Kura Cooking in March 2026

This month began and ended with miso-making. And with that, this year’s miso-making season finished. In the homes of nearly 50 students, the miso is now quietly resting, maturing until it will be opened next year.

　 　 　 　

Guests enjoyed jabara tea　（jabara is a special orange which is grown in Kitayama Village in Wakayama prefecture）, yuzu tea, and hibiscus ginger tea for the welcome drink.

This month, we had various afternoon tea classes and medicinal cuisine classes. Everyone made miso, then cooked something , and ate it.

One was a requested afternoon tea lesson.

A student who hadn’t visited in six years wanted to make rice pudding and lemon curd, so we baked lemon curd bread and the rice pudding with a lot of spice. The scones were yuzu scones.

In other afternoon tea lessons, we baked miso bread and egg bread, and made apple cake which was requested, and yuzu scones.

　  

We had the Sakura afternoon tea lesson when the cherry blossoms began to bloom.

Cherry blossom bread, cherry blossom snowballs with rice flour, and cherry blossom scones. We paired them with cherry blossom tea.

Using cherry blossom-colored tableware really lifted everyone’s spirits.

In the medicinal cuisine class, we used no salt, pepper, or soy sauce. Instead, we used herbs and spices. We could taste the natural flavors of the ingredients. These are low-sodium, low-potassium recipes perfect for people who have kidney trouble. For dessert, we made rice flour uiro.

In the children’s cooking class, we made baked donuts.

We made delicious baked donuts covered with powder of strawberries and chocolate.

And we had a new event.

I had a thank-you party for my dear friends who always help me when I have a lot of guests. I had them sit where the guests usually sit and enjoyed a buffet-style meal, eating as much as they liked of whatever they wanted. I used my treasured antique Meissen and Villeroy & Boch plate for food.

The smoked salmon and roast beef were made by my husband. Both were a huge hit.

I tried to create a festive atmosphere with cherry blossom decoration, cherry blossom-themed dishes, and cherry blossom desserts.

Thanks to all of you, the March Kura Cooking event was a great success.

The new school year starts in April, I will continue to work even harder to prepare lessons that will bring joy to everyone, so I look forward to your continued support.

I would be delighted to receive your feedback through social media and other ways.