Owners Yasuko & Ken were so generous with their time & knowledge. This is the 3rd class we have run with them, but the first one in their new location in Battery Point. We first met Yasuko when she bought her first Thermomix, she loved it so much that she kept taking it back & forward to the restaurant & then decided they had to buy one another one for the restaurant.
Arwen, Yasuko & Charlie
I just love how passionate Three Japanese are about sourcing quality ingredients – even the crockery is sourced from their home town Saga in Japan.
The story behind Three Japanese
Ken (Norikazu Hirai) and Yasuko (Yasuko Hayashi) first met at high school in Japan in 1997 whilst playing soccer.
After graduating from high school, Ken started working in a kitchen in Japan, where he learned a variety of cooking styles, he arrived in Hobart in 2012 on a working (surfing) holiday.
Yasuko moved to Osaka to go to university and her first visit to Hobart was through the exchange Uni program. She then took every opportunity to be in Hobart (8 visits!!) until she finally moved here in 2009.
Ken and Yasuko remained good friends throughout this time because of their love of great food!
In 2014, they realised their dream when they had an opportunity to start a restaurant together with Yasuko’s partner Yuya who had been a baker in Japan & then graduated from Drysdale, he was working as a chef at the Source Restaurant (MONA).
This is why they called the restaurant – ‘Three Japanese’.
They love fresh, real food, and use only real Japanese ingredients and freshest local veggies, fish and meat to make delicious authentic Japanese food.
We set the tables ready for our class, everyone was provided with a recipe booklet to take home & emailed a copy in an eBook format.
Our Menu for the Evening
Japanese Green Tea on arrival
Chawanmushi – Savoury Custard (including the recipe for dashi stock)
The Three Japanese Tasting Plate: Miso Soup: Karaage Chicken: Rice: Tsukudani (preserved seaweed & bonito fish)
(It was so much fun recipe testing: here are the photos of all the dishes I tested. After I showed Yasuko these pictures she told me I had the Japanese spice containers upside down!! I had studied Japanese in high school & didn’t notice the writing upside down!! I even used one the images in the recipe booklet!! When we told our guests & they thought it was very funny too !!)
Chawanmushi had been specially requested & put onto the menu for the night. It is not currently on the menu because they don’t have a commercial steamer at their new venue so we had to bring as many Thermomix as we could to the restaurant as we could to steam approx 20 savoury custards.
We had 6 Thermomix in the kitchen & one set up in the dinning room to demonstrate through the class. It was well worth it though our guests loved tasting the dish & learning how to cook it. I showed our guests how to make the dashi stock using shaved dried bontio fish flakes & kombu (seaweed). Dashi is the base for a lot of Japanese dishes so it is important as usual to use the best quality ingredients you can get. You can buy powdered dashi but you won’t have that quality & depth of flavour.
We also used the dashi to make the traditional miso soup demonstrated by Yasuko. The kombu & bonito are not thrown out after making the dashi stock you can then use them with mirin to make tsukuduni a delicious preserve served with rice. Ken our chef came out & demonstrated the tsukudani to the class & showed us his awesome knives. We also showed guests how to make the karaage chicken it is one of the most popular dishes on the menu and very easy to prepare at home. The chicken is marinated for approx 1 hr & lightly coated in potato flour & deep fried. We also came up with some other ways of using the same marinade, either steaming, baking or grilling the chicken.
Then Charlie showed guests how to make the sesame pudding & we learned how to make the Japanese brown sugar sauce. The brown sugar is sourced from Okinawa in Japan. Yasuko also showed us how to make matcha green tea – this is the tea that is traditionally used at Japanese ceremonies.
Our guests left full of delicious food & inspiration to cook some of the dishes at home, they could even purchase some ingredients to take home with them. We are so grateful to have the the opportunity to work with Three Japanese again, their passion for their food is infectious.
One of my favourite ingredients is garlic. Last year I attended the Koonya Garlic Festival for the first time, we had a Thermomix stall for the whole day & lots of our team came along. I created 2 recipes for the festival which I demonstrated to passers by Toum & Steamed Garlic & Pesto Scrolls. Anyway through this event I met Janice Sutton who invited me to share some of my recipes in her garlic cookbook; Garlic Feast. The advanced copies arrived just in time for this year’s Koonya Garlic Festival Feb 27th.
This year I had my INSPIRE apron on & went up on stage with my Thermomix and my friends Sam Berechree (you may remember him from MKR a few series ago) and Charlie. We demonstrated a couple of my recipes from the Garlic Feast cook book. Arwen’s Heavenly Hummus which has a few variations, a pizza with black garlic, goats cheese & prosciutto. Sam made one of his dishes from the book Rosemary & Pear Soufflé with Garlic Ice Cream & Maple Bacon. YUM!
The other 2 recipes I have in the cookbook are my garlic & feta sweet potato wedges & my garlic lamb pie. I did some recipe testing last year & created garlic ice cream just for something different, Sam had already submitted his roasted garlic vanilla & fresh thyme ice cream that was much nicer. The crowds lined up to try the garlic ice cream & everyone loved it!.
Love ’em or hate ’em, lunchboxes are an unavoidable necessity. Parents have an important role to play when packing a lunchbox. Learning is hungry work! To fuel children for a day at school, pack a nutritious main lunch plus snacks from the five food groups. Pack to suit your child’s appetite. Keep food safe by packing lunchboxes in an insulated bag with an ice brick. Include a water bottle.
Kids love to help! Get the kids involved in planning and packing their lunchbox. Try making the following recipes together.
KIDS COOKING LUNCHBOX IDEAS*
Puff pastry scrolls
Filo pastry triangles
Cornish pasties Zucchini slice Lasagne cups
Potato & veg bake into cupcake liners
Fritters or corn cakes
Left over cold pasta bake or macaroni cheese or bake in muffin tins
Dip & veg sticks or crackers
Quesadillas Rice paper rolls Sushi rolls Wraps Scrolls – savoury or sweet
Pasta or noodle salad
Mini pies or potato pies
Mini quiche Frittata in muffin cups or a rectangle cut into squares
Tuna or salmon fish cakes or balls
Sausage rolls or vegetarian sausage rolls
Stuffed potatoes or sweet potatoes
Mini sausages baked in puff pastry
Corn chips and avocado dip serve with cheese sticks and vegetable sticks
Savoury or sweet flavoured popcorn
Potato or sweet potato salad with bacon
Home-made baked beans with toast soldiers
Leftover fried rice
Fresh, frozen or dried fruit
Egg & bacon pies
Mini meat loves wrapped in bacon
Homemade crumpets with butter & honey or Vegemite
Cornbread served with butter cheese & relish
Cherry tomatoes to snack on
Dry cereal or toasted muesli (as long as there is no nuts) or dried fruit and seed mix
Cold roasted vegetable wedges with sour cream dip
Lettuce cup filled with favourite mince & or salad mix
Pumpkin, carrot, spinach and ricotta cheese triangles
Fruit sticks with cream cheese dip Silverbeet and cream cheese quiche
Ploughman’s lunch – cheese pickles vegetable sticks cold ham/salami
Home-made potato cake
Home made yoghurt and stewed fruit or vanilla bean paste
Fillings for sandwiches, rolls & wraps
Avocado and egg
Chicken avocado and spring onion
Roast beef with beetroot dip
Cheese with relish, hummus or pesto & salad
Tuna mayonnaise and lettuce
Curried egg & Mayo
Cucumber dill & Mayo & cheese
Ham cheese and mayo
Vegemite cheese and lettuce
Butter banana and cinnamon
Crispy bacon and egg
BLT Bacon lettuce tomato
Strawberry honey and cream cheese
Cheese and tomato bread and butter puddings
Fresh pineapple and cheese with lettuce
Apple cheese and ham
Keep sandwiches interesting – try varying the fillings or cut sandwiches into different shapes.
3 layer sandwich – club sandwich
Pinwheel or spiral sandwich
Different shapes using a cookie cutter; little mini sandwiches can also put put onto a skewer
Different types of bread, multigrain, brown, white
Try making your own wraps
Add to the dough – seeds, or a bit or veg to colour the wrap, beetroot for pink spinach for green, carrot coloured etc.
Or use lettuce leaves like Dani Valent’s Chicken Lettuce Cup Lunchbox Recipe
Try different types of rolls, different shapes & flavours, Turkish bread, baguette, hamburger bun, multigrain, wholemeal, sourdough etc.
* If your school is nut-free, either omit the nuts or substitute a mix of seeds in recipes that contain nuts. Try pine nuts (a seed, not a nut), linseeds, sesame seeds, pumpkin seeds, sunflower seeds or chia seeds.
In this fun demonstration style class we will show parents how to make “real food” into a range of lunch box items that will help to offer visually appealing and exciting food, having your little ones wanting to try something new.
Sit down lunchbox style dinner included – so you can taste all the delicious recipes plus you get to take the lunchbox home with you & a copy of Ellie’s cookbook, her calendar & gift cards. You may even win one of the lucky door prizes!
We will be using the Thermomix for most of the recipes but you do not need to own a Thermomix to attend or benefit from this class.
White Bean Dip
Stephanie’s Scrumptious Scrolls
Pork Wontons (including making the wrappers)
Lasagne Cups (including fresh pasta)
Rice Paper Rolls
Chocolate & Coconut Balls
In your take home Tupperware sandwich keeper
Homemade “roll up” or Fruit Leather
Maggie’s Marvelous Muesli Bar
Signed copies of the Real Food for Kids Cookbook available to purchase for $29 each.
Wed 30th Dec 3pm at the Taste Theatre – As a promo for our upcoming Kids Cooking & Lunchbox Ideas Class Chef Ellie Emmett is joining us on stage with her 2 daughters they will be making fresh pasta with a fresh tomato sauce. Arwen is making fresh pesto, chickpea & cheese scrolls – featuring Tasmanian cheeses.