Miso making class

It is such a fun to make miso with chatting with friends.

Tasting time !
lots of miso with Onigiri and pork miso soup with homemade miso last year


Thank you for great photo. K

Sake manjyu

Steamed Sake bun (manjyu) smells nice!

Beautiful Ume plum flour at Hatonomori Shrine.


Scone class

First lesson in January was British Scone and Triful.
I guess everyone had lots of Japanese dishes in new year , so just to change of the air.

Nice smell from oven. Happy to have scone straight from Oven.

Thank you for the great photo – kumiko san

Berry and custard is just nice combination.

Kimishigure

November lesson

Kimishgure – steamed sweet using white beans and egg.

half and half chestnut filling and aduki beans

 

Kaki

October lesson

Kaki

 

 

Inoko mochi

 

 

 

 

 

 

With students

I had a chance to teach Wagashi at Tsuda University. Thanks to Professor Shinkai, it was a great occasion to teach Wagashi to students those who probably work overseas , hoping they can introduce and enjoy Wagashi in future. Just happy to see their lively faces throughout the session.

Rice flour pancake and Black rice mochi

Lesson report August

Asian Dish

Cooking Class ‘Taiwanees and Asian’

Ume shigoto workshop

In Japanese, rainy season describes as Plum梅 Rain雨, the rain when Ume plum matures and ready to harvest.
It is perfect season to do Ume Shigoto (work)

Beautiful Ume plums from Wakayama, called Nan kou bai,

Making jam….

Beautiful amber color. It is sour, but this citric acid prevent summer heat.

Ume syrup.
Thank you for great photo

It will be ready in 7 days or so. Just need to shake everyday to mix rock sugar and Ume.

Tasting time !
Salad with Ume jam vinaigrette and tartine with peach and Ume jam.

Hope you enjoyed.

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