Kura Cooking in 2025.7

Many guests from various countries came to Kura Cooking this month in the hot weather,

The guests were from the USA, Taiwan, France, and Japan. We are very grateful to them.

Ume juice is the best drink in hot weather. We had it as a welcome drink in all classes. At that time, we talked about ume trees in the field and how to make ume juice. A guest from Taiwan said he would try to make it. It is wonderful to see the spread of ume juice from Japan to Taiwan.

I went on a long trip to England last month and added a few English dishes to my menu this month.

In the class of a student who always catches fish and his friend who is an American, we made Nanbanzuke which is fermented deep-fried horse mackerel, Karaage which was requested, Indian spinach salad, cumin-flavored sushi, barley miso soup with summer vegetables, and English dessert trifle. Although they said they were full, they finished all the dishes, including dessert.

Two groups of guests from the U.S. and one couple from France requested ramen and gyoza. For the miso ramen, I added chili miso to my original miso. The spiciness of the ramen was adjusted according to taste, so each class’s ramen tasted different. Each one was delicious. The gyoza made from the scratch looked a little difficult to make scratch and wrap, but every student showed a completely different to roll up and wrap, but every student showed great improvement from the first one to the last one.

Another couple from the U.S. (a man and his wife who is 6 months pregnant), made Nagoya-meshi. They made sweet and spicy chicken wings (tebasaki), tenmusu, cucumber boat with potato salad, miso soup, and uiro. The husband who is in the Navy was surprisingly good at making tenmusu. They said they would make tenmusu and tebasaki for their older child, who is staying with her grandmother in the U.S.

The Taiwanese guest’s request was healthy pork cutlets, so we made cucumber boats with potato salad, ball-shaped sushi, miso soup, and uiro. Their 7-year-old daughter worked very hard to make them. It was very cute.

The two Japanese guests who came to Kura Cooking for the first time were young mothers. They enjoyed cooking and talking with us about a wide range of topics such as child-rearing, cooking, and politics.

They skillfully made curry flavored grilled horse mackerel, Indian spinach salad, cumin flavored sushi, barley miso soup with summer vegetables, and green tea sweet dumplings.

One of the groups who usually cooks Japanese food wanted to have a traditional afternoon tea this month, so they enjoyed a unique English afternoon tea- plain scones with strawberry jam and clotted cream, flapjacks, cucumber sandwiches, and trifle.

We are glad they enjoyed everything.

The students who come to our afternoon tea every month made coconut scones (with lilikoi jam (passion fruits) and clotted cream), Yukari (dried red Japanese basil with salt) and potato sandwiches and trifle

She was surprised at how to make custard cream. Her family loved the Yukari and potatoes, too.

In the afternoon tea lesson, we used the tableware we purchased during our trip to England last month. It is nice to change the tableware once in a while, even for the usual food. It was fresh and tasted even better.

Many vegetables are growing well in the field at Kura Cooking. The vegetables are used to make our recipes.

If you are interested in this natural cooking class, please contact us.

And thank you so much to all the students who always come and supporters.