Features Overview

NEW Japanese Cooking Class Winter 2018/2019

Vegan/Non-Vegan① Natural Cooking② in 2.5 hours③ over 4 sessions to be conducted only in English by Taya’s Owner/Chef, Naotaka.

① We serve both Vegan and Non-Vegans in our class by cooking separately. Both can learn equally in their own way by excluding/including the meat and fish.

② We use no artificial preservatives/additives/flavors but natural ingredients.

③ The class is a mixed style of lecture, demo, hands-on practice & a lot of tastings as well as questions & answers.

1st Session: Dec-Feb 2019; DASHI (Broth/Brühe) & Veggie

①27/12 11:00 - ②27/12 16:30 - ③28/12 11:00 - ④28/12 16:30- ⑤28/12 11:00 - ⑥13/01/2019 11:00 - ⑦ 27/01/2019 16:30 - ⑧10/02 11:00 -

Dashi is the Secret of “Umami” (=5th Taste/Geschmack) in WASHOKU (Japanese Cuisine):

Clear Veggie Soup, TAYA’s Spinach Salad, Chikuzen-ni (simmered root vegetables+chicken) , Sukiyaki-Tofu(+beef), Veggie Onigiri, and Soba

2nd Session: Jan-Feb 2019; MISO & Casual SUSHI

①13/01/2019 11:00 - ②27/01/2019 16:30 - ③24/02 11:00 -

Fermentation makes WASHOKU very unique:

Miso Soup, TAYA’s Green Beans Salad with Sesami Sauce, Zucchini & Tofu Steak with Miso Sauce, TEMARI Sushi (in ball-shape), Chirashi Sushi Plate

3rd Session: Feb-Mar 2019; TOFU & Soja

Soy Beans make the whole difference in WASHOKU:

Kenchin Soup, Tofu Mixed Salad, Tofu & Veggie in Spring Rolls, Fried Tofu Nagets, Aubergene/Tomato “Mabo” Tofu Donburi, Natto (optional)

4th Session: Mar-Apr 2019; YASAI (Veggie) & East Asian Cooking

Enjoy Veggies cooked differently in WASHOKU style:

Veggie Soup, Japchae, Veggie Jeon, “Rose” Gyoza, “Pink” Onigiri

Class Fee: € 45/ Vegan, € 50/ Non-Vegan including lunch or dinner

Speical offer for early booking until 16th Dec: € 40/ Vegan, € 45/ Non-Vegan e-mail to: info@taya.at

Allergy inforation: Sesame & Soy for all the courses, Fish for non-vegan, Gluten for Asian

  1. DASHI & Veggie class is a prerequisite to any other classes; Miso, Tofu or Yasai Asian class can be taken only after taking the DASHI & Veggie class.

  2. Min 4 persons, Max 8 persons / lesson (First-Come, First-Serve) ; In case of 3 participants or less, we may cancel the class.

  3. The menu and the service conditons are subject to chagne without notice.

  4. The cancellation fee is 100% within 24 hours before the lesson, or 50% within 3 days before the lesson.

We offer special prices on those Japanese condiments and sauces at our shop.

Inquiry / Reservation:  (Attn: Margaret Furuta or Naotaka Furuta)

e-mail to: info@taya.at or call +43 1 212 4448

TAYA Washoku Bistro: Taborstrasse 65, 1020 Wien

We also sell Japanese food products

We have sourced high quality products not only from Japan but also from EU or China/Korea. We care the q'ty that you consume and the prices that you pay, including for the package and for the environment.

We offer the same condiments, ingredients, grains, etc. as we actually use for our professional cooking.  Additionally, in the near future, we offer Japanese cooking lessons.  

 
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DRIED FOOD characterizes japanese traditional healthy cuisine.

Dried Shiitake Mushroom typically used for making vegetable Dashi broth

Dried Konbu Kelp to make beautiful harmony of Dashi with Shiitake Mushroom

Hijiki is the most tasty sea plant

FROM BOTTOM LEFT

Red Beans, Black Beans, and Soy Beans        Soy Bean is said to be the most "perfect" food.

 


Rice as main crop for washoku

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Rice is the most important crop for the Japanese diet, but we have carefully selected high-quality Italian produce of Japan's top breed Koshi-Hikari.

FROM LEFT

Genmai (Brown Rice) is a whole grain, with the inedible shell being removed.

Hakumai (White Rice ) is the same grain with the hull, bran layer and cereal germ removed.

12 Mixed Grains adds not only higher nutritional value but also a nice purple color. with black rice.


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fermented condiments are in the heart of washoku cooking to combine with dashi broth for indulgence.

All these are made with a combination of Rice/ Wheat/Soy Beans, with Koji Aspergillus & Salt in different types of fermentation. They make 1) longer preservation, 2) better taste and flavors with various kinds of amino acid, 3) higher nutrition with various vitamins.  Dark brown color is caused by Millard reaction with longer fermentation.

FROM TOP LEFT: Yonesu Rice Vinegar, Umesu Salted Plum Juice, Shoyu Soy Sauce, Tamari Soy Source (gluten-free)

FROM BOTTOM LEFT: Saikyo Miso, Shinshu Miso, Sendai Miso, and Haccho Miso