Hokkaido Ramen House hosted a cooking class and tasting session, featuring chefs from all outlets of the HNBG group. Each chef brought their unique regional influence to the dish, resulting in a mix of flavors and techniques. Participants learned firsthand about batter consistency, frying techniques, and seasoning variations, while also enjoying a diverse range of dipping sauces.
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The head chef shared some interesting facts about Japanese food and culture. With a lot of experience in the kitchen, the head chef talked about what makes Japanese cooking special. They explained how using fresh ingredients and paying attention to small details are important. They also talked about why food is such a big deal in Japan. It's not just about eating, but also about connecting with others and respecting nature.
The cooking class was incredibly knowledgeable. Led by skilled chefs, it offered participants a wealth of insights into the art of making mixed tempura. From discussing the importance of batter consistency to sharing tips on achieving the perfect crunch, the chefs imparted valuable expertise that enhanced the learning experience. Additionally, their willingness to share regional variations and personal techniques added depth to the class, giving attendees a comprehensive understanding of tempura-making. Overall, the class was not only educational but also engaging, leaving everyone with newfound knowledge to apply in their own kitchens.
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