I was able to have an unbelievable number of guests at Kura Cooking in March, including many from overseas.

From Denmark, 30 guests came to Japan to learn about “omotenashi” (hospitality). Despite the fact that many of them were men, they enjoyed the food, the meals, the Japanese house, the garden, and the fields. A Muslim woman, who decided to have a lesson in the evening because it was Ramadan, and she was skillfully cooked fish.

A family from Canada made tempura, sushi, ramen, and uiro, and then experienced tea ceremony. They loved the sweet potato tempura and ramen very much. They said they would make them for their mother who stayed at home this time.

A family from Singapore with a 7-year-old boy wanted to try the new course “ramen and gyoza” and uiro for dessert. 7-year-old boy liked the taste of uiro and ate a lot of it. After that, he was still hungry, so we tried for the first time to make and eat ramen before the gyoza. After that, we made gyoza from scratch and made boiled gyoza and fried gyoza. As a result, it took a long time, but we were able to have the most delicious timing of all the dishes.

2 American women who like old Japanese houses enjoyed cooking and walk around garden, and took a lot of pictures,

Many Japanese people came to the miso-making classes, which are held only this season. After making miso, they enjoyed making sweets for afternoon tea or Japanese food.

This month’s welcome drink was jabara juice. jabara is a slightly bitter citrus fruit that helps relieve hay fever symptoms. I made the juice by mixing jabara with honey syrup and hot water. The jabara slices were also very tasty and were eaten with the juice.

The Japanese food class made a soup curry as the main dish and used fresh wakame seaweed, which is in season.

The class served a Japanese soup curry with spices, fresh wakame seaweed and bean sprouts, and sauteed pork with fresh wakame seaweed.

Stir-fried pork with sycamore miso and fresh wakame seaweed, fresh wakame rice, and sakura yokan (sakura water jelly)

Sycamore miso, which is made on Amami-Oshima Island and Okinawa Island, is not used for miso soup. It is made by mixing soybeans with sycamore malt and rice malt.

The afternoon tea class consisted of taro open sandwiches, carrot cake, curry and cheese scones, and masala chai and Darjeeling autumnal teas.

The open sandwiches were made with taro seasoned with sesame paste, vinegar, and soy sauce and served with a lot of vegetables and bacon on a whole wheat bread. It was voluminous and most students enjoyed it very much. They said that the curry cheese scones were a little spicy but light enough to eat as many as they wanted.

Thanks to many people, Kura Cooking was very busy this month. I would like to thank all the people who always support us.

I will continue to do my best from April, so please follow Kura Cooking as always.