Spanish tapas-style dining has taken the world by storm in recent years. And it is easy to understand why.
Instead of eating a large portion of a single dish, you get to sample many different dishes in smaller portions.
This style of dining was born in the bars of Spain, allowing people to unwind and fill up.
Or at least that has been the narrative in the culinary world.
However, the tapas—or small plate—style of dining isn’t actually unique to Spain.
In fact, you can find variations of it present in many cultures around the world.
Ever since people have been leaving the home to work, there have been bars serving drinks and snack portions of food to help them relax after their hard day.
Each region has developed its own set of standard items which you can find in local bars and pubs, usually only served at certain hours, allowing them to cater to the post-work crowd.
In Japan, this style of small-plate dining is an integral part of working life.
A day in the office is long, hard, and stressful—many people need that moment to recover from the day before heading home.
The perfect way to do so is to stop into a bar with some friends, grab a few drinks, and sample some small plates of delicious food.
However, just because these dishes are usually served in bars with plenty to drink doesn’t mean that you cannot serve them at home.
These recipes are perfect for cocktail parties and even family dinners. Imagine—instead of sitting down to eat a single dish, you get to savour the flavours of several different dishes.
Now that is a dinner to remember.
A cooking class is an excellent option for learning how to prepare some Japanese small-plate recipes.
Your instructor can walk you through all the necessary steps and even give you suggestions on how you can modify or complement the recipes to please your friends and family.
This class covers four different small-plate recipes that are enjoyed by many food lovers in Japan.
1. Chicken Yakitori
In a traditional Yakitori dish, every part of the chicken will be used, wasting nothing and maximizing the flavour profile.
This includes dark meat, gizzards, skin, and other organs. For this dish, the chicken will be died into pieces and skewered.
The meat is seasoned with salt and sauce. The meat can be alternated with vegetables or served alone.
2. Chicken Tsukune
For this dish, chicken is minced and rolled into balls before being glazed with a teriyaki sauce.
As it cooks, the chicken becomes incredibly tender and juicy and the sauce caramelizes.
3. Asparagus wrapped in Pork Belly
This bitter and salty treat is an excellent complement to the other dishes and helps to work in something green, balancing the meal.
4. Yakisoba
Grilled or fried Chinese noodles are mixed with chunks of meat, cabbage, carrots, and other vegetables, and then garnished with red ginger.