In February, we made miso every day. And for that, I steamed beans every day.

There was no rest, but I was happy to be healthy enough to welcome all our guests.

February is short, but it felt long. That was the best because I was fully booked, and I don’t like to turn away guests.

For some reason, we had absolutely no guests from overseas. Not even any inquiries.

On the other hand, we had many Japanese guests who visit only once a year. I had many nostalgic reunions. It was wonderful to see everyone looking well and unchanged. Also, we had 8 first-time miso makers. It’s delightful to see more people discovering a love for miso making.

The joyful faces of everyone making miso! Crushing and mixing beans in various ways, and scooping it into containers with a lot of love. There’s no way this miso won’t turn out delicious.

Miso-making takes only about an hour. So afterward, they enjoyed an afternoon tea class or a Japanese cuisine class.

The Japanese dishes designed to nourish the kidneys and liver, perfect for this season, were very popular.

Menus featuring yuzu, ginger, and green onions instead of salt, dishes using black-colored ingredients good for the kidneys, and dishes using slightly bitter rapeseed flowers good for the liver. We also featured dishes using last year’s miso. There was a request for Nagoya specialty food, so we made sweet and spicy chicken wings and rice balls with shrimp tempura.

In the afternoon tea class, we made nostalgic miso bread and egg bread. The familiar flavors sparked lively conversation—stories about old school lunches, penny candy shops, and more.

A group of guests who brought beautiful matcha bowls also enjoyed a tea ceremony.

And what delighted every guest were the red and white ume blossom and Doll’s Festival ornaments. They made the classroom very festive.

Thanks to the support of many people, February’s Kura Cooking finished successfully.

We sincerely appreciate your continued support for Kura Cooking.

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