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Choya Cooking Studio チョーヤ梅酒料理教室

Thursday, 27 August 2015


For the first time ever, a Choya Cooking Studio event was hosted in Singapore at Candylicious @ Vivo City last evening in celebrating Spoonful's first Anniversary - a mobile cooking studio organizer.  Conducted by Japanese chef Mako san and Spoonful's founder, Yasuko Aoki, four dishes using Choya Umeshu were introduced to the attended bloggers and guests.



All participants gotten the opportunity to learn cooking tips and art of making Choya Umeshu Pound Cake 梅酒パウンドケー, Choya Umeshu Seafood Marine 梅酒のシーフードマリネ, Choya Umeshu Vegetable Pickles 梅酒の野菜ピクルス and Choya Umeshu Kanten Jelly 梅酒のクラッシュゼリーw/ソーダ.



Choya Cooking Studio is organized by HaiJapan in collaboration with Spoonful.sg. Here is the ingredients information provided by Spoonful:


Choya Umeshu Pound Cake

  • Raisin: 3 table spoon
  • Umeshu: 3 table Spoon
  • Flour: 150g
  • Baking Powder: 1 tea spoon
  • Sugar: 100g
  • Butter: 100g
  • 2 eggs


Choya Umeshu Seafood Marine 

  • Choya Umeshu: 1 tale spoon and 3 table spoon
  • Grape Seed Oil : 3 table spoon
  • Seafood mix: 300g
  • Salt: 1 table spoon
  • Lemon: ½ piece  for squeezing juice and other  a slice for   decoration
  • Tomato and Lettuce: For decoration purposes


Choya Umeshu Vegetable Pickles 

  • Vinegar: 100cc
  • Choya Umeshu: 100cc
  • Honey: One table spoon
  • You favorite vegetables


Choya Umeshu Kanten Jelly

  • Water 100g
  • Kanten Powder 2g
  • Umeshu: 150g
  • Soda water



Choya is distributed by Whistler Wine & Spirits Pte Ltd. Website: www.whistler.com.sg. Tel: +65 67487820.


Article by Hai Japan



Photos: Hai JapanPosted by Admin in Events on 27 Aug 2015


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