{"product_id":"speciale-giappone-il-vero-ramen-shoyu-giovedi-7-ottobre-2026-copia-1","title":"Cucina Giapponese: L'Arte del Katsudon Teishoku - Mercoledì 7 11 Novembre 2026","description":"\u003ch2 data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\" class=\"\"\u003eCucina Giapponese: L’Arte del Katsudon Teishoku \u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003e📅 \u003c\/span\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"3\" class=\"\"\u003eMercoledì 11 Novembre 2026\u003c\/b\u003e\u003cspan class=\"\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003e🕒 \u003c\/span\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"33\" class=\"\"\u003eOrario:\u003c\/b\u003e\u003cspan class=\"\"\u003e \u003c\/span\u003e\u003cspan class=\"\"\u003e19:\u003c\/span\u003e\u003cspan class=\"\"\u003e00 - 22:\u003c\/span\u003e\u003cspan class=\"\"\u003e00\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003e📍 \u003c\/span\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"82\" class=\"\"\u003eLocation:\u003c\/b\u003e\u003cspan class=\"\"\u003e Via Silvio Spaventa n. 9 Bergamo \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003e🎙️ \u003c\/span\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"128\" class=\"\"\u003eChef:\u003c\/b\u003e\u003cspan class=\"\"\u003e Yumi Katsura\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003e\u003cstrong\u003eScopri l'essenza della vera cucina casalinga giapponese. Impara a preparare il Katsudon perfetto e a comporre un autentico menu \"Teishoku\", bilanciando sapori, consistenze e nutrienti secondo la tradizione del Sol Levante.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"12\" class=\"\"\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch3 data-path-to-node=\"13\" class=\"\"\u003eImmergiti nella Cultura del Teishoku giapponese\u003c\/h3\u003e\n\u003cp data-path-to-node=\"14\"\u003e\u003cspan class=\"\"\u003eMolto più di un semplice pasto,\u003c\/span\u003e\u003cspan class=\"\"\u003e il \u003c\/span\u003e\u003ci data-path-to-node=\"14\" data-index-in-node=\"35\" class=\"\"\u003eTeishoku\u003c\/i\u003e\u003cspan class=\"\"\u003e è una filosofia culinaria basata sul concetto millenario di 「一汁三菜 (ichijū-sansai)」,\u003c\/span\u003e\u003cspan class=\"\"\u003e ovvero 「una zuppa,\u003c\/span\u003e\u003cspan class=\"\"\u003e tre contorni」.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003e\u003cspan class=\"\"\u003eQuesta tradizionale combinazione,\u003c\/span\u003e\u003cspan class=\"\"\u003e pensata per bilanciare naturalmente i nutrienti,\u003c\/span\u003e\u003cspan class=\"\"\u003e si compone di:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"16\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"0\" class=\"\"\u003e主食 (Shushoku):\u003c\/b\u003e\u003cspan class=\"\"\u003e Il riso,\u003c\/span\u003e\u003cspan class=\"\"\u003e piatto principale.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-path-to-node=\"16,1,0\" data-index-in-node=\"0\" class=\"\"\u003e汁物 (Shirumono):\u003c\/b\u003e\u003cspan class=\"\"\u003e Una zuppa calda.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-path-to-node=\"16,2,0\" data-index-in-node=\"0\" class=\"\"\u003e主菜 (Shusai):\u003c\/b\u003e\u003cspan class=\"\"\u003e La portata principale (carne o pesce).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,3,0\"\u003e\u003cb data-path-to-node=\"16,3,0\" data-index-in-node=\"0\" class=\"\"\u003e副菜2品 (Fukusai):\u003c\/b\u003e\u003cspan class=\"\"\u003e Due contorni di verdure o sottaceti.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"17\"\u003e\u003cspan class=\"\"\u003eLa magia del Teishoku risiede nella varietà:\u003c\/span\u003e\u003cspan class=\"\"\u003e ogni piatto viene preparato con una tecnica di cottura diversa (frittura,\u003c\/span\u003e\u003cspan class=\"\"\u003e bollitura,\u003c\/span\u003e\u003cspan class=\"\"\u003e condimento,\u003c\/span\u003e\u003cspan class=\"\"\u003e marinatura),\u003c\/span\u003e\u003cspan class=\"\"\u003e creando un’armonia unica di sapori e consistenze.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"18\" class=\"\"\u003eCosa imparerai in questa lezione\u003c\/h3\u003e\n\u003cp data-path-to-node=\"19\"\u003e\u003cspan class=\"\"\u003eIn questa lezione pratica,\u003c\/span\u003e\u003cspan class=\"\"\u003e ti guideremo passo dopo passo nella preparazione da zero di uno dei piatti \"comfort food\" più amati del Giappone:\u003c\/span\u003e\u003cspan class=\"\"\u003e il \u003c\/span\u003e\u003cb data-path-to-node=\"19\" data-index-in-node=\"144\" class=\"\"\u003eKatsudon\u003c\/b\u003e\u003cspan class=\"\"\u003e,\u003c\/span\u003e\u003cspan class=\"\"\u003e servito all'interno del suo set Teishoku tradizionale.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"20\"\u003e\u003cspan class=\"\"\u003eNon ci limiteremo a cucinare:\u003c\/span\u003e\u003cspan class=\"\"\u003e confronteremo ingredienti e tecniche giapponesi con quelli italiani per farti capire profondamente le basi di questa cucina.\u003c\/span\u003e\u003cspan class=\"\"\u003e Imparerai:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"21\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"21,0,0\"\u003e\u003cspan class=\"\"\u003eL'arte del \u003c\/span\u003e\u003cb data-path-to-node=\"21,0,0\" data-index-in-node=\"11\" class=\"\"\u003eDashi\u003c\/b\u003e\u003cspan class=\"\"\u003e (il brodo fondamentale).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"21,1,0\"\u003e\u003cspan class=\"\"\u003eLe tecniche di \u003c\/span\u003e\u003cb data-path-to-node=\"21,1,0\" data-index-in-node=\"15\" class=\"\"\u003efrittura giapponese\u003c\/b\u003e\u003cspan class=\"\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"21,2,0\"\u003e\u003cspan class=\"\"\u003eIl segreto per bilanciare perfettamente i condimenti.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eIL MENU DETTAGLIATO \u003c\/h4\u003e\n\u003ch4 data-path-to-node=\"24\" class=\"\"\u003e1. Katsudon: La Cotoletta dei Vincitori\u003c\/h4\u003e\n\u003cp data-path-to-node=\"25\"\u003e\u003cspan class=\"\"\u003eImparerai la tecnica perfetta per impanare la lonza di maiale usando il vero \u003c\/span\u003e\u003cb data-path-to-node=\"25\" data-index-in-node=\"77\" class=\"\"\u003ePanko\u003c\/b\u003e\u003cspan class=\"\"\u003e (pangrattato morbido a scaglie grossolane),\u003c\/span\u003e\u003cspan class=\"\"\u003e che conferisce una croccantezza inimitabile.\u003c\/span\u003e\u003cspan class=\"\"\u003e La cotoletta,\u003c\/span\u003e\u003cspan class=\"\"\u003e appena fritta,\u003c\/span\u003e\u003cspan class=\"\"\u003e verrà poi leggermente cotta in un \u003c\/span\u003e\u003ci data-path-to-node=\"25\" data-index-in-node=\"235\" class=\"\"\u003ewarishita\u003c\/i\u003e\u003cspan class=\"\"\u003e – un delizioso brodo dolce-salato a base di dashi,\u003c\/span\u003e\u003cspan class=\"\"\u003e mirin e salsa di soia – e infine legata con un uovo sbattuto cotto a puntino,\u003c\/span\u003e\u003cspan class=\"\"\u003e soffice e semi-liquido.\u003c\/span\u003e\u003cspan class=\"\"\u003e Il tutto servito su una fumante ciotola di riso.\u003c\/span\u003e\u003ci data-path-to-node=\"25\" data-index-in-node=\"447\" class=\"\"\u003e💡 \u003cb data-path-to-node=\"25\" data-index-in-node=\"450\"\u003eCuriosità:\u003c\/b\u003e La parola \"Katsu\" richiama il verbo giapponese 「勝つ」 (katsu = vincere). Per questo, il Katsudon è tradizionalmente consumato come portafortuna prima di esami o competizioni!\u003c\/i\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"26\" class=\"\"\u003e2. Zuppa di Miso Tradizionale (Patate, Cipolla, Wakame)\u003c\/h4\u003e\n\u003cp data-path-to-node=\"27\"\u003e\u003cspan class=\"\"\u003ePrepareremo insieme un autentico brodo dashi con alga kombu e katsuobushi.\u003c\/span\u003e\u003cspan class=\"\"\u003e Aggiungeremo patate e cipolla,\u003c\/span\u003e\u003cspan class=\"\"\u003e unite al wakame reidratato.\u003c\/span\u003e\u003cspan class=\"\"\u003e Imparerai il \"segreto di famiglia\":\u003c\/span\u003e\u003cspan class=\"\"\u003e quando e come sciogliere il miso senza fargli perdere il suo aroma prezioso.\u003c\/span\u003e\u003cspan class=\"\"\u003e Un sapore che sa di \"casa\".\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"28\" class=\"\"\u003e3. Spinaci al Sesamo (Hōrensō no Goma-ae)\u003c\/h4\u003e\n\u003cp data-path-to-node=\"29\"\u003e\u003cspan class=\"\"\u003eUn contorno semplice ma iconico.\u003c\/span\u003e\u003cspan class=\"\"\u003e Scotteremo gli spinaci,\u003c\/span\u003e\u003cspan class=\"\"\u003e li raffredderemo per mantenerne il colore e li condiremo con una salsa giapponese a base di sesamo tostato macinato,\u003c\/span\u003e\u003cspan class=\"\"\u003e salsa di soia e zucchero.\u003c\/span\u003e\u003cspan class=\"\"\u003e Masterizzerai la tecnica dell'「和える (aeru)」 – condire gli ingredienti con una salsa per esaltarne il sapore naturale.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"30\" class=\"\"\u003e4. Asazuke (Sottaceti rapidi istantanei)\u003c\/h4\u003e\n\u003cp data-path-to-node=\"31\"\u003e\u003cspan class=\"\"\u003eVerdure fresche tagliate sottili (cetrioli e altro),\u003c\/span\u003e\u003cspan class=\"\"\u003e massaggiate con aceto e salsa di soia.\u003c\/span\u003e\u003cspan class=\"\"\u003e Imparerai come una marinatura rapida mantenga la consistenza croccante e fresca,\u003c\/span\u003e\u003cspan class=\"\"\u003e perfetta per pulire il palato e rinfrescarlo tra un boccone e l'altro.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"33\"\u003eIl Valore del corso include:\u003c\/h4\u003e\n\u003cul data-path-to-node=\"34\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"34,0,0\"\u003e\u003cspan class=\"\"\u003eLezione pratica di 3 ore.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"34,1,0\"\u003e\u003cspan class=\"\"\u003eTutti gli ingredienti necessari.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"34,2,0\"\u003e\u003cspan class=\"\"\u003eGrembiule in uso per la durata del corso.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"34,3,0\"\u003e\u003cspan class=\"\"\u003eRicettario cartaceo per poter replicare le ricette anche a casa.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"34,4,0\"\u003e\u003cspan class=\"\"\u003eDegustazione finale dei piatti preparati.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Il mio negozio","offers":[{"title":"Default Title","offer_id":58187051008332,"sku":null,"price":100.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0995\/2198\/6892\/files\/Screenshot_2026-07-22_alle_22.04.26.png?v=1784751152","url":"https:\/\/cookingclassbergamo.it\/products\/speciale-giappone-il-vero-ramen-shoyu-giovedi-7-ottobre-2026-copia-1","provider":"Dimore Cooking Class Bergamo","version":"1.0","type":"link"}