Kura Cooking in the new year is more and more exciting.

We made a New Year’s atmosphere with Japanese style Hagoita (wooden shuttlecock boards) and snake ornament.

Fourteen guests from overseas in four groups enjoyed making Japanese food and sushi, starting with an American couple who came on the 5th.

The welcome drink, Lemon Honey, was also very much appreciated!

When I told them that I made it with lemons from my garden, the conversation developed further and we were able to get to know each other before the cooking.

Everyone seemed to enjoy cooking, and I am sure they will be able to make dishes at home after they return to their countries.

The usual Japanese food class was:

The first pie dish in Kura cooking, a Japanese style seafood sauce covered with pie.

Japanese hot pot pie, tofu chijimi, Chinese cabbage salad, shizuku (drop shape) egg, and chocolate uiro

Hot Pot Pie, Shizuku Egg, and Chocolate Uiro were very popular among the students.

Afternoon tea classes are:

One class was a special class, so we enjoyed an antique afternoon tea. It was my favorite 150 year old Meissen antique.

In the regular afternoon tea class, this month we used a large three-tiered tray. It is still gorgeous.

The chocolate soufflé, which was a race against time, was also a big hit! We were able to eat it hot.

The teas were the snake year tea and Darjeeling Autumnal.

The snake year tea doesn’t use snakes, but a fruity tea with dried fruits. This tea has a completely different taste from the Darjeeling Autumnal, and we hope you enjoyed the two teas.

And we have started making miso again this year at Kura Cooking. Everyone made it before the class started.

Kura Cooking has started up again this year under everyone’s support. We would appreciate your continued support.