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Appreciate the natural flavours from the ocean and land, featuring ingredients from 3 of Japan’s Prefectures and Cities – Fukuoka City, Okinawa and Shizuoka Prefectures!

From Okinawa Prefecture (沖縄県), an island South of Kyushu Region:

Even though Okinawa Brown Sugar are most well-recognised in Singapore, do you know that there are other local ingredients such as Mozuku, Shikuwasa, Ryukyu Cobia and Green Papaya that are eaten by Okinawan with relish?

For starters, try making a refreshing Okinawan Salad that is drizzled with light-tasting Mozuku Seaweed Dressing. Found native to the coastal waters of Okinawa, the Mozuku seaweed is often referred to as a superfood with high levels of vitamins, amino acids and dietary fibre. Following the cold dish, let’s enjoy the comforting warmth and traditional Japanese flavours from a bowl of rich, umami Mozuku Miso Soup.

Bringing you the catch of the day, we have the Grilled Fish, paired with a French-style Beurre Blanc Sauce that is simmered and thickened to a creamy perfection. The tender texture of the fish, together with the buttery notes of the sauce, simply elevates the fresh flavours of the ocean!

Make room for desserts as we incorporate Shikuwasa, a citrus fruit from Okinawa that resembles the lime, with a sweet yet sour taste profile. Inspired by the presentation of Japanese dango, make a cute-looking Shikuwasa Grand Pound Cake to balance the palette. 

From Shizuoka Prefecture (静岡県), Chubu Region:

Serving up a main of earthy flavours, enjoy a plate of Shiitake Mushroom Sushi – prepared with Shiitake Mushroom from Shizuoka Prefecture. Be awed by the similar, yet unique presentation of this sushi.

From Fukuoka City (福岡市県), Kyushu Region:

Slurp up some oysters from Fukuoka City! With no cooking done, enjoy its natural flavours straight from their shells!

Find Fine & Dine, with a hands-on experience, at https://booking.abc-cooking.com.sg/event/taka_jclair_2310/, and immerse in the flavours from the ocean and the land!

This menu is supported by JCLAIR.

*Contains alcohol and crustaceans. 

*Available only at Takashimaya Studio from 9 – 27 Oct 2023. 

*The minimum age for this lesson is 13 years old. Group work may be involved during the lesson. 

*The image is for illustration purposes only. Actual products may vary. 

*Strictly no refund and rescheduling allowed. 

*Other terms and conditions apply.