Students from overseas

I had guests from Overseas. France and Australia.
Very glad to have them here.

I am so happy that they are very interested in Japanese food, ingredient and cooking.

Starting form Dashi stock, Miso, Mirin, many new ingredients to learn.
We made Onigiri rice ball – it must be hard to make it triangle?

I hope that you enjoyed cooking experience in Japan and that cook some back in your country!

Miso

Homemade miso which I made in February is ready for tasting.
Well fermented and good brown color.

Buta jiu (Pork Miso soup) makes me warm in this cool weather these few days.
Good flavor of Miso.

Lessons in October 2018

English lesson will be available upon the request.

Trial Lesson :

(Trial lessons are one time only)

【What to make】

2 kinds of Wagashi

- Walnut mochi :

Mochi with walnut, soy sauce flavour

- Nerikiri confectionary : White beans base sweet often served for tea ceremony.

Japanese tea will be served after the session for tasting your sweets!

【Lesson Fee】 JPY4,500

【Duration】 2 hours

Plum wine

Plum season.

I got beautiful plum from Kishuu, which is very famous Plum region.
So I was busy but excited with this ‘Ume shigoto’ Plum work.

Plum wine, Plum juice

and Plum jam.
Plum has good quality of Citric acid, which helps to

Savory curd

Eschallot pickles


Plum wine

Bamboo Shoot

Bamboo shoot Rice

Sea bream, Hamaguri with Sake steam

Spring dish

Duck roast with rice

Cherry Blossom

Meant to bring lunch box for Hanami,,,, but rained off.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beautiful !!

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