PROGRAMS RESUME in MARCH 2016

A Taste of Culture Programs March & April, 2016
with Elizabeth ANDOH in Tokyo, Japan

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March 2016 Intensive Course is Full.
Click here for information about, and an application for additional Intensive Workshops

3-Day INTENSIVE
KANSHA
plant-based foods WORKSHOP
Monday, March 14
Tuesday, March 15
Thursday, March 17
10:30 am - 5 pm each day
Taste of Culture’s 3-Day Intensive Workshop is a fast-paced, in-depth, hands-on program. Workshops are scheduled so that the first two days are consecutive, each with an extended kitchen session followed by a short market tour. Students are encouraged to spend their “open” day in independent activity-study, possibly a restaurant experience or other field trip. The final day is spent entirely in A Taste of Culture’s kitchen.

FISH
(Skillet-Glazed)
+
FISH
(Ginger-Stewed)

Class runs from 10:30 am to 2:30 pm
Saturday, March 26

豆腐

TŌFU
Cookery
TŌFU & Soy Foods
Saturday, April 23
Class is from 10:30 am to 2:30 pm

筍尽くし

takénoko-zukushi

Fully-Used

Fully-Savored

Bamboo Cookery

GLORIOUS BAMBOO
Saturday, April 16
Class is from 10:30 am to 2:30 pm
Private Market Tours
with Shinji & Yukari SAKAMOTO
Chef, sommelier, shochu advisor and FOOD SAKE TOKYO author, Yukari Sakamoto offers a variety of tour options with her (fishmonger) husband, Shinji including tours of Tsukiji, depachika and private sashimi classes. Want to know more? Visit their site.

photo credit:© Takuya Suzuki

GENERAL CANCELLATION POLICY: Should A Taste of Culture need to cancel any or all segments of a program, every effort will be made to re-schedule sessions at a mutually convenient time. If that is not possible, a full refund will be made promptly for sessions canceled by A Taste of Culture.

If an individual or group is unable to attend A Taste of Culture program for which they have already enrolled, that person or group may designate a substitute for him/her/them. No additional fees are charged to the participant (substitute attendee). Any financial arrangements made between the original participant and his/her/their substitute is at the discretion of the person originally enrolled. All requests to have a substitute attend a program, however, must be received by phone or e-mail at least 24 hours prior to the scheduled class meeting. When making such a request, please provide the full name and (local, Tokyo) contact phone number and e-mail address of each person who will be taking the place of the originally enrolled individual or group.

LIMITATIONS on LIABILITY: Every possible precaution is taken to ensure your personal safety and the safety of those in your group. However, registration for, and attendance at, all programs is subject to the following condition: the director and staff of A TASTE OF CULTURE, are released from, and specifically disclaim, all responsibilities for injuries or illness incurred traveling to and from sessions, during sessions, or resulting from food prepared at, or according to recipes distributed during, cooking & tasting sessions, market tours or other field trips, including restaurant meals.

NOTE: Tuition fees for cooking workshops, market tours and other field trips conducted by A Taste of Culture do NOT INCLUDE food & beverage not specifically mentioned in the program description. Tuition does NOT include the cost of local transportation. Any purchases made by participants during class, market tours or field trips are at the discretion of each participant. Participants in all programs are responsible for making arrangements for, and making payment for, their airfare, lodgings, and transportation to/from/within Japan. Participants are also responsible for obtaining and paying for any travel/trip/health insurance coverage they would like to have.