal fire, as long as you master the golden ratio of heat and kabayaki sauce, you can make delicious kabayaki eel. Then match it with different ingredients - mustard, chopped green onion, and shredded seaweed to change three different flavors. In addition, the teacher will also demonstrate how to use eel liver, another precious part of the eel, to make eel liver soup, which is common in eel houses. Using eel liver and bonito stock, the refreshing soup can also help relieve heat and fatigue. It is simply a refreshing medicine in summer! At the end of the course, the teacher will teach you how to make pickled vegetables, which is a simple and delicious home-cooked dish. It uses ingredients that are easily available in life to create an authentic Japanese flavor. Every bite is refreshing and delicious, and can be used as a perfect side dish to relieve boredom. **This course contains ingredients that may be allergens. If you have food taboos or allergies, please evaluate your situation before registering, or contact us to learn about the ingredients used in this course. No replacement of ingredients will be provided during the course.** / Instructors / Chen Shengyi, deputy chef of Japanese catering Chef Shengyi, whose family owns a restaurant, has been surrounded by cooking since he was a child, and has developed a strong interest in exquisite Japanese food. Starting from a high-end Japanese restaurant in a hotel, I graduated to Itamae cuisine without a menu. Due to my passion for ingredients and love for Japanese food culture, I continued to improve myself in the world of Japanese food. I have considerable knowledge of the use of ingredients according to the seasons and the origin of cuisine. Research. With solid training and rich cooking experience, he shares cooking tips and the stories behind them in an approachable style. He hopes to bring every student close to the seemingly inaccessible Japanese cuisine, so that he can cleverly make impressive dishes at home. Authentic Japanese style deliciousness! work experience: Second level kappo The Ukai Taipei Taipei Okura Kuwa Hotel Beitou Rishengsheng Kagaya Certificate: Chinese restaurant Class C license Bartending Class C License Class C certificate for baking bread /Venue Introduction/ Location: Laurel Nest Kitchen Address: No. 126, Section 3, Roosevelt Road, Zhongzheng District, Taipei City 100 (next to Exit 5 of Taipower Building Station, MRT)